Cereal grains have a complex structure that is characterized by different cell layers. This family is a very diverse family, covering plants that humans have used to grow a lawn to plants that can grow several meters tall (bamboo). Wheat, barley, oats and rye belong, as all true cereals do per definition, to the grass family (Poaceae). The study indicated clearly that, on a global scale, whole grain consumption levels are far below the recommended levels (at least 2.5 servings/day). Overall, only 23 out of 187 countries displayed a mean whole grain consumption greater than 2.5 servings (~50 g) per day. The values found on consumption of whole grain per country, however, varied widely, with values reported among 187 countries from 1990 to 2010, ranging from 1.3 to 334.3 g/day. According to research done by Micha and others, globally, the mean consumption of whole grain was only about 38 g/day. In Norway, a daily consumption of whole grain products is recommended, and the intake levels should reach 80 to 90 g/day. The Swedish National Food Agency, e.g., recommends a daily consumption of about 70 g of whole grains for women, while 90 g is recommended for men. Within the European Union, the different countries, however, have distinct guidelines. The European Science Hub also emphasizes the importance of consumption of whole grain. Canada’s Food Guide recommends replacing refined grain with whole grains, and the US dietary guidelines recommend an optimal consumption level for wholegrain products of at least 85 g per day. Guidelines on recommended daily intake of whole grain products vary among countries. Therefore, the consumption of whole grain products, that have inherently a higher dietary fibre content than refined grain products and usually have a dietary fibre profile with a good balance between soluble and insoluble fibre components, undoubtedly can make a big difference in alleviation of risk on NCDs. As a result, the resulting refined products are of lower nutritional quality than the original whole grain products. Although during this process, the most functional part of a wheat kernel may be purified in the fine white flour to achieve the best quality end product, from a nutritional point of view, the refining process removes vital nutrients, dietary fibre and other phytochemicals from the other grain parts. The starchy endosperm is then further size-reduced to a fine white flour. In the classical refining process for wheat e.g., the bran and the germ are separated from the starchy endosperm. Refined grain products are products that lack one or more parts of the integral kernel. Most cereal products that are currently on the market, however, are refined. All anatomical components, including the endosperm, germ, and bran must be present in the same relative proportions as in the intact kernel.’ Īccording to the Cereals and Grains Association, ’whole grains consist of the intact, ground, cracked, flaked or otherwise processed kernel after the removal of inedible parts such as the hull and husk. The term ‘whole grain products’ refers to products that are made with a relative proportion of bran, germ and endosperm tissue equal to what would naturally occur in intact grains. It is widely accepted that it is through their high dietary fibre levels that these whole grain products play a very important role in the prevention and alleviation of NCDs. The consumption of whole grain products is considered to have a beneficial effect on risk reduction of non-communicable diseases (NCD), including cardiovascular diseases, cancers, gastrointestinal disorders and type 2 diabetes. Whole grain products, encompassing both cereals and pseudo-cereals, should constitute an important part of this healthy diet. Consumers worldwide are interested in a healthy diet.
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