title: Recommendations for reporting whole-grain intake in observational and intervention studies.
abstract: The finding that people who eat the most whole grains have a lower risk of cardiovascular disease and diabetes, compared with those who eat the least, is one of the most consistent findings in nutritional epidemiology. However, criteria for reporting whole-grain intake have varied widely, making it difficult to precisely explore the relation of whole grains and grain components with health outcomes. To enable better understanding of the health benefits of whole grain-rich diets, we propose that both observational and intervention studies should as far as possible be required to report as follows when describing whole grains: 1) quantify the amount of whole grain in the food or product in grams on a dry-weight basis, 2) describe the whole-grain definition used, 3) report and separate the different types of grains used, 4) if possible, report the structure of the grains (intact, crushed, partially milled) in foods, and 5) describe the main types of products used and processes used to make them. Added bran and germ should be reported distinctly from whole grains. In addition, we strongly recommend the incorporation of biomarkers of whole-grain intake to check compliance to intervention diets and help attenuate for errors in dietary recall of whole-grain intake. Of these measures, reporting whole-grain intake in grams is essential for future research work in the area. Improving reporting and estimation of whole-grain intake will enable easier comparison between different studies and lead to stronger meta-analyses in the future.
authors: From Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (ABR); the Department of Nutrition, Exercise and Sports, Copenhagen University, Copenhagen, Denmark (MK); Human Nutrition Research Centre, University of Newcastle, Newcastle upon Tyne, United Kingdom (CJS); and the Nutritional Epidemiology Department at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA (PJ and NMM).
authors: Alastair B
authors: AB
authors: Ross
authors: From Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (ABR); the Department of Nutrition, Exercise and Sports, Copenhagen University, Copenhagen, Denmark (MK); Human Nutrition Research Centre, University of Newcastle, Newcastle upon Tyne, United Kingdom (CJS); and the Nutritional Epidemiology Department at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA (PJ and NMM).
authors: Mette
authors: M
authors: Kristensen
authors: From Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (ABR); the Department of Nutrition, Exercise and Sports, Copenhagen University, Copenhagen, Denmark (MK); Human Nutrition Research Centre, University of Newcastle, Newcastle upon Tyne, United Kingdom (CJS); and the Nutritional Epidemiology Department at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA (PJ and NMM).
authors: Chris J
authors: CJ
authors: Seal
authors: From Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (ABR); the Department of Nutrition, Exercise and Sports, Copenhagen University, Copenhagen, Denmark (MK); Human Nutrition Research Centre, University of Newcastle, Newcastle upon Tyne, United Kingdom (CJS); and the Nutritional Epidemiology Department at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA (PJ and NMM).
authors: Paul
authors: P
authors: Jacques
authors: From Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (ABR); the Department of Nutrition, Exercise and Sports, Copenhagen University, Copenhagen, Denmark (MK); Human Nutrition Research Centre, University of Newcastle, Newcastle upon Tyne, United Kingdom (CJS); and the Nutritional Epidemiology Department at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA (PJ and NMM).
authors: Nicola M
authors: NM
authors: McKeown
mesh_terms: D002318:Cardiovascular Diseases / Q000517:prevention & control; D004032:Diet; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004041:Dietary Fats / Q000008:administration & dosage; D004043:Dietary Fiber / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage; D002523:Edible Grain / Q000737:chemistry*; D006801:Humans; D064887:Observational Studies as Topic; D064167:Recommended Dietary Allowances; D012107:Research Design / Q000592:standards*; D012307:Risk Factors
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins
keywords: bran; epidemiology; germ; intake; intervention studies; whole grain