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5 Whole grain Content of Cereal Products
Alastair B. Ross1,2, Cynthia Harriman3, and Roberto King4
1Food and Nutritional Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
2Food and Biobased Products, AgResearch Ltd, Lincoln, New Zealand
3Oldways Whole Grains Council, Boston, Massachusetts, USA
4Nestlé Research Center, Vers chez les Blanc, 1000, Lausanne, 26, Switzerland
5.1 Introduction
After the approval of a health claim for whole grains and the prevention of cardiovascular disease and some cancers by the US Food and Drug Administration in 1999, and the inclusion of specific recommendations to “make at least half your grains whole” in the US Dietary Guidelines of 2005, there has been a rapid increase in the number of products available that contain whole grains, and that make whole grain related claims. Yet, in parallel with this increase, there has been a concern over how to estimate the amount of whole grains in foods, and how to accurately report this, both for labeling purposes and for scientific research. This chapter covers the