Call for wholegrain intake guidelines after confusion

Study: only Denmark and the US have a recommended wholegrain intake level

The lack of a global consensus on recommended wholegrain intake has left consumers in a potential state of confusion over how much they should eat, new research has found.

Less than half (49) of 127 ‘influential organisations’ across 53 countries had a recommendation for wholegrain intake, according to the study conducted by Newcastle University in collaboration with Cereal Partners Worldwide.

The study called for global guidelines on wholegrain to boost fibre consumption. This is in stark contrast to the “clear and accepted” World Health Organisation guidelines for sugar and salt, it claimed.

Fibre into the diet

Wholegrains are recognised as an important way to get fibre into the diet, helping to prevent and reduce diseases like heart disease and bowel cancer.

Their consumption has also been linked to lower body weight, body mass index and cholesterol levels, as well as a reduced risk of cardiovascular disease and type 2 diabetes.

Only two countries – the US and Denmark – had a quantitative recommendation for wholegrain.

72% increase in wholegrain

According to Cereal Partners, Denmark experienced a 72% increase in wholegrain intake, following the introduction of guidelines in tandem with a government-backed campaign.

Chris Seal, professor of food and human nutrition at Newcastle University, said: “The amount of wholegrains eaten globally is very low – we need to work harder to encourage people to introduce more wholegrain into their diet.

“There needs to be clear global guidelines on how much wholegrain we should be eating on a daily basis.”

Related News

Pomace: Researchers are looking at introducing it into cereal products, including bread, muffins and biscuits

Blackcurrant pomace has fibre-enriching potential

Manufacturers and retailers told to engage with consumers on a more emotional level

Manufacturers told ‘emotional innovation key to growth’

WholeSoft: allows easier absorbtion of nutrients such as calcium, iron and zinc

Easier to eat wholegrain can boost fibre intake

‘The protein trend is quite prevalent at the moment’: Carr

Gluten-free growth is creating new markets: Edme

Toasted ingredients range: includes special flours, heat-treated pulse flours and grains

Limagrain launches 'recipe improving' toasted cereal flours and grains range

Judy Buttriss, director general, British Nutrition Foundation

It’s fibre’s turn!

Malt has a bright future, says brewing boss David Thompson

Brewing boss sees bright future for malt

EHL Ingredients has revealed four key trends for this year

Top food ingredients trends for 2016

The £1.5M investment should boost jobs, capacity and efficiency at the site

Cereal firm invests to boost jobs and capacity

Related Products

See more related products

Submit a comment

Your comment has been saved

Post a comment

Please note that any information that you supply is protected by our Privacy and Cookie Policy. Access to all documents and request for further information are available to all users at no costs, In order to provide you with this free service, William Reed Business Media SAS does share your information with companies that have content on this site. When you access a document or request further information from this site, your information maybe shared with the owners of that document or information.