Ferruzzi, M.G. (author), Jonnalagadda, S.S. (author), Liu, S. (author), Marquart, L. (author), McKeown, N. (author), Reicks, M. (author), Riccardi, G. (author), Seal, C. (author), Slavin, J. (author), Thielecke, F. (author), van der Kamp, J.W. (author), Webb, D. (author) Although the term “whole grain” is well defined, there has been no universal standard of what constitutes a “whole-grain food,” creating challenges for researchers, the food industry, regulatory authorities, and consumers around the world. As part of the 2010 Dietary Guidelines for Americans, the U.S. Dietary Guidelines Technical Advisory...
article 2014
