‐for‐fisheries‐and‐aquaculture‐agriculture‐food‐and‐forestry‐mr‐fjls/keyhole‐nutrition‐label (cited Sept. 2014).7 Biskup, I., Kyrø, C., Marklund, M., Olsen, A., van Dam, R.M., Tjønneland, A., Overvad, K., Lindahl, B., Johansson, I., and Landberg, R. (2016). Plasma alkylresorcinols, biomarkers of whole‐grain wheat and rye intake, and risk of type 2 diabetes in Scandinavian men and women. Am. J. Clin. Nutr., July, 104(1), 88–96. doi:10.3945/ajcn.116.133496
8 Chen, Y., Ross, A., Åman, P., and Kamal‐Eldin, A. (2004). Alkylresorcinols as markers of whole grain wheat and rye in cereal products. J. Cereal Food Chem., 52, 8242–8256.
9 Delcour, J.A., and Hoseney, R.C. (2010). Principles of food science and technology, 3rd ed. pp.1–2. St. Paul, MN: AACC International.
10 EFSA. (2010). Scientific opinion on the substantiation of a health claim related to oat beta‐glucan and lowering blood cholesterol and reduced risk of (coronary) hearth disease pursuant to article 24 of regulation (EC) No 1924/206. EFSA J., 12, 3381–3393.
11 Fardet, A. (2010). New hypothesis for the health‐protective mechanisms of whole grain cereals: What is beyond fiber? Nutr. Res. Rev., 320, 65–134.
12 Fardet A. (2015). A shift toward a new holistic paradigm will help to preserve and better process grain products’ food structure for improving their health effects. Food Funct., Feb., 6(2), 363–382. doi:10.1039/c4fo00477a
13 Ferruzzi, M., Jonnalagadda, S.S., Liu, S., et al. (2014). Developing a standard definition of whole –grain foods for dietary recommendations: Summary reports of a multidisciplinary expert round table discussion. Am. Soc. Nutr. Adv. Nutr., 5, 164–176.
14 Frølich, W., and Åman, P. (2013). Whole grain for whom and why? Food Nutr. Res., 54, 5056.
15 Frølich, W., Åman, P., and Tetens, I. (2013). Whole grain foods and health – A Scandinavian perspective. Food Nutr. Res., 57, 18503.
16 Holt, S.H., and Miller J.B. (1994). Particle size, satiety and the glycemic response. Eur. J. Clin. Nutr., 48, 496–502.
17 Hunt, J.R. (2003). Bioavailability of iron, zinc, and other trace minerals from vegetarian diets. Am. J. Clin. Nutr. 78(Suppl.), 633S–9S.
18 Johnsen, N.F., Frederiksen, K., Christensen, J., Skeie, G., Lund, E., Landberg, R., Johansson, I., Nilsson, L.M., Halkjær, J., Olsen, A., Overvad, K., and Tjønneland, A. (2015). Whole‐grain products and whole‐grain types are associated with lower all‐cause and cause‐specific mortality in the Scandinavian HELGA cohort. Br. J. Nutr., Aug. 28, 114(4), 608–23. doi:10.1017/S0007114515001701
19 Kamal‐Eldin, A., Nygaard Laerke, H., Knudsen, K.E.B., et al. (2009). Physical, microscopic and chemical characterization of industrial rye and wheat brans from the Nordic countries. Food Nutr. Res., 53, 1912.
20 Koistinen, V.M., and Hanhineva, K. (2017). Microbial and endogenous metabolic conversions of rye phytochemicals. Mol. Nutr Food Res., Juy, 61(7). doi:10.1002/mnfr.201600627
21 Kristensen, M., Jensen, M.G., Riboldi, G., et al. (2010). Wholegrain vs refined wheat bread and pasta. Effect on post prandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults. Appetite, 54, 63–69.
22 Kyrø, C., Tjønneland, A., Overvad, K., Olsen, A., and Landberg, R. (2018). Higher whole‐grain intake is associated with lower risk of type 2 diabetes among middle‐aged men and women: The Danish Diet, Cancer, and Health Cohort. J. Nutr., Sept. 1, 148(9), 1434–1444. doi:10.1093/jn/nxy112
23 Kyrø, C., Olsen, A., Bueno‐de‐Mesquita, B., et al. (2014). Plasma alkylresorcinol concentrations, biomarkers of whole‐grain wheat and rye intake, in the European prospective investigation into cancer (EPIC) cohort. Br. J. Nutr., 111, 1881–1890.
24 Kyrø, C., Skeie, G., Dragsted, L.O., et al. (2012). Intake of whole grain in Scandinavia: intake, sources and compliance with new national recommendations. Scand. J. Publ. Health., 40, 76–84.
25 Mejborn, H., Biltoft‐Jensen, A., Trolle, E., and Tetens, I. (2008). Fuldkorn. Definition og vidensgrundlag for anbefaling af fuldkornsindtag i Danmark (Whole grain. Definition and scientific background for a recommendation for whole grain intake in Denmark). Available at: http://www.fuldkorn.dk/files/Rapporter/Fuldkorn%20definition%20og%20vidensgrundlag.pdf (accessed Feb. 2012).
26 Menzel, C., Kamal‐Eldin, A., Marklund, M., Andersson, A., Åman, P. snf Landberg, R. (2012). Alkylresorcinols in Swedish cereal foods products. J. Food Comp. Anal., 28, 119–125.
27 Poutanen, K.S., Dussort, P., Erkner, A., Fiszman, S., Karnik, K., Kristensen, M., Marsaux, C.F., Miquel‐Kergoat, S., Pentikäinen, S.P., Putz, P., Slavin, J.L., Steinert, R.E., and Mela, D.J. (2017). A review of the characteristics of dietary fibers relevant to appetite and energy intake outcomes in human intervention trials. Am. J. Clin. Nutr., Sept. 106(3), 747–754. doi:10.3945/ajcn.117.157172
28 Rakha, A., Åman, P., and Andersson, R. (2011). How does the preparation of rye porridge affect molecular weight distribution of extractable dietary fibers. Int. J. Mol. Sci., 12, 3381–3393.
29 Riccardi, G., Clemente, G., and Giacco, R. (2003). Glycemic index of local foods and diets: The Mediterranean experience. Nutr. Rev., 61, 56–60.
30 Ross, A.B., Van der Camp J.W., King, R., Le, K.A., Mejborn, H., Seal, C.J, Thielecke, F. (2017). Perspective: A Definition for Whole‐Grain Food Products – Recommendations from the Healthgrain Forum. American Society for Nutrition. Adv. Nutr., 8, 525–531; doi:https://doi.org/10.3945/an.116.014001
31 Reynolds, A., Mann, J., Cummings, J., Winter, N., Mete, E., Te Morenga, L. (2019). Carbohydrate quality and human health: A series of systematic reviews and meta‐analyses. Lancet, Feb. 2, 393(10170), 434–445. doi:10.1016/S0140‐6736(18)31809‐9
32 Schlemmer, U., Frølich, W., Preto, R., and Grases, F. (2009). Phytate in foods – Bioavailability and significance for humans. Mol. Nutr. Food Res., 53, S330–S375.
33 Singh, A., and Sharma, S. (2017). Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review. Crit. Rev. Food Sci. Nutr., Sept. 22, 57(14), 3051–3071. doi:10.1080/10408398.2015.1085828
34 Spaggiari, M., Calani, L., Folloni S., Ranieri, R., Dall’Asta, C., and Galaverna, G. (2020). The impact of processing on the phenolic acids, free betaine and choline in Triticum spp. L. whole grains and milling by‐products. Food Chem., May 1, 311, 125940. doi:10.1016/j.foodchem.2019.125940
35 Tosh, S.M., and Chu, Y. (2015). Systematic review of the effect of processing of whole‐grain oat cereals on glycaemic response. Br. J. Nutr., Oct. 28, 114(8), 1256–1262. doi:10.1017/S0007114515002895
36 The American Whole Grain Council (2004). http://wholegrainscouncil.org/whole‐grains-101/definition-of-whole-grains (cited Oct 2020).
37 Van der Kamp, J.W., and Lupton, J. (2013). Definitions, regulations and health claims associated with dietary fiber and wholegrain foods. In Fiber Rich and Wholegrain Foods (eds. J. Delcour and K. Poutanen). pp. 3–24. Woodhead.
38 Van der Kamp, J.W., Poutanen, K., Seal, C.J., and Richardson, D.P. (2014). The HEALTHGRAIN definition of “whole grain”.
