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In 2006, IGD began work to identify and examine the barriers to whole grains and to identify and develop strategies to increase intakes. This document is one of the outputs of the group.
Whole grains refer to the entire edible grain (including the germ, endosperm and bran) from cereals and related plants. People who consume diets rich in whole grains seem to have a lower incidence of many chronic diseases, such as heart disease and type 2 diabetes.
Despite the benefits of wholegrain foods, intakes in the UK remain low. To help address this, the group has produced a UK-relevant whole grain definition, and guidance on recommended levels of whole grain inclusion and communication platforms.
This document provides:
- A UK-relevant whole grain definition
- A recommended minimum level of whole grain inclusion
- Key whole grain messages to use with consumers
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