The Whole Grain Initiative has published a global consensus definition of whole grain as an ingredient and whole grain food in the journal Nutrients (December 29, 2021), https://www.mdpi.com/2072-6643/14/1/138.
Globally, whole grain and whole grain food has been inconsistently defined. The new, consensus definitions promote uniformity and consistency among researchers studying intake as well as industry when communicating the presence of whole grain as an ingredient or in products. The published paper will serve as the basis for advocacy efforts to standardize whole grain definitions and their adoption by national and regional authoritative bodies, as well as industry, is encouraged.
