Scientific consensus on whole grains and health (2021).
10.3760/cma.j.cn112150-20210616-00587
- VernacularTitle:全谷物与健康的科学共识（2021）
- Collective Name:China Food Information Center;National Institute for Nutrition and Food Safety, Chinese Center for Disease Control and Prevention;Academy of National Food and Strategic Reserves Administration;Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs;Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences;Branch of Food and Nutrition, China Association of Agricultural Science Society;Branch of Health Communication, Chinese Preventive Medicine Association;Branch of Food Hygiene, Chinese Preventive Medicine Association
- Publication Type:Journal Article
- MeSH:
Consensus;
Diabetes Mellitus, Type 2;
Diet;
Dietary Fiber;
Humans;
Whole Grains
- From:
Chinese Journal of Preventive Medicine
2021;55(12):1383-1386
- CountryChina
- Language:Chinese
-
Abstract:
Grains are an important basic component of diet, as well as an important food source of nutrients such as B vitamins, minerals, and dietary fiber. According to the degree of processing, grains can be divided into refined grains and whole grains. The whole grains are processed by retaining the endosperm, germ, bran and nutrients. It can be either a complete grain or products after simple processes, such as grinding, crushing and tablet pressing. Regular consumption of whole grains can help maintain healthy weight and reduce the risk of cardiovascular disease, type 2 diabetes, and intestinal cancer. The public should be encouraged to gradually change the consumption habit of refined grains and increase the proportion of whole grains in the dietary structure.
