Developing a Standard Definition of Whole-Grain Foods for Dietary Recommendations: Summary Report of a Multidisciplinary Expert Roundtable Discussion(1)(2)

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....

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Detalles Bibliográficos
Autores principales: Ferruzzi, Mario G., Jonnalagadda, Satya S., Liu, Simin, Marquart, Len, McKeown, Nicola, Reicks, Marla, Riccardi, Gabriele, Seal, Chris, Slavin, Joanne, Thielecke, Frank, van der Kamp, Jan-Willem, Webb, Densie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Nutrition 2014
Materias:
Reviews
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951798/
https://www.ncbi.nlm.nih.gov/pubmed/24618757
http://dx.doi.org/10.3945/an.113.005223

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951798/
https://www.ncbi.nlm.nih.gov/pubmed/24618757
http://dx.doi.org/10.3945/an.113.005223

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