TY - JOUR
T1 - The whole grain manifesto
T2 - From Green Revolution to Grain Evolution
AU - Milani, Peiman
AU - Torres-Aguilar, Pablo
AU - Hamaker, Bruce
AU - Manary, Mark
AU - Abushamma, Suha
AU - Laar, Amos
AU - Steiner, Roy
AU - Ehsani, Mehrdad
AU - de la Parra, John
AU - Skaven-Ruben, Daniel
AU - de Kock, Henriette
AU - Hawkes, Corina
AU - Covic, Namukolo
AU - Mitchell, Chris
AU - Taylor, John
N1 - Publisher Copyright:
© 2022
PY - 2022/9
Y1 - 2022/9
N2 - Grains have historically represented a major component of human diets and were predominantly consumed in whole form until the first half of the 19th century, when a combination of technological innovations and market dynamics made refined grains, hitherto a premium product, affordable and available to the masses. Grains still account for more than half of the total caloric intake among vulnerable populations worldwide, and their dominant consumption in refined form turns a nutrient-dense, protective food into a nutrient-poor one contributing to growing rates of obesity and noncommunicable disease. Shifting a substantial portion of global grain consumption to whole grains is potentially one of the most significant and achievable improvements to diets and food systems worldwide. In countries with significant micronutrient deficiencies, a switch from refined to fortified whole grain foods can enable institutional channels such as school feeding programs to measurably improve diet quality in a budget-neutral way.
AB - Grains have historically represented a major component of human diets and were predominantly consumed in whole form until the first half of the 19th century, when a combination of technological innovations and market dynamics made refined grains, hitherto a premium product, affordable and available to the masses. Grains still account for more than half of the total caloric intake among vulnerable populations worldwide, and their dominant consumption in refined form turns a nutrient-dense, protective food into a nutrient-poor one contributing to growing rates of obesity and noncommunicable disease. Shifting a substantial portion of global grain consumption to whole grains is potentially one of the most significant and achievable improvements to diets and food systems worldwide. In countries with significant micronutrient deficiencies, a switch from refined to fortified whole grain foods can enable institutional channels such as school feeding programs to measurably improve diet quality in a budget-neutral way.
KW - Diet quality
KW - Micronutrient deficiencies
KW - Whole grains
UR - http://www.scopus.com/inward/record.url?scp=85138501218&partnerID=8YFLogxK
U2 - 10.1016/j.gfs.2022.100649
DO - 10.1016/j.gfs.2022.100649
M3 - Short survey
AN - SCOPUS:85138501218
SN - 2211-9124
VL - 34
JO - Global Food Security
JF - Global Food Security
M1 - 100649
ER -