Whole grain (English Wikipedia)
Analysis of information sources in references of the Wikipedia article "Whole grain" in English language version.
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aaccnet.org
- van der Kamp, JW (2013). "Whole Grain Definition: New Perspectives for Inclusion of Grains and Processing but not for Analysis" (PDF). CFW Plexus. doi:10.1094/CPLEX-2013-1001-08B. Retrieved 3 June 2017.
aicr.org
- "Whole Grains: Protect Against Colorectal Cancer". aicr.org. Retrieved 25 October 2023.
canada.ca
- "Summary of Health Canada's Assessment of a Health Claim about Whole Grains and Coronary Heart Disease". canada.ca. Retrieved 25 October 2023.
choosemyplate.gov
- "All About the Grains Group". US Department of Agriculture, MyPlate. 2016. Retrieved 6 December 2016.
doi.org
- van der Kamp, Jan Willem; Poutanen, Kaisa; Seal, Chris J.; Richardson, David P. (2014-02-04). "The HEALTHGRAIN definition of 'whole grain'". Food & Nutrition Research. 58 (1): 22100. doi:10.3402/fnr.v58.22100. ISSN 1654-6628. PMC 3915794. PMID 24505218.
- van der Kamp, JW (2013). "Whole Grain Definition: New Perspectives for Inclusion of Grains and Processing but not for Analysis" (PDF). CFW Plexus. doi:10.1094/CPLEX-2013-1001-08B. Retrieved 3 June 2017.
- Saturni L, Ferretti G, Bacchetti T (2010). "The gluten-free diet: safety and nutritional quality". Nutrients (Review). 2 (1): 16–34. doi:10.3390/nu2010016. PMC 3257612. PMID 22253989.
- Williams, P. G. (2014). "The benefits of breakfast cereal consumption: A systematic review of the evidence base". Advances in Nutrition. 5 (5): 636S – 673S. doi:10.3945/an.114.006247. PMC 4188247. PMID 25225349.
- Priebe, M. G.; McMonagle, J. R. (2016). "Effects of Ready-to-Eat-Cereals on Key Nutritional and Health Outcomes: A Systematic Review". PLOS ONE. 11 (10): e0164931. Bibcode:2016PLoSO..1164931P. doi:10.1371/journal.pone.0164931. PMC 5066953. PMID 27749919.
- Shewry PR, Hey SJ (2015). "Review: The contribution of wheat to human diet and health". Food and Energy Security. 4 (3): 178–202. doi:10.1002/fes3.64. PMC 4998136. PMID 27610232.
- Robin F, Théoduloz C, Srichuwong S (2015). "Properties of extruded whole grain cereals and pseudocereals flours". International Journal of Food Science & Technology. 50 (10): 2152–2159. doi:10.1111/ijfs.12893. Retrieved 3 June 2017.
- European Food Safety Authority (EFSA), EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) (2010). "Scientific Opinion on the substantiation of health claims related to whole grain (ID 831, 832, 833, 1126, 1268, 1269, 1270, 1271, 1431) pursuant to Article 13(1) of Regulation (EC) No 1924/2006". EFSA Journal. 8 (10): 1766. doi:10.2903/j.efsa.2010.1766.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - Aune, D; Keum, N; Giovannucci, E; Fadnes, L. T.; Boffetta, P; Greenwood, D. C.; Tonstad, S; Vatten, L. J.; Riboli, E; Norat, T (2016). "Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: Systematic review and dose-response meta-analysis of prospective studies". BMJ. 353: i2716. doi:10.1136/bmj.i2716. PMC 4908315. PMID 27301975.
- Ye EQ, Chacko SA, Chou EL, Kugizaki M, Liu S. (2012). "Greater Whole-Grain Intake Is Associated with Lower Risk of Type 2 Diabetes, Cardiovascular Disease, and Weight Gain". The Journal of Nutrition. 142 (7): 1304–1313. doi:10.3945/jn.111.155325. PMC 6498460. PMID 22649266.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - Hu Y, Ding M, Sampson L, Willett WC, Manson JE, Wang M, Rosner B, Hu FB, Sun Q. (2020). "Intake of whole grain foods and risk of type 2 diabetes: results from three prospective cohort studies". BMJ. 370: m2206. doi:10.1136/bmj.m2206. PMC 7341349. PMID 32641435.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - Kelly, Sarah AM; Hartley, Louise; Loveman, Emma; Colquitt, Jill L; Jones, Helen M; Al-Khudairy, Lena; Clar, Christine; Germanò, Roberta; Lunn, Hannah R; Frost, Gary; Rees, Karen (2017-08-24). "Whole grain cereals for the primary or secondary prevention of cardiovascular disease". Cochrane Database of Systematic Reviews. 8 (5): CD005051. doi:10.1002/14651858.cd005051.pub3. ISSN 1465-1858. PMC 6484378. PMID 28836672.
- Biesiekierski JR (2017). "What is gluten?". J Gastroenterol Hepatol (Review). 32 (Suppl 1): 78–81. doi:10.1111/jgh.13703. PMID 28244676.
Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as "gluten." The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, coeliac disease.
- Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, Hadjivassiliou M, Kaukinen K, Kelly CP, Leonard JN, Lundin KE, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C (January 2013). "The Oslo definitions for coeliac disease and related terms". Gut. 62 (1): 43–52. doi:10.1136/gutjnl-2011-301346. PMC 3440559. PMID 22345659.
- Molina-Infante J, Santolaria S, Sanders DS, Fernández-Bañares F (May 2015). "Systematic review: noncoeliac gluten sensitivity". Aliment Pharmacol Ther. 41 (9): 807–20. doi:10.1111/apt.13155. PMID 25753138. S2CID 207050854.
eolss.net
- Shewry, PR. "Impacts of agriculture on human health and nutrition – Vol. II - Improving the Protein Content and Quality of Temperate Cereals: Wheat, Barley and Rye" (PDF). UNESCO - Encyclopedia Life Support Systems (UNESCO-EOLSS). Retrieved 2 June 2017.
When compared with the WHO requirements of essential amino acids for humans, wheat, barley and rye are seen to be deficient in lysine, with threonine being the second limiting amino acid (Table 1).
eufic.org
- "Whole Grain Fact Sheet". European Food Information Council. 1 January 2009. Archived from the original on 2009-05-11. Retrieved 6 December 2016.
fao.org
fao.org
- "Nutritional quality of cereals". Food and Agriculture Organization of the United Nations. Retrieved 1 June 2017.
agris.fao.org
- Robin F, Théoduloz C, Srichuwong S (2015). "Properties of extruded whole grain cereals and pseudocereals flours". International Journal of Food Science & Technology. 50 (10): 2152–2159. doi:10.1111/ijfs.12893. Retrieved 3 June 2017.
fda.gov
cfsan.fda.gov
- "21 CFR 136". Archived from the original on 2007-12-21. Retrieved 2008-02-10.
- "21 CFR 137". Archived from the original on 2007-11-02. Retrieved 2008-02-10.
- "21 CFR 139". Archived from the original on 2007-11-02. Retrieved 2008-02-10.
fda.gov
- "Health Claim Notification for Whole Grain Foods". Bethesda, MD: Food and Drug Administration, US Department of Health and Human Services. July 1999. Retrieved 4 December 2016.
- "Guidance for Industry: A Food Labeling Guide (11. Appendix C: Health Claims)". Bethesda, MD: Food and Drug Administration, US Department of Health and Human Services. January 2013.
federalregister.gov
- "Food Labeling: Health Claims; Soluble Dietary Fiber From Certain Foods and Coronary Heart Disease". Federal Register. Retrieved 7 October 2020.
foodandnutritionresearch.net
- van der Kamp, Jan Willem; Poutanen, Kaisa; Seal, Chris J.; Richardson, David P. (2014-02-04). "The HEALTHGRAIN definition of 'whole grain'". Food & Nutrition Research. 58 (1): 22100. doi:10.3402/fnr.v58.22100. ISSN 1654-6628. PMC 3915794. PMID 24505218.
harvard.edu
ui.adsabs.harvard.edu
- Priebe, M. G.; McMonagle, J. R. (2016). "Effects of Ready-to-Eat-Cereals on Key Nutritional and Health Outcomes: A Systematic Review". PLOS ONE. 11 (10): e0164931. Bibcode:2016PLoSO..1164931P. doi:10.1371/journal.pone.0164931. PMC 5066953. PMID 27749919.
hc-sc.gc.ca
- "Whole Grains - Get the Facts". hc-sc.gc.ca. 2007-06-29. Retrieved 17 May 2015.
heart.org
- "Whole Grains, Refined Grains, and Dietary Fiber". American Heart Association. 2021. Retrieved 25 October 2023.
nih.gov
pubmed.ncbi.nlm.nih.gov
- van der Kamp, Jan Willem; Poutanen, Kaisa; Seal, Chris J.; Richardson, David P. (2014-02-04). "The HEALTHGRAIN definition of 'whole grain'". Food & Nutrition Research. 58 (1): 22100. doi:10.3402/fnr.v58.22100. ISSN 1654-6628. PMC 3915794. PMID 24505218.
- Saturni L, Ferretti G, Bacchetti T (2010). "The gluten-free diet: safety and nutritional quality". Nutrients (Review). 2 (1): 16–34. doi:10.3390/nu2010016. PMC 3257612. PMID 22253989.
- Williams, P. G. (2014). "The benefits of breakfast cereal consumption: A systematic review of the evidence base". Advances in Nutrition. 5 (5): 636S – 673S. doi:10.3945/an.114.006247. PMC 4188247. PMID 25225349.
- Priebe, M. G.; McMonagle, J. R. (2016). "Effects of Ready-to-Eat-Cereals on Key Nutritional and Health Outcomes: A Systematic Review". PLOS ONE. 11 (10): e0164931. Bibcode:2016PLoSO..1164931P. doi:10.1371/journal.pone.0164931. PMC 5066953. PMID 27749919.
- Shewry PR, Hey SJ (2015). "Review: The contribution of wheat to human diet and health". Food and Energy Security. 4 (3): 178–202. doi:10.1002/fes3.64. PMC 4998136. PMID 27610232.
- Aune, D; Keum, N; Giovannucci, E; Fadnes, L. T.; Boffetta, P; Greenwood, D. C.; Tonstad, S; Vatten, L. J.; Riboli, E; Norat, T (2016). "Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: Systematic review and dose-response meta-analysis of prospective studies". BMJ. 353: i2716. doi:10.1136/bmj.i2716. PMC 4908315. PMID 27301975.
- Ye EQ, Chacko SA, Chou EL, Kugizaki M, Liu S. (2012). "Greater Whole-Grain Intake Is Associated with Lower Risk of Type 2 Diabetes, Cardiovascular Disease, and Weight Gain". The Journal of Nutrition. 142 (7): 1304–1313. doi:10.3945/jn.111.155325. PMC 6498460. PMID 22649266.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - Hu Y, Ding M, Sampson L, Willett WC, Manson JE, Wang M, Rosner B, Hu FB, Sun Q. (2020). "Intake of whole grain foods and risk of type 2 diabetes: results from three prospective cohort studies". BMJ. 370: m2206. doi:10.1136/bmj.m2206. PMC 7341349. PMID 32641435.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - Kelly, Sarah AM; Hartley, Louise; Loveman, Emma; Colquitt, Jill L; Jones, Helen M; Al-Khudairy, Lena; Clar, Christine; Germanò, Roberta; Lunn, Hannah R; Frost, Gary; Rees, Karen (2017-08-24). "Whole grain cereals for the primary or secondary prevention of cardiovascular disease". Cochrane Database of Systematic Reviews. 8 (5): CD005051. doi:10.1002/14651858.cd005051.pub3. ISSN 1465-1858. PMC 6484378. PMID 28836672.
- Biesiekierski JR (2017). "What is gluten?". J Gastroenterol Hepatol (Review). 32 (Suppl 1): 78–81. doi:10.1111/jgh.13703. PMID 28244676.
Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as "gluten." The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, coeliac disease.
- Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, Hadjivassiliou M, Kaukinen K, Kelly CP, Leonard JN, Lundin KE, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C (January 2013). "The Oslo definitions for coeliac disease and related terms". Gut. 62 (1): 43–52. doi:10.1136/gutjnl-2011-301346. PMC 3440559. PMID 22345659.
- Molina-Infante J, Santolaria S, Sanders DS, Fernández-Bañares F (May 2015). "Systematic review: noncoeliac gluten sensitivity". Aliment Pharmacol Ther. 41 (9): 807–20. doi:10.1111/apt.13155. PMID 25753138. S2CID 207050854.
ncbi.nlm.nih.gov
- van der Kamp, Jan Willem; Poutanen, Kaisa; Seal, Chris J.; Richardson, David P. (2014-02-04). "The HEALTHGRAIN definition of 'whole grain'". Food & Nutrition Research. 58 (1): 22100. doi:10.3402/fnr.v58.22100. ISSN 1654-6628. PMC 3915794. PMID 24505218.
- Saturni L, Ferretti G, Bacchetti T (2010). "The gluten-free diet: safety and nutritional quality". Nutrients (Review). 2 (1): 16–34. doi:10.3390/nu2010016. PMC 3257612. PMID 22253989.
- Williams, P. G. (2014). "The benefits of breakfast cereal consumption: A systematic review of the evidence base". Advances in Nutrition. 5 (5): 636S – 673S. doi:10.3945/an.114.006247. PMC 4188247. PMID 25225349.
- Priebe, M. G.; McMonagle, J. R. (2016). "Effects of Ready-to-Eat-Cereals on Key Nutritional and Health Outcomes: A Systematic Review". PLOS ONE. 11 (10): e0164931. Bibcode:2016PLoSO..1164931P. doi:10.1371/journal.pone.0164931. PMC 5066953. PMID 27749919.
- Shewry PR, Hey SJ (2015). "Review: The contribution of wheat to human diet and health". Food and Energy Security. 4 (3): 178–202. doi:10.1002/fes3.64. PMC 4998136. PMID 27610232.
- Aune, D; Keum, N; Giovannucci, E; Fadnes, L. T.; Boffetta, P; Greenwood, D. C.; Tonstad, S; Vatten, L. J.; Riboli, E; Norat, T (2016). "Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: Systematic review and dose-response meta-analysis of prospective studies". BMJ. 353: i2716. doi:10.1136/bmj.i2716. PMC 4908315. PMID 27301975.
- Ye EQ, Chacko SA, Chou EL, Kugizaki M, Liu S. (2012). "Greater Whole-Grain Intake Is Associated with Lower Risk of Type 2 Diabetes, Cardiovascular Disease, and Weight Gain". The Journal of Nutrition. 142 (7): 1304–1313. doi:10.3945/jn.111.155325. PMC 6498460. PMID 22649266.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - Hu Y, Ding M, Sampson L, Willett WC, Manson JE, Wang M, Rosner B, Hu FB, Sun Q. (2020). "Intake of whole grain foods and risk of type 2 diabetes: results from three prospective cohort studies". BMJ. 370: m2206. doi:10.1136/bmj.m2206. PMC 7341349. PMID 32641435.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - Kelly, Sarah AM; Hartley, Louise; Loveman, Emma; Colquitt, Jill L; Jones, Helen M; Al-Khudairy, Lena; Clar, Christine; Germanò, Roberta; Lunn, Hannah R; Frost, Gary; Rees, Karen (2017-08-24). "Whole grain cereals for the primary or secondary prevention of cardiovascular disease". Cochrane Database of Systematic Reviews. 8 (5): CD005051. doi:10.1002/14651858.cd005051.pub3. ISSN 1465-1858. PMC 6484378. PMID 28836672.
- Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, Hadjivassiliou M, Kaukinen K, Kelly CP, Leonard JN, Lundin KE, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C (January 2013). "The Oslo definitions for coeliac disease and related terms". Gut. 62 (1): 43–52. doi:10.1136/gutjnl-2011-301346. PMC 3440559. PMID 22345659.
niddk.nih.gov
- "Definition and Facts for Celiac Disease". The National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, US Department of Health and Human Services, Bethesda, MD. 2016. Retrieved 5 December 2016.
semanticscholar.org
api.semanticscholar.org
sustainweb.org
- Real Bread Grain: Wholegrain – UK. sustainweb.org.
usda.gov
fns.usda.gov
- "Whole Grain Resource for the National School Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich Criteria" (PDF). US Department of Agriculture, Food and Nutrition Service. January 2014.
Additionally, menu planners are encouraged to serve a variety of foods that meet whole grain-rich criteria and may not serve the same product every day to count for the HUSSC whole grain-rich criteria.
wcrf.org
- "Wholegrains, vegetables, fruit and cancer risk". wcrf.org. Retrieved 25 October 2023.
web.archive.org
- "Wholegrains, vegetables and fruit and the risk of cancer". wcrf.org. Retrieved 25 October 2023.
- "Whole Grain Fact Sheet". European Food Information Council. 1 January 2009. Archived from the original on 2009-05-11. Retrieved 6 December 2016.
- "21 CFR 136". Archived from the original on 2007-12-21. Retrieved 2008-02-10.
- "21 CFR 137". Archived from the original on 2007-11-02. Retrieved 2008-02-10.
- "21 CFR 139". Archived from the original on 2007-11-02. Retrieved 2008-02-10.
wholegraininitiative.org
- "Definition of Whole Grain as Food Ingredient" (PDF). Whole Grain Initiative. 2022-01-21.
wholegrainscouncil.org
- "Whole Grains Council - Intro to Whole Grains". Retrieved 2007-10-10.
- "Whole Grains Council - Identifying Whole Grain Products". Retrieved 2008-02-10.
worldcat.org
search.worldcat.org
- van der Kamp, Jan Willem; Poutanen, Kaisa; Seal, Chris J.; Richardson, David P. (2014-02-04). "The HEALTHGRAIN definition of 'whole grain'". Food & Nutrition Research. 58 (1): 22100. doi:10.3402/fnr.v58.22100. ISSN 1654-6628. PMC 3915794. PMID 24505218.
- Kelly, Sarah AM; Hartley, Louise; Loveman, Emma; Colquitt, Jill L; Jones, Helen M; Al-Khudairy, Lena; Clar, Christine; Germanò, Roberta; Lunn, Hannah R; Frost, Gary; Rees, Karen (2017-08-24). "Whole grain cereals for the primary or secondary prevention of cardiovascular disease". Cochrane Database of Systematic Reviews. 8 (5): CD005051. doi:10.1002/14651858.cd005051.pub3. ISSN 1465-1858. PMC 6484378. PMID 28836672.
worldgastroenterology.org
- "Celiac disease". World Gastroenterology Organisation Global Guidelines. July 2016. Retrieved 7 December 2016.