dc.contributor.author |
Milani, Peiman
|
|
dc.contributor.author |
Torres-Aguilar, Pablo
|
|
dc.contributor.author |
Hamaker, Bruce R.
|
|
dc.contributor.author |
Manary, Mark
|
|
dc.contributor.author |
Abushamma, Suha
|
|
dc.contributor.author |
Laar, Amos
|
|
dc.contributor.author |
Steiner, Roy
|
|
dc.contributor.author |
Ehsani, Mehrdad
|
|
dc.contributor.author |
De la Parra, John
|
|
dc.contributor.author |
Skaven-Ruben, Daniel
|
|
dc.contributor.author |
De Kock, Henriette
|
|
dc.contributor.author |
Hawkes, Corina
|
|
dc.contributor.author |
Covic, Namukolo
|
|
dc.contributor.author |
Mitchell, Chris
|
|
dc.contributor.author |
Taylor, J.R.N. (John Reginald Nuttall)
|
|
dc.date.accessioned |
2023-11-02T05:05:07Z |
|
dc.date.issued |
2022-09 |
|
dc.description |
DATA AVAILABILITY : No data was used for the research described in the article. |
en_US |
dc.description.abstract |
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. |
en_US |
dc.description.department |
Consumer Science |
en_US |
dc.description.department |
Food Science |
en_US |
dc.description.embargo |
2024-09-22 |
|
dc.description.librarian |
hj2023 |
en_US |
dc.description.uri |
https://www.elsevier.com/locate/gfs |
en_US |
dc.identifier.citation |
Milani, P., Torres-Aguilar, P., Hamaker, B. et al. 2022, 'The whole grain manifesto : from green revolution to grain evolution', Global Food Security, vol. 34, art. 100649, pp. 1-8, doi : 10.1016/j.gfs.2022.100649. |
en_US |
dc.identifier.issn |
2211-9124 (online) |
|
dc.identifier.other |
10.1016/j.gfs.2022.100649 |
|
dc.identifier.uri |
http://hdl.handle.net/2263/93146 |
|
dc.language.iso |
en |
en_US |
dc.publisher |
Elsevier |
en_US |
dc.rights |
© 2022 Published by Elsevier B.V. Notice : this is the author’s version of a work that was accepted for publication in Global Food Security. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in Global Food Security, vol. 34, art. 100649, pp. 1-8, 2022, doi : 10.1016/j.gfs.2022.100649. |
en_US |
dc.subject |
Whole grains |
en_US |
dc.subject |
Micronutrient deficiencies |
en_US |
dc.subject |
Diet quality |
en_US |
dc.subject |
SDG-02: Zero hunger |
en_US |
dc.title |
The whole grain manifesto : from green revolution to grain evolution |
en_US |
dc.type |
Postprint Article |
en_US |