Source: Ximu River

    What are whole grains？

    According to the definition in the Dietary Guidelines for Chinese Residents (2016), whole grains refer to grains that have not been refined or processed by grinding, crushing or pressing, but still retain the endosperm, germ, bran and other natural nutrients of the complete grain。

    In layman's terms, whole grains emphasize that the composition and nutrition of grains before and after processing are basically the same as that of whole caryopsis。

    What are whole grain foods？

    2020The group standard "General Rules for the Judgment and Labeling of Whole Grains and Whole Grain Foods" issued by the Chinese Nutrition Society defines whole grain foods:

    1.100%Whole grain foods: Grain is the only ingredient source other than water and additives necessary for processing (such as yeast), and 100% of the raw grain is from whole grains;

    2Whole grain food: when grain is the main raw material and is not the only ingredient source, grain products made of grain, water and other ingredients, whole grain is the first ingredient to remove water, and not less than 51% of the total food mass (on a dry basis);

    3Whole grain foods: Grain products made from grain, water and other ingredients, whole grains are the main source of grain, not less than 51% of the raw material of the grain and more than 25% of the total mass of the food (on a dry basis)。

    What's the difference between whole grains and refined grains？

    The grain after fine processing is what we often say is fine grain, such as white rice, white flour and so on。

    Finishing not only strips the bran and germ of the grain, but also takes away a large number of nutrients such as B vitamins, vitamin E, minerals, dietary fiber, and phytochemicals that naturally exist in the grain and are beneficial to the human body。

    Most of the minerals in cereals are concentrated in the husk and aleurone layer, while the husk, aleurone layer and germ are often separated during milling of refined grains。

    Intake of whole grains

    World Cancer Research Fund 2007 recommendation，"Unprocessed grains (cereals) and/or legumes should be consumed at every meal";The United States and Canada recommend that "adults consume at least half of the grains they eat each day."The Nordic countries recommend "at least 75g of whole grains (dry base) per day."，Or an equivalent amount of 250 whole grain products ";"Try to choose whole grains, dark foods and foods high in dietary fiber," the UK recommends.。

    The Dietary Guidelines for Chinese Residents 2016 recommends that Chinese adults consume 50-150g of whole grains and beans per day。Nutrition surveys in recent years have found that more than 80% of Chinese adult residents do not consume enough whole grains, with only 15g of whole grains per day。

    “Three-quarters of consumers don't know what whole grains are;Less than one in ten (9.15%) consumers eat whole grains daily..."Kexin Food and Health Information Exchange Center recently launched a special survey on the Status of Chinese consumers' Awareness of whole Grains (2021), revealing the status of Chinese consumers' awareness of whole grains。

    According to the Scientific Research Report on the Dietary Guidelines for Chinese Residents (2021), increasing the intake of whole grains can reduce the risk of all-cause mortality, and reduce the risk of cardiovascular disease, type 2 diabetes and colorectal cancer.It also helps maintain normal weight and slows weight gain

    Development status and problems of whole grain food in China

    "Promoting the Development of China's multigrain processing Industry with Whole grain Ideas" pointed out that the consumption demand characteristics of China's whole grain food, for a long time, our residents basically take white rice noodle products as staple food。There has been less research on whole grains，In particular, the nutritional and health effects of whole grains, physiological active components and their biological availability，The research on the relationship between whole grain food and chronic disease and its epidemiology, consumption demand of whole grain food, processing technology and product development of whole grain food, safety and control of whole grain food, popularization and promotion of whole grain food still need to be paid attention to and strengthened。

    The development of whole grain food is a public welfare undertaking for the benefit of the country and the people, and it is also a systematic project to change the traditional concept of grain consumption and transform the economic growth mode of the grain processing industry, which requires the full cooperation of many departments and fields such as agriculture, science and technology, education, public nutrition institutions, agricultural enterprises, academic organizations, and media。

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