whole grains

'whole grains' can also refer to...

whole grains

whole grains

Effect of whole grains on markers of subclinical inflammation

Whole Grain Intake and Risk of Ischemic Stroke in Women

Whole Grain Intake and Insulin Sensitivity: Evidence from Observational Studies

Whole Grain Intake Is Associated with Lower Body Mass and Greater Insulin Sensitivity among Adolescents

Plasma Alkylresorcinols, Biomarkers of Whole-Grain Wheat and Rye Intake, and Incidence of Colorectal Cancer

Plasma Alkylresorcinols as a Biomarker for Whole-Grain Intake and Association With Colorectal Cancer

Dietary treatments for childhood constipation: efficacy of dietary fiber and whole grains

Demand for Whole-grain Bread Before and After the Release of Dietary Guidelines†

Self-Reported Whole-Grain Intake and Plasma Alkylresorcinol Concentrations in Combination in Relation to the Incidence of Colorectal Cancer

Whole Grains and Risk of Pancreatic Cancer in a Large Population-based Case-Control Study in the San Francisco Bay Area, California

Incorporation of whole, ancient grains into a modern Asian Indian diet to reduce the burden of chronic disease

Dietary Alkylresorcinols: Absorption, Bioactivities, and Possible Use as Biomarkers of Whole-grain Wheat–and Rye–rich Foods

Effect of sequential feeding using whole cereal grains during finishing period in male mule ducks (Carina moschata × Anas platyrinchos)

Relation of Dietary Glycemic Index, Glycemic Load, and Fiber and Whole-Grain Intakes During Puberty to the Concurrent Development of Percent Body Fat and Body Mass Index

The effects of whole grains on nutrient digestibilities, growth performance, and cecal short-chain fatty acid concentrations in young chicks fed ground corn-soybean meal diets


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Quick Reference

Wheat, corn, oats, or rice that retains the outer husk, i.e., is unmilled. It retains the fiber and some mineral and vitamin content that is lost in milling and refining and is therefore considered to be a “healthier” food than milled grain. It is a popular food item in health food stores and the basis for some popular commercially manufactured breakfast cereal products.

Subjects: Public Health and Epidemiology.

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