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Whole grain
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<h2 id="varieties">Varieties</h2> <p>Whole grain sources include:<a class="footnote-ref" id="fnref:6" href="#fn:6"><sup>6</sup></a><a class="footnote-ref" id="fnref:7" href="#fn:7"><sup>7</sup></a> </p><p>Cereals </p> <ul><li><a href="/facts/Wheat/lrk6HdV3">Wheat</a> (<a href="/facts/Spelt/KeAWWpVv">spelt</a>, <a href="/facts/Emmer/htap49YH">emmer</a>, <a href="/facts/Farro/cPlyP0Fo">farro</a>, <a href="/facts/Einkorn/tQ3MtIJN">einkorn</a>, <a href="/facts/Khorasan_wheat/kSReXxvD">Kamut</a>, <a href="/facts/Durum/rSKjJ1K3">durum</a>)</li> <li><a href="/facts/Rice/wvL1hBCz">Rice</a> (<a href="/facts/Black_rice/daJWF5zE">Black rice</a>, <a href="/facts/Brown_rice/8RYpnMjp">brown</a>, <a href="/facts/Red_rice/PIwgWsHL">red</a>, and other colored rice varieties)</li> <li><a href="/facts/Barley/GH7X2qtG">Barley</a> (hulled and dehulled but not pearl)</li> <li><a href="/facts/Maize/lJ6c5xMH">Maize</a> or corn</li> <li><a href="/facts/Rye/LwdwSNcp">Rye</a></li> <li><a href="/facts/Oat/wn3vnCnT">Oats</a> (including hull-less or naked oats)</li></ul> <p>Minor cereals </p> <ul><li><a href="/facts/Millet/y0DDfYPm">Millets</a></li> <li><a href="/facts/Sorghum/D1KNhtdT">Sorghum</a></li> <li><a href="/facts/Eragrostis_tef/ds4eIsnn">Teff</a></li> <li><a href="/facts/Triticale/7wcvhVAL">Triticale</a></li> <li><a href="/facts/Canary_grass/dd6jxwxX">Canary grass</a></li> <li><a href="/facts/Job%2527s_tears/PRyXfCNC">Job's tears</a></li> <li><a href="/facts/Fonio/5CE6r009">Fonio</a>, <a href="/facts/Digitaria_iburua/gR5bFMm6">black fonio</a>, Asian millet</li> <li><a href="/facts/Wild_rice/bVRC2Nga">Wild rice</a></li></ul> <p>Pseudocereals </p> <ul><li><a href="/facts/Amaranth/DbgL7rTz">Amaranth</a></li> <li><a href="/facts/Buckwheat/vhNC6Ddr">Buckwheat</a>, <a href="/facts/Fagopyrum_tataricum/wDBsU6zt">Tartary buckwheat</a></li> <li><a href="/facts/Quinoa/aQ0gvDWp">Quinoa</a></li></ul> <h2 id="health-effects">Health effects</h2> <p>Because whole grain foods are more healthful than the equivalent with refined flours, organizations such as the Danish Whole Grain Partnership promote the consumption of whole grain foods as a <a href="/facts/Public_health/4563Kre9">public health</a> measure.<a class="footnote-ref" id="fnref:8" href="#fn:8"><sup>8</sup></a> </p> <h3>Nutrition</h3> <p>Whole grains are a source of multiple <a href="/facts/Nutrient/34bn4skK">nutrients</a> and <a href="/facts/Dietary_fiber/Q9DXanDv">dietary fiber</a>, recommended for children and adults in several daily servings containing a variety of foods that meet whole grain-rich criteria.<a class="footnote-ref" id="fnref:9" href="#fn:9"><sup>9</sup></a><a class="footnote-ref" id="fnref:10" href="#fn:10"><sup>10</sup></a><a class="footnote-ref" id="fnref:11" href="#fn:11"><sup>11</sup></a> As components of <a href="/facts/Breakfast_cereal/UoB6gfz3">breakfast cereals</a>, whole grains are associated with improved <a href="/facts/Micronutrient/nwzKuSMQ">micronutrient</a> intake and lower risk of several diseases.<a class="footnote-ref" id="fnref:12" href="#fn:12"><sup>12</sup></a> Their effects on <a href="/facts/Gastrointestinal_tract/nK2zwqBS">gastrointestinal</a> health, risk of <a href="/facts/Obesity/RBF9y5Vl">obesity</a> and <a href="/facts/Cognition/ga0tSBul">cognition</a> need further evaluation.<a class="footnote-ref" id="fnref:13" href="#fn:13"><sup>13</sup></a> </p><p>Cereal proteins have low quality, due to deficiencies in <a href="/facts/Essential_amino_acid/Re9Rxb9I">essential amino acids</a>, mainly <a href="/facts/Lysine/CEetgA9L">lysine</a>.<a class="footnote-ref" id="fnref:14" href="#fn:14"><sup>14</sup></a><a class="footnote-ref" id="fnref:15" href="#fn:15"><sup>15</sup></a> Supplementation of cereals with proteins from other food sources (mainly <a href="/facts/Legume/x6s6gVHY">legumes</a>) is commonly used to compensate for this deficiency,<a class="footnote-ref" id="fnref:16" href="#fn:16"><sup>16</sup></a> since the limitation of a single essential amino acid causes the others to break down and become excreted, which is especially important during the period of growth.<a class="footnote-ref" id="fnref:17" href="#fn:17"><sup>17</sup></a> In contrast, the proteins of the pseudocereals have a high nutritional value, close to those of <a href="/facts/Casein/Udl5k8sx">casein</a> (the main protein in milk).<a class="footnote-ref" id="fnref:18" href="#fn:18"><sup>18</sup></a> Quinoa and amaranth are the most nutritious grains due to their high content and quality of proteins, with high levels of lysine and other essential amino acids.<a class="footnote-ref" id="fnref:19" href="#fn:19"><sup>19</sup></a><a class="footnote-ref" id="fnref:20" href="#fn:20"><sup>20</sup></a> </p> <h3>Disease risk</h3> <p>Manufacturers of foods containing whole grains in specified amounts are allowed a <a href="/facts/Health_claim/QS48z3ws">health claim</a> for marketing purposes in the United States, stating: "low fat diets rich in fiber-containing grain products, fruits, and vegetables may reduce the risk of some types of <a href="/facts/Cancer/PVW6n1D0">cancer</a>, a disease associated with many factors" and "diets low in saturated fat and cholesterol and rich in fruits, vegetables, and grain products that contain some types of dietary fiber, particularly <a href="/facts/Soluble_fiber/Q9DXanDv">soluble fiber</a>, may reduce the risk of heart disease, a disease associated with many factors".<a class="footnote-ref" id="fnref:21" href="#fn:21"><sup>21</sup></a><a class="footnote-ref" id="fnref:22" href="#fn:22"><sup>22</sup></a><a class="footnote-ref" id="fnref:23" href="#fn:23"><sup>23</sup></a> The scientific opinion of the <a href="/facts/European_Food_Safety_Authority/wooppnvX">European Food Safety Authority</a> related to health claims on gut health or bowel function, weight control, blood glucose and insulin levels, weight management, blood cholesterol, satiety, glycemic index, digestive function and cardiovascular health is "that the food constituent, whole grain, (...) is not sufficiently characterised in relation to the claimed health effects" and "that a <a href="/facts/Causality/Swh496X7">cause and effect relationship</a> cannot be established between the consumption of whole grain and the claimed effects considered in this opinion."<a class="footnote-ref" id="fnref:24" href="#fn:24"><sup>24</sup></a> </p><p>By supplying high dietary fiber content, as part of a general healthy diet, consumption of whole grains may lower risk of several diseases, including <a href="/facts/Coronary_heart_disease/szCt0nVx">coronary heart disease</a>, <a href="/facts/Stroke/DwpjdzY0">stroke</a> and cancer, with lower <a href="/facts/Mortality_rate/s4gmxyFV">all-cause mortality</a>.<a class="footnote-ref" id="fnref:25" href="#fn:25"><sup>25</sup></a><a class="footnote-ref" id="fnref:26" href="#fn:26"><sup>26</sup></a><a class="footnote-ref" id="fnref:27" href="#fn:27"><sup>27</sup></a> Regular whole-grain consumption may lower elevated <a href="/facts/LDL/R5VLPxAg">LDL</a> and <a href="/facts/Triglyceride/BQmjv4A0">triglyceride</a> levels, which are risk factors for cardiovascular diseases.<a class="footnote-ref" id="fnref:28" href="#fn:28"><sup>28</sup></a> Whole grain consumption is associated with a lower risk of <a href="/facts/Type_2_diabetes/zCMXksmt">type 2 diabetes</a>.<a class="footnote-ref" id="fnref:29" href="#fn:29"><sup>29</sup></a><a class="footnote-ref" id="fnref:30" href="#fn:30"><sup>30</sup></a><a class="footnote-ref" id="fnref:31" href="#fn:31"><sup>31</sup></a> </p><p>In 2012, <a href="/facts/Health_Canada/BV8TuL14">Health Canada</a> stated that "the evidence to date from clinical trials and prospective cohort studies was not sufficient to support a whole grains and coronary heart disease risk reduction claim in Canada".<a class="footnote-ref" id="fnref:32" href="#fn:32"><sup>32</sup></a> A 2017 review of clinical trials found insufficient evidence for a relationship between whole grain consumption and lowered risk of cardiovascular diseases.<a class="footnote-ref" id="fnref:33" href="#fn:33"><sup>33</sup></a> </p><p>The <a href="/facts/American_Institute_for_Cancer_Research/0uQy9KBX">American Institute for Cancer Research</a> and <a href="/facts/World_Cancer_Research_Fund_International/MuhUqaKd">World Cancer Research Fund International</a> have stated that there is strong evidence that whole grains decrease risk of colorectal cancer.<a class="footnote-ref" id="fnref:34" href="#fn:34"><sup>34</sup></a><a class="footnote-ref" id="fnref:35" href="#fn:35"><sup>35</sup></a><a class="footnote-ref" id="fnref:36" href="#fn:36"><sup>36</sup></a> </p> <h3>Gluten concerns</h3> <p>In genetically susceptible people, <a href="/facts/Gluten/NNnUfKRU">gluten</a> (proteins found in <a href="/facts/Wheat/lrk6HdV3">wheat</a>, <a href="/facts/Barley/GH7X2qtG">barley</a>, <a href="/facts/Rye/LwdwSNcp">rye</a>, <a href="/facts/Oat/wn3vnCnT">oat</a>, and related species and hybrids)<a class="footnote-ref" id="fnref:37" href="#fn:37"><sup>37</sup></a> can trigger <a href="/facts/Coeliac_disease/AKd5PkTc">coeliac disease</a>.<a class="footnote-ref" id="fnref:38" href="#fn:38"><sup>38</sup></a> Coeliac disease affects about 1% of the general population in <a href="/facts/Developed_country/sqwTSDHm">developed countries</a>.<a class="footnote-ref" id="fnref:39" href="#fn:39"><sup>39</sup></a><a class="footnote-ref" id="fnref:40" href="#fn:40"><sup>40</sup></a> There is evidence that most cases remain undiagnosed and untreated.<a class="footnote-ref" id="fnref:41" href="#fn:41"><sup>41</sup></a> The only known effective treatment is a strict lifelong <a href="/facts/Gluten-free_diet/GXRvRR4K">gluten-free diet</a>.<a class="footnote-ref" id="fnref:42" href="#fn:42"><sup>42</sup></a> Minor cereals and pseudocereals may be a reasonable alternative to replace <a href="/facts/Gluten/NNnUfKRU">gluten-containing cereals</a> for people who need to follow a gluten-free diet.<a class="footnote-ref" id="fnref:43" href="#fn:43"><sup>43</sup></a> </p><p>While coeliac disease is caused by a reaction to wheat proteins, it is not the same as a <a href="/facts/Wheat_allergy/ewtoXyax">wheat allergy</a>.<a class="footnote-ref" id="fnref:44" href="#fn:44"><sup>44</sup></a><a class="footnote-ref" id="fnref:45" href="#fn:45"><sup>45</sup></a> Other diseases <a href="/facts/Gluten-related_disorders/y6Tthue2">triggered by eating gluten</a> are <a href="/facts/Non-celiac_gluten_sensitivity/EHktaDPW">non-coeliac gluten sensitivity</a>,<a class="footnote-ref" id="fnref:46" href="#fn:46"><sup>46</sup></a><a class="footnote-ref" id="fnref:47" href="#fn:47"><sup>47</sup></a> (estimated to affect 0.5% to 13% of the general population),<a class="footnote-ref" id="fnref:48" href="#fn:48"><sup>48</sup></a> <a href="/facts/Gluten_ataxia/suENWGS6">gluten ataxia</a> and <a href="/facts/Dermatitis_herpetiformis/Y5VXVe24">dermatitis herpetiformis</a>.<a class="footnote-ref" id="fnref:49" href="#fn:49"><sup>49</sup></a> </p> <h2 id="regulations">Regulations</h2> <p>In the United States wholegrain products can be identified by the ingredients list. "Wheat flour" (as opposed to "wholegrain wheat flour" or "whole-wheat flour") as the first ingredient is not a clear indicator of the product's wholegrain content. If two ingredients are listed as grain products but only the second is listed as wholegrain, the entire product may contain between 1% and 49% wholegrain.<a class="footnote-ref" id="fnref:50" href="#fn:50"><sup>50</sup></a> Many breads are colored brown (often with <a href="/facts/Molasses/N8kE2HfI">molasses</a> or <a href="/facts/Caramel_color/AwgN4F0e">caramel color</a>) and made to look like wholegrain when they are not. In addition, some food manufacturers make foods with wholegrain ingredients, but, because wholegrain ingredients are not the dominant ingredient, they are not wholegrain products. Contrary to popular belief, wholegrains are <i>not</i> indicative of <a href="/facts/Dietary_fiber/Q9DXanDv">fiber</a>. The amount of fiber varies from grain to grain, and some products may have things like bran, peas, or other foods added to boost the fiber content.<a class="footnote-ref" id="fnref:51" href="#fn:51"><sup>51</sup></a> </p><p>According to the <a href="/facts/American_Association_of_Cereal_Chemists/xeNPtr8U">American Association of Cereal Chemists</a> definition, "Whole grains shall consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis." </p> <h3>US standards of identity</h3> <p>The following names indicate whole-grain products, in accordance with the US federal government:<a class="footnote-ref" id="fnref:52" href="#fn:52"><sup>52</sup></a><a class="footnote-ref" id="fnref:53" href="#fn:53"><sup>53</sup></a><a class="footnote-ref" id="fnref:54" href="#fn:54"><sup>54</sup></a> </p> <ul><li>"<a href="/facts/Whole_wheat_bread/7AAcu5aD">Whole wheat bread</a>"</li> <li>"Whole <a href="/facts/Millet/y0DDfYPm">millet</a>"</li> <li>"Whole wheat <a href="/facts/Buns/mHunKc5D">buns</a>"</li> <li>"Whole wheat <a href="/facts/Macaroni/H73y799w">macaroni</a>"</li> <li>"Whole wheat <a href="/facts/Spaghetti/Cl6uU6Vs">spaghetti</a>"</li> <li>"Whole wheat <a href="/facts/Vermicelli/kg4hvIwj">vermicelli</a>"</li> <li>"Cracked wheat" (as an ingredient, not as part of a product name like "cracked wheat bread")</li> <li>"Crushed wheat"</li> <li>"Whole wheat flour"</li> <li>"Graham flour" (as an ingredient, not as part of a product name like "<a href="/facts/Graham_crackers/bchpDSuv">graham crackers</a>")</li> <li>"Entire wheat flour"</li> <li>"Bromated whole wheat flour"</li> <li>"Whole <a href="/facts/Durum/rSKjJ1K3">durum</a> flour"</li> <li>"Bulgur (cracked wheat)" ("<a href="/facts/Bulgur/Xza6I8oK">bulgur</a>" by itself may or may not indicate whole grain, and "cracked wheat" is not synonymous with bulgur)</li></ul> <h3>Canadian standards of identity</h3> <p>There are multiple grains such as cereal grains (e.g. wheat, rice, oats, barley, corn, wild rice, and rye) as well as pseudocereals (e.g. quinoa and buckwheat) that may be labeled whole grains.<a class="footnote-ref" id="fnref:55" href="#fn:55"><sup>55</sup></a> </p><p>When wheat is milled to make flour, the parts of the grain are usually separated and then are recombined to make specific types of flour, such as whole wheat, whole grain, white cake and pastry flour, and all-purpose white flour. If all parts of the kernel are used in the same relative proportions as they exist in the original kernel, then the flour is considered whole grain. </p><p>Under the <a href="https://laws.justice.gc.ca/en/showtdm/cr/C.R.C.-c.870">Food and Drug Regulations</a>, up to 5% of the kernel can be removed to help reduce rancidity and prolong the shelf life of whole-wheat flour. The portion of the kernel that is removed for this purpose contains much of the germ and some of the bran. If this portion of the kernel has been removed, the flour would no longer be considered whole grain. </p> <h3>UK regulations</h3> <p>In the UK the legally protected term is wholemeal rather than wholegrain.<a class="footnote-ref" id="fnref:56" href="#fn:56"><sup>56</sup></a> There are voluntary guidelines on what can be labelled a wholegrain product.<a class="footnote-ref" id="fnref:57" href="#fn:57"><sup>57</sup></a> </p> <h2 id="see-also">See also</h2> <ul><li><a href="/facts/Ancient_grains/kKHb5yHq">Ancient grains</a></li> <li><a href="/facts/Alkylresorcinols/s2h5WvWm">Alkylresorcinols</a></li> <li><a href="/facts/Unifine_mill/oHVB7gx5">Unifine mill</a></li> <li><a href="/facts/Wheatberry/5UYxnV57">Wheatberry</a></li> <li><a href="/facts/Whole_foods/RAj6eMq5">Whole foods</a></li> <li><a href="/facts/Whole_grain_stamp/pCya3M7c">Whole grain stamp</a></li></ul> <h2 id="external-links">External links</h2> <ul><li><a href="http://news.bbc.co.uk/1/hi/health/648199.stm">Article from BBC news</a></li> <li><a href="https://www.cerealsgrains.org/resources/definitions/Pages/WholeGrain.aspx">Definition of Whole Grain</a></li> <li><a href="https://web.archive.org/web/20190906004108/https://www.fda.gov/regulatory-information/search-fda-guidance-documents/draft-guidance-industry-and-fda-staff-whole-grain-label-statements">U.S. FDA Guidance on Whole Grain Label Statements (Draft)</a></li></ul> <h2 id="references">References</h2> <ol> <li id="fn:1"><p>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. <a href="http://foodandnutritionresearch.net/index.php/fnr/article/view/676" target="_blank">http://foodandnutritionresearch.net/index.php/fnr/article/view/676</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>"Definition of Whole Grain as Food Ingredient" (PDF). Whole Grain Initiative. 2022-01-21. <a href="https://www.wholegraininitiative.org/media/attachments/2022/01/21/adapted-2021-03-17-definition-of-whole-grain-as-food-ingredient-proposed-by-global-working-group_update2022.pdf" target="_blank">https://www.wholegraininitiative.org/media/attachments/2022/01/21/adapted-2021-03-17-definition-of-whole-grain-as-food-ingredient-proposed-by-global-working-group_update2022.pdf</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>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. <a href="http://www.aaccnet.org/publications/plexus/cfwplexus/library/books/Documents/WholeGrainsSummit2012/CPLEX-2013-1001-08B.pdf" target="_blank">http://www.aaccnet.org/publications/plexus/cfwplexus/library/books/Documents/WholeGrainsSummit2012/CPLEX-2013-1001-08B.pdf</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li> <li id="fn:4"><p>"Whole Grains, Refined Grains, and Dietary Fiber". American Heart Association. 2021. Retrieved 25 October 2023. <a href="https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/whole-grains-refined-grains-and-dietary-fiber" target="_blank">https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/whole-grains-refined-grains-and-dietary-fiber</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></p></li> <li id="fn:5"><p>"Wholegrains, vegetables and fruit and the risk of cancer". wcrf.org. Retrieved 25 October 2023. <a href="https://web.archive.org/web/20231025110012/https://www.wcrf.org/wp-content/uploads/2020/12/Wholegrains-veg-and-fruit.pdf" target="_blank">https://web.archive.org/web/20231025110012/https://www.wcrf.org/wp-content/uploads/2020/12/Wholegrains-veg-and-fruit.pdf</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></p></li> <li id="fn:6"><p>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. <a href="http://foodandnutritionresearch.net/index.php/fnr/article/view/676" target="_blank">http://foodandnutritionresearch.net/index.php/fnr/article/view/676</a> <a href="#fnref:6" class="footnote-back-ref">↩</a></p></li> <li id="fn:7"><p>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. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257612" target="_blank">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257612</a> <a href="#fnref:7" class="footnote-back-ref">↩</a></p></li> <li id="fn:8"><p>Dixon, Rachel (2025-04-23). "The wholegrain revolution! How Denmark changed the diet – and health – of their entire nation". The Guardian. ISSN 0261-3077. Retrieved 2025-04-25. <a href="https://www.theguardian.com/lifeandstyle/2025/apr/23/the-wholegrain-revolution-how-denmark-changed-the-diet-and-health-of-their-entire-nation" target="_blank">https://www.theguardian.com/lifeandstyle/2025/apr/23/the-wholegrain-revolution-how-denmark-changed-the-diet-and-health-of-their-entire-nation</a> <a href="#fnref:8" class="footnote-back-ref">↩</a></p></li> <li id="fn:9"><p>"Whole Grain Fact Sheet". European Food Information Council. 1 January 2009. Archived from the original on 2009-05-11. Retrieved 6 December 2016. <a href="https://web.archive.org/web/20090511054355/https://www.eufic.org/article/en/expid/whole-grain-fact-sheet/" target="_blank">https://web.archive.org/web/20090511054355/https://www.eufic.org/article/en/expid/whole-grain-fact-sheet/</a> <a href="#fnref:9" class="footnote-back-ref">↩</a></p></li> <li id="fn:10"><p>"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. <a href="https://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf" target="_blank">https://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf</a> <a href="#fnref:10" class="footnote-back-ref">↩</a></p></li> <li id="fn:11"><p>"All About the Grains Group". US Department of Agriculture, MyPlate. 2016. Retrieved 6 December 2016. <a href="https://www.choosemyplate.gov/grains" target="_blank">https://www.choosemyplate.gov/grains</a> <a href="#fnref:11" class="footnote-back-ref">↩</a></p></li> <li id="fn:12"><p>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. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4188247" target="_blank">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4188247</a> <a href="#fnref:12" class="footnote-back-ref">↩</a></p></li> <li id="fn:13"><p>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. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5066953" target="_blank">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5066953</a> <a href="#fnref:13" class="footnote-back-ref">↩</a></p></li> <li id="fn:14"><p>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. 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