Growing evidence for the important health benefits of whole grain consumption is emerging based on scientific research. But up to the present day there is limited understanding of the role of the possible protective constituents of whole grains in the reduction of risk of various diseases like cardiovascular disease, type 2 diabetes and certain cancers.
The aim of HEALTHGRAIN is to increase the understanding and knowledge of the role of the constituents of whole grains and to develop a wide range of products with high eating quality and health benefits for the consumer with increased levels of health-protective components of whole grains or their fractions For basic information on the project please click here.

For more detailed information about the progress and achievements in the project, visit on our homepage: About the project

(1) WHOLEGRAIN DEFINITION (25.02.2010)
For the definition please click here


Presentation held in the "Fachausschuss Muellereitechnologie" in Vejle (Denmark) click here

(2) Basic facts and existing knowledge about whole grains and health and about wholegrain products – Compiled by HEALTHGRAIN (2006)

The presented information is based on the following sources:
see References

REFERENCE VALUES: by entering Reference values you will see recommended values for nutrient intake compiled by nutrition associations Reference values


Cereals have been part of the human diet for many hundreds of years. The edible seeds from plants of the grass family are mainly staple foods. Cereals are important sources of energy, carbohydrates, protein, fibre and micronutrients. The most important cereal crops worldwide are wheat and rice which amount to more than 50 percent of the world's cereal production. The benefits of whole grains for human health over refined grains are increasingly discussed among scientists.
The following sections will give some information about the definition, sources and benefits of whole grain as well as comments regarding whole grain related health claims.
Background information (print version)

(3) Overview on recent studies related to whole grains and health (2009)

The Whole Grains Council has compiled (2009) a summary of major research since 2004 in the area of whole grains and health (including information from almost four dozen studies), and has made it available to anyone who can benefit from this compilation.

to the summary report compiled by the WHOLE GRAINS COUNCIL and OLDWAYS:




(3) Overview (2008) - the importance of dietary fibre in whole grain and related products

Life Sciences Research Office, Inc. (LSRO) conducted an independent review of the scientific literature to evaluate the effect of applying the U.S. Food and Drug Administration (FDA) definition of whole grains on the strength of scientific evidence in support of whole-grains health claims for risk reduction of cardiovascular disease (CVD) and diabetes.

to the LSRO Report:


(5) Health studies on whole grain and bioactive components(2009)

"Impact of a lignan-rich diet on adiposity and insulin sensitivity in post-menopausal women"
Source: British Journal of Nutrition
doi:10.1017/S0007114508162092
Authors: A.-S. Morisset, S. Lemieux, A. Veilleux, J. Bergeron, S.J. Weisnagel, A. Tchernof

“Intake of soluble fibers has a protective role for the presence of metabolic syndrome in patients with type 2 diabetes”
Source: European Journal of Clinical Nutrition (2009) 63, 127–133;
Authors: T Steemburgo, V Dall'Alba, J C Almeida, T Zelmanovitz, J L Gross and M J de Azevedo

“Whole-grain consumption, dietary fibre intake and body mass index in the Netherlands cohort study”
Source: European Journal of Clinical Nutrition (2009) 63, 31–38 Authors: L P L van de Vijver, L M C van den Bosch, P A van den Brandt, R A Goldbohm