What is wholegrain?

Grains are made up of three parts (see figure to the left): the germ, which contains the plant embryo or seed; the endosperm, which provides food for the grooving seed; and the outer hull, which contains the aleurone layer that protects the grain from bacteria, molds, insects, and severe weather.

According to the American Association of Cereal Chemists (AACC) 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."

Following is the official definition of whole grains, approved and endorsed by the Whole Grains Council in May 2004: "Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed."

The endosperm mainly consists of starch and protein, whereas the aleurone layer and germ consists of dietary fiber, protein, essential fatty acids and some biologically active components like the B vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, and pantothenic acid); vitamin E; and minerals (calcium, magnesium, phosphorus, potassium, sodium, zinc, and iron). Whole grains also contain other plant components such as phytates, lignans, phenolic acids, and polyphenols, which have antioxidant, phytoestrogen, and other bioactivities that may offer health benefits.

During the milling process the different parts of whole grains are separated, and the refined flour, in which many consumers are most interested, is made available. Obviously, this process causes loss of nutrients as the outer bran layer and most of the germ is removed.

Whole grain foods

In the whole grain definition there is no differentiation between intact or milled kernels, as long as all components are present in the original relative amounts. However, there is currently no scientific evidence about possible differential health effects between intact and milled kernels.

Some countries have allowed certain health claims to educate consumers and encourage consumption of healthful foods. For a food stuff to be labeled "whole grain food", it needs to contain a certain amount of whole grain. Currently, only Sweden and the United States have declarations for such labeling. FDA decided that at least 51% of a whole grain food should be whole grain in order to use a whole grain health claim. In Sweden foods containing at least 51% by dry matter can be labeled 'whole grain'. HELGA aims to develop a common Nordic declaration for whole grain labeling.