Consumption and consumer challenges of wholegrain foods

K. W. Dammann, D. Hauge, R. A. Rosen, N. Schroeder, L. Marquart

Research output: Chapter in Book/Report/Conference proceedingChapter

8 Scopus citations


Whole grain intake is associated with health benefits such as reduced risk of cardiovascular disease. However, lack of a global definition of what constitutes a wholegrain food complicates interpretation and communication of research findings. Many populations underconsume wholegrain foods due to both internal factors (difficulty in identifying wholegrain foods and their unique sensory characteristics) and external factors (availability, cost, and the convenience of refined grains). Approaches to introducing wholegrain foods include promoting them early in life, employing the repeated exposures technique, and minimizing sensory differences. Emerging trends include improving the nutritional quality of the final product. Future research may focus on outcomes that improve the healthfulness and availability of grain-based foods, while collaboration will be necessary to ensure that pivotal findings reach industry in a timely manner. Whole grains offer a unique opportunity to enhance diets globally.

Original languageEnglish (US)
Title of host publicationFibre-Rich and Wholegrain Foods
Subtitle of host publicationImproving Quality
PublisherElsevier Ltd
Number of pages30
ISBN (Print)9780857090386
StatePublished - Mar 2013


  • Consumer behavior
  • Consumption
  • Fiber
  • Whole grain


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