Publication Detail

2012

Authors: Jones J, Klurfeld D, Slavin J, Waybright S

Journal: Cereal Foods World. (2012:March-April, Vol. 57: No. 2.)

Supported by the ILSI North America Committee on Carbohydrates

Summary: ​Dietary recommendations are written to make nutritional, as well as culinary sense.  The 2010 Dietary Guidelines Advisory Committee's recommendation which considered both the practical and health aspects of implementing a major change to the food supply in the U.S., may be interpreted to modify the diet to replace all refined grains with whole grains without consideration for the nutritional and culinary impact on diet and food.  This 2011 AAACC International Annual Meeting Hot Topic Session provided an opportunity to explore the current scientific understanding of the nutritional and culinary value of including refined grains, added fibers, and bran in the diet. This publication summarizes this event. 

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