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dc.contributor.authorSkeie, Guri
dc.contributor.authorFadnes, Lars T.
dc.date.accessioned2024-09-13T11:43:45Z
dc.date.available2024-09-13T11:43:45Z
dc.date.issued2024-02-14
dc.description.abstractCereals and cereal products have traditionally been staple foods in many countries including in the Nordics and Baltics. Cereals can be consumed with their entire grain kernel and are then referred to as whole grains or can be consumed after removal of the bran or germ and are then referred to as refined grains. The terms cereals and grains are often used interchangeably. In this scoping review, we examine the associations between intake of cereals and cereal products and major health outcomes to contribute to up-to-date food-based dietary guidelines for the Nordic and Baltic countries in the Nordic Nutrition Recommendations 2023 project. Five qualified systematic reviews that covered non-communicable diseases, mortality, and risk factors were identified, and a supplementary literature search was performed in the MEDLINE and Cochrane databases for more recent studies and other endpoints. Compared to other high-income countries, the Nordic populations have a high consumption of whole grain foods. In some of the countries, rye constitutes a substantial fraction of the cereal consumption. However, few studies are available for specific cereals, and most of the research has been performed in predominantly wheat-consuming populations. The evidence suggests clear dose–response associations between a high intake of whole grains and lower risks of cardiovascular disease, colorectal cancer, type 2 diabetes, and premature mortality. The lowest risks of morbidity and mortality were observed for 3–7 servings of whole grains per day, equivalent of 90–210 g/day (fresh weight or ready-to-eat whole grain products, such as oatmeal or whole grain rye bread). Evidence from randomized trials indicates that a high intake of whole grains is beneficial for reducing weight gain. There is less evidence for refined grains, but the available evidence does not seem to indicate similar beneficial associations as for whole grains. It is suggested that replacing refined grains with whole grains would improve several important health outcomes. Cereals are plant foods that can be grown in most of the Nordic and Baltic regions.en_US
dc.identifier.citationSkeie, Fadnes. Cereals and cereal products - a scoping review for nordic nutrition recommendations 2023. Food & Nutrition Research (FNR). 2024;68en_US
dc.identifier.cristinIDFRIDAID 2260610
dc.identifier.doi10.29219/fnr.v68.10457
dc.identifier.issn1654-6628
dc.identifier.issn1654-661X
dc.identifier.urihttps://hdl.handle.net/10037/34716
dc.language.isoengen_US
dc.publisherSwedish Nutrition Foundationen_US
dc.relation.journalFood & Nutrition Research (FNR)
dc.rights.accessRightsopenAccessen_US
dc.rights.holderCopyright 2024 The Author(s)en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0en_US
dc.rightsAttribution 4.0 International (CC BY 4.0)en_US
dc.titleCereals and cereal products - a scoping review for nordic nutrition recommendations 2023en_US
dc.type.versionpublishedVersionen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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Attribution 4.0 International (CC BY 4.0)
Except where otherwise noted, this item's license is described as Attribution 4.0 International (CC BY 4.0)