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Journal Abstract Search

189 related items for PubMed ID: 27507498

  • 1. The whole grain content of foods consumed in the UK.
    Jones AR, Mann KD, Kuznesof SA, Richardson DP, Seal CJ.
    Food Chem; 2017 Jan 01; 214():453-459. PubMed ID: 27507498
    [Abstract] [Full Text] [Related]

  • 2. Whole Grains Contribute Only a Small Proportion of Dietary Fiber to the U.S. Diet.
    Kranz S, Dodd KW, Juan WY, Johnson LK, Jahns L.
    Nutrients; 2017 Feb 17; 9(2):. PubMed ID: 28218657
    [Abstract] [Full Text] [Related]

  • 3. Health Star Rating in Grain Foods-Does It Adequately Differentiate Refined and Whole Grain Foods?
    Curtain F, Grafenauer S.
    Nutrients; 2019 Feb 15; 11(2):. PubMed ID: 30781440
    [Abstract] [Full Text] [Related]

  • 4. Total dietary fiber intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009 to 2010.
    Reicks M, Jonnalagadda S, Albertson AM, Joshi N.
    Nutr Res; 2014 Mar 15; 34(3):226-34. PubMed ID: 24655489
    [Abstract] [Full Text] [Related]

  • 5. Whole-grain food intake among US adults, based on different definitions of whole-grain foods, NHANES 2003-2018.
    Du M, Mozaffarian D, Wong JB, Pomeranz JL, Wilde P, Zhang FF.
    Am J Clin Nutr; 2022 Dec 19; 116(6):1704-1714. PubMed ID: 36446403
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  • 8. Ten-year trends in fiber and whole grain intakes and food sources for the United States population: National Health and Nutrition Examination Survey 2001-2010.
    McGill CR, Fulgoni VL, Devareddy L.
    Nutrients; 2015 Feb 09; 7(2):1119-30. PubMed ID: 25671414
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  • 9. Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit.
    Korczak R, Marquart L, Slavin JL, Ringling K, Chu Y, O'Shea M, Harriman C, Toups K, de Vries J, Jacques P, Klurfeld DM, Camire ME, Unnevehr L.
    Am J Clin Nutr; 2016 Dec 09; 104(6):1508-1514. PubMed ID: 27806974
    [Abstract] [Full Text] [Related]

  • 10. Providing evidence to support the development of whole grain dietary recommendations in the United Kingdom.
    Mann KD, Pearce MS, Seal CJ.
    Proc Nutr Soc; 2017 Aug 09; 76(3):369-377. PubMed ID: 27766990
    [Abstract] [Full Text] [Related]

  • 11. Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies.
    Seal CJ, Brownlee IA.
    Proc Nutr Soc; 2015 Aug 09; 74(3):313-9. PubMed ID: 26062574
    [Abstract] [Full Text] [Related]

  • 12. Identifying whole grain foods: a comparison of different approaches for selecting more healthful whole grain products.
    Mozaffarian RS, Lee RM, Kennedy MA, Ludwig DS, Mozaffarian D, Gortmaker SL.
    Public Health Nutr; 2013 Dec 09; 16(12):2255-64. PubMed ID: 23286205
    [Abstract] [Full Text] [Related]

  • 13. Whole-grain dietary recommendations: the need for a unified global approach.
    Seal CJ, Nugent AP, Tee ES, Thielecke F.
    Br J Nutr; 2016 Jun 09; 115(11):2031-8. PubMed ID: 27082494
    [Abstract] [Full Text] [Related]

  • 14. Increased whole grain consumption does not affect blood biochemistry, body composition, or gut microbiology in healthy, low-habitual whole grain consumers.
    Ampatzoglou A, Atwal KK, Maidens CM, Williams CL, Ross AB, Thielecke F, Jonnalagadda SS, Kennedy OB, Yaqoob P.
    J Nutr; 2015 Feb 09; 145(2):215-21. PubMed ID: 25644340
    [Abstract] [Full Text] [Related]

  • 15. Whole-grain products and whole-grain types are associated with lower all-cause and cause-specific mortality in the Scandinavian HELGA cohort.
    Johnsen NF, Frederiksen K, Christensen J, Skeie G, Lund E, Landberg R, Johansson I, Nilsson LM, Halkjær J, Olsen A, Overvad K, Tjønneland A.
    Br J Nutr; 2015 Aug 28; 114(4):608-23. PubMed ID: 26201847
    [Abstract] [Full Text] [Related]

  • 16. Whole-grain intake in middle school students achieves dietary guidelines for Americans and MyPlate recommendations when provided as commercially available foods: a randomized trial.
    Radford A, Langkamp-Henken B, Hughes C, Christman MC, Jonnalagadda S, Boileau TW, Thielecke F, Dahl WJ.
    J Acad Nutr Diet; 2014 Sep 28; 114(9):1417-23. PubMed ID: 24948336
    [Abstract] [Full Text] [Related]

  • 17. Defining whole-grain foods - does it change estimations of intakes and associations with CVD risk factors: an Australian and Swedish perspective.
    Kissock KR, Warensjö Lemming E, Axelsson C, Neale EP, Beck EJ.
    Br J Nutr; 2021 Dec 14; 126(11):1725-1736. PubMed ID: 33526150
    [Abstract] [Full Text] [Related]

  • 18. Whole Grains and Consumer Understanding: Investigating Consumers' Identification, Knowledge and Attitudes to Whole Grains.
    Foster S, Beck E, Hughes J, Grafenauer S.
    Nutrients; 2020 Jul 22; 12(8):. PubMed ID: 32708000
    [Abstract] [Full Text] [Related]

  • 19. Increasing fibre intake in the UK: lessons from the Danish Whole Grain Partnership.
    Boyle NB, Adolphus K, Caton SJ, Croden FC, Dye L, Glass A, Halliwell K, Hansen GL, Holm L, Jackson P, Makinwa F, Stærk B, Wilkinson N.
    Br J Nutr; 2024 Feb 28; 131(4):672-685. PubMed ID: 37737071
    [Abstract] [Full Text] [Related]

  • 20. Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats.
    Dong JL, Yang M, Shen RL, Zhai YF, Yu X, Wang Z.
    Food Sci Technol Int; 2019 Jun 28; 25(4):282-294. PubMed ID: 30551720
    [Abstract] [Full Text] [Related]

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