Cereal Foods World. 2012;57(2):41-100
Abstract: 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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This work was supported by the IAFNS Committee on IAFNS Committee on Carbohydrates.