Current Situation and Trend of Whole Grain Food Development

In the process of grain milling and food processing technology development, with the development of drum milling equipment, for centuries, mankind has been trying to make flour and rice more refined in pursuit of grain food. Fine white flour produced by the food has a good texture, taste, flavor and appearance, but also caused a lot of dietary fiber, vitamins, mineral elements and other nutrients loss. With the increasing incidence of obesity and overweight in developed and developing countries, the incidence of diseases associated with obesity and overweight is also increasing, and chronic diseases such as cardiovascular disease have become a society that affects health and wellness around the world problem. Grain as the most basic dietary source of human beings, plays a pivotal role in human health. Scientific and rational grain processing and consumption has aroused the concern of the community. In recent years, the cereal fortification enhancement project has tried to add some nutrients such as B vitamins and iron to compensate for some of the nutrients that are lost during the finishing process. However, this nutrient-fortified product still does not have all the nutritional ingredients of whole grains. 

Since the 1980s, the developed countries have done a lot of research on the nutritional value of whole grains. Recent studies have shown that the whole valley in addition to dietary fiber, but also includes antioxidant ingredients and other physiologically active substances, these physiologically active substances may be through a single component or mutual combination or synergies to produce a variety of health effects. Most of the nutritional components of the "whole grain nutrition package" synergies more than individual nutrients more conducive to human health. According to the US Grain Board, the health effects of whole grains include a 30% to 36% reduction in stroke risk, a 21% to 30% reduction in type 2 diabetes, a 25% to 28% reduction in heart disease risk, and a favorable weight control. The results of these studies are based primarily on large epidemiological and group studies in the United States and Northern Europe. A study in the United States showed that obese adults who consumed whole grains had a significantly lower proportion of C-reactive protein (CRP) and abdominal fat than edible finishing cereals. On the basis of a summary of these large research reports, the governments of the United States, Britain, Sweden and other developed countries have issued a number of health claims about the whole grain. Europe and the United States developed the whole grain consumption is showing a rapid development momentum.

At present the international (including Codex) has not yet unified the whole grain ingredients with full grain food definition. In 1999, the American Association of Cereal Chemists (AACC) defined Wholegrain as complete, crushed, crushed or compressed caryopsis, consisting essentially of starchy endosperm, germ and bran, and components The relative proportions are the same as the complete caryopsis. The US Food and Drug Administration (FDA) defines the whole grain almost the same as the whole grain definition of AACC, but further clarifies the range of whole grains, and the beans, oil and potato are not part of the whole grain. However, the current definition of the whole grain there are still many controversies, operability is not strong. The author believes that a clear and unified definition of whole grain food will be an important foundation for the healthy development of whole cereal food in the world. It is necessary for the academia and industry to work together to unify the whole grain concept all over the world.

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