The companies teamed up with Newcastle University to look into the recommendations in place around the world on whole grain.
Their study said two countries – the US and Denmark – have a quantitative recommendation for whole grain. Denmark has seen a 72% jump in the consumption of whole grain, following the introduction of guidelines.
Julie Foster, a nutritionist at Cereal Partners UK, said: “Breakfast cereals are a great source of whole grains which have been associated with a reduced risk of type-2 diabetes and heart disease. We are now calling for the scientific community across the world to come together and develop whole grain intake guidelines. We believe that these will ultimately help consumers to make healthier dietary choices.”
Chris Seal, Professor of Food and Human Nutrition, who led the review at Newcastle University, “Whole grains are an essential component in the diet providing us with an important source of fibre and other nutrients which help to prevent heart disease, diabetes and weight gain. However, the amount of whole grains eaten globally is very low – we need to work harder to encourage people to introduce more whole grain into their diet. This study illustrates that a lack of joined-up thinking and public education on whole grains has contributed to a sense of confusion about the amount we should be eating and, in turn, the amount of fibre we are consuming. There needs to be clear global guidelines on how much whole grain we should be eating on a daily basis to help improve our overall health.”