Critical evaluation of the discrepancy between whole and refined foods: nutritional implications
Copyright © 2024 Miguel Angel Caro Roldan, Briana Davahiva Gómez Ramírez, Ana Maria Narváez Rivas
This work is licensed under a Creative Commons Attribution 4.0 International License.
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Background: Contemporary dietary guidelines increasingly promote whole foods due to their purported nutritional superiority, including essential micronutrients, phytochemicals, and dietary fiber. However, defining what constitutes whole grains and whole foods remains ambiguous, causing confusion among consumers and in the food industry. Inconsistencies in global definitions and regulations have resulted in discrepancies in labeling, making it difficult for consumers to make informed decisions.
Aims: This review aims to elucidate the complexities surrounding whole foods, from their definitions to their nutritional impact. By examining global regulations and conducting a comparative analysis of whole and refined products, this study seeks to provide insights into the nutritional composition of these foods and their implications for consumer health.
Methods: An exhaustive literature review was conducted to gather information on definitions, regulations, and the nutritional composition of whole grains and whole foods. Sources included bibliographic databases, international organizations, and technical reports. Additionally, nutritional composition analyses of commercial cereal-based products were performed, comparing nutritional label data with the United States Department of Agriculture food composition table.
Results: Significant discrepancies in the definition and regulation of whole grains and whole foods worldwide were identified. Despite their perceived nutritional benefits, whole products exhibited comparable nutritional profiles, including fiber content, to refined counterparts. Variations in labeling practices and nutrient composition were observed across different countries and organizations.
Conclusion: This study highlights the complexity and inconsistencies surrounding the definition and regulation of whole foods. Although often perceived as healthier options, the findings suggest that they do not always offer significant nutritional advantages over refined products, especially in terms of fiber content. Standardizing definitions and improving labeling practices are crucial steps to ensure that whole foods meet consumer expectations and contribute to healthier dietary choices.
How to Cite
Agencia Nacional de Vigilancia Sanitaria de Brasil. (2023). Já está em vigor norma que classifica alimentos à base de cereais como integrais. https://www.gov.br/anvisa/pt-br/assuntos/noticias-anvisa/2023/ja-esta-em-vigor-norma-que-classifica-alimentos-a-base-de-cereais-como-integrais
Aune, D., Keum, N., Giovannucci, E., Fadnes, L. T., Boffetta, P., Greenwood, D. C., Tonstad, S., Vatten, L. J., Riboli, E., & Norat, T. (2016). Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: Systematic review and dose-response meta-analysis of prospective studies. BMJ, 353, i2716. https://doi.org/10.1136/bmj.i2716 [Crossref] [Google Scholar] [PubMed]
Botelho, R., Araújo, W., & Pineli, L. (2017). Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors. Critical Reviews in Food Science and Nutrition, 58(4), 639–650. https://doi.org/10.1080/10408398.2016.1209159 [Crossref] [Google Scholar] [PubMed]
Brazilian National Health Surveillance Agency. (2023). A standard that classifies cereal-based foods as whole grains is now in effect. https://www.gov.br/anvisa/pt-br/assuntos/noticias-anvisa/2023/ja-esta-em-vigor-norma-que-classifica-alimentos-a-base-de-cereais-como-integrais
Du, M., Mozaffarian, D., Wong, J. B., Pomeranz, J. L., Wilde, P., & Zhang, F. F. (2022). Whole-grain food intake among US adults, based on different definitions of whole-grain foods, NHANES 2003–2018. The American Journal of Clinical Nutrition, 116(6), 1704–1714. https://doi.org/10.1093/ajcn/nqac267 [Crossref] [Google Scholar] [PubMed]
European Commission. (2023). Whole Grain. https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/whole-grain_en
European Parliament. (2013). Regulation (EU) No 1308, establishing a common organization of the markets in agricultural products and repealing.
Fardet, A. (2010). New hypotheses for the health-protective mechanisms of whole-grain cereals: What is beyond fibre? Nutrition Research Reviews, 23(1), 65–134. https://doi.org/10.1017/S0954422410000041 [Crossref] [Google Scholar] [PubMed]
FoodDrinkEurope. (2023). Whole grains and fibre: The basics. https://www.fooddrinkeurope.eu/wp-content/uploads/2023/11/07157_1-Whole-Grains-and-Fibre.pdf
Jonnalagadda, S. S., Harnack, L., Liu, R. H., McKeown, N., Seal, C., Liu, S., & Fahey, G. C. (2011). Putting the whole grain puzzle together: Health benefits associated with whole grains—Summary of the American Society for Nutrition 2010 Satellite Symposium. The Journal of Nutrition, 141(5), 1011S-1022S. https://doi.org/10.3945/jn.110.132944 [Crossref] [Google Scholar] [PubMed]
NAJFNR is licensed under 