Whole grains and human health

By J. Slavin. Nutrition research reviews, 2004

596 citations recorded by the source corpus.

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Effect of primary processing of cereals and legumes on its nutritional quality: A comprehensive review (2016, background): “So using whole grain or milled flour without sieving and separating different portion can be beneficial for health (Schatzkin et al., 2007; Slavin, 2004).”
Resistant starch as functional ingredient: A review (2010, background): “Whole grains are rich sources of fermentable carbohydrates including dietary fibre, resistant starch and oligosaccharides (Slavin, 2004).”
Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes (2009, background): “The endosperm represents about 80% of the whole grain, while the germ and the bran vary among different grains, but remaining bran usually comprises about 10% (Slavin, 2004).”
Mediterranean diet pyramid today. Science and cultural updates (2011, background): “Preferably whole grain, since processing normally removes ﬁbre and some valuable nutrients (Mg, Fe, vitamins, etc.) (17) .”