Wheat and Nutrition Concluded
1981
DAVIS, DONALD R.
The assessment of the nutritional value of whole wheat and refined wheat is complicated by incomplete knowledge of nutrient content, by lack of nutrient bioavailability information, and by variablilty of food samples. Fiber is known to reduce the availability of some nutrients, but the ratio of protein to calories may actually be improved by the low digestibility of whole wheat. Niacin availability is lower in whole than refined wheat, but niacin is lost in the milling process. Niacin in enriched products is fully available. Although a few minerals are less available, most nutrients are as bioavailable in whole as in refined wheat. The Food and Nutrition Board of the FDA has established refined flour enrichment guidelines and has recommended a reduction of refining activity without jeopardizing consumer acceptance. Public education, however, seems a crucial factor in diet improvement. Publication of the U.S. Dietary Goals, the labeling of flour products, and the lower price of whole wheat should contribute to greater consumption of whole wheat products. (cj)
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