Most whole and refined grains consumed in developed countries are subjected to some type of processing to optimize flavor, color, texture, and appearance as well as to provide shelf-stable products.
For breads and other baked goods, grains are milled, flour is prepared, and then the flour is subjected to treatment with water and heat. Commercial cereals may be extruded, puffed, flaked, or altered to improve product quality. Processing in these ways may enhance the desirability and therefore consumption of whole-grain products.
Processing conditions the grain for digestion and absorption by the body. In most cases, the nutritive value of whole-grain products is preserved during processing.
Food consumption surveys reveal that Americans eat far less than the currently recommended intake of 3 servings of whole grains per day, with an average daily intake of 1 or fewer servings a day. Studies show that health benefits may begin with consumption of a single serving of a whole-grain food per day.
However, only 13% of Americans include 1 or more servings of whole grains in their diets each day and less than 0.5% consume a whole-grain cereal each day. Currently, only about 5% of the grain foods in the American diet are in the form of whole grains, the chief sources being wheat and oats.
Whole grain is the primary ingredient in about 18% of ready-to-eat cereals.
