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As previously discussed, definitions exist for whole grain, however, a consistent official and international definition for which components should be included in whole grain foods has not been agreed on, although recent suggestions have been made (Ross et al. 2017). Studies have consistently shown that dietary fibre is one important contributor to the health benefits in whole grain, but it does not explain all of the effects of whole grain (Fardet 2010; Reynolds et al. 2019). The vast amounts of bioactive components are, as mentioned before, found in much greater concentrations in whole grains compared to the refined counterparts, but vary however highly between grains and botanical fractions (Spaggiari et al. 2020; Zhu and Sang 2017). The multitude of different bioactive components in whole grains is present in different proportions of germ, starchy endosperm and bran. Sometimes fractionated germ and bran are added to the refined flour. Both of these fractions contain different bioactive components with putative health effects, but these ingredients alone do not qualify as whole grain food and should not be described as such (Ferruzzi et al. 2014).