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1 1 Ross, A.B., van der Kamp, J.W., King, R., and et al. (2017). Perspective: A definition for whole‐grain food products – Recommendations from the Healthgrain Forum. Adv. Nutr., 8, 525–531.

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4 4 Jacobs, D.R., Jr., Meyer, K.A., Kushi, L.H., et al. (1998). Whole‐grain intake may reduce the risk of ischemic heart disease death in postmenopausal women: The Iowa Women's Health Study. Am. J. Clin. Nutr., 68, 248–257.

5 5 Jacobs, J., Marquart, L., Slavin, J., et al. (1998). Whole‐grain intake and cancer: An expanded review and meta‐analysis. Nutr. Cancer, 30, 85–96.

6 6 Asp, N.‐G., and Bryngelsson, S. (2007). Health claims in the labelling and marketing of food products: The Swedish food sector's Code of Practice in a European perspective. Scandinavian Journal of Food & Nutrition, 51, 107–126.

7 7 Frank, J., Sundberg, B., Kamal‐Eldin, A., et al. (2004). Yeast‐leavened oat breads with high or low molecular weight beta‐glucan do not differ in their effects on blood concentrations of lipids, insulin, or glucose in humans. J. Nutr., 134, 1384–1388.

8 8 Ross, A.B., Pineau, N., Kochhar, S., et al. (2009). Validation of a FFQ for estimating whole‐grain cereal food intake. Br. J. Nutr., 102, 1547–1551.

9 9 Hollaender, P.L., Ross, A.B., and Kristensen, M. (2015). Whole‐grain and blood lipid changes in apparently healthy adults: A systematic review and meta‐analysis of randomized controlled studies. Am. J. Clin. Nutr., 102, 556–572.

10 10 Thane, C.W., Jones, A.R., Stephen, A.M., et al. (2007). Comparative whole‐grain intake of British adults in 1986–7 and 2000–1. Br. J. Nutr., 97, 987–992.

11 11 Bazzano, L.A., Song, Y., Bubes, V., et al. (2005). Dietary intake of whole and refined grain breakfast cereals and weight gain in men. Obes. Res., 13, 1952–1960.

12 12 Thane, C.W., Jones, A.R., Stephen, A.M., et al. (2005). Whole‐grain intake of British young people aged 4–18 years. Br. J. Nutr., 94, 825–831.

13 13 Lang, R., Thane, C.W., Bolton‐Smith, C., et al. (2003). Consumption of whole‐grain foods by British adults: Findings from further analysis of two national dietary surveys. Public Health Nutr., 6, 479–484.

14 14 O'Donovan, C.B., Devlin, N.F., Buffini, M., et al. (2019). Whole grain intakes in Irish adults: Findings from the National Adults Nutrition Survey (NANS). Eur. J. Nutr., 58, 541–550.

15 15 Devlin, N.F.C., McNulty, B.A., Gibney, M.J., et al. (2013). Whole grain intakes in the diets of Irish children and teenagers. Br. J. Nutr., 110, 354–362.

16 16 van der Kamp, J.W., Poutanen, K., Seal, C.J., et al. (2014). The HEALTHGRAIN definition of "whole grain." Food Nutr. Res., 58, 22100.

17 17 AACCI. (2013). AACI's Whole Grains Working Group Unveils New Whole Grain Products Characterization. http://www.aaccnet.org/about/newsreleases/Pages/WholeGrainProductCharacterization.aspx (accessed April 29, 2016).

18 18 Jensen, M.K., Koh‐Banerjee, P., Hu, F.B., et al. (2004). Intakes of whole grains, bran, and germ and the risk of coronary heart disease in men. Am. J. Clin. Nutr., 80, 1492–1499.

19 19 Franz, M., and Sampson, L. (2006). Challenges in developing a whole grain database: Definitions, methods and quantification. J. Food Compost Anal., 19, S38–S44.

20 20 Burgess‐Champoux, T.L., Larson, N.I., Neumark‐Sztainer, D.R., et al. (2010). Longitudinal and secular trends in adolescent whole‐grain consumption, 1999–2004. Am. J. Clin. Nutr., 91, 154–159.

21 21 Grandjean, A.C., Fulgoni, V.L., III, Reimers, K.J., et al. (2008). Popcorn consumption and dietary and physiological parameters of US children and adults: Analysis of the National Health and Nutrition Examination Survey (NHANES) 1999–2002 dietary survey data. J. Am. Diet. Assoc., 108, 853–856.

22 22 Mozaffarian, R.S., Lee, R.M., Kennedy, M.A., et al. (2013). Identifying whole grain foods: A comparison of different approaches for selecting more healthful whole grain products. Public Health Nutr., 16, 2255–2264.

23 23 Hemery, Y., Lullien‐Pellerin, V., Rouau, X. et al. (2009). Biochemical markers: Efficient tools for the assessment of wheat grain tissue proportions in milling fractions. Journal of Cereal Science. 49, 55–64.

24 24 Ross, A.B. ( 2012). Present status and perspectives on the use of alkylresorcinols as biomarkers of wholegrain wheat and rye intake. J. Nutr. Metab., 2012, 1–12.

25 25 Ross, A.B., Svelander, C., Karlsson, G., et al. (2017). Identification and quantification of even and odd chained 5‐n alkylresorcinols, branched chain‐alkylresorcinols and methylalkylresorcinols in Quinoa (Chenopodium quinoa). Food Chem., 220, 344–351.

26 26 Chen, Y., Ross, A.B., Åman, P., et al. (2004). Alkylresorcinols as markers of whole grain wheat and rye in cereal products. J. Agric. Food Chem., 52, 8242–8246.

27 27 Kristensen, M., Pelletier, X., Ross, A.B., et al. (2017). A high rate of non‐compliance confounds the study of whole grains and weight maintenance in a randomised intervention trial – The case for greater use of dietary biomarkers in nutrition intervention studies. Nutrients, 9.

28 28 Ross, A.B., Bourgeois, A., Macharia, H.N., et al. (2012). Plasma alkylresorcinols as a biomarker of whole grain food consumption in a large population – Results from the WHOLEheart intervention study. Am. J. Clin. Nutr., 95, 204–211.

29 29 Harris Jackson, K., West, S.G., Vanden Heuvel, J.P., et al. (2014). Effects of whole and refined grains in a weight‐loss diet on markers of metabolic syndrome in individuals with increased waist circumference: A randomized controlled‐feeding trial. The American Journal of Clinical Nutrition, 100, 577–586

30 30 Kirwan, J.P., Malin, S.K., Scelsi, A.R., et al. (2016). A Whole‐grain diet reduces cardiovascular risk factors in overweight and obese adults: A randomized controlled trial. The Journal of Nutrition, 146, 2244–2251.

31 31 Kristensen, M., Toubro, S., Jensen, M.G., et al. (2012). Whole grain compared with refined wheat decreases the percentage of body fat following a 12‐week, energy‐restricted dietary intervention in postmenopausal women. J. Nutr., 142, 710–716.

32 32 Ross. A.B., Bruce, S.J., Blondel‐Lubrano, A., et al. (2011). A whole‐grain cereal‐rich diet increases plasma betaine, and tends to decrease total and LDL‐cholesterol compared with a refined‐grain diet in healthy subjects. Br. J. Nutr., 105, 1492–1502.

33 33 Ross, A.B., Kristensen, M., Seal, C.J., et al. (2015). Recommendations for reporting whole‐grain intake in observational and intervention studies. Am. J. Clin. Nutr., 101, 903–907.

34 34 Ross, A.B. (2012). Analysis of alkylresorcinols in cereal grains and products using ultrahigh‐pressure liquid chromatography with fluorescence, ultraviolet, and coulArray electrochemical detection. J. Agric. Food Chem., 60, 8954–8962.

35 35 Ross, A.B., and Kochhar, S. (2009). Rapid and sensitive analysis of alkylresorcinols from cereal grains and products using HPLC‐Coularray‐based electrochemical detection. J. Agric. Food Chem., 57, 5187–5193.

36 36 Andersson, A.A.M., Åman, P., Wandel, M., et al. (2010). Alkylresorcinols in wheat and rye flour and bread. J. Food Compost Anal., 23, 794–801.