Consuming whole grains (processed cereal grains containing all the bran, germ and endosperm), and whole-grain foods such as bread, porridge and pasta made from them, is universally recognised as beneficial for health. This is consistently shown through reduced risk and incidence of chronic diseases such as CVD, type 2 diabetes and some cancers with higher whole grain and whole-grain food intakes. Despite this, and the promotion of whole-grain foods in many food-based dietary guidelines, their consumption by the majority of global populations remains below levels predicted to improve health, particularly in the UK and Ireland. This paper (a) describes how whole grains and whole-grain foods can be better identified by consumers and food manufacturers through adoption of standard definitions and food-labelling processes, (b) summarises predicted benefits associated with higher whole-grain consumption and (c) discusses how developing population-based strategies to increase whole-grain consumption can beneficially affect dietary fibre intake, using the Danish Whole-Grain Campaign as a model for success. We suggest that the forthcoming ISO definition of whole grains as a food ingredient together with conditions of use should be adopted as soon as possible in the UK and Ireland. The health benefits of consuming more whole grain are unequivocal and should be recognised by including whole grains in dietary guidance, preferably with a minimum intake level for improved health. Public Health Agencies in the UK and Ireland should work in partnership with academics, industry and retailers to raise the profile of whole grains and whole-grain foods to improve population health.
