The Danish Whole Grain Partnership

FAQ about whole grains

Here are answers to frequently asked questions. If you have a question yourself, you can write to The Danish Whole Grain Partnership.

The Whole Grain Partnership is a public-private partnership working together to improve public health by encouraging Danes to eat more whole grains. The partnership includes organizations such as the Danish Cancer Society, the Heart Association, the Diabetes Association, the Danish Veterinary and Food Administration, and several food companies and retailers. Each contributes with their respective strengths and expertise.

The day-to-day operations of the Whole Grain Partnership are led by an independent secretariat with a campaign manager, a campaign consultant, and a student assistant. The campaign manager reports to the Whole Grain Partnership’s board, which includes representatives from health NGOs, the Danish Veterinary and Food Administration, and food companies. The secretariat is currently located in rented space at the Confederation of Danish Industry and has previously been housed in rented space at the Danish Cancer Society. The Whole Grain Partnership operates democratically, and all partners have influence over strategy, action plans, and common goals.

All partners in the Whole Grain Partnership pay an annual membership fee, which finances the partnership’s work, including salaries for the secretariat and all activities. The total budget is approximately DKK 2.4 million per year.

Whole grain means that the entire grain is used, including the germ and bran where most vitamins and minerals are found. Whole grain is defined as the whole kernel of grains/cereals (germ, endosperm, and bran). The kernel can be ground, cracked, or similar, but the components must be present in the same proportions as in the intact kernel. Cereals are defined as wheat, spelt, rye, oats, barley, corn, rice, millet, sorghum, and other sorghum varieties.

Source: Logo Manual Report Whole Grain 2008

Dietary fibers are long carbohydrate chains that cannot be digested or absorbed. Whole grains are a good source of dietary fibers and have a low energy density compared to refined grains.

If you want a guarantee that your product has a high content of whole grain and dietary fibers, look for the Whole Grain logo.

The Danish Veterinary and Food Administration recommends, through the dietary advice “Eat preferably 75 grams of whole grain a day and preferably more,” that adults eat 75 grams of whole grain per day. This is equivalent to, for example, a serving of oatmeal and 1-2 slices of rye bread per day. Children aged 4-10 are recommended to eat 40-60 grams of whole grain per day.

Source: Danish Veterinary and Food Administration

Whole grains contain many dietary fibers, vitamins, and minerals. Whole grains provide a strong sense of satiety, meaning you eat less and find it easier to maintain weight. Following dietary advice and eating, for example, 75 grams of whole grain per day ensures that the body meets its needs for vitamins, minerals, and other essential nutrients. At the same time, the risk of developing lifestyle diseases such as cardiovascular diseases, type 2 diabetes, certain forms of cancer is reduced, and it helps prevent weight gain.

Source: Danish Veterinary and Food Administration

The Whole Grain logo provides consumers with assurance that the product has a high content of whole grain and a low content of fat, salt, and sugar. The Whole Grain logo manual outlines the requirements that products with the whole grain logo within different product categories must meet.

No, one should not. Carbohydrates, along with fat and protein, are important for the body’s functioning. Carbohydrates are necessary for the optimal functioning of the body’s energy metabolism and the utilization of the content of fats and proteins in the diet. Of course, there may be specific considerations for individuals where it is advisable to consult their doctor or clinical dietitian. Whole grain is one of the official dietary recommendations.