Fisher N
J Hum Nutr. 1980 Feb;34(1):27-40. doi: 10.3109/09637488009143414.
The present place of cereal foods in the UK diet is assessed. In particular, the role of wheat and of bread white or brown in providing nutrients is reviewed. An examination is carried out of the forces--including nutritional and medical suggestions that the health of the nation would benefit from increased use of 'unrefined' cereals--which favour or inhibit change in future production and consumption of cereals in the UK.
