Foods that are touted as being whole grain may not be as healthful as they appear, experts said, because they often do not include as much fiber as might be expected and can contain unhealthy additives after processing. Industry standards allow foods labeled "whole grain" to include any blend of bran, endosperm and germ in the proportions found in an intact grain, but they are often separated and processed before being used in foods. "Whole grains using the currently accepted definition don't have enough data to support them for preventing these different chronic diseases," said USDA researcher David Klurfeld.

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