<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112022000700002</article-id>
<article-id pub-id-type="doi">10.20960/nh.04301</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Beneficios nutricionales y sanitarios de los cereales de grano completo]]></article-title>
<article-title xml:lang="en"><![CDATA[Nutritional and health benefits of whole grains cereals]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aparicio]]></surname>
<given-names><![CDATA[Aránzazu]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salas-González]]></surname>
<given-names><![CDATA[Mª Dolores]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lorenzo-Mora]]></surname>
<given-names><![CDATA[Ana Mª]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bermejo]]></surname>
<given-names><![CDATA[Laura Mª]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Complutense de Madrid Facultad de Farmacia. Departamento de Nutrición y Ciencia de los Alimentos IdISSC]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Complutense de Madrid Facultad de Farmacia Departamento de Nutrición y Ciencia de los Alimentos]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Complutense de Madrid Grupo de Investigación VALORNUT-UCM (920030) ]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<volume>39</volume>
<numero>spe3</numero>
<fpage>3</fpage>
<lpage>7</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112022000700002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112022000700002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112022000700002&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Por su composición los cereales de grano entero permiten alcanzar las ingestas recomendadas de numerosos nutrientes que habitualmente se ingieren en cantidades insuficientes, según diversos estudios. Por otro lado, la evidencia científica señala que el consumo de cereales de grano entero se asocia a efectos positivos para la salud frente al padecimiento de algunas enfermedades crónicas no transmisibles como la obesidad, la enfermedad cardiovascular, la diabetes o el cáncer. Estos efectos pueden deberse al elevado contenido en vitaminas, minerales, fibra y compuestos bioactivos que contienen. El consumo de cereales de grano entero es escaso, lo que podría deberse al desconocimiento de sus efectos beneficiosos por parte de la población. El consumo de 3 o más raciones al día de cereales de grano entero contribuye a conseguir una mejor situación nutricional y sanitaria de los individuos desde edades tempranas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Due to their composition, whole grain cereals allow to achieve the recommended intakes of numerous nutrients that are usually ingested in insufficient amounts according to various studies. On the other hand, scientific evidence indicates that the consumption of whole grain cereals is associated with positive effects on health against the suffering of some chronic non-communicable diseases such as obesity, cardiovascular disease, diabetes or cancer. These effects may be due to their high content of vitamins, minerals, fiber and bioactive compounds. The consumption of whole grain cereals is low, which could be due to the lack of knowledge of its beneficial effects by the population. The consumption of 3 or more servings a day of whole grain cereals contributes to achieve a better nutritional and health status of individuals from early ages.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Cereales de grano entero]]></kwd>
<kwd lng="es"><![CDATA[Mejora nutricional]]></kwd>
<kwd lng="es"><![CDATA[Beneficio sanitario]]></kwd>
<kwd lng="es"><![CDATA[Consumo aconsejado]]></kwd>
<kwd lng="en"><![CDATA[Whole grain cereals]]></kwd>
<kwd lng="en"><![CDATA[Nutritional improvement]]></kwd>
<kwd lng="en"><![CDATA[Sanitary benefit]]></kwd>
<kwd lng="en"><![CDATA[Recommended consumption]]></kwd>
</kwd-group>
</article-meta>
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