About
What it is and where it shows up.
Whole daliya is a minimally processed cereal food made by coarsely cracking or breaking whole wheat grains (Triticum aestivum) so that the bran, germ, and endosperm are retained in their natural proportions. It is widely consumed across South Asia as a breakfast porridge, health food, and weaning/convalescent diet, prized for its high dietary fibre, protein, and micronutrient content.
Safety summary
The regulatory and scientific consensus.
Whole daliya is nutritionally safe and broadly beneficial for the general adult population, with no known toxicity, no established ADI, and no regulatory restrictions in any major jurisdiction. It contains gluten (wheat) and therefore poses a risk to individuals with coeliac disease or wheat allergy. As a high-fibre whole grain, it may cause temporary bloating or digestive discomfort in individuals unaccustomed to high-fibre diets, but this is not a safety concern at typical intake levels.
Regulatory landscape
What food-safety regulators have decided.
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Whole cracked wheat is permitted as a staple food under Food Standards Australia New Zealand (FSANZ) Australia New Zealand Food Standards Code. Wheat must be declared as an allergen under Standard 1.2.3. No ADI or use-level restriction applies.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Whole cracked wheat/daliya is classified as an unprocessed whole grain cereal under EU food law (Regulation EC No 178/2002 and Regulation EC No 1169/2011 on food information to consumers). No specific maximum intake level established. Wheat (including whole grain forms) must be declared as an allergen on product labels under Annex II of EU Food Information Regulation 1169/2011. EFSA has not issued a specific opinion restricting daliya/cracked wheat; it is freely traded as a staple cereal.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Regulated under Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, Chapter 2.4 — Cereals and Cereal Products. FSSAI Food Category 6.1 covers whole, broken, or flaked grain (including daliya/broken wheat) as an unprocessed cereal. Wheat standard (Section 2.4.1) defines wheat as dried mature grains of Triticum aestivum Linn. and related species; must be sweet, clean, and wholesome with moisture ≤6% by weight. No ADI or maximum use level specified; free sale as a staple food.source |
Who should approach with care
Whose guidance would steer them away.
Gluten Intolerance — Whole daliya is made from wheat and contains gluten; it must be strictly avoided by individuals with coeliac disease or non-coeliac gluten sensitivity, as per consensus medical and regulatory guidance on wheat-containing foods.
Other — Individuals with confirmed wheat allergy (IgE-mediated) must avoid whole daliya, as wheat is a major declared allergen under FSSAI, EU Regulation 1169/2011, FDA, and FSANZ labelling requirements.
Ibs — Whole daliya is high in dietary fibre and contains fermentable carbohydrates (fructans); individuals with IBS may experience worsened bloating, gas, or diarrhoea and should introduce it gradually or consult a dietitian.
Infants — While daliya is traditionally given to infants as a weaning food in South Asia, it should only be introduced after 6 months of age under appropriate preparation and guidance, as wheat introduction timing and texture suitability require paediatric oversight.
Kidney Disease — Whole daliya contains moderate amounts of phosphorus and potassium; individuals with advanced chronic kidney disease on dietary mineral restrictions should consult their physician about portion size.
Research citations
The sources behind this verdict.
- 1FDA. Draft Guidance for Industry and FDA Staff: Whole Grain Label Statements. fda.gov
- 2PubMed. Wheat quality: A review on chemical composition, nutritional attributes, grain anatomy, types, classification, and function of seed storage proteins in bread making quality, 2023. pmc.ncbi.nlm.nih.gov
- 3PubMed. Development of quick cooking multi-grain dalia utilizing sprouted grains, 2015. pmc.ncbi.nlm.nih.gov
- 4PubMed. Optimization of instant dalia dessert pre-mix production by using response surface methodology, 2015. pmc.ncbi.nlm.nih.gov
- 5PubMed. Whole Grain Intake and Mortality: Two Large Prospective Studies in U.S. Men and Women, 2015. pmc.ncbi.nlm.nih.gov
- 6FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 — Chapter 2.4: Cereals and Cereal Products, 2011. fssai.gov.in
Independently researched6 citations