Page 2 - Nutrinsight-2

NutrInsight • Whole grain and health: new evidence
Contents Summary
2 Summary
3 Editorial
The HEALTHGRAIN definition of whole grain was developed with consideration of modern industrial practice:
“Whole grains shall consist of the intact, ground, cracked or flaked kernel after the removal of inedible parts such as the hull and husk.
The principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact kernel. Small losses of components - i.e. less than 2% of the grain/10% of the bran - that occur through processing methods consistent with safety and quality are allowed.”
Nutritional recommendations for consumption of whole grain foods vary across countries but increasingly stress the importance of choosing whole grain foods as key components of cereal intake.
However, actual consumption of whole grain is invariably lower than the recommendations in all countries. Consumer research has produced some clues as to how the barriers to eating whole grain can be overcome but this requires further investigation if successful public health strategies are to be developed.
There is good evidence for beneficial relationships between whole grain intake and several chronic diseases; the strongest is for cardiovascular disease but good evidence also exists for type 2 diabetes, some cancers and gastrointestinal health.
Currently evidence from observational studies is stronger than that from intervention studies but this could reflect the long term nature of the benefits of whole grain.
The main bioactive components, including fibre and other bioactive compounds, are found in the bran and germ fractions of the grain. Possible cellular mechanisms through which these components may exert their effects include effects via inflammatory status, vascular function and improved insulin sensitivity.
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What is whole grain and how much should we be eating?
What is whole grain? How is it defined?
Nutritional advantages of whole grain
How much whole grain should we be eating?
Actual consumption of whole grain across Europe is well below recommendations. Why?
Consumers’ perception of whole grains products and associated health claims
How do we get consumers to increase their intake of whole grain?
What evidence do we have for relationships between whole grain intake and chronic disease?
Types of evidence for whole grain and health Cardiovascular diseases
Type 2 diabetes
Cancers
Body weight and fat distribution Gastrointestinal health
How might whole grain cause these beneficial health effects?
Large scale intervention studies to study changes in risk factors for heart health
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20 Appendix 2: Biographies of the speakers
21 Bibliography
23 Abbreviations
Appendix 1: The HEALTHGRAIN Integrated Project
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