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Whole Grain Public-Private Partnerships Can Increase Whole Grain Intake

Public-private partnerships include collaborations between governments, industry, and/or nonprofits to work towards a common objective, and can be a great strategy to make progress on population-wide goals, such as improving whole grain intake. In this study, researchers examined 3 of the most well-known whole grain public-private partnerships (the Oldways Whole Grains Council in the US, the Danish Whole Grain Partnership, and the Grains and Legumes Nutrition Council in Australia) to identify best practices for increasing whole grain intake globally. The study concludes that to successfully improve whole grain intakes in the long-term, public-private partnerships should address environmental sustainability, be incorporated into front-of-pack labeling schemes, and reach out those who eat the least amount of whole grain.
Journal of Cereal Science. 2022 May. doi: 10.1016/j.jcs.2022.103456 (Sluyter C et al.)

Whole Grain Products Grow in US and Latin America

The Whole Grain Stamp is a third-party packaging symbol that displays the gram amount of whole grains in a  product. In this study, researchers analyzed products that carry the Whole Grain Stamp over several years. Whole Grain Stamp usage increased from 250 products in 2005 to more than 13,000 products in 2020. The average amount of whole grain per product increased from 19 grams to 25.8 grams in the US and from 18.1 grams to 31.9 grams in Latin America. The researchers concluded that “manufacturers are increasing the percentage of the grain that is whole in their products and developing more whole-grain products for consumers, thus providing an opportunity for consumers to meet national-level whole-grain recommendations.”
Nutrients. 2022 Feb 8;14(3). doi: 10.3390/nu14030713 (Sluyter C et al.)

Unsubstantiated Health Beliefs Lead People to Avoid Gluten Unnecessarily

Following a gluten-free diet is required for those with celiac disease or medically diagnosed gluten sensitivities. Because gluten-free foods tend to be less nutritious and may raise the risk of nutrient deficiencies, researchers wanted to know what motivates people to avoid gluten when it is not medically necessary. In this study, 2,982 adults in the US without celiac disease were surveyed about their beliefs regarding gluten-free diets. Compared with people who eat gluten, people without celiac disease who avoid gluten are more likely to believe medically unsubstantiated claims (that gluten-free diets are more nutritious and can improve acne).  
Appetite. 2021 Jan 1; 156:104958. doi: 10.1016/j.appet.2020.104958 (Arslain K et al.)

Availability, Taste, Cost, and Communication Can All Help Increase Whole Grain Intake

Whole grain intake is still far below recommended levels worldwide, so researchers and policy makers wonder which strategies may be most useful for getting people to eat more whole grains. In this review, researchers analyzed studies about the various factors that influence whole grain consumption. They found that the main factors that are successful in increasing whole grain intake for both kids and adults are to “(i) increase the availability and the variety of foods containing [whole grains], (ii) improve their sensory appeal, (iii) reduce their purchase cost, (iv) use a familiarization period to introduce them to consumers (with a gradual increase in consumed amounts and repeated exposure), and (v) improve communication and labeling to enhance consumers’ ability to identify products with [whole grains].” The authors also note the benefits of public-private partnerships in their potential to increase whole grain consumption.
Nutrients. 2020 Aug; 12(8): 2217. Published online 2020 Jul 25. doi: 10.3390/nu12082217 (Meynier A et al.)

Australians Recognize Whole Grains as Healthy, But Still Falling Short on Recommendations

To better understand why people are or are not eating whole grains, researchers surveyed 735 Australian (mostly female) adults about their eating habits and their understanding of whole grains. The scientists found that more than three-quarters of the participants were not eating enough whole grains, less than half of the participants correctly identified whole grains, and only 9% correctly identified how many servings of whole grains are recommended for their age and gender. However, the majority of the participants understood that whole grains do have health benefits, and they reported education, cost, and taste as the main factors that contribute to their choice of whole gains. 
Nutrients. 2020 July 22, 12(8), 2170; doi: 10.3390/nu12082170 (Foster S et al.)

Greater Exposure to Whole Grains May Help Improve Liking and Acceptance

Many times when people think they don’t like a particular food, what’s really happening is that they aren’t yet familiar enough with it. To see how this theory might apply to whole grains, researchers took 45 people who don’t eat whole grains and randomly assigned half of them to a diet with whole grains (where they were gifted whole grain products to incorporate into meals and snacks) for 6 weeks, while the other half continued eating their normal diet. Those in the whole grain group rated whole grains’ flavor and texture more favorably than they did before, and also expressed more willingness to include whole grains as a regular part of their diet.
Curr Dev Nutr. 2020 Mar 9;4(3):nzaa023. doi: 10.1093/cdn/nzaa023. eCollection 2020 Mar. (De Leon A et al.)

Sourdough Fermentation Methods Improve Quality of Partially Whole Wheat Pasta

Swapping out some of the white flour for whole wheat flour in pasta is a simple way for manufacturers to bump up the nutritional quality of their products. But researchers wonder if different whole wheat pasta formulations might be better than others. In this study, researchers compared the nutritional and sensory (taste, acceptability, etc.) characteristics on two types of partially (28.5%) whole wheat fresh pasta: in one, the whole wheat flour was fermented (essentially a sourdough starter) and in the other, the whole wheat flour was not fermented. The fermented pasta showed a higher content of free essential amino acids and phenolic compounds, lower phytic acid content, and higher antioxidant activity. In consumer testing in a group of 54 people, the fermented pasta was rated higher for overall acceptability (taste, texture, and flavor). Interestingly, when people were told about the use of sourdough fermentation in the pasta, the acceptability ratings were even higher, reflective of the growing appetite for functional foods.
Foods. 2019 Sep 18;8(9). pii: E422. doi: 10.3390/foods8090422. (Fois S et al.)

Millet-based Lunches Improve Health in Indian Children

Millet is a whole grain that has a rich history throughout India. However, in recent times, millet has been displaced by refined grains like white rice. In this study, researchers introduced millet-based lunches at 2 schools in Karnataka, India, and then compared the health outcomes of those 136 students to 102 students at 2 schools who ate their regular fortified rice-based lunches for 3 months. Those in the millet group significantly improved stunting (an important measure of growth and development) and BMI, while the rice group did not. Additionally, all of the millet meals had high acceptability, with the most popular ones being finger millet ildi (a steam cooked fermented savory cake), little and pearl millet bisi belle bath (a millet-lentil hot meal), and upma (a pearl and little millet-vegetable meal).
Nutrients. 2019 Sep 3;11(9). pii: E2077. doi: 10.3390/nu11092077.(Anitha S et al.)

Strategies to Improve Sensory Qualities of Whole Wheat Asian Noodles

Noodles are a staple of Asian diets, yet many noodles on the market today are made with refined wheat flour, rather than whole grain flour. In this review, scientists share the best practices in making whole wheat Asian noodles (fresh, dried, and instant), and share where more research is needed. With the right techniques, replacing up to 20-72% of the refined white flour with whole wheat flour in Asian noodles can yield a high quality, more healthful product. Products with even higher quantities of whole grain can have even greater health impacts, although their quality may not be directly comparable. Selecting the right wheat variety for the recipe (such as a white whole wheat), milling to a finer particle size, adding complementary ingredients (such as tapioca or soy flour), or using ultrasound treatments to prolong shelf life, are all strategies that can be used to improve whole wheat Asian noodles.
Cereal Chemistry. 2018 Aug 23. doi: 10.1002/cche.10095 (Niu M et al.)

Shifting the Wheat Breeding Process to Support Whole Grains

The infrastructure for wheat breeding & milling is largely set up to favor refined flour, rather than whole grain flour. In this article, researchers from Washington State University define new quality targets for wheat breeders that take into account fermentation, the bran and germ of the grain, protein strength, and flavor. They also note that different wheats are recommended for different products (pastry, breads, or noodles), and make recommendations for testing breeding lines on the farm to ensure that the new variety will work for farmers, millers, bakers, and consumers alike.
Agroecology and Sustainable Food Systems. 2018 January 29. (Jones SS et al.) [Epub]

Great Potential for Using Teff in Food Products

Teff, a gluten-free grain native to the Horn of Africa, is best known as the base of injera bread, the spongy Ethiopian flatbread. Despite its huge potential, especially in gluten-free cuisine, teff products only make up a small percentage of the overall grain market. In this study, researchers analyze how teff affects the taste and texture of various food products, including bread, pasta, cookies, injera, and beverages. They also found that teff improves the nutrition of food products, providing fiber, iron, protein, and other essential nutrients, and note that teff is well-suited for harsh and dry environmental climates, like those found in India and China. In short, the authors conclude that “there is great potential to adapt teff to the other parts of the world for healthy food and beverage production.”
Food Chemistry. 2018 Jan 15;239:402-415. (Zhu F et al.)

Dry Whole Wheat Pasta at Lower Temperatures for Higher Quality

Given the growing interest in whole grain pasta, researchers wonder how different processing techniques can impact the quality of the product. In this study, researchers analyzed 20 samples of whole wheat spaghetti sold in Italy for cooking behavior, markers of heat damage and protein structure, as well as taste and aroma (using an electronic nose and tongue model for a more objective measurement). They found that whole wheat pasta produced using a low or medium temperature drying cycle (rather than high temperature) has less heat damage, is more likely to taste of umami (savory), and is less likely to taste bitter. The researchers also note that the amount of protein in the pasta sample had virtually no impact on the measures of quality tested, indicating that the drying process plays a much bigger role in preserving quality.
Journal of Food Science. 2017 Nov;82(11):2583-2590. (Marti A et al.)

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