Elementary school students will eat more whole grains when healthier bread products are gradually introduced into their school lunches, a new University of Minnesota study shows.
Archive for category Whole grains
The Evolving Whole Grain
Nov 1
Mark Anthony wrote this 3-page story for FoodProcessing.com.
The American Dietetic Association just published their updated position paper. Populations that consume more dietary fiber have less chronic disease. In addition, intake of dietary fiber has beneficial effects on risk factors for developing several chronic diseases. Dietary Reference Intakes recommend daily consumption of 25 g for adult women and 38 g for adult men. You can find a non printable pdf here: http://eatright.org/ada/files/Fibernp.pdf
Whole grains are hot, trans fat is not, and more Americans say they’re doing all they can to eat right, according to a new survey from the American Dietetic Association. The survey is based on 783 U.S. adults.
About 5 million people in the US suffer from heart failure (HF). While some reports indicate that changes to diet can reduce HF risk, few large, prospective studies have been conducted. In a new study researchers observed over 14,000 participants for more than 13 years and found that whole grain consumption lowered HF risk. The Pubmed abstract is here: http://www.ncbi.nlm.nih.gov/pubmed/18954578
Katherine Hobson from U.S. News and World Report contacted nutritionists, dietitians, and nutrition scientists and asked them to brainstorm what they’d like to add, subtract, or change on food nutrition labels. Here are some of their ideas. They include better labeling of the whole grain content.
A new study shows that a low-carbohydrate diet changes hepatic energy metabolism. When carbohydrates are restricted, the liver relies more on substances like lactate and amino acids to form glucose, instead of glycerol. The findings are published in the November 2008 issue of Hepatology.
A large Dutch study to be published in the November issue of The Journal of Nutrition finds no link between acrylamide and the risk of developing gastrointestinal cancer.
Ten rye varieties grown in one location were analyzed for their contents of dietary fiber (arabinoxylan and beta-glucan) and phytochemicals (folate, tocols, phenolic acids, alkylresorcinols, and sterols) by healthgrain researchers. Significant differences were observed in the contents of all phytochemicals in whole grains and in the fiber contents in the flour and bran.
Though the health benefits of whole grains are well known, plenty of people still can’t get over the taste. Johnson & Wales University has developed an innovative technique that makes it relatively simple for consumers to produce whole-grain breads with rich flavors and pleasant textures.