Conference on whole grains for promoting health, Friday 10 th February, 2017, New Delhi
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1 Conference on whole grains for promoting health, Friday 10 th February, 2017, New Delhi
2 India is home to a quarter of world s 795 million hungry people worldwide where the triple burden of malnutrition coexist 1. Inadequate calorie intake and under-nutrition among a large section of the Indian population, 2. Excess intake of dietary energy leading to obesity and related health issues, 3. The pervasive micronutrient deficiencies HIDDEN HUNGER
3 NNMB SURVEYS: Tribal , Rural and Urban (Preliminary data)
4 70 P e r c e n t Per cent < >=80 Pooled < >=80 Pooled ADULT MEN ADULT WOMEN
5 Per cent P e r c e n t < >=80 Pooled 0 < >=80 Pooled Age ADULT MEN Age ADULT WOMEN
6 NNMB SURVEYS: Tribal , Rural and Urban
7 Iron deficiency anemia Adolescent girls % VitaminD deficiency Preschool children 33 93% Punjab 50% J & K 53-83% Pregnant women 50 84% STATES Lactating mothers 55 96% Subclinical Vit A deficiency Blood Vitamin A < 20 µg/dl 1. Dietary diversification - Increased production and consumption of micronutrient rich foods, improving the way we cultivate, select, prepare and choose food for the family Delhi 70-94% Lucknow 75-90% Mumbai 88% Hyderabad 34-52% Tirupati45-82% Kolkata 92% Kerala 79.4 Tamil Nadu 48.8 Karnataka 52.1 AP 61.5 Maharash tra 54.7 MP 88.0 Orissa 57.7 West Bengal 61.2 Pooled Supplementatio n Several government programmes in place - provision of nutrient in capsule, tablets and in liquid form 3. Food fortification - cost effective and sustainable
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10 Cardiovascular disease Type 2 diabetes Weight management Clorectal cancer Blood pressure kg/m2 Lutseyet al Br J Nutr2007; Masters et al J Nutr2010; Gaskins et al J Nutr2010; Katcheret al Am J ClinNutr2008 Qi et al Diabetes Care 2006) Ye et al J Nutr2012; Dagfinnet al 2011 INCREASED LIFE EXPECTANCY
11 Decreased dietary energy density Increased satiety Slower gastric emptying Slower digestion and absorption Reduce postprandial glycemic response Modulation of the gut microbiota Leptin suppresses appetite as its level increases PYY secreted by the small intestine after meal acts as an appetite suppressant Small intestine: Macronutrient absorption Glycemic response Microbiota & Fermentation Ghrelin secreted by the intestinal wall is one of the signals that trigger feeling of hunger Rise in blood sugar levels after meal stimulate pancreas to secrete insulin
12 Germ Source of Essential fatty acids, tocopherols, minerals and phytochemicals Bran Good source of fibre, B vitamins, minerals & protein Endosperm Carbohydrate and protein
13 Bran Endosperm Whole Grain All parts milled Germ Refined Grain Endosperm Endosperm is milled Germ & Bran 13
14 g/100g Protein Ash Total_Fat TDF Carbohydrates Phytate Rice g/100g Protein Ash Total_Fat TDF Carbohydrates Phytate Wheat Protein Protein Ash Ash Total_Fat Total_Fat TDF TDF Carbohydrates 4.60 Carbohydrates Phytate Phytate
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16 Carbohydrates Protein Raffinose β-sitosterol Stigmasterol k1 Campesterol Folates Total Fat Iron Riboflavin Ash TPC Thiamine Niacin Zinc TDF Phytate α-te % Change
17 Magnesium Thiamine Iron Zinc Protein Niacin Folates Vitamin B6 Riboflavin Fat Calcium Wheat flour Atta Wheat flour Maida
18 Wholegrainricecolorcanbebrown,red,purpleorblack Historically brown rice is consumed by people with ailments and health benefits mediated through its phytochemical components Epidemiological studies have consistently shown that whole grains is associated with reduced risk of cardiovascular diseases, type II diabetes and some cancers Brown rice contains similar types of compounds like whole grains albeit with a few unique types such as γ- oryzanol, D2 and tocotrienols. Wholegrainblackriceisnowconsideredafunctionalfood due to the high levels of phenolic compounds especially anthocyanins in black rice.
19 g/100g g/100g Protein Protein Ash Ash Total_Fat Total_Fat TDF TDF Carbohydrates Carbohydrates Phytate Red gram Phytate Black gram Protein 6.01 Protein Ash Ash Total_Fat Total_Fat TDF TDF Carbohydrates Carbohydrates Phytate Phytate
20 g/100g g/100g Protein Protein Ash Ash Total_Fat Total_Fat TDF TDF Carbohydrates Carbohydrates Phytate Green gram Phytate Lentil Protein 5.99 Protein Ash Ash Total_Fat Total_Fat TDF TDF Carbohydrates Carbohydrates Phytate Phytate
21 Raffinose Carbohydrates Stachyose Avlb. Carbohydrates Fat Campesterol Verbascose Protein β-sitosterol Ash Stigmasterol Niacin Carotenoids Riboflavin Iron Thiamine Zinc Folates k1 Phytate TDF α-te TPC % Change
22 Folates Thiamine Magnesium Protein Iron Calcium Vitamin B6 Niacin Riboflavin Fat β-carotene Zinc Ascorbate Red gram Whole Red gram Dal
23 Germination of brown rice not only improves cooking quality and nutritional value but also improves the organoleptic qualities Significant increases in bioactive compounds such as γ-aminobutyric acid (GABA), dietary fibre, inositols, ferulic acid, phytic acid, tocotrienols, Mg, K, Zn, γ- oryzanol Germination also activates the production of phytase, which catalyses phytate thereby making the divalent minerals more bioavailable Total phenolics increased to a maximum level after a germination time of 24 hours while GABA, which was not present before germination, developed in significant quantities upon pre-germination Novel acylated sterylglucosides found in soybean has also been reported in GBR GBRisnowbeingmarketedin southeastasiaas GABArice
24 Alkylresorcinols Enzyme inhibitors Dietary fibre Improved intestinal function and glucose& lipid metabolism Phytosterol cholesterol lowering Lignans phytoestrogens Polyphenols antioxidant Phytate antioxidant Oligosaccharides -prebiotics Synergistic effects Beneficial Physiological effects Mg, Cr improved insulin sensitivity Tocopherols & trienols- Antioxidants, reduce LDL oxidation Folate Choline Betaine methyl donors
25 Countries France/Great Britain/Switzerland National recommendations for the bread, cereals, starchy food category National recommendations for whole grains znd whole grain foods 3 portions /day (one at each meal) Prefer cereals in whole grain form The Netherlands For bread 5 7 slices Preferably whole grain The United States Australia 6 ounce-equivalent serving of cereals for a 2,000kcal diet per day Eat plenty of cereals ; For women 4-9 servings For men 6-12 servings At least half of cereal intake to be consumed in whole grain form, equivalent to at least 3 ounceequivalent servings of whole grain foods per day for individuals over 9 years. Make half your grains whole Prefer cereals in whole grain form Canada 6 to 8 servings per day Of which half in whole grain form
26 Organization Intake Dietary fibre intake g/day WHO 2003 >25 Total dietary fibrefrom wholegrain cereals, fruit and vegetables, Health Council 2006 EFSA DF via a mixed diet: products not enriched with isolated and purified DF. There is evidence to suggest that the use of wholegrain products and fibrefrom fruit, in particular, leads to a lower risk of coronary heart disease. 25g or more -25 g DF: adequate for normal laxation 25g: Evidence of benefit to health: diets rich in fibrecontainingfoods at DF intakes >25 g per day. e.g. reduced risk of coronary heart disease and T-2 diabetes and improved weight maintenance. Such evidence should be considered when developing food-based dietary guideline
27 Strong relationships have been found showing that increased wholegrain consumption is associated with reduced risk of NCDs and better gut health Whole grain intake is associated with reduced weight gain and improved body weight Plenty of evidence to support the promotion of whole grain and wholegrain products
28 Mindset must change Use nutrition information to develop the taste for whole grains Increase whole grain intake Eat variety of whole grains Replace half of your white rice with brown rice or refined wheat flour with whole wheat flour Start using millets and whole grain breakfast cereals Start using food products made out of whole grains Make half your grains whole
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