THE ROLE AND IMPORTANCE OF WHOLE GRAINS IN A SUSTAINABLE DIET Chris Seal Emeritus Professor of Food & Human Nutrition Human Nutrition Research Centre Institute of Cellular Medicine Newcastle University
I have no conflicts of interest to declare
https://healthgrain.org/ Network of universities, institutes and industries interested in grain and grain-based products. Its vision is that whole grain and high fibre grain-based foods assist consumers in health maintenance worldwide, help reduce health care costs and provide added value for companies in the production chain from farm to fork. Formulates priorities for research and communication activities, with the overall aim of increasing consumers intake of protective components in whole grains.
Starting premises: 1. Consuming whole grains in a balanced diet is beneficial to health 2. There are no detrimental effects of consuming whole-grain foods compared with refined-grain foods 3. Consuming some (more) whole grain is better than consuming no (or small amounts) of whole grain
The most important grains in the human diet Grains of the Gramineae family Wheat, oats, barley, rye, triticale, maize, rice, millet, sorghum, wild rice Non-cereal grains Amaranth, psyillium, quinoa
FAO Cereal Supply and Demand Brief 6 th September 2018 http://www.fao.org/worldfoodsituation/csdb/en/
FAO Cereal Supply and Demand Brief 6 th September 2018 http://www.fao.org/worldfo odsituation/csdb/en/
Cereals and cereal-based foods 1. Are staple foods in the diet for most populations 2. Major source of carbohydrate (energy) and protein 3. Major source of fibre, minerals, trace elements, vitamins and phytochemicals, depending on DEGREE OF PROCESSING
All of the grain must be present in wholegrain products Image from www.healthgrain.org
Grain processing removes nutrients Bran and germ are retained, so whole grain flours have: Fibre vitamins & minerals phytochemicals protein carbohydrate Only wholemeal flours contain all the parts of the grain
Sustainable, healthy diets Sustainable diets are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources. FAO (2010) Sustainable Diets and Biodiversity.
Sustainable, healthy diets: Mostly plant-based Use seasonal and local foods Strive for a reduction in food waste Consume fish from sustainable stocks only Reduce consumption of red and processed meat Reduce consumption of highly processed foods and sugar-sweetened beverages
Sustainability of dietary guidelines Wide difference in carbon footprint of diets based on National (or WHO) dietary guidelines Mainly due to differences in dairy product and meat recommendations Ritchie et al. (2018) Global Environmental Change 49 46-55
Per capita GHG emissions for income-dependent and National dietary recommendations Ritchie et al. (2018) Global Environmental Change 49 46-55
Incorporating sustainability in dietary guidelines SWEDEN
Incorporating sustainability in dietary guidelines GERMANY (German Nutrition Society, 2013) Ample cereal products and potatoes Bread, grain flakes, pasta, rice, preferably from whole grain, and potatoes contain plenty of vitamins, minerals and dietary fibre as well as phytochemicals. Consume these foods preferably with low-fat ingredients. At least 30 grams of dietary fibre daily, especially from wholegrain products, are recommended. A high intake lowers the risk of various nutrition-related diseases.
C-footprint of cereal foods Agriculture and Horticulture Development Board Understanding carbon footprinting for cereals and oilseeds http://www. cereals.ahdb.org.uk
Drewnowski et al. (2015) Am J Clin Nutr 101 184 91
C-footprint of cereal foods Food chain c-footprint of whole-grain foods is very similar to that for refined grain foods: Production of whole-grain (wholemeal) flour is essentially the same as refined flour under modern roller milling processing Shelf life of whole-grain flour is shorter than refined flour Processing costs may be higher for whole-grain foods (e.g. recipes may be different; mechanical energy needed for mixing whole-grain bread is higher)
Should whole-grains be recommended? YES! Health benefits of consuming whole grain are clear Key for delivery of additional dietary fibre to meet dietary recommendations Should be encouraged as part of a drive towards a more plant-based diet