Join the global research initiative to unravel wheat and gluten related health concerns

Based on a number of recent studies, the related questions about the level of evidence and a very strong social media drive, to avoid the consumption of gluten-containing grains, there is an urgent need for well controlled studies. The latter is especially the case since in most published studies the types of grains used and the foods produced from them have been very poorly characterized and described, making many conclusions questionable. Future studies should address the detailed composition of different cereals used, the changes in composition that may occur as a result of food processing (dough making using yeast or sourdough culture, extrusion, time, temperature, etc.) as well as final baking, drying, etc.

The ultimate aim of such an approach is to have a full analytical picture of the actual food that will be supplied to individuals for the study of effects on metabolism, symptoms and well-being. When addressing the in vivo effects of wheat based foods, consumed “as part of a typical daily diet”, only a known composition will help to obtain reliable data. The latter is of crucial importance to make evidence based recommendations for future product development in the context of “good food for a healthy life”. Here we propose an international project of global importance to the cereal supply chain and food industry.

The HEALTHGRAIN Forum Europe, endorsed by ICC(link is external) and AACC(link is external), is seeking for active participation of the cereal foods chain related academic and industrial partners. Read the attached project presentation and description for more information about the backgrounds and aims of this pre-competitive research project.

For expression of interest and full project details contact Fred Brouns from the HEALTHGRAIN Forum at fred.brouns@maastrichtuniversity.nl(link sends e-mail).

Attachments:

Presentations of the Whole Grain Summit 2015 in Portland available

All presentations of the Whole Grain Summit 2015(link is external), 24-26 June 2015 in Portland (Oregon), USA have been posted to the Moore Family Center website at health.oregonstate.edu/moore-center/whole-grain-summit(link is external).

EUFIC updated review on whole grains is now available online

The EUFIC updated review on whole grains from July 2015 is now online at www.eufic.org/article/en/page/RARCHIVE/expid/whole_grains_2015(link is external).

Nutritional Impacts of Different Whole Grain Milling Techniques

A Review of Milling Practices and Existing Data

Julie Miller Jones, Judi Adams, Cynthia Harriman, Chris Miller, and Jan Willem Van der Kamp in Cereal Foods World May/June 2015, Volume 60, Number 3, Pages 130-139: Nutritional Impacts of Different Whole Grain Milling Techniques: A Review of Milling Practices and Existing Data(link is external) (Open Access!).

Key items in this comprehensive article include an overview of the history of milling and the impact of different milling processes on nutrients. Main conclusion: Data comparing “classical” single-stream stone-grinding milling and the currently predominantly used multiple-stream milling with recombination do not show any strong advantage for either milling method.

Chinese Cereal and Oil Association Whole Grain Conference, Kaifeng, China, 13 October 2016

HGF CCOA WG ConferenceHealthgrain Forum in China acting as the Nutrition and Health task force associated with ICC (International Association for Cereal Science and Technology, www.icc.or.at(link is external)). Attchached you find the interesting presentation of Joel Abecassis at the CCOA Whole Grain Conference in Kaifeng, China, 13 October 2016 – as well as the English and Chinese version of the submitted abstract.

The Whole Grain Summit 2017 – Vienna, 13-15 November 2017

Whole Grain Summit 2017 Banner

Registration and Poster abstract submission now open!

The 6th International Whole Grain Summit is the key international conference on whole grains and will use this global reach to establish networks and define action plans to stimulate increased consumption of whole grains and other healthy cereal ingredients.

This Summit will be one of a kind as it will include updates on the latest in science/technology, nutrition and health, business, marketing and regulatory perspectives as well as active discussion sessions in the World Café format leading to a concrete action plan for increasing whole grain consumption.  Participants will not only get state-of-the-art information but also have the unique opportunity to actively contribute to the future of whole grain!

Registration is now open – be an Early Bird and benefit from a reduced registration rate! HGF members benefit form a discounted registration rate. View more details and register today https://www.wholegrainsummit.com/registration

Abstract submission for poster presentation is also now open! Submit your work to the core topics of the conference:

* Breeding and technology
* Communication and regulatory issues
* Nutrition and health
* Other related topics

The Whole Grain Summit will be a platform to promote and encourage researchers presenting innovative or exceptional work in the field of whole grains and will thus include best poster awards in their recognition!

To submit your poster abstracts, please go to https://www.wholegrainsummit.com/abstracts

The new Healthgrain Forum whole-grain food definition

The new Healthgrain Forum definition, published in the July 2017 issue of Advances in Nutrition will pave the way towards clearer labelling on food packaging. For more information see the press release and https://www.healthgrain.org/activities/whole_grain. The published paper is available for free download at http://advances.nutrition.org/content/8/4/525.abstract(link is external). The definition recommends that a food may be labelled as whole grain’ if it contains at least 30 % whole-grain ingredients in the overall product and more whole grain than refined grain, both on a dry weight basis.

This builds on the widely recognised ‘whole grain definition’, for whole grain as a raw material and ingredient published by the Healthgrain Forum in 2014. For more information see https://www.healthgrain.org/activities/whole_grain .