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Beyond whole grain: The European HEALTHGRAIN project aims at healthier cereal foods

Poutanen, Kaisa; Shepherd, Richard; Shewry, Peter R; Delcour, Jan A; Björck, Inger LU and van der Kamp, Jan-Willem (2008) In Cereal Foods World 53(1). p.32-35
Abstract
Cereal foods are an important source of carbohydrates and dietary fiber in our diet. Epidemiological evidence increasingly demonstrates that a diet rich in whole grain is protective against development of diet-related disorders such as cardiovascular disease and type 2 diabetes. The majority of cereal foods today, however, are made from refined wheat flour. The grain processing industry therefore faces challenges and opportunities to produce new ingredients and foods with added value for consumer health. Against this background, the European Community decided to support the HEALTHGRAIN project (www.healthgrain.org) over the 2005–2010 period as part of the 6th framework food research program. HEALTHGRAIN aims to improve the well-being of... (More)
Cereal foods are an important source of carbohydrates and dietary fiber in our diet. Epidemiological evidence increasingly demonstrates that a diet rich in whole grain is protective against development of diet-related disorders such as cardiovascular disease and type 2 diabetes. The majority of cereal foods today, however, are made from refined wheat flour. The grain processing industry therefore faces challenges and opportunities to produce new ingredients and foods with added value for consumer health. Against this background, the European Community decided to support the HEALTHGRAIN project (www.healthgrain.org) over the 2005–2010 period as part of the 6th framework food research program. HEALTHGRAIN aims to improve the well-being of mankind and to reduce the risk of metabolic syndrome–related diseases in Europe by increasing the intake of protective compounds in whole grains or their fractions. It presents an integrated, multidisciplinary effort to determine variation in composition, process-induced changes and human metabolism of bioactive compounds in the major European bread grains wheat and rye, and to reveal the physiological mechanisms underlying their role in the prevention of metabolic syndrome and related diseases. The target bioactive compounds are vitamins (folate, tocols, choline), phytochemicals (lignans, sterols, alkylresorcinols, phenolic acids) and indigestible carbohydrates (dietary fiber). Also other product characteristics that may add to the metabolic benefits of whole grain products are promoted. The work is carried out in 17 work packages, distributed over five modules, and carried out by 43 organizations from 15 European countries. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Cereal Foods World
volume
53
issue
1
pages
32 - 35
publisher
American Association of Cereal Chemists
external identifiers
  • wos:000252349900008
  • scopus:38549085250
ISSN
0146-6283
DOI
10.1094/CFW-53-1-0032
language
English
LU publication?
yes
id
9dcf186f-3fb8-40ca-a807-072d1022a565 (old id 1199947)
date added to LUP
2008-09-11 14:03:08
date last changed
2017-08-27 04:47:40
@misc{9dcf186f-3fb8-40ca-a807-072d1022a565,
  abstract     = {Cereal foods are an important source of carbohydrates and dietary fiber in our diet. Epidemiological evidence increasingly demonstrates that a diet rich in whole grain is protective against development of diet-related disorders such as cardiovascular disease and type 2 diabetes. The majority of cereal foods today, however, are made from refined wheat flour. The grain processing industry therefore faces challenges and opportunities to produce new ingredients and foods with added value for consumer health. Against this background, the European Community decided to support the HEALTHGRAIN project (www.healthgrain.org) over the 2005–2010 period as part of the 6th framework food research program. HEALTHGRAIN aims to improve the well-being of mankind and to reduce the risk of metabolic syndrome–related diseases in Europe by increasing the intake of protective compounds in whole grains or their fractions. It presents an integrated, multidisciplinary effort to determine variation in composition, process-induced changes and human metabolism of bioactive compounds in the major European bread grains wheat and rye, and to reveal the physiological mechanisms underlying their role in the prevention of metabolic syndrome and related diseases. The target bioactive compounds are vitamins (folate, tocols, choline), phytochemicals (lignans, sterols, alkylresorcinols, phenolic acids) and indigestible carbohydrates (dietary fiber). Also other product characteristics that may add to the metabolic benefits of whole grain products are promoted. The work is carried out in 17 work packages, distributed over five modules, and carried out by 43 organizations from 15 European countries.},
  author       = {Poutanen, Kaisa and Shepherd, Richard and Shewry, Peter R and Delcour, Jan A and Björck, Inger and van der Kamp, Jan-Willem},
  issn         = {0146-6283},
  language     = {eng},
  number       = {1},
  pages        = {32--35},
  publisher    = {American Association of Cereal Chemists},
  series       = {Cereal Foods World},
  title        = {Beyond whole grain: The European HEALTHGRAIN project aims at healthier cereal foods},
  url          = {http://dx.doi.org/10.1094/CFW-53-1-0032},
  volume       = {53},
  year         = {2008},
}