Can bread help prevent heart disease?
The answer to this question depends on the part of the grain that is being used to bake the bread, says an EU-funded team studying the use of wholegrain foods in the prevention of cardiovascular disease and type 2 diabetes. Most people are likely to know that wholegrain bread is a better alternative to white bread. Some people may also know that a wholegrain diet can contribute to better overall health and well-being because wholegrain products contain greater sources of fibre, vitamins and minerals. Few would know, however, that an increasing number of studies are showing that an intake of both whole grain and cereal dietary fibre can protect against chronic diseases that often stem from our sedentary lifestyles. The aim of the HEALTHGRAIN ('Exploiting bioactivity of European cereal grains for improved nutrition and health benefits') project is to understand consumer expectations and attitudes, and conduct advanced research on the health-protective compounds of whole grains. The project's ultimate goal is to inspire healthy, tasty and convenient foods that contain more of these protective components and have the ability to prevent (or even counteract) different types of disease. Over 40 organisations from 15 European countries are involved in HEALTHGRAIN, which received EUR 10.81 million in funding under the 'Food quality and safety' Thematic area of the Sixth Framework Programme (FP6). Coordinated by the Technical Research Centre of Finland, the project has generated some interesting results since it began in 2005. The latest findings indicate that the benefits of whole grain do not stop at the outer shell of the grain itself (the fibre-rich bran). Research conducted for HEALTHGRAIN by scientists from Lund University in Sweden shows that, on the contrary, bread made with white rye flour (from the inner part of the rye kernel) can produce healthier insulin and blood sugar levels compared to wheat bread with rye bran (a high proportion of bread sold in most countries is baked with wheat flour and bran from various grains). 'Precisely what it is that makes rye lead to a stable blood sugar curve is as yet unknown, but we are getting closer and closer to an answer,' said Dr Liza Rosén from Lund University. 'There are several different types of rye, and not all types have the same effect.' The team also discovered that the participants in their meal studies that had boiled rye kernels in the morning were fuller and ate significantly less for lunch than the participants that ate white bread. Bread and hot cereal made with white rye and wholegrain rye were also found to be more filling than white wheat bread. The scientists are currently conducting a third study into the consumption qualities of different kinds of rye. The five-year HEALTHGRAIN project concludes in 2010. Results from the project, as well as basic information on wholegrain products, are available from the website.
Countries
Sweden