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WHOLE GRAINS SUMMIT 2012

Whole Grains & HealthFrom Theory to Practice

May 20-22, 2012 > Minneapolis, MN USA

Daily Agenda > Keynote Speakers > General Information > Abstracts > Poster Abstracts


May 20-22, 2012 > Minneapolis, MN USA

Daily Agenda > Keynote Speakers > General Information > Abstracts > Poster Abstracts

4 WHOLE GRAIN SUMMIT 2012

Sponsors Partners

Advisory Committee MembersLaura Bloomberg, Center for Integrative Leadership, University of Minnesota; Roger Clemens, E.T.Horn Company; Adam Drewnowski, UW Center for Obesity Research; John Finley, USDA Agricultural Research Service; Gary Fulcher, Food Science Department, University of Manitoba; Eric Hentges, International Life Sciences Institute-North America; Jim Hill, Center for Human Nutrition, University of Colorado; David Jacobs, University of Minnesota; Cathy Kapica, Global Health and Wellness, Ketchum; David Klurfeld, USDA Agricultural Research Service; Gil Leveille, Leveille Associates; Len Marquart, University of Minnesota; Steve McCurry, Grains for Health Foundation; Eric Rimm, Harvard Univer-sity; Sylvia Rowe, SR Strategy LLC; Chris Seal, Human Nutrition Research Centre, School of Agriculture, Food & Rural Development Newcastle University; Marianne Smith Edge, International Food Information Council; Hua Sun, USS International Group, LLP; David Topping, CSIRO Food & Nutritional Sciences

PLATNIUM GOLD

SILVER

BRONZE

Host Organization

Whole Grains & Health: From Theory to Practice 5

Table of Contents> Conference Sponsors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Much appreciation to all individuals and organizations working together to make the Summit a success

> Welcome Letter from Conference Chairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6Chairs, Chris Seal, David Topping, and Len Marquart extend a welcome and important information

> Schedule at a Glance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7A brief sketch of activities for all four days

> Daily Agenda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Look here for details for all four days of the Summit

> Keynote Speakers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21Biographies and photos of the Summit’s Distinguished Keynote Presenters

> Session Moderators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26Biographies and photos of the Keynote Speakers’ Sessions’ Moderators

> Certificates of Attendance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29Documentation of participation for CEU credits for Registered Dietitians and Dietetic Technicians, Registered

> Dine Around Restaurants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35Looking for a great place to find dinner on Sunday night? This is a list of local restaurants ready to welcome you to Minneapolis with tasty whole grain specials.

> Twin Cities Youth Chorale / Guide to Twitter / Visual Recording . . . . . . . . . . . . . . . . . . 36A description and contact information for our opening act and simple tips for successful tweets

> Appendix A: Abstracts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .A–1All speaker abstracts listed in alphabetical order by author last name

> Appendix B: Poster Abstracts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B–2All poster abstracts listed in alphabetical order by author last name

WELCOME FROM THE CONFERENCE CHAIRS

6 WHOLE GRAINS SUMMIT 2012

Welcome to the 2012 Whole Grains SummitDear Meeting Attendees,

The Whole Grains Summit 2012 is designed to provide an opportunity for you to bring your voice and to share your view of the research, regulatory, and/or consumer landscape as it relates to whole grains. We would like to extend our gratitude to our many supporters: the Advisory Committee, Programming Committee & Chairs, Sponsors, Partners, Speakers, and importantly to each of you for attending.

The 2012 Whole Grains Summit is an event to convene scientist, business, and health professionals from around the world to examine where we’ve been and where we’re going in whole grains, dietary fiber and functional grain components. This is an effort to bring together the various sectors and disciplines focusing on grain-based foods not only from the science and technology perspective, but also from the business, marketing, and regulatory perspectives. It is the organizers’ goal that outcomes from this event will address issues needed to allow healthier grain-based foods to more readily flow into the supply chain for easier access by the consumer. Each track on Monday, May 21 will provide you with an opportunity to engage with one another and provide feed-back. Although we know this is a lot to ask, we request that you pick one track to attend for the duration of Day 2. The tracks are designed to build progressive knowledge and gain informed feedback at the end of the day. Each track will be summarized during the plenary session on Tuesday, May 22. Outcomes from the track work will be delivered to a post-summit working group comprised of the Advisory Committee and the Programming Chairs for final summary and prioritization. Please know that your involvement is key, and we need to hear from you!

Thank you for making the trip to the Summit. We hope you have an extraordinarily wonderful experience in beautiful Minneapolis.

Sincerely,

Advisory Committee Outcomes and ObjectivesOverarching Outcome: a strategic plan for research, integration, communication, and implementation to advance consumption of whole grains.

Goal 1: Identify research gaps to get whole grains to consumers worldwide.

Goal 2: Understand approaches to link whole grain research to communication and action, including behavioral change.

Goal 3: Build professional connections across disciplines and continents through engaging dialogue.

Goal 4: To assist in setting goals for global dietary guidance, identify the knowledge gaps where the research is not conclusive on whole grains & health.

Chris Seal David Topping Len Marquart


Saturday, May 19, 20122 Pre-Meetings8:00 a.m.–5:00 p.m.*

Whole Grains Health and Research: Challenges and Opportunities MINNEAPOLIS GRAND BALLROOM BC

Working Together As A Grains Community to Expand the Whole Grains Market MINNEAPOLIS GRAND BALLROOM EF

Lunch: MINNEAPOLIS GRAND BALLROOM D

Sunday, May 20, 2012Creating a Vision of the WholeOpening Ceremony & Plenary Session8:00 a.m.–5:00 p.m.*MINNEAPOLIS GRAND BALLROOM D

Opening Keynotes: Moderator: Sylvia Rowe, SR StrategyAmy Klobuchar, United States Senator (Invited)Roger Clemens, Institute of Food Technologists President Sylvia Escott-Stump, Academy of Nutrition and Dietetics President

Creating a Vision of the Whole—Plenary SessionsClosing Keynotes: Moderator: Len Marquart, University of Minnesota & Grains for Health FoundationMarc Manley, Blue Cross and Blue Shield of MinnesotaPeter Erickson, General Mills

Lunch: SYMPHONY BALLROOM

Monday, May 21, 2012Collaborative Solutions for Whole Grains & HealthPlenary Keynote Session, Four Simultaneous Tracks, & Posters8:00 a.m.–5:00 p.m.*

Keynotes: Moderator: Allen S. Levine, CFANS, University of MinnesotaRobert Post, CNPP, USDA Bill Stoufer, ConAgra FoodsMINNEAPOLIS GRAND BALLROOM D

Track 1: Alignment of Whole Grain Definitions of Foods MINNEAPOLIS GRAND BALLROOM D

Track 2: Define Strategic Research Plan from Seed to Consumer

MINNEAPOLIS GRAND BALLROOM E

Track 3: Business, Economic, and Consumer Opportunities in Delivery of More Whole Grain Foods to Consumers

MINNEAPOLIS GRAND BALLROOM F

Track 4: Synergies Worldwide—Opportunities to Promote Whole Grain Consumption for Health

MINNEAPOLIS GRAND BALLROOM G

MyPlate Lunch presented by ConAgra MillsSYMPHONY BALLROOM

Poster Presentations & Reception; Optional Gala Dinner (Ticket purchase is required for dinner)MINNEAPOLIS GRAND BALLROOM D

Tuesday, May 22, 2012Call to Action: Moving beyond the SummitPlenary Session & Closing Ceremony8:00 a.m.–12:30 p.m.*

Overview & discussion of outcomes from Monday, May 21

Closing Keynotes: Moderator: Zachary Meyer, Blue Cross Blue Shield of MNJames Galloway, Assistant U.S. Surgeon GeneralGeorge Mensah, PepsiCoJim Hill, University of Colorado Anschutz Medical Campus MINNEAPOLIS GRAND BALLROOM D

*Includes Breakfast, Lunch, and Breaks Indicated in Schedule

Schedule at a Glance

SCHEDULE AT A GLANCE


Saturday, May 19, 2012Two Pre-meeting Sessions, 8:00 a .m .–5:00 p .m .Each pre-meeting is an opportunity to go into depth on a specific topic.

Whole Grains Health and Research: Challenges and OpportunitiesChairs: Chris Seal, Newcastle University & Nicola McKeown, Jean Mayer, USDA HNRCA at Tufts University

Overview: This symposium will address established evidence regarding health benefits of whole grains, examine existing research, identify challenges and opportunities for filling grains research gaps relative to dietary guidance, and discuss current and potential research approaches for whole grains and their influence on chronic disease and health outcomes.

Objectives: > Understand the evidence regarding established health benefits of whole grains> Examine existing research, identify challenges and opportunities for filling grains research gaps relative to dietary

guidance> Discuss current and potential research approaches to examine whole grains and their influence on chronic disease /

health outcomes

Expected Outcomes: > Provide direction for whole grain research initiatives that elucidate the role of grain foods in human health> Deliver topic outcomes to post-summit advisory team to identify short, mid, and long-term grains research projects

through a collaborative effort> Publish a summary of the current state and new approaches to whole grains & health research in selected peer-

reviewed journals

Pre-meeting Partners: Nutrition Division–AACC International, HEALTH-GRAIN Forum & Grains for Health Foundation

CONFERENCE AGENDA


7:15-8:00 Breakfast

8:00-8:15 Welcome—Overview: Pre-meeting objectives and expectations Chris Seal, Newcastle UniversityNicola McKeown, Jean Mayer USDA HNRCA at Tufts University

8:15-9:00 Dietary guidance—Scientific requirements & processEric Rimm, Harvard Chris Seal, Newcastle University

9:00-9:30 Challenges and opportunities for grains (whole grains) research related to total diet, whole foods, nutrients and components David Jacobs, University of Minnesota

9:30-10:00 Whole Grain, Grain fiber and endosperm—Let´s also think about food structure Kaisa Poutanen, VTT, Healthgrain Forum

10:00-10:15 Break

10:15-10:45 Whole grains from a mechanistic view Anthony Fardet, INRA France

10:45-11:15 Biomarkers of whole grain intake Alastair Ross, Nestle NRC

11:15-11:45 Assessing biomarkers for validity and disease outcome Nancy Emenaker, National Cancer Institute, National Institutes of Health

11:45-12:45 Lunch: MINNEAPOLIS GRAND BALLROOM D

12:45-1:15 Crossover designs in nutrition: new methodology accounting for individually varying responsesMatt Kramer, United States Department of Agriculture

1:15-1:45 Interventions: Considerations for design, biomarkers and disease endpointsNicola McKeown, Jean Mayer USDA HNRCA at Tufts UniversitySatya Jonnalagadda, General Mills

1:45-2:30 Panel Discussion— Where are the research gaps?

Facilitator: Paul Jacques, Jean Mayer USDA HNRCA at Tufts University

Unraveling the inconsistencies between whole grain intervention and epidemiological studies

Current evidence from intervention studies—what do we learn from designing studies?

Health and Nutrition Research— Scientific evidence requirements—are the tools good enough/ is the bar too high?

David Jacobs, University of MinnesotaEric Rimm, Harvard Chris Seal, Newcastle UniversityCraig Hassel, University of Minnesota

2:30-2:45 Break

2:45-3:45 Whole grains and gut microbiota: Digestive health and beyond

Modulation of the gut microbiota by whole grainsGeorge Fahey, University of Illinois at Urbana-Champaign

Whole grain fibre components and large bowel microbial fermentationDavid Topping, CSIRO

3:45-4:45 Grains, gluten-free and celiac diseaseJoseph Murray, Mayo Clinic

Understanding wheat avoidance in AustraliaPhil Mohr, CSIRO

4:45-5:00 Whole grains research: Short and long-term challenges and opportunities

Summary and next steps Paul Jacques, Jean Mayer USDA HNRCA at Tufts University

Agenda – Saturday, May 19th, 2012

Whole Grains Health and Research: Challenges and OpportunitiesMINNEAPOLIS GRAND BALLROOM BC

CONFERENCE AGENDA


Saturday, May 19, 2012Two Pre-meeting Sessions, 8:00 a .m .–5:00 p .m .Each pre-meeting is an opportunity to go into depth on a specific topic.

Working Together as a Grains Community to Expand the Whole Grains Market: WorkshopChairs: Gary Jensen, Roman Meal; Scott Frazer, Viterra

Overview: This interactive workshop will bring together professionals from the grains and health community to engage in dialogue about consumer challenges and supply-side approaches to increase the availability of whole grain foods in the marketplace. More importantly, the desired outcome is to initiate a process and long-term commitment to unify the grains and health community around a common goal that supports both business and public health alike.

What are the overall objectives for this workshop? > Review the current state and role of grain-based foods in the marketplace> Address consumer demand and supply-side challenges to increasing whole grain intake> Identify untapped resources to enhance consumer demand for whole grains

> Explore opportunities for reformulation or development of new whole grain products

Who should attend? > Growers > Foodservice > Bakers > Marketing > Sales > Consumer Insights

> Retailers > Millers > Fast Foods > Health Care > Public Health > Dietitians / Nutritionists

What outcomes do we want to achieve with this workshop? > Understand and appreciate the roles and functions of grains and health professionals working within the grain-based

food supply chain> Identify and address gaps in the availability of whole grain foods where participants can work together to develop and

deliver healthier grain-based foods for consumers> Identify common goals (campaigns, messaging, and availability) that might be fully supported by the grains and

health community

What are the longer-term goals that we want to initiate with this meeting? > Improve the grain and health community’s ability to work together to enhance the development, and delivery

(supply-side) and consumption (demand) for healthier whole grain foods> Develop and implement a consumer campaign / message focusing on grain-based foods as fully supported by

the grains and health community> Improve health attributes of grain-based foods available to consumers in the marketplace> Make healthy grain-based / whole grain foods the easy choice for consumers to assist them in meeting dietary

guidance.

Pre-meeting Partners: Grains for Health Foundation & Milling and Baking Division–AACC International

CONFERENCE AGENDA


7:30-8:00 Breakfast

8:00-8:15 Introduction—Overview: Objectives and expectationsGary Jensen, Roman MealScott Frazer, Viterra

8:15-8:45 What is the state of the current grains environment?Jan-Willem Van Klinken, PepsiCo

8:45-9:30 Breakout discussion & report back— Who is included in the grains community: Identifying roles and functions in the supply chain Shelly Melroe, Confluency LLC

9:30-10:00 Grains 101: What the industry and consumer need to knowJulie Miller Jones, St. Catherine University

10:00-10:15 Break

10:15-10:45 Whole grain deserts: Unmet demands and niches from the consumer perspectiveMarianne Smith-Edge, International Food Information Council

10:45-11:30 Breakout discussion & report back—What are the consumer challenges, op-portunities, and benefits related to use of more whole grains? Shelly Melroe, Confluency LLC

11:30-12:45 Lunch: MINNEAPOLIS GRAND BALLROOM D

12:45-1:15 Closing the supply side gap: Making whole grains the healthy and easy choiceSteve Leusner, Fields of Gold Consulting

1:15-2:15 Implementing MyPlate communication: Fall 2012—Make at least half your grains whole grainsRobert Post, United States Department of Agriculture, Center for Nutrition Policy and Promotion

2:15-3:45 Breakout discussion & report back— Identify ways to address gaps in availability and consumer demand for whole grain foodsShelly Melroe, Confluency LLC

3:00-3:15 Break

3:45-4:30 Breakout discussion & report back— How can the grains and health commu-nity work together: Making grain-based foods the easy and healthy choiceShelly Melroe, Confluency LLC

4:30-4:45 Summary & next stepsGary Jensen, Roman MealScott Frazer, Viterra

Agenda – Saturday, May 19th, 2012

Working Together as a Grains Community to Expand the Whole Grains Market: WorkshopMINNEAPOLIS GRAND BALLROOM EF

CONFERENCE AGENDA


Sunday, May 20, 2012

Creating a Vision of the WholeChairs: Satya Jonnalagadda, General Mills Nicola McKeown, Jean Mayer USDA HNRCA at Tufts University

Overview: The planners expect the audience to come to the Summit with varying levels of understanding of the issues impacting whole grains & health. Day 1 will build a common view of the issues. What is the current state of whole grain in relation to the supply chain and the various sectors, disciplines and cultural influences. The presentations, panel and table discussions during Day 1 are designed to provide an overview of the ‘whole’ picture on whole grains.

7:30 –8:00 Breakfast

8:00-9:20 Welcome & keynote opening session

8:00-8:15 Opening performance Twin Cities Youth Choral

8:15-8:25 Welcome: Conference overview: What is, what can be Len Marquart, University of Minnesota and Grains for Health Foundation

8:25-8:40 Keynote opening session: Farm to fork: Our role in influencing public healthModerator: Sylvia Rowe, SR StrategyAmy Klobuchar, United States Senator, representing the State of Minnesota (Invited)

8:40-9:00 Bridging the crevasse through food science Roger Clemens, Institute of Food Technologists President

9:00-9:20 Working together to create a healthier food environment for allSylvia Escott-Stump, Academy of Nutrition and Dietetics President

9:20-10:30 Session 1—Gaining a common understandingAround the globe: Whole grain definitions and guidelines

9:20-9:35 Kathy Wiemer, General Mills Whole Grains—Definition of raw materi-als, knowledge gaps, and recommenda-tions

9:35-9:50 Jan Willem Van der Kamp, TNO.NL and Healthgrain Forum

9:50-10:10 Global whole grain intake: Dietary intake trends—Global population perspectives Anne Nugent, UCD Dublin, Ireland

10:10-10:30 Reaching dietary guidance: How do whole grains measure up? Robert Post, United States Department of Agriculture, Center for Nutrition Policy and Promotion

10:30-10:45 Break

10:45-11:15 Session 2—Understanding the consumer: Consumer insights to consumer behaviors

10:45-11:00 Finding a place on the plate for whole grains: Health trends Marianne Smith-Edge, International Food Information Council

11:00-11:15 Harnessing the power of consumer motivationsKevin Ryan, General Mills

AgendaMINNEAPOLIS GRAND BALLROOM D

CONFERENCE AGENDA


Creating a Vision of the Whole (continued)

11:15-12:15 Session 3—Whole grain supply chain: How grains travel from farm to fork

11:15-11:35 Whole grains: The physical supply chainMatthew Morell, CSIRO

11:35-12:15 Supply chain panel: Challenges, opportunities, motivators, successesModerator: Bill AtwellBreeding Frontiers—Craig Morris, USDA-ARS Western Wheat Quality LabMillers—Michael H. Pate, Bay State MillingManufacturer—Richard Black, KraftFoodservice—Jennifer Ignacio, Compass Group

12:15-1:15 Lunch: SYMPHONY BALLROOM

1:15-3:05 Session 4—Whole grain health benefits: State of the scienceRole of whole grains in health: Where we stand today

1:15-1:35 Eric Rimm, Harvard University

1:35-1:55 Mette Kristensen, University of Copenhagen Unraveling the inconsistencies between

whole grain epidemiological & interven-tion studies

1:55-2:15 Chris Seal (Intervention Perspective), Newcastle University

2:15-2:35 Paul Jacques (Epidemiological perspec-tive), Jean Mayer USDA HNRCA at Tufts University

2:35-2:55 Whole grain research: Gaps and opportunities Nicola McKeown, Jean Mayer USDA HNRCA at Tufts University

2:55-3:05 Breakout discussion—What energizes you about the work of better health through whole grains?

3:05-3:20 Break

3:20-5:00 Session 5—Keynote session: How do we work together to help consumers meet their dietary whole grain goals?

3:20-4:10 Taking care of public health

Keynote session—panel discussion Moderator: Sylvia RoweGeorge Mensah, PepsiCo Eric Rimm, Harvard UniversityJohn Finley, United States Department of Agriculture, Agricultural Research ServiceRollin Sears, SyngentaM. Mark Melin, Park Nicollet

4:10-4:20 Summary of Day 1: Where do we go from here? Len Marquart, University of Minnesota and Grains for Health Foundation

Keynote: Call to action—Creating collective solutions for public health

Moderator: Len Marquart, University of Minnesota & Grains for Health Foundation

4:20-4:40 Marc Manley, Blue Cross and Blue Shield of Minnesota

4:40-5:00 Peter Erickson, General Mills

CONFERENCE AGENDA


Monday, May 21, 2012

Collaborative Solutions for Whole Grains & Health


8:00 – 8:40 Keynote: Increasing the role of whole grains in building a healthier plate

Moderator: Allen S. Levine, College of Food, Agricultural and Natural Resource Sciences, University of Minnesota

8:00-8:20 Robert Post, CNPP, USDA

8:20-8:40 Bill Stoufer, ConAgra Foods

Track 1: Alignment of Whole Grain Definitions of FoodsMINNEAPOLIS GRAND BALLROOM D

Chair: Beth Arndt, ConAgra Foods

Overview: The definition of whole grain foods has become a point of confusion for many segments of the supply chain from food manufacturers to regulatory bodies to school foodservice personnel and consumers. While the definition of a whole grain ingredient enjoys some level of general consensus, several differing points of view exist on what does and should constitute a whole grain food. The desired objective for this track is to provide an environment that allows the definition of whole grain foods to be brought closer to a ‘final’ recommendation.

8:45-10:30 Session 1—Collaborative process and current state of the whole grain definition

8:45-9:15 Introduction to the issue, collaborative process and clarification of deliverablesPackage label exerciseShelly Melroe, Confluency, LLC

9:15-9:35 Defining a whole grain food: Confusion, complexities, conundrumsJulie Miller Jones, St. Catherine University

9:35-9:55 Whole grain definitions of foods— harmonizing diversityJan Willem Van der Kamp, TNO.NL and Healthgrain Forum

9:55-10:10 Morning Break

10:10-10:30 Current FDA guidance on whole grain labelingDon Mu, Food and Drug Administration

10:30-12:00 Session 2—Supply chain needs related to the whole grain definition

10:30-10:50 Industry perspectives: Where are we? What can we say? Where are we going? Richard Black, Kraft

10:50-11:10 Product development with whole grains—challenges and opportunities? Beth Arndt, ConAgra Foods

11:10-11:30 Consumer perceptions and understand-ing of whole grain foods and labels David Sheluga, ConAgra Foods

11:30-12:00 Estimation of grain equivalents in the USDA food patterns equivalents database: methodologyJim Friday, United States Department of Agriculture, Agricultural Research Service

12:00-1:00 MyPlate Lunch presented by ConAgra Mills SYMPHONY BALLROOM

AgendaMINNEAPOLIS GRAND BALLROOM D

CONFERENCE AGENDA


Collaborative Solutions for Whole Grains & HealthTrack 1: Alignment of Whole Grain Definitions of Foods (continued)

1:00-1:45 Session 3—Considerations when crafting the whole grain definition of foods

1:00-1:25 Stealth/small changes– modeling Jim Hill, University of Colorado Anschutz Medical Campus

1:25-1:45 Addressing whole grain deserts— Promoting practical application to increase whole grain availability Peggy Martini, Kraft Foods

1:45– 2:00 Break

2:00-4:00 Session 4—Understanding impli-cations and reacting to potential definitions of whole grain foods

2:00-3:00 Presentation & overview of potential definitionsBill Atwell, Bill Atwell Consulting LLC

Food models demonstrating levels of WG ingredients for selected grain category Discussion about Category of Grains, Level of WG, and Consumer Acceptability

3:00-4:00 Share across small groups: Reacting to potential definitions & summary of outcomesShelly Melroe, Confluency, LLC

Track 2: Define Strategic Research Plan from Seed to ConsumerMINNEAPOLIS GRAND BALLROOM E

Chairs: Jan De Vries, De Vries Nutrition Solutions; Lee Anne Murphy, Manitoba Agri-Health Research Network

Overview: Research is being conducted around the world to enhance understanding of the role of whole grains in human health. This session will address the current state of whole grain research, identify gaps and initiate next steps to integrate these research initiatives into the supply chain to improve availability, quality and likability of whole grains for consumers. The grains community could benefit from a strategic research plan that begins from a vision of the whole supply chain. This plan could reduce duplication, create targeted research projects, and increase application of research to the end user worldwide.

8:45-12:00 Session 1—Collaborative process and a systems approach to research

8:45-9:05 Introduce the collaborative process and clarify expectations for deliverables Jan De Vries, De Vries Nutrition Solutions

9:05-9:25 Integrated research application— Systems approach to research Terry Huang, University of Nebraska

9:25-9:45 Connections between research and decision points in the system Fred Brouns, Maastricht University


10:00-11:00 Research Proposal #1—Changing consumer behavior and influencing food environment: 20 minutes to present, 30 minutes for table groups to do the ‘reactions’ exercise, 10 minutes to have each table share reac-tion Phil Mohr, CSIRO

11:00-12:00 Research Proposal #2—Examining health benefits of whole grain: 20 minutes to present, 30 minutes for table groups to do the ‘reactions’ exercise, 10 minutes to have each table share reaction Fred Brouns, Maastricht University

CONFERENCE AGENDA



Track 2: Define Strategic Research Plan from Seed to Consumer (continued)


1:00-4:00 Session 2—Workshop format to establish the strategic research agenda structure

1:00-2:00 Research Proposal #3—Technological challenges: Reformulation and new prod-uct development20 minutes to present, 30 minutes for table groups to do the ‘reactions’ exercise, 10 minutes to have each table share reaction Rob Hamer, Unilever

2:00-3:00 Research Proposal #4—“Ideal” grain ingredients- breeding for health20 minutes to present, 30 minutes for table groups to do the ‘reactions’ exercise, 10 minutes to have each table share reaction

Nancy Ames, Agriculture and Agri-Food Canada

3:00-3:20 Summary Jan De Vries, De Vries Nutrition Solutions

3:20-4:15 Funders perspectives: Where are we? Where are we going? (Panel)

Moderator: Gilbert LeveilleVan Hubbard, National Institutes of HealthLee Anne Murphy, Manitoba Agri-Health Research NetworkDavid Klurfeld, United States Department of Agriculture, Agricultural Research ServiceMatthew Morell, CSIRO David Schnakenberg, Department of Defense

Track 3: Business, Economic, and Consumer Opportunities in Delivery of More Whole Grain Foods to Consumers

MINNEAPOLIS GRAND BALLROOM F

Chairs: Dennis Degneffe, Consumer Centric Solutions LLC; Michael Boland & Lisa Jore, The Food Industry Center

Overview: As a new focus of the Whole Grains Summit, presentations and working groups will address emerging business models, stories of product success, and motivators/consumer drivers in the development and delivery of healthy whole grain foods. Participants will have the opportunity to share innovative ideas and identify possibilities for future delivery of more whole grain foods to consumers.

8:45-12:00 Session 1—Working together to create consumer demand

8:45-9:05 Case study of consumer acceptance of product change for health: The dairy industry’s storyMarla Buerk, Dairy Management Inc.

9:05-9:25 Conducting research to increase the con-sumption of whole grains in school mealsCynthia Warren, Texas Women’s University

9:25-9:45 Creating future demand for healthy grain-based foods through school feeding programsTom Pellegrino, Osseo School District


Decoding ‘what works—science to help consumers embrace the notion of whole grains

10:00-10:20 Howard Moskowitz, Moskowitz Jacobs Inc

10:20-10:40 Batool Batalvi, SB&B Marketing Research

CONFERENCE AGENDA



Track 3: Business, Economic, and Consumer Opportunities in Delivery of More Whole Grain Foods to Consumers (continued)

Behavioral approaches to increase intake of whole grains

10:40-11:00 Roger Swartz, Positive Deviance Initiative, Tufts University

11:00-11:20 Raquel F. Pereira, Heart of New Ulm Project

11:20-12:00 Creating future demand through health education (Panel)

Moderator: Felicia BuschMarc Manley, Chief Prevention Officer, Blue Cross Blue Shield of MinnesotaJudi Adams, Grain Foods FoundationRob Persaud, AIPC on behalf of National Pasta Association Brenda Langton, Spoonriver


1:00 – 2:20 Session 2—Achieving economic balance for healthy whole grain foods

1:00-1:20 Economics of disease reduction through public health intervention partnering with grainsScott J. Montgomery, Flour Fortification Initiative

1:20-1:45 Economic balance of a healthy food supply—The need for both supply and demandAdam Drewnowski, University of Washington, Center for Obesity Research

1:45– 2:00 Break

2:00-2:20 Shrinking the price gap for whole grainsCynthia Harriman, The Whole Grains Council

2:20-3:30 Session 3—Emerging business models to deliver a healthier food supply

2:20-2:50 Emerging business models to deliver a healthier food supply Hank Cardello, Hudson Institute & Author of Stuffed

2:50-3:30 Panel: Business initiatives of companies already making change (and profit!)

Moderator: Hank CardelloKaren Wilder, Schwan’s Mark Miller, Caribou Coffee Lynn Gordon, French Meadow Bakery Chance Elm, Malt-O-Meal

3:30-4:00 Session 4—Workshop format to share key facts from previous sessions

Process to share key facts that are most relevant to creating positive change in the supply/demand

CONFERENCE AGENDA



Track 4: Synergies Worldwide—Opportunities to Promote Whole Grain Consumption for Health

MINNEAPOLIS GRAND BALLROOM G

Chair: Mary Ellen Camire, University of Maine; Robyn Muray, Grains and Legumes Nutrition Council; Gary Fulcher, University of Manitoba

Overview: Whole grains have been present or re-integrated in various cultures around the world at different points in history, both distant and current. This track will provide the opportunity to explore the current status of whole grains & cultures worldwide. What progress has been made, where intercultural opportunities are, and how the nutrition transition and grain history affect the future of whole grains around the globe.

8:45-9:25 Session 1—Grains’ role in the diet throughout distant history & today

8:45-9:05 Grains: A very brief human history Jeffrey Pilcher, University of Minnesota

9:05-9:25 Navigating the nutrition transition— What is it? How can whole grains play a helpful role?Noel Mueller, University of Minnesota

9:25-12:00 Session 2—Europe, the Americas, & Africa

Europe 9:25-9:45 Public Private Partnership to promote

wholegrain consumption—The Danish Wholegrain ProgrammeRikke Iben Neess & Niels Brinch, Nielsen- The Danish Whole Grain Campaign


10:00-10:20 Whole grain products in (Southern) Europe: consumer trends and technological implicationsRoberto Ranieri, Open Fields

United States— Emphasis on at-risk groups

10:20-10:40 A simulation study of the potential effects of whole grain food substitutions on diet quality in lower Mississippi Delta adultsJessica Thomson, USDA Agricultural Research Service

South America Food consumption trends and whole grain consumption: A South American perspective

10:40-11:00 Alicia de Francisco, Univ Federal de Santa Catarina

11:00-11:20 Thomaz Setti, SL ALIMENTOS LTDA

Africa Utilization of African cereals in whole grains

11:20-11:40 Lloyd Rooney, Texas A & M

11:40-12:00 Addressing malnutrition in the developing world: a value chain approachKatharine Kreis, Global Alliance for Improved Nutrition


1:00-3:30 Session 3—Australia, India, & Asia

Australia Resolving the Australian paradox: BARLEYmax and beyond

1:00-1:25 David Topping, CSIRO

1:25-1:45 Promotion of wholegrain consumption for health in Australia Robyn Murray, Grains and Legumes Nutrition Council

1:45– 2:00 Break

India2:00-2:20 Update on whole grain consumption in

India and Middle East Manickavasagan Annamalai, Sultan Qaboos University

CONFERENCE AGENDA


Track 4: Synergies Worldwide—Opportunities to Promote Whole Grain Consumption for Health (continued)

2:20-2:40 Incorporation of whole, ancient grains into a modern Asian Indian diet: Practical strategies to reduce the burden of chronic diseaseAnjali Dixit, Columbia University, Mailman School of Public Health

China

2:40-3:00 Developing barley-fortified instant noodlesGary Hou, Wheat Marketing Center, Inc

3:00-3:30 Xiaodong Yu, Director of Public Nutrition Development Center of China

3:30-4:00 Session 4—Identifying synergies worldwide

3:30-4:00 Synergies worldwide: Getting to synergy— A place for differences in institutions Craig Hassel, University of Minnesota

Workshop process for participants to share Facts that caught participants’ attention: intriguing practices, similarity across cultures

4:00 – 5:00 Poster presentations by authors and receptionAuthors to be present at posters for time of presentation and questions

6:00 – 8:00 Gala Dinner and Awards Ceremony MINNEAPOLIS GRAND BALLROOM D

CONFERENCE AGENDA



Tuesday, May 22, 2012

Call to Action: Moving beyond the SummitChair: Jessica Wellnitz, Cargill Bakery Solutions Shelly Melroe, Confluency, LLC

Overview: Day 3 culminates with summary and potential next steps in the development and implementation of a strategic work plan for whole grains. A summary of findings from each of the tracks on Day 2 will be presented. Perspectives regarding the output from each track will be discussed. The output will be given to a post-Summit committee to summarize into strategic work plans for implementation. Participants will be challenged to take on these issues through their respective roles within the food system.


8:00-10:45 Session 1—Overview & discussion of outcomes from Monday, May 21st

8:00-8:35 Alignment of whole grain definitions of foods Sylvia Rowe, SR Strategy

8:35-9:10 Define strategic research plan from seed to consumer Lee Anne Murphy, Manitoba Agri-Health Research Network

9:10-9:45 Business, economic, and consumer opportunities in delivery of more whole grain foods to consumersSpeaker & Discussion

Lisa Katic, K Consulting

9:45-10:20 Synergies worldwide—opportunities to promote whole grain consumption for healthMatthew Morell, CSIRO

10:20-10:45 Next steps: Post-summit

10:45– 11:00 Break

11:00-12:30 Session 2—Closing keynote session: Working together to improve public health

Working Together to Create Healthy LifestylesModerator: Zachary Meyer, Blue Cross Blue Shield of MN

11:00-11:20 James Galloway, Assistant U.S. Surgeon General

11:20-11:40 George Mensah, PepsiCo

11:40-12:00 Jim Hill, University of Colorado Anschutz Medical Campus

Agenda

CONFERENCE AGENDA


KEYNOTE SPEAKERS

Peter Erickson is Senior Vice President of Innovation, Technology and Quality for General Mills Inc. Headquartered in Minneapolis, General Mills is a leading global manufacturer and marketer of consumer foods products, with significant operations located around the world. Its global brand portfolio includes Betty Crocker, Pillsbury, Green Giant, Häagen-Dazs, Cheerios and more. In the U.S., General Mills consumer brands are sold in every section of the retail grocery store, with a #1 or #2 leading share position in nearly every food category that it competes. General Mills also is a leading supplier of baking and other food products to the foodservice and commercial baking industries.

As the head of General Mill’s Innovation and Technology organization, Mr. Erickson is responsible for the invention and commercialization of new food products and technologies that can help in nourishing the lives of its consumers, by providing increasingly higher levels of health, taste and convenience. Mr. Erickson’s responsibility for the General Mills Quality organization is focused

on delivering brands that its consumers can trust and value through its global leadership in consumer and product safety, in addition to its product quality, regulatory and technical excellence.

Mr. Erickson has been employed by General Mills for the past 20 years. Prior to that, he worked in product development as a senior food scientist at General Foods Corporation in White Plains, New York. Mr. Erickson received both a BS and MS degree in Food Science at the University of Massachusetts, where he continues to serve as a member of the university’s food science external advisory board. Throughout his career, Mr. Erickson has been actively involved in encouraging careers in science and engineering and the formal and informal mentoring of aspiring innovators and entrepreneurs.

Dr. Roger A. Clemens is Chief Scientific Officer of Horn and part-time faculty within the USC Regulatory Science program where he also enjoys an adjunct appointment as Professor of Pharmacology and Pharmaceutical Sciences within the USC School of Pharmacy. He served as Scientific Advisor for Nestlé USA for more than 21 years.

Dr. Clemens has published more than 50 original manuscripts in nutrition and food science, participated in more than 300 invited domestic and international lectures, and served as an expert panel member for the food industry, scientific organizations, trade associations and regulatory agencies in the United States, Canada and Europe.

Dr. Clemens is president (2011-2012) of the Institute of Food Technologists (IFT) and member of the Board of Directors. He was a member of the USDA 2010 Dietary Guidelines Advisory Committee and is a second-term member of the US Pharmacopeia Food Ingredient Expert Committee.

Dr. Clemens received an AB in Bacteriology, a MPH in Nutrition, and a DrPH. in Public Health Nutrition and Biological Chemistry from the University of California, Los Angeles.

Mr . Peter EricksonSenior Vice President, General Mills Inc.

Roger ClemensChief Scientific Officer, Horn


KEYNOTE SPEAKERS

Sylvia Escott-Stump is an internationally-known speaker and consultant to physicians, groups, long-term care facilities, businesses and educational organizations. Escott-Stump is the author of 7 editions of Nutrition and Diagnosis-Related Care and 5 editions of Krause’s Food and the Nutrition Care Process. At the Academy of Nutrition and Dietetics, she is the current President and served as Speaker of the House of Delegates and first Chair of the Standardized Language task force. She is also the American representative to the International Confederation of Dietetic Associations. Her honors include the Academy’s Medallion Award, North Carolina Dietetic Association’s Member of the Year, Pennsylvania’s Outstanding Dietitian, and the first Margene Wagstaff Fellowship for Innovation in Dietetics Education. Escott-Stump earned two degrees from the Indiana University of Pennsylvania, and received the 1997 Distinguished Alumni Award. She directs the dietetic internship at East Carolina University in Greenville, North Carolina.

Dr. Galloway has continuously dedicated his career to prevention, improving access and providing high quality care to underserved populations. After over twenty-two years in caring for American Indians and Alaska Natives, in 2007, he was selected as the US Department of Health and Human Services Regional Health Administrator for Region V. In this capacity, he serves as the lead federal physician, the principal federal public health official and the senior USPHS officer for Region V, which encompasses the 6 states of the upper mid-west and over 20% of the US population.

Recently, in addition to this role, he was selected, for the second time, as the US Department of Health and Human Services Acting Regional Director for Region V. In addition to these roles, he was the Region C Senior Health Official for pandemic influenza and bioterrorism, covering 12 states and in 2010 he was the HHS Senior Health Official for the Deepwater Horizon Oil Spill.

Prior to these activities, Dr. Galloway was the senior cardiologist nationally for the Indian Health Service and the director of the National Native American CVD Prevention Program.

Dr. Galloway is board-certified in both internal medicine and cardiology. Dr. Galloway has published well over 180 articles, abstracts, book chapters and one book entitled “Primary Care of Native American Patients: Diagnosis, Therapy and Epidemiology.” In addition to being repeatedly selected by his peers annually as one of the “Best Doctors in America,” Dr. Galloway has received numerous awards, the most recent being the Surgeon General’s Exemplary Performance Award. He is currently completing the Executive Leadership Masters Degree in Health Care Management Program at Harvard.

Sylvia Escott-StumpPresident, Academy of Nutrition and Dietetics

James M . Galloway, M .D ., F .A .C .P ., F .A .C .C ., F .A .H .A .Assistant U.S. Surgeon General, Rear Admiral, United States Public Health Service, U.S. Department of Health and Human Services Regional Health Administrator, Region V, Chicago, Illinois


KEYNOTE SPEAKERS

James O. Hill, Ph.D. is the Founding Executive Director of the Colorado Center for Health and Wellness at the University of Colorado Anschutz Medical Campus. He also holds the Anschutz Endowed Chair in Health and Wellness. He is Professor of Pediatrics and Medicine. He holds a B.S. degree from the University of Tennessee and M.S. and Ph.D. degrees from the University of New Hampshire in Physiological Psychology. He served as Chair of the first World Health Organization Consultation on Obesity in 1997. He is a Past President of the American Society for Nutrition (ASN) and The Obesity Society (TOS). He was a member of the Expert Panel on Obesity of the National Institutes of Health that developed first U.S guidelines for the treatment and prevention of obesity. Dr. Hill has published more than 400 scientific articles and book chapters in the area of obesity and nutrition. Many of these focus on the importance of healthy eating and physical activity in weight management. He is the recipient of the 2007 TOPS award from The Obesity Society. He has received the Centrum Center, McCollum and Kritchevsky awards from

the American Society for Nutrition. He is the 2012 Atwater Lecturer for the US Department of Agriculture. Dr. Hill is a cofounder of the National Weight Control Registry, a registry of individuals who have been successful in maintenance of a reduced body weight. He is co-founder of America on the Move, a national weight gain prevention initiative that aims to inspire Americans to make small changes in how much they eat and how much they move to prevent weight gain. He is the author of the Step Diet Book, published in June 2004. He lectures widely throughout the world on obesity, health and wellness.

Dr. Marc Manley is vice president and chief prevention officer for Blue Cross and Blue Shield of Minnesota.

Dr. Manley guides Blue Cross’ efforts to promote health and prevent disease. He provides leadership to Prevention Minnesota, Blue Cross’ long-term initiative to improve the health of all Minnesotans by reducing tobacco use and reducing obesity through healthier eating and increased physical activity.

Dr. Manley joined Blue Cross in 1999. He has directed strategic wellness efforts, including: behavior change programs, screening and vaccination programs, worksite wellness consulting, social marketing campaigns, community interventions, outreach to underserved populations, benefit design, and public health policy. He has helped integrate these activities with programs such as disease and case management, and oversees the development of measurement and success metrics for prevention. In addition, he regularly represents Blue Cross in media interviews,

legislative hearings, customer presentations and other industry discussions about prevention.

Dr. Manley is a nationally recognized expert on disease prevention, and internationally recognized for his expertise in health promotion. Prior to joining Blue Cross, he was chief of the Public Health Applications Research Branch at the National Cancer Institute, directing a multi-million-dollar program for cancer prevention research. He also directed the American Stop Smoking Intervention Study, which supported comprehensive tobacco control programs in 17 states.

Dr. Manley has published widely on the value of programs to improve health, and on the role of clinicians in disease prevention. For his work in prevention, Dr. Manley received awards from both the U.S. Surgeon General and the Secretary of Health and Human Services.

Dr. Manley earned his medical degree from the University of Washington, and a master of public health degree from the Johns Hopkins University.

James O . Hill, Ph .D .Executive Director, Colorado Center for Health and Wellness at the University of Colorado Anschutz Medical Campus

Marc Manley, M .D ., M .P .H .Vice President & Chief Prevention Officer, Blue Cross and Blue Shield of Minnesota


KEYNOTE SPEAKERS

Dr. Robert Post is the Deputy Director of USDA’s Center for Nutrition Policy and Promotion (CNPP) where, as the Department’s spokesperson, he directs USDA’s programs to set national nutrition policy, and design and implement innovative and effective science-based national nutrition promotion and outreach programs, to improve the health of all Americans. Dr. Post is responsible for the development and implementation of the 2010 Dietary Guidelines for Americans, and supporting programs, including the Healthy Eating Index and the USDA Food Plans. He provides oversight for the design and implementation of USDA’s new MyPlate food icon, the new ChoseMyPlate.gov website, and the associated multi-modal, multi-year Dietary Guidelines consumer communications campaign. Under the MyPlate public-private partnerships initiative, he is leading a challenge to corporate America, youth and research organizations, and public sector partners, to help magnify the reach of Dietary Guidelines nutrition messages by creatively working in ways that promote healthy eating practices and increase physical activity.

Dr. Post has 30 years of experience in food and agriculture public policy, food production and processing, nutritional science, labeling, food marketing, and public health communications and education. He is also an adjunct professor in the Nutrition and Food Science Department of the University of Maryland.

George Mensah leads the global PepsiCo Nutrition organization and is currently responsible for delivering strategies in nutrition and health science with special emphasis on dietary standards, education programs, and comprehensive initiatives that address innovations in foods and beverages as well as advancing overall health and wellness.

Prior to joining PepsiCo, Dr. Mensah had nearly 17 years in Federal government experience, 9 of those years at the CDC where his roles included the Chief Medical Officer and Associate Director of Medical Affairs at the National Center for Chronic Disease Prevention and Health Promotion. It was at CDC where he developed his interest and leadership in cardiovascular health promotion and global health in general.

Dr. Mensah graduated with honors in biology from Harvard University and has a doctorate in medicine from Washington University. He completed postgraduate training in internal medicine and fellowship in cardiology at the Cornell University Medical Center. Since that time, he has

held many academic leadership positions and served on the cardiology faculties at Vanderbilt University and the Medical College of Georgia where he last served as professor with tenure. He is currently a Visiting Full Professor at the University of Cape Town in South Africa.

Dr . Robert PostDeputy Director, USDA Center for Nutrition Policy and Promotion (CNPP)

George Mensah Vice President, PepsiCo Nutrition, Global R&D, PepsiCo


KEYNOTE SPEAKERS

Bill Stoufer is President, ConAgra Mills. As senior executive officer for the Mills business, Bill has oversight of both milling operations for the domestic mills as well as Molinos de Puerto Rico, ConAgra Mills’ Puerto Rican milling operations.

In his 20+ years with ConAgra Mills, Bill has served as a leader within several functions, including Supply Chain, Sales, and Transportation & Logistics, respectively. Most recently, Bill was Vice President, Supply Chain for ConAgra Mills. During his tenure in this role, he oversaw Customer Operations, Non Wheat procurement, and Transportation and Logistics. Bill also implemented project management in ConAgra Mills to drive accountability and speed to market for innovative new products or services. Additionally, Bill had responsibility for driving sustainable change in business operations and process which maximized value for ConAgra’s shareholders.

In addition, Bill has served in a succession of sales-related roles, most recently as Vice President, Sales (ConAgra Mills). Prior to moving into sales, Bill served in several transportation &

logistics-related roles, including Director, Transportation & Logistics (ConAgra Mills). Bill holds a Bachelor of Science degree in Transportation & Logistics from Iowa State University.

Bill resides in Council Bluffs, Iowa with his wife, Gina, and children, Mason and Riley. In his free time, you’ll find Bill enjoying time with family or a round of golf.

Bill StouferPresident, ConAgra Mills


MODERATORS

Len Marquart is an Associate Professor in the Department of Food Science and Nutrition at the University of Minnesota. His current research focuses on consumer understanding and factors that influence whole grain consumption. Research conducted by his group—introducing whole grain foods into the diets of school children has been instrumental in establishing approaches for gradually delivering whole grain food through the school meals program. While at General Mills, he led the company’s research in the health aspects of whole grains. He received the James Ford Bell Technical Leadership Award and the General Mills Presidents’ (Champion) Award for his contributions. Len is the founder and president of the Grains for Health Foundation. The Foundation’s focus is to facilitate communication and integration of science and technol-ogy into the grains supply chain and to help deliver grain-based foods to consumers that more closely meet dietary guidance. The 2012 Whole Grains Summit is the second international whole grains summit that his team has hosted.

As President and CEO for Invitation Health & Wellness, Zachary Meyer is responsible for the overall strategy and business operations of a cutting-edge company which partners with com-munities and its various stakeholders to create policy, system, and environmental changes that support people’s ability to lead healthier lives wherever they work, live, learn and play. The goal: make the healthy choice the easy choice.

Meyer has nearly 30 years of management and operational experience in a wide variety of health care settings. Before joining Invitation Health in June 2011, Meyer served five years as senior vice president and general manager of Ceridian Health & Productivity Solutions, a leading employee assistance, worklife, health and wellness, absence management and leave administration services company. Under his leadership, the company grew to be one of the largest health and productivity companies in the country, serving more than 41,000 organizations and 21 million individuals in the government, commercial and institutional markets.

Allen Levine is Dean of the College of Food, Agricultural and Natural Resource Sciences at the University of Minnesota. Prior to this position, he was Head of the Department of Food Science and Nutrition. He is also Director of the Minnesota Obesity Center, a National Institutes of Health funded collaborative research group of over 55 federally funded investigators from the University, the Mayo Clinic, the Minneapolis VA Medical Center, Health Partners, and Hennepin County Medical Center.

Dr. Levine’s research focus for the past 25 years has been on neural regulation of food intake, particularly related to the opioid peptides and Neuropeptide Y. He has published over 290 scientific papers and over 90 review articles, editorials and book reviews.

He has received three major awards for his research efforts; one from the American Institute of Nutrition (Mead Johnson Award), one from the American College of Nutrition (Grace A. Goldsmith Award), and one from AAAS (Fellow).

Len Marquart Associate Professor, Department of Food Science and Nutrition, University of Minnesota

Zachary J . Meyer President and CEO, Invitation Health & Wellness, Inc.

Allen S . Levine, Ph .D . Dean, College of Food, Agricultural and Natural Resource Sciences, University of Minnesota


Zachary J . Meyer (continued)

MODERATORS

Sylvia Rowe is currently president of SR Strategy pursuing communications and issues manage-ment consulting on a broad range of health, nutrition, food safety and risk issues. She is also an Adjunct Professor at the University of Massachusetts Amherst and Tufts Friedman School of Nutrition Science and Policy.

Previously Rowe served as president and chief executive officer of the International Food Infor-mation Council (IFIC) and IFIC Foundation, in Washington, DC, nonprofit organizations that com-municate science-based information on food safety and nutrition issues to health professionals, journalists, government officials, educators and consumers. IFIC’s programs are primarily supported by the broad-based food, beverage and agricultural industries.

During her eleven-year tenure, IFIC established itself as a leader in consumer research and consumer-based communications in nutrition, food safety, and health. Rowe’s leadership resulted in national public-private partnerships and coalitions between IFIC and preeminent

government agencies and health organizations committed to developing science-based consumer communications on healthful lifestyles.

Rowe’s background in media and expertise in issues management are reflected in her professional history as a producer and on-air host of several television and radio talk shows covering social, political, economic and consumer issues. She also previously held positions in public relations, marketing, and membership development for several diverse associations.

Rowe is a Distinguished IFT Speaker and Contributing Editor of Nutrition Today.

She has served on several Boards and Advisory Committees of the following: Institute of Medicine Food Forum, Food Allergy and Anaphylaxis Network, American Society for Nutrition Publications Management Committee, Washington D.C. Mayor’s Commission on Food, Nutrition and Health, the American Heart Association’s Council on Nutrition, Physical Activity and Metabolism, the Grains for Health Foundation, University of Massachusetts Amherst Food Science Policy Program, Tufts University School of Nutrition Science and Policy Graduate Program in Nutrition Communication, University of Rochester Medical Center Nutrition Academic Award Program, Food and Drug Law Institute, Society for Nutrition Education Foundation, Maryland Title IX Commission and the American Society of Association Executives Foundation. She is also a member of the International Women’s Leadership Forum and the National Press Club among other professional groups.

Rowe received a Bachelor’s Degree from Wellesley College and was awarded a Masters’ Degree from Harvard University, both with honors.

Prior to his years at Ceridian, Meyer held several senior vice president roles during his 11 year tenure at CIGNA Behavioral Health. Positions included leading the areas of marketing, strategic planning, adminis-trative and service operations, and quality management systems. Earlier in his career, Meyer held several administrative management positions at Allina Health Care and North Memorial Medical Center, and was a clinician at Mayo Clinic.

In addition to service on various health and human services Boards, Meyer is considered a thought-leader in his industry, and as such, is a frequent speaker, advisor and contributor to several community and professional organizations across the country.

Meyer holds a Masters degree in Health Care Administration from the University of Minnesota-Minneapolis, and a Bachelor of Science degree in Nutritional Science from the University of Wisconsin-Madison.

Sylvia B . RowePresident, SR Strategy


SPECIAL ADVERTISEMENT

See Bob Brown at his table for more details.


CERTIFICATE OF ATTENDANCE

Continuing Professional EducationCertificate of Attendance – Attendee Copy

WHOLE GRAINS SUMMIT 2012: From Theory to PracticeMay 20-22, 2012 > Minneapolis, MN USA

Session Title

Participant Name

RD/DTR ID Number Session Number

Date Completed

CPEUs Awarded CPE Level Learning Need Code*

Provider Signature

14

RETAIN ORIGINAL COPY FOR YOUR RECORDS. *Refer to your Professional Development Portfolio Learning Needs Assessment Form (Step 2)

Continuing Professional EducationCertificate of Attendance – Licensure Copy

WHOLE GRAINS SUMMIT 2012: From Theory to PracticeMay 20-22, 2012 > Minneapolis, MN USA

Session Title

Participant Name


Date Completed


Provider Signature

14


COPY II: STATE LICENSURE VERIFICATIONPlease complete a separate Certificate of Attendance Form for each session attended. Present a completed form to your Licensure Board upon request.

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Working Together As A Grains CommunityA pre-meeting to the WHOLE GRAINS SUMMIT 2012

Working Together As A Grains CommunityA pre-meeting to the WHOLE GRAINS SUMMIT 2012

May 19, 2012 > Minneapolis, MN USA


Session Title

Participant Name


Date Completed


Provider Signature

Session Title

Participant Name


Date Completed


Provider Signature

5

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Whole grains health and research: Challenges and opportunitiesA pre-meeting to the WHOLE GRAINS SUMMIT 2012

Whole grains health and research: Challenges and opportunitiesA pre-meeting to the WHOLE GRAINS SUMMIT 2012



Session Title

Participant Name


Date Completed


Provider Signature

Session Title

Participant Name


Date Completed


Provider Signature

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CONFERENCE INFORMATION

Several local restaurants are excited to welcome 2012 Whole Grains Summit participants to the Minneapolis metro area. Each restaurant listed here has agreed to serve a whole grain special on the evening of Sunday, May 20 to welcome you. Below you will find the restaurant details, including a link to their website and their Twitter name where possible. If you do visit one of these restaurants, please thank them for participating in tonight’s Dine Around.

Look for the Dine Around Logo (right) at participating restaurants to signify you’re in the right place. Welcome to Minneapolis!

FireLake Grill House31 S 7th St.2pm–11pmhttp://firelakerestaurant.com/@FireLake

Spoon River750 S 2nd St.5pm–9pmhttp://spoonriver.com/@spoonriver1

Skywater1001 Marquette Ave. S5pm–10pmhttp://www.hilton.com/en/hi/hotels/hotelpromo.jhtml?ctyhocn=MSPMHHH&promo=skywater

Porter & Frye1115 2nd Ave S5:30pm–10pmhttp://www.porterandfrye.com/

Keys at the Foshay114 S 9th St.8am–10pmhttp://www.keysfoshay.com/@KeysFoshay

Red Stag509 1st Ave NE9am–2amhttp://www.redstagsupperclub.com/@RedStagNE

Zelo831 Nicolette Mall5–9pmhttp://www.zelomn.com/

Manny’s Steakhouse821 Marquette Ave4pm–10pmhttp://www.mannyssteakhouse.com/

Nicolett Island Inn95 Merriam St.4:30 pm–7:30 pmwww.nicolletislandinn.com@NicIslandInn

Dine Around

Participating Restaurants


CONFERENCE INFORMATION

Twin Cities Youth Chorale is an auditioned choir of 9-14 year-old boys and girls who show vocal talent and com-mitment to singing. Under the direction of Ann Williams and Julie Bright, the choir has become a vital part of the metropolitan choral arts community and seeks to inspire youth to pursue excellence in choral music through education and performance, and to enrich the lives of youth from all types of backgrounds.

We lay a strong foundation in music education meant to foster personal and social growth in singers’ self-esteem, discipline, teamwork, accomplishment and pride. This year the choir consists of 55 singers from 13 different communities and from a variety of educational settings including public, private, charter, parochial and home schools. It is a pleasure to perform today’s concert designed specifically for the Whole Grains Conference.

The choir can be reached for future engagements at [email protected] or 763-494-4440.

Cheryl Kartes has been self-employed as Kartes & Associates since 1987. As a Certified Technology of Participation (ToP®) Facilitator and MN ToP® Mentor trainer, she focuses on the human side of teamwork, using creative, participatory and experiential methods. Clients include nonprofit, government and business sectors, locally to globally, both face-to-face and virtually.

As a visual practitioner, Cheryl will visually map the key ideas of the presentations, using images and phrases. The visual map will give participants a “big picture” on each topic. Beyond the improved retention, comprehension and enhanced overall learning, perhaps it will help stimulate connections, creativity and imagination for the participants. The results will be available digitally on our website after the conference.

1. What is Twitter?

> Technically, Twitter is a form of “microblogging”—sharing information, opinions, or responses in fewer than 140 characters. With instant updates, it’s rap-idly becoming the fastest way to discover news and stay posted on all things social and professional.

> The pros?

• Instant, mobile, tailored to user interests, and ≤140 characters.

> The cons?

• ≤140 characters.

2. Getting Started

> Go to www.twitter.com and sign up!

• Common usernames are simply names (i.e. – @JohnDoe), or based upon career or interests (i.e. – @CEOJohn).

> Set privacy settings & preferences according to your liking.

3. Learn the Lingo

> Tweet – One post sent on Twitter.

> RT – This means to ‘retweet’ something someone else said. For example, @JohnDoe: “RT @JaneDoe: Looking forward to a great weekend!”

> Trending Topics (TTs) – Listed on the right side of the Twitter homepage (or found on mobile apps), TTs are the subjects most talked about on Twitter at that particular time. Clicking on these will bring up all Tweets discussing that specific topic.

> Hashtags – Used to make something easily search-able, and is frequently used by organizations to see who is discussing them.

• @JohnDoe: That #Twins double play against the White Sox was amazing!

• @JaneDoe: Wow! I can’t believe the incredible team that the #Twins have signed for next year!

4. Gaining Followers

> Use hashtags to help find people with similar interests.

> Use the ‘Find Friends’ and ‘View Suggestions’ options.

> Look for people or organizations that share your interests.

Twin Cities Youth Chorale

Visual Recording

A 60 Second Guide to

Whole Grains & Health: From Theory to Practice A-1

Creating Demand for Grain FoodsJudi Adams

Grain Foods Foundation; Wheat Foods Council, Ridgway, CO 81432 E-mail: [email protected]

ABSTRACT SUMMARYBoth the Grain Foods Foundation (GFF) and Wheat Foods Council (WFC) were organized to educate the public about the important role grain foods play in a healthful diet. Because of budget constraints, both organizations primarily target influ-encers who in turn, multiply our message to their clients, the consumer.

The influencer dynamic has changed considerably in the past 5 years. No longer does the consumer rely as heavily on nutri-tion and health professionals for their nutrition information. Social media has taken over a large portion of the nutrition conversation and consumers are now learning from their fam-ily, friends, blogs, websites, Twitter and Facebook— unfortu-nately, not always accurate nutrition information.

Our challenge is to be prominent in those social media chan-nels and engage the consumer in a positive, friendly, yet factual manner. Both of our organizations promote the need to “Make at least half your grains whole,” while promoting the importance of the double amount of folic acid in enriched grains for women of child bearing age.

Over the past seven years, GFF has partnered with the March of Dimes and now the Spina Bifida Association to help spread the word about the importance of grain foods in the diet.

The WFC is hosting a “Wheat Safari” for influential bloggers to visit a Kansas wheat harvest, a mill and bakery in order to educate them about the healthfulness of grain foods.

Ideal Grain Ingredients—Breeding for HealthNancy Ames

Agriculture and Agri-Food Canada, Winnipeg, Manitoba R3T 2N2 CanadaE-mail: [email protected]

ABSTRACT SUMMARYWheat products are among the most widely consumed food products in the world, making them a natural vehicle for providing nutrients to the population. However, modern wheat cultivars have been bred for high white flour yield, disease resistance, and food quality attributes unrelated to health. In the face of a consumer health crisis and concurrent decline in the market value of wheat, it is critical to consider the po-tential of unique germplasm, previously not exploited, to meet consumer needs for a more healthful food supply, while at the same time considering the influence of producing and utilizing these new varieties on agronomics and consumer acceptabil-ity. The objectives of this proposal are to facilitate the targeted breeding of wheat for improved human health by integrating screening for known bioactives into the screening protocol

(this may require the development of new analytical tools for rapid assessment of germplasm), evaluating the effects of these bioactives on mammalian metabolism through cell cul-ture, animal, and clinical trials, and to link the effects to spe-cific regions of the wheat genome that can be targeted by plant breeders. In order to carry out these objectives it is imperative that there be communication from consumer to the processor, and from processor to breeder. The oat breeding program is one where this communication is occurring, and therefore it could potentially be used as a template for developing new cul-tivars of wheat and other whole grains with combined health, agronomic, and technological benefits.

APPENDIX A: ABSTRACTS

A-2 WHOLE GRAINS SUMMIT 2012


Product Development with Whole Grains - Challenges and OpportunitiesBeth Arndt

ConAgra Foods, Omaha State NE 68102E-mail: [email protected]

ABSTRACT SUMMARY To help consumers increase their whole grain intake, it is im-portant to optimize the flavor, color and texture of foods made with whole grain ingredients. The formulation and processing of foods made with whole grains differ and can be more chal-lenging compared to refined grain foods. Additional chal-lenges to product development are lowering sodium and added sugars as recommended by dietary guidance, the movement toward simpler ingredient decks, and increased food safety

needs. To help increase whole grain intake, it is important to customize the inclusion level and type of whole grain ingredi-ents used in different grain-based foods and food components. Other strategies are to develop new types of foods, as well as to try less familiar grains. The nutritional and functional attri-butes of different whole grain ingredients and their use in the formulation, processing and labeling of foods such as breads, pasta, cookies, crackers and coatings will be discussed.

Supply Chain Panel: Challenges, Opportunities, Motivators, Successes Richard M. Black

Kraft Foods Global, Glenview, IL, 60091E-mail: [email protected]

ABSTRACT SUMMARYInclusion of whole grains in more foods is a clear and obtain-able public health goal. However, the increased costs of whole grains, as well as challenges in developing consumer acceptable food recipes (taste, texture, etc.), have constrained the food industry and slowed progress towards broader avail-ability of these foods. Milling technology which can lead to a cost saving when using whole grains, without sacrificing food enjoyment (though acknowledging that the whole grain food may taste different than a white flour based food) has allowed

Kraft Foods to increase the whole grain content of its biscuit portfolio. At the same time, challenges still exist regarding the amount of whole grain that can be incorporated into a food. For example, it is much easier to have 8g or more of whole grain in a serving size of 30g (Triscuits®) than it is in a serving size of 15g (Ritz® crackers). Flexibility in declaration of whole grain content, while avoiding consumer confusion, could prove to be a significant motivator for increasing the whole grain content of our foods, leading to real public health successes.

Industry Perspectives: Where are We? What Can We Say? Where Are We Going?Richard M. Black

Kraft Foods Global, Glenview, IL, 60091E-mail: [email protected]

ABSTRACT SUMMARYAs whole grains become an increasing portion of the North American diet, developing reliable sources of a consistent quality (both from an organoleptic perspective as well as a food functionality perspective) becomes a critical concern. Using wheat as an example, present whole grain technology adds costs to flour, as the separate streams generated in the milling of wheat (essential in order to permit the inactiva-tion of certain enzymes to prevent rancidity) must be carefully recombined in a very specific manner, in order to reconstitute the whole grain. Consideration must be given to particle size in the milling process, wheat blends, and flour stability, all of which can present challenges when formulating foods. Addi-

tionally, it is essential that we understand what has been lost, or possibly gained, during the milling process. For example, are some nutrients now more bio-available due to the me-chanical breakdown of the cell structure? Alternative milling processes may help the food industry deliver better tasting, nutritionally superior flours, but this in turn can lead to sup-ply chain challenges due to rising demand, thus limiting the number of products that can be baked using this whole grain. Using examples from the food industry to illustrate these challenges, future directions for milling and manufacturing practices will be considered.



Collaborative Process and a Systemic Approach to ResearchProf Dr Fred Brouns

Health Food Innovation Management, Faculty of Health, Medicine and Life Sciences, Dept Human Biology, Maastricht University, Maastricht, NetherlandsE-mail: [email protected]

ABSTRACT SUMMARY Observational data clearly show that a regular whole grain (WG), Fruit and vegetable (FV) consumption is associated with profound effects on health management in terms of a signifi-cant reduction of risk factors that are associated with certain types of cancer, weight gain, diabetes, metabolic disregula-tion (syndrom-X) and cardiovascular disease. To a large extent these benefits result from the fiber and fiber bound bioactive components in these foods. As such, innovative programs that help increase WG and FV consumption while reducing the consumption of low fiber foods are of importance. This is also the aim of many food and health authorities. In this respect the global Cereals/Grains sector should aim at developing a Strategic Research Agenda (SRA) to help meet these aims while strengthening the position and competitiveness of tasty and healthy cereals based foods production (bakery, breakfast cereals, pasta, etc). The latter is a prerequisite to generate appropriate financial support required for innovative technical and developmental projects.

To be maximally successful, a SRA should be focused on top-ics of mutual and when possible international interest and is intended to deal with the mid-long term innovation targets of the “health eating businesses”. In this respect it should be realized that food consumption takes place at the end of the food chain. Only sustainable consumption will help to create a steady production pull all along the food chain. As such, a suf-ficient consumer pull will justify innovation investments at all individual steps of the chain. Within this chain, value-creating innovation may importantly be stimulated by merging insights from 1) AGRO-FOOD sciences, 2) Health- Nutrition Sciences, 3) Technologies and, 4) consumer sciences.

With respect to the creation of value, though, it should also be realized that knowledge centers aim at another type of value than businesses. University value is created by the number of publications in highly ranked journals and dissertations/student degrees (products). Industrial value is created through increased sales, properties, IP, etc. Accordingly, an SRA can only be successful if one is willing “to step into the shoes of the other and answer his/her question “What is in it for me? Thus, the aim is to define interests that have a mutual base in terms of value creation.

Some working principles seem important in the respect. As an example:

1. Focusing on one detail of the food production chain leads often to market failure. (…forgot to look at a key success factor …).

2. Focusing on one detail of metabolism often leads to lack-ing implementation (... too basic, too distinct from a clear benefit...),

3. Focusing on a single isolated or produced fiber type may, in the mind of consumer increase the perception of “more pro-cessed” thus “less natural”. (…missed consumer insights…)

Accordingly, a renewed focus with consumer perceptions and needs, as a starting point, in all individual parts of the food production chain, seems to be warranted! Historically mixed and conflicting messages on some specific fiber related aspects have been confusing for health advisors, consumers and regulators. Some examples are issues related to intrinsic and isolated/added fibers, fiber definitions and related fiber analysis, natural vs. synthetic, observational data vs. data obtained by intervention studies and also of regional expert dif-ferences in the interpretation of scientific data and the related regulatory rulings put in place. These aspects and how to deal with them best in terms of achieving an appropriate research agenda resulting in healthy foods and consistently clear con-sumer benefit messages will be part of the present discussion. To put this into perspective, your expert thoughts are required in the following working sessions:

1. Changing consumer behavior and influencing food environ-ment

2. Examining health benefits of whole grain

3. Technological challenges: reformulation and new product development

4. Ideal” grain ingredients- breeding for health



Work Session: Examining Health Benefits of Whole GrainProf Dr Fred Brouns

Health Food Innovation Management, Faculty of Health, Medicine and Life Sciences, Dept Human Biology, Maastricht University, Maastricht, NetherlandsE-mail: [email protected]

ABSTRACT SUMMARY Historically mixed and conflicting messages about fiber related aspects have been confusing for health policy makers and con-sumers. Some examples are related to communicated health benefits as being related to intrinsic/natural but not to added “synthetic” or isolated fibers. Other sources of confusion result from lacking precise fiber analysis, imprecise definitions of “whole grain” and “fiber rich”, from the interpretation of ob-servational data vs. that of data obtained by intervention stud-ies, etc. Recently the European Food Safety Agency in Europe did not accept a generic fiber claim, nor a generic whole grain claim. The reasoning was that there are too large differences between fiber and cereal types to allow for such a claim.

Instead, few claims were allowed for specific fiber types such as oat- and barley betaglucan and pectin. In a very recent pa-per (Brouns 2011) on the effects of pectin subtypes, however, we concluded that the effects on cholesterol lowering depend on the molecular composition and the degree of polymeriza-tion of pectin. Accordingly, some pectin types lowered choles-terol whereas others did not. This shows that even a generic pectin claim, as recently approved by EFSA, may be criticized. This sets a prerequisite for future work to clearly describe in the methods section of scientific papers the specific char-acteristics of the grain type and how this data was obtained.

Since most research papers fail to describe the molecular composition and DP of the fiber types used, an important aspect is to start doing this. Reviewers should not allow ac-ceptance of papers without such critical background data. In this light is seems obvious that food regulators may only ac-cept benefit claims for specific grain or fiber types in the future for which appropriate data should be presented regarding to molecular characteristics, the amount consumed and the re-lated health benefits. The latter should be based on generally accepted biomarkers and related clear endpoints. Ideally this may set a scenario for the submission of a request to allow for a “whole wheat”, “whole barley”, whole rye” claim etc.

To be able to define specific fiber intakes, the food composition tables should be adapted accordingly and selected markers that can be used to validate quantitative consumption should be defined. These needs may be extensive and costly, however.

These aspects and how to deal with them best in terms of achieving an appropriate research agenda resulting in data that can be used for the development of well tasting and healthy cereal based foods as well as to realize consistently clear consumer benefit messages and will be part of the pres-ent working session.

F Brouns, E Theuwissen, A Adam, M Bell, A Berger and RP Mensink. Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women. European Journal of Clinical Nutrition advance online publication, 21 December 2011; doi:10.1038/ejcn.2011.208

Case Study of Consumer Acceptance of Product Change for Health: The Dairy Industry’s storyMarla Buerk

Dairy Management Inc, Rosemont, IL 60018 E-mail: [email protected]

ABSTRACT SUMMARY Fluid Milk, Milk served as a beverage, is a large category at over $30B in retail alone and another $7B in food service. Flu-id Milk is second in size only to carbonated soft drinks. Fluid Milk volume has been relatively flat for over 50 years despite changing consumers, changing retailers, and an ever growing onslaught of new competitors in the beverage category. So how has Fluid Milk been able to stay relevant over the years? What role has Reduced Fat and Skim Milk played in keeping

Fluid Milk on trend? Has the consumer fully embraced these healthier versions of Fluid Milk? Fluid Milk does well vs. com-petition in the beverage need state areas of Nutrition and Food Accompaniment, but competition is making in-roads into this space with products like Soy, Almond and Energy Water. What will Fluid Milk do next to stay relevant? And how can working with the Whole Grains influencers to promote the DASH diet help to drive both categories?



Emerging Business Models to Deliver a Healthier Food SupplyHank Cardello

Sr. Fellow and Director, Obesity Solutions Initiative, Hudson Institute, Washington DCE-mail: [email protected]

ABSTRACT SUMMARY Efforts to reverse the staggering rates of overweight and obesity in America have been driven primarily on regulatory grounds designed to limit, alter or ban food industry products and practices. Such proposals to control marketing practices, label calories on menus, and tax fats and sugars have been met with staunch industry resistance. However, little has been done to demonstrate the financial benefits to corporations of more aggressively pushing the sales of healthier foods and beverages. The Hudson Institute, a market-oriented Washing-ton, DC-based think tank, has just completed a quantitative

examination of whether there is a business case to be made for selling such better-for-you (BFY) products. The study con-cluded that consumer packaged goods (CPG) food and bever-age corporations that emphasize BFY products enjoy superior sales growth, operating profits, returns to shareholders and company reputations. Results of that study will be presented, including case success stories. New quantitative models that can be deployed to rationalize increasing the percent of BFY products in a company’s portfolio will also be shared, as will implications for policy.

Keynote: Bridging the Crevasse through Food ScienceRoger Clemens, DrPH

President, Institute of Food Technologists; Horn, La Mirada, California 90638E-mail: [email protected]

ABSTRACT SUMMARY Imagine the world without bread and other baked goods. There are many challenges that confront food scientists and consumers so that there is nutritious, wholesome bread on the table. Some of those challenges include agricultural policies and practices coupled with limited resources, such as water and arable land, which are needed to feed the hungry and meet the demands of the affluent. On the global basis, there is a 30-50% post-harvest food loss, including an array of grains, which are not edible due, in part, to infestation and decompo-sition. Cereal grains, such as corn, soybean, rice, wheat and oats represent the most important segment of the global food supply, and represent critical sources of dietary fiber and other nutrients. Current culinary practices and product formulations for bread and baked goods leverage the functional properties of sodium, the target of salt reduction efforts based on public health policies, and the delivery of whole grains and dietary fiber. Providing the world with sustainable, healthful whole grain foods and food ingredients are often in conflict with

environmental dynamics and social responsibilities demands a greater emphasis on fundamental and practical research that integrates public health issues and food science, and creative and engaging approaches to evidence-based consumer edu-cation. For the farmer and the food scientist to meet these demands, global harvest initiatives suggest an annual increase 25% agriculture yield for at least the next 40 years is required. Without coordinated and concerted efforts and balanced ap-proaches that address these initiatives, the growing population may experience a world without bread and other baked goods, valuable sources of whole grains and dietary fiber.



Food Consumption Trends and Wholegrain Consumption: A South American PerspectiveAlicia de Francisco 1 Thomaz Setti 2

1Lab. Ceres, CAL/CCA, U. Fed. de Santa Catarina, Florianópolis, SC.; 2S. L. Alimentos, Londrina, PR, Brazil.E-mail: [email protected]; [email protected]

ABSTRACT SUMMARYLatin American consumption of wholegrain products (WGP) increased steadily with cookies, bread/bakery products and breakfast cereals as the most consumed products. 2701 WGP are produced in Brazil by 10 major food companies. From 2007 to 2010 the consumption of WG cookies increased by 3% and dropped 4% in 2011; bread/ bakery products followed the same trend. Whole rice was the third most consumed product with a steady rise until now. According to a 2010 Brazilian study (FIESP/IBOPE) 5 food consumption tendency groups were identified. 34% consumers were in the conveniency/ praticity group, had full-time jobs and little time to spend at home. 23% consumers preferred reliability/ quality; included housewives with preference for specific brands and type of products. 23% in the sensoriality/ pleasure trend were impulsive and had a “pleasure without guilt” attitude. 21% followed the joint

tendency of healthiness/ well-being and sustainability/ ethics, preferred healthy foods, quality labeling and information about the food’s origin, were environmently concerned. 69% of con-sumers read nutritional labels. Over 50% had knowledge about quality seals, organic and enriched products, however, 30% or less understood about functional products, sustainability and rastreability. In general, about 83% believed totally or partially in the benefits of functional foods without associating them with prevention of health problems. Expected new products included yogurt, cookies, ready-to-drink juices, chocolate bars, cheese, frozen foods and rice. Consumers got their informa-tion about foods mostly from television (40%), doctors and nu-tritionists (30%), internet (19%). A major drawback continues to be the lack of regulatory limits and definition about whole grains and related products.

Introduce the Collaborative Process and Clarify Expectations for Deliverables for Track 2: Define Strategic Research Plan from Seed to ConsumerJan de Vries

De Vries Nutrition Solutions, Gorssel 7213 CE, Netherlands E-mail: [email protected]

ABSTRACT SUMMARY Cereals are an important source of food for humans on a global basis, irrespective of continent and culture. To improve the palatability of cereal based foods refining techniques have been developed and implemented across the continents, particularly during the last century. Unfortunately this has compromised the health-related components available in cereals. In addition breeding techniques, focusing on strain resistance to infective agents and insecticides, has not appre-ciably improved the nutritional quality of cereals that are con-sumed nowadays. The taste of many consumers world-wide have adapted to products, mainly based on the endosperm of the cereal, neglecting the healthy parts. Most cereal intake is contributed by two major types of cereals; wheat and rice.

In the meanwhile, epidemiological studies suggest that cereal foods based on whole grains may reduce risk for chronic diseases, such as cardiovascular diseases. These studies also suggest that cereals other than wheat and rice may help to support the health of consumers.

These results have engaged a worldwide interest for a collab-orative dialog on whole grains and health. Recommendations

in the United States and other countries encourage the con-sumption of whole grains. This is however not enough to moti-vate consumers to increase their consumption of whole grains. Improving the knowledge of the health benefits of whole grains as well as determining how consumer behavior can best be influenced is highly needed. An increased availability of palat-able whole grain products is essential to increase whole grain consumption. The overall research interest stretches from breeding technologies of crops to health benefits for consum-ers, or more directly: from farm to fork.

It is clear that these multiple tasks cannot be covered by one single company, university or country. Precompetitive collabo-ration between cereal companies, academics and govern-ments is required to progressively improve the knowledge of whole grain breeding strategies and production processes to achieve optimal health benefits. Track 2 on the definition of a strategic research plan is designed to stimulate open innova-tion processes between these parties to achieve the ultimate goal of increasing consumption of whole grain based foods.



Incorporation of Whole, Ancient Grains into a Modern Asian Indian Diet: Practical Strategies to Reduce the Burden of Chronic DiseaseAnjali Dixit

Columbia University, Palo Alto, CA 94301E-mail: [email protected]

ABSTRACT SUMMARYRefined carbohydrates, such as white rice and white flour, have become the mainstay of the modern Asian Indian diet and may contribute to the rising incidence of type 2 diabetes and cardiovascular disease in this population. Prior to the 1950s, whole grains such as amaranth, barley, brown rice, millet, and sorghum were commonly used in Asian Indian cooking. Since the 1951 Green Revolution in India, however, refined grains have instead become dietary staples.

Whole, ancient grains used in pre-1950 India—and other non-Indian whole grains such as couscous, quinoa, and spelt—are nutritionally advantageous compared to refined grains. These higher-protein and higher-fiber grains could be used in place of refined grains in many Asian Indian recipes. Clinicians working with Asian Indian patients, for example, could recom-mend incorporating these grains into typical Asian Indian

recipes, thus providing a way for patients to continue preparing traditional Indian recipes while adopting healthier diets. Such whole grain substitutes could be thought of as one important aspect of therapeutic dietary modification in this population.

This presentation will focus on practical recommendations for culturally sensitive carbohydrate modification in a modern Asian Indian diet—specifically among immigrant Asian Indians in the United States—to reduce the disproportionate burden of type 2 diabetes and cardiovascular disease in this population. Recommendations from this presentation could be extrapo-lated and tailored to other Asian Indian diaspora populations around the world; similar approaches to culturally sensitive recommendations for lifestyle and diet modification may be appropriate in other ethnic groups in different regions of the world as well.

Economic Balance of a Healthy Food Supply: The Need for Both Supply and Demand Adam Drewnowski, PhD

University of Washington, Center for Public Health Nutrition and Center for Obesity Research.E-mail: [email protected]

ABSTRACT SUMMARY In order to serve public health, the nation’s food supply needs to be healthy, affordable, and appealing. However, consumer food choices are often influenced by taste and cost more than by nutrition-related attitudes or concerns with health or body weight. The concepts of energy density (kcal/100g), nutrient density, and energy cost ($/100 kcal) can provide some insights into the economics of food choice behavior. First, energy-den-sity and palatability are directly linked. Energy-dense foods, including those containing large amounts of added sugars and fats, tend to taste better and are more readily accepted than foods of low energy density, especially by children. Second, although energy-dense foods and energy-dense diets are generally inexpensive, they can be lacking in many essential nutrients. Thus, lower-cost diets tend to be energy-dense but nutrient-poor. Such diets have been associated with overeat-

ing and weight gain. By contrast, low-energy-density diets recommended for weight management can be simultaneously more expensive and less appealing. The standard advice to reduce dietary energy density for better health has both behav-ioral and economic consequences.

Behaviorally oriented strategies for dietary change have been built around increasing consumer demand for healthy foods. However, if healthy foods cost more, then it is not enough to build consumer demand. Higher prices and lower taste appeal may be powerful barriers to the adoption of healthful eating habits. Efforts at modifying consumer behavior need to be supplemented with parallel efforts to ensure the supply of affordable, healthful foods.



Whole Grains WorkspaceChance Elm

MOM Brands, Minneapolis, MN 55402 E-mail: [email protected]

ABSTRACT SUMMARY Consumers consistently seek great-tasting food at a great value. But, more recently, foods need to provide variety, wholesome health or convenience benefits. While consumer demographics may dictate the ranking of these consumer ben-efits, value offerings of naturally wholesome and great-tasting foods continue to grow in the market.

Providing naturally wholesome foods provides a wide array of health opportunity targets. Many whole grain foods like hot

and RTE cereals are well suited for weight management and healthy heart consumer targets. But, whole grains can also support digestive health or fiber enriched products that are appropriate for certain key consumer targets.

The intersection of specific health-driven benefits, great taste, and great consumer value offers food manufacturers a plat-form for growth.

Assessing Biomarkers for Validity and Disease Outcome Nancy Emenaker

National Cancer Institute, Rockville, MD 20852 E-mail: [email protected]

ABSTRACT SUMMARYDisease risk assessment is limited by risk-factor measure-ment accuracy. Biomarkers play a critical role in monitoring health, acting as sentinels of health status indicating initiation of diverse disease processes. Development of accurate dietary biomarkers may close these gaps in assessing the role of diet on health and disease processes. These targeted early disease sentinels serve as individualized fingerprints of health status whose incorporation is rapid once a relationship is established between the fingerprint and a biologic disease process. Dietary components and their bioactive food components may serve as potential surrogate markers for dietary consumption patterns and their bioactive food components. Establishment of new disease biomarkers must be supported by empirical evidence supporting a relationship between its biologic relevance to a disease process and its predictive capacity for disease oc-currence (i.e., sensitivity and specificity). Dietary components may modify these disease relationships and greater insights into their biomarker influences and individual human risk

are needed. Identifying at-risk individuals from the lower risk persons may be critical. The importance of new biomark-ers in rapidly detecting and monitoring individual therapeutic responses is clinically unquestionable. Cancer biomarkers should be measurable in easily obtainable biofluids or tissues and be of sufficient sensitivity and specificity, accurately de-tecting disease in affected individuals only. Clinically relevant biomarkers can shed physiologic insight into basic cancer disease etiology, elucidating its underlying carcinogenic mechanisms while potentially guiding therapeutic intervention. Recent advances in molecular-based technologies are expand-ing our knowledge of cancer biology at the molecular, cellular, tissue and intact organism levels. Dietary influences on functional genomic, transcriptomic, proteomic, and metabo-lomic technologies for biomarker discovery might be useful in separating who will benefit most from dietary interventions, and conversely who may be placed at risk, for distinct cancers and their specific subtypes.



Keynote: Call to Action- Creating Collective Solutions for Public Health Peter Erickson

Senior Vice President, Innovation, Technology and Quality, General Mills Inc., Minneapolis, MN

ABSTRACT SUMMARY The mission of General Mills is “Nourishing Lives”—making lives healthier, easier and richer. General Mills has been a pioneer and a leader in the food industry, striving to improve the health and nutrition of our products while never compro-mising on taste. In 2004, General Mills announced that all of its Big G cereals would be made from whole grains, becoming the first major food company to do so. In 2012, General Mills announced that all of its Big G cereals were reformulated to contain more whole grains than any other single ingredient— making whole grains the first ingredient listed on the side panel of every box. This announcement is significant because 95 percent of Americans still are not achieving the recommen-dations by U.S. Dietary Guidelines of 48 grams of whole grains per day. These product reformulation efforts not only reflect significant technical achievements, but also reinforce General Mills’ commitment and position as an industry leader in health and nutrition and in including whole grains in all of its cereals.

Today, all General Mills Big G cereals have at least 9 grams of whole grains per serving and more than 20 have at least 16 g of whole grains per serving. General Mills delivers 37.5 mil-lion whole grain servings per day—a 50% increase since 2004. Current scientific evidence strongly supports the benefits of whole grains; leading scientists conclude that consumption of whole grains provides significant health benefits—whole grains may help reduce the risk of heart disease and some cancers, and may help with diabetes, digestive health and weight management. General Mills has also been an industry leader in reducing sugar, pledging to reduce sugar in all cereals advertised to children under 12 to single-digit grams of sugar per serving. General Mills is committed to providing nutritious foods, that when combined with physical activity, can help people live longer, healthier lives. Every day at General Mills we work to enhance the nourishment we provide…to better the communities we serve… and to protect the planet we share.

Keynote: Working Together to Create a Healthier Food Environment for AllSylvia A. Escott-Stump, MA, RD, LDN

President, Academy of Nutrition and Dietetics

ABSTRACT SUMMARY Whole grains are health promoting: they contain the principal components—starchy endosperm, germ and bran—that are high in fiber, phytochemicals, lignans, fermentable carbohy-drates and antioxidants. Thus, whole grain-rich diets offer a host of health benefits. They have been shown to lower risk for chronic diseases like obesity, type 2 diabetes, coronary heart disease and certain cancers. Whole grains are an effective di-etary component for weight loss: They offer fast and long-term satiety, which results in an overall daily calorie deficit.

Fad diets and misinformation about whole grains have caused some people to limit or avoid whole grain products in their diets. What is the solution? Offer accurate information and educational programming about whole grains in grocery stores, schools and restaurants. As nutrition communicators,

innovators and product manufacturers, our goal should be generating positive messages—conveyed directly to consum-ers and through the media, including electronic and social me-dia – as well as related food products, which are convenient, cost-effective and appetizing for Americans’ palates.

Currently, only 1 percent of Americans adhere to the 2010 Dietary Guidelines for Americans’ recommendation of three servings of whole grains per day. To remedy this situation, the collaborative efforts of registered dietitians; dietetic techni-cians, registered; food technologists; and food scientists are essential—to both educate consumers on the benefits of whole grains and to create whole-grain products that are appealing for regular, daily consumption.



Whole Grains and the Gut Microbiota: Digestive Health and Beyond Modulation of the Gut Microbiota by Whole GrainsGeorge C. Fahey, Jr. 1 and David L. Topping 2

1University of Illinois Department of Animal Sciences and Division of Nutritional Sciences Urbana, IL, USA2CSIRO Food Futures and Preventative Health National Research Flagships; CSIRO Food and Nutritional Sciences, Adelaide 5000, Australia

ABSTRACT SUMMARY The large intestine is the most heavily colonized region of the digestive tract, with up to 1012 bacteria per gram of gut contents. Because the human gut microbiota play a significant role in host health, there is much interest in its composition and manipulation using select dietary strategies. Growing evidence indicates that use of whole grains may be one such strategy. Whole grains contain carbohydrates (dietary fibers, resistant starch, oligosaccharides) in addition to other health-promoting compounds - phenolic acids, flavonoids, lignans, carotenoids, and select vitamins and minerals. The carbo-hydrate components in particular, and perhaps the phenolic components, have the ability to modulate the gut microbiota. But relatively few in vivo studies of the human gut microbiome as affected by whole grain consumption have been conducted. Costabile et al. (2007) studied 31 human subjects fed 48 grams of either whole grain wheat or wheat bran. Fecal lactobacilli and bifidobacteria concentrations increased by 0.6 and 0.8

log units, respectively, when subjects consumed whole grain wheat compared with wheat bran, indicative of a prebiotic effect of the whole grain wheat. A similarly designed human study (Carvalho-Wells et al., 2010) tested a maize-derived whole grain cereal (48 g/d whole grain maize vs. 48 g/d non-whole grain maize). Mean concentrations of fecal bifidobac-teria increased significantly with whole grain maize consump-tion. Subjects with the greatest bifidogenic response to whole grain maize consumption had the lowest initial populations of bifidobacteria. In vitro studies of whole grain oat flakes (Connolly et al., 2010) showed that larger particle size (0.93 mm) vs. smaller particle size (0.58 mm) oat grain resulted in a significant bifidogenic effect in a manner similar to that of oli-gofructose, a proven prebiotic. In this presentation, the effects of whole grains and whole grain components will be reviewed as to their ability to modulate the human gut microbiome.

Whole Grains from a Mechanistic ViewAnthony Fardet

INRA Research Centre of Clermont-Ferrand/Theix City Saint-Genès Champanelle Auvergne 63400 France E-mail: [email protected]

ABSTRACT SUMMARY Epidemiological studies and meta-analyses clearly show that whole grain cereal-based product consumption is globally associated with significantly lower prevalence of non-com-municable chronic diet-related diseases as obesity, diabetes, CVD and some cancers. Physiological mechanisms behind this protection are complex because whole grain cereals are a complex ‘package’ of bioactive compounds, each one having various potential positive physiological effects. Thus, today, a lot remains to unravel, notably due to synergism of mecha-nisms. The specific effects of food structure (increased satiety, reduced transit time and glycaemic response), fibre (improved satiety, faecal bulking, digestive viscosity and SCFA produc-tion, and/or reduced glycaemic response) and magnesium (better glycaemic homeostasis), together with the antioxidant/anti-carcinogenic/anti-inflammatory properties of numerous compounds, especially those in the bran and germ, are today recognised mechanisms in this protection. Yet, recent findings, exhaustive listing of bioactive compounds found in whole-grain wheat, their content in bran and germ and their estimated bioavailability may lead to propose new hypotheses: 1) The

involvement of polyphenols in cell signalling and gene regula-tion, and of sulfur compounds, lignin and phytic acid should be considered in antioxidant protection; 2) Whole-grain wheat is also a rich source of methyl donors and lipotropes (methio-nine, betaine, choline, inositol and folates) that may be involved in cardiovascular and/or hepatic protection, lipid metabolism and DNA methylation; 3) the role of fibre co-passengers for delivering bioactive compounds within colon, notably bound phenolic acids; and 4) The potential protective effects of the B-complex vitamins on mental health, of oligosaccharides as prebiotics, of compounds associated with skeleton health, and of other neglected compounds such as alpha-linolenic acid, policosanol, melatonin, phytosterols and para-aminobenzoic acid would also deserve to be studied in more depth via a synergistic approach. Nutrigenomics to study complex physi-ological effects of the whole grain ‘package’ and interventional studies are therefore needed to move a step forward in the understanding of the mechanisms involved in whole grain cereal protection.



Estimation of Grain Equivalents in the USDA Food Patterns Equivalents Database: MethodologyShanthy Bowman, James Friday, John Clemens, Miyuki Shimizu, Brian Barrows, Rachel Condie, Alanna Moshfegh

U.S. Department of Agriculture, Agricultural Research Service, Beltsville, MD 20705-2350 E-mail: [email protected]; [email protected]

ABSTRACT SUMMARY The Food Patterns Equivalents Database (FPED), formerly known as the MyPyramid Equivalents Database is being retooled by the Agricultural Research Service. The FPED con-verts the foods in the Food and Nutrient Database for Dietary Studies (FNDDS) into the respective number of Food Patterns equivalents. The objective of retooling the FPED is to simplify the FPED development methodology and to apply consistent decisions across similar foods. The Federal dietary guidance recommends that Americans ages 2 and over eat three to eight ounce equivalents of grains per day based on their caloric re-quirements. The Choosemyplate.gov Website lists consumer-friendly examples of what counts as one grain equivalent. These examples are based on common portion sizes such as one slice of bread, one-half cup of cooked rice, and one cup of ready-to-eat cereal, instead of the actual amount of grains present in these foods. Using common portion sizes to com-pute grain equivalents poses a challenge because standard

rules cannot be applied across all foods, whereas using grain amounts to determine grain equivalents offers a systematic approach to creating the FPED. To evaluate this approach, bagels, biscuits, breads, grain snacks, baked products, pan-cakes, pasta, rice, and ready-to-eat cereals in the FNDDS 4.1 for What We Eat in America, NHANES 2007-08 were selected. The grain equivalents were computed by two methods: (1) using the definitions based on the common portion sizes of the foods, and (2) using the amount of the grains present in the foods. The differences in the amount of grain equivalents computed by the two methods were not appreciable; and the national mean intakes of grain equivalents estimated were the same. Use of grain amount offers a standardized method for the computation of grain equivalents. Support for development of the FPED is partially funded by the National Cancer Institute and the Center for Nutrition Policy and Promotion.

Keynote: Working Together to Improve Public HealthJames Galloway

USPHS, Chicago, Illinois 60601 E-mail: [email protected]

ABSTRACT SUMMARYWe are in a unique time in history which provides opportunities for innovative and, at times non-linear approaches to the chal-lenges of promoting health and maintaining wellness across our nation. The utility of collaboration in new and exciting methods between business and public health are emerg-ing and can be evidenced in a number of social entrepreneur interventions across the nation. Important coalitions of new and unique partners and synergistic efforts around wellness, obesity reduction and cardiovascular health, as evidenced by the National Prevention Council, Let’s Move and Million Hearts

for example, have brought new horizons into focus for the future – those effectively engaging business, public health, non-profits and academia along with community organizations and government agencies.

In this presentation, we will approach these innovations through a description of these efforts and others—includ-ing improved nutrition, increased activity, policy and system changes for success—and a challenge for the future.



New Opportunities for Ancient GrainsLynn Gordon

French Meadow Bakery & Café, Minneapolis, MN 55408 E-mail: [email protected]

ABSTRACT SUMMARY When I founded French Meadow Bakery, the oldest continu-ously certified organic bakery in the United States, we were on the cutting edge of the industry, which in the case of organic whole grains, often meant looking to the past. We pioneered the use of some now popular “ancient grains” such as Spelt, Kamut and Quinoa when there were generally unknown to the commercial industry.

I have since sold the brand to Rich Products Corporation, but when I was involved more than thirty years ago, the ancient grains I sought were only available through a very limited num-

ber of mills. Developing a consistent and reliable supply took time. The nutritional and health benefits of these grains often lacked industry support , so bringing new products to market was a second limitation. I used my knowledge of the benefits of these grains and seeds to create the first functional foods in the market—Woman’s, Men’s, Healthy Hemp and Healthseed

Spelt Breads. My goal was to offer a product that provided pro-tein, fiber, Omega-3s and essential fatty acids. What I created was a “meal in a slice of bread.”

Technological Challenges: Reformulation and New Product DevelopmentRobert Hamer

Unilever R&D, Vlaardingen 3133 AT, The Netherlands E-mail: [email protected]

ABSTRACT SUMMARY In today’s world, the food industry is faced with challenges of rising costs, increasing demands for safety and sustainability and consumer demands with respect to taste, convenience and health benefits. All these challenges have to be met at the same time.

In this paper, two examples are presented where product re-formulation was required to meet consumer demands for low sodium and high dietary fiber.

Bread and other cereals importantly contribute to daily sodium intake. In order to meet recommendations to lower average sodium intake (as NaCl) to ca 5 g/day, sodium levels in bread have to be reduced. Two different strategies will be discussed to achieve this: one, the result of co-development between two

companies, the other the result of a public-private research program.

The second example focuses on increasing the fiber content of bread. High fiber content is considered to infer health benefits. Again, the challenge is to prepare bread with high fiber content without compromising on the sensory quality. The results presented will show that there are conflicting interests to be solved when marrying sensory quality with health benefits.

The examples are used to introduce a number of concepts and considerations that are relevant to solving complex technologi-cal challenges. In this context different collaborative models are compared: from open innovation with public private con-sortia to science consortia to co-developments by companies.



Shrinking the Price Gap for Whole GrainsCynthia Harriman

Oldways / Whole Grains Council, Boston, MA 02116 E-mail: [email protected]

ABSTRACT SUMMARYWhole grains have historically cost more than refined grains, creating an additional barrier to consumer acceptance. Al-though this price gap has diminished over the past few years, the ideal outcome would be to see whole grain foods achieve price parity with refined/enriched grain foods.

This presentation will detail the principal reasons for the price premium of whole grain foods, including processing issues and supply-and-demand. We will then examine changes in the whole grain price gap over the past decade, using examples from both food retail outlets and the foodservice world and with special emphasis on the period since 2005, when the Dietary Guidelines changed and the Whole Grain Stamp was introduced.

There are many knowledge gaps in this area, because govern-ment data lag years behind current time. (A recent USDA ERS report on this topic included information only through 2006-2007.) However, official data is not key to understanding this problem: a trip through any grocery store confirms the state of the situation.

Recommended next steps should focus on a campaign with manufacturers to work toward price parity. Walmart has already begun this process, as it pledged in January of 2011 to work with its suppliers to erase the price gap between whole and refined grains. Walmart’s progress in this area will be included in this presentation.

A Problem with Western ScienceCraig Hassel

University of Minnesota, St. Paul, MN 55108 E-mail: [email protected]

“A problem with Western Science, that is inherently its own problem, is that in its quest for excellence, in so many ways it makes the mistake of running over or not noticing what other people may have to contribute, in its effort to not only to do ‘good research’, but also to protect what scientists feel is the integrity of the scientific process.”

—Paul Schultz, Traditional healer, 2009.

ABSTRACT SUMMARY As scientists, we tend not to study ourselves. Often not con-scious of our highly conditioned states of mind, we seldom examine the implications of our commitment to interpretations of science wherein we see ourselves as neutral observers, for example, or that only physical, observable phenomena are considered real. No human effort, including scientific pursuit of knowledge, can escape its subjective essence. Here I press a case that scientific disciplines can greatly benefit by adding more philosophical substance, cultural self-awareness, more acknowledgement of our own ‘situatedness’ in a rapidly evolv-ing planetary context. As a scientific community, we seldom create environments of discourse amenable to critically reflec-tive conversation that would have us surface and examine foundational presuppositions. Because our implicit com-

mitments remain collectively unexamined, I argue that they continue with a force exerting a powerful hold on the scientific mind, aligned more with yesterday’s realities than tomorrow’s world. Such inertia excludes forms of human knowledge incommensurate with our framework of assumptions. Conse-quent collateral damage and opportunity costs seem not read-ily apparent to those inside institutions of scientific research. I suggest the situation is rather akin to a very expensive ongoing scientific experiment so preoccupied with minimizing any pos-sibility for Type I error that the back door of Type II error is left wide open and completely unattended. This situation can be re-balanced through collective professional discourse wherein we openly examine our concepts of “good science”, needs for self-protection and our responsibility as scientists.



Getting to Synergy: A Place for Differences in InstitutionsCraig Hassel

University of Minnesota, St. Paul, MN 55108 E-mail: [email protected]

ABSTRACT SUMMARY Questions of diet/chronic disease relationships are quite a different matter than questions regarding essential nutrients, yet our basic methods of inquiry remain largely unchanged. Why? Like many branches of biomedical inquiry with positivist empirical roots, nutrition science is historically seen as an attempt to stand apart from human subjectivity to depict the world as it exists. We lack an accepted means of collective inquiry into the metaphysical ideas presupposed by our re-search. This state of affairs can create “blind spots” that limit

investigation, especially as problems evolve over time. These limitations may prohibit nutrition science from moving to the more subjective turf of “well-being” and “optimal health” as something unrelated to disease or pathology. Perhaps it is time to re-infuse philosophy back into our Ph.D. and science philosophy into established institutions. Attention to nutrition science philosophy would help us to explicate how metaphysi-cal ideas precede, saturate and drive the methods, trajectory and societal relevance of nutrition science.

Stealth/Small ChangesJames O. Hill, Ph.D.

University of Colorado, Aurora, Colorado 80045 E-mail: [email protected]

ABSTRACT SUMMARY Despite high awareness of obesity and its causes, obesity rates in adults and children continue to be high. Thus there is an urgent need to improve eating and physical activity behaviors which are contributing to high rates of obesity and poor health. We have had little wide-spread success with current strate-gies to promote healthier eating and more physical activity in individuals. In order to develop better strategies to change individual behavior, we must appreciate human biology, de-terminants of human behavior and the influence of the social and physical environments in which these behaviors occur. Human biology does not appear to actively oppose overeating or under-exercising and thus provides only weak resistance to weight gain. We have had good success with short-term changes in behavior, but much less success with sustaining these changes. Finally, we recognize that the easy availability

of food and the lack of apparent need for physical activity in daily living make it difficult to adopt healthy eating and physical activity behaviors. While efforts to understand how to better produce and maintain large, voluntary behavioral changes should be encouraged, it may be useful to consider alterna-tive strategies. Promoting small behavior changes, both for individuals and the environment may a useful strategy to help people achieve healthier lifestyles. The small changes ap-proach can be used for voluntary behavior changes, but could also be used in a stealth fashion to change environmental factor contributing to obesity. Food technology, for example, could help produce small changes in the food supply that are undetectable for consumers but which could help produce small decreases in energy intake.



Keynote: Working Together to Produce Healthy LifestylesJames O. Hill, Ph.D.

University of Colorado, Aurora, Colorado 80045 E-mail: [email protected]

ABSTRACT SUMMARYThere is an urgent need to help consumers make healthier choices when it comes to diet and physical activity. No single sector of society can do this along and there is an opportu-nity to work together to create strategies that both provide healthier lifestyle options and create demand for the healthier

options. We need to agree on a framework for collabora-tion and develop strategies based on this framework. We can then look at how each sector of society (eg. public, private, academia) can best contribute to successful implementation of these strategies.

Developing Barley-Fortified Instant NoodlesGary Hou

Wheat Marketing Center, Portland, OR, 97209 E-mail: [email protected]

ABSTRACT SUMMARYConsumers worldwide are increasingly at risk of premature death from both cardiovascular disease and diabetes due to overweight, elevated cholesterol, high blood pressure, and abnormal blood sugars. These risk factors are partially contributed by a diet low in fiber and high in refined grains, sugars, and saturated fats. Barley is a rich source of soluble and insoluble fiber. β-glucan, a fraction of the soluble dietary fiber, is the primary component in barley that is responsible for lowering serum cholesterol and blood glucose. Barley can be part of the solution to the development of healthy foods in Chinese diet. The main objective of this study was to develop instant noodle products with additional nutritional and health benefits fortified with high β-glucan barley flour. A hard red winter wheat (HRW) flour was fortified with 10, 20, and 30% of three types of barley flour, including waxy, hulless and hulled types. The varieties were Radiant, Salute, and Sustagrain. The results showed that as the fortification level of barley flour

increased, both noodle color L* (lightness) value and cooked noodle hardness generally decreased. Noodles fortified with Salute flour were pale, while the ones added with Radiant were more similar to the control product. Radiant barley is proan-thocyanidin free, and does not affect the color of the product. Noodles with Sustagrain whole barley flour were the darkest in color and the maximum substitution level was 20%. Sensory evaluation indicated that up to 20% of HRW flour could be substituted by Salute or Radiant barley flour and produced ac-ceptable products. The blend of HRW and Radiant flour (80/20) produced the most acceptable product. For Sustagrain flour, the most acceptable level was 10% when color, flavor and eating quality were considered. In conclusion, high β-glucan barley flour can be a good option to improve the nutritional and health benefits of instant noodles.



Integrated Research Application- Systems Approach to ResearchTerry Huang, PhD, MPH, CPH

University of Nebraska Medical Center, Omaha, NE 68198-4365 E-mail: [email protected]

ABSTRACT SUMMARY Systems science is increasingly recognized as an important framework to understand and address the complexity of public health problems today. Both the Institute of Medicine and the National Institutes of Health have recently called for the integration of systems science in health research. Complex systems problems are characterized by great heterogeneity, interdependence, and feedbacks among the actors, factors and sectors at play, non-linearity of these relationships, dynamic changes over time, and the potential for new unexpected phenomena to emerge when all the components are working simultaneously or even when only a small part of the system

shifts. The complexity of such a system is often difficult to capture using conventional analytical methods alone. Systems science goes beyond conventional socio-ecological or multi-level models of health by emphasizing the interconnections between factors or across levels and the need for interventions that explicitly enhance or disrupt these interconnections. The purpose of this presentation is to introduce the foundation of systems thinking, to discuss selected systems issues in the context of childhood obesity and the food system, and to illus-trate the applications of systems science in the field.

Planning for Research Opportunities at the Federal Level: The NIH PerspectiveVan S. Hubbard, M.D., Ph.D.

Assistant Surgeon General, U.S. Public Health Service (Ret)Director, NIH Division of Nutrition Research CoordinationNational Institutes of HealthDepartment of Health and Human ServicesBethesda, MD 20892-5461 E-mail: [email protected]

ABSTRACT SUMMARY The NIH’s mission is to seek fundamental knowledge about the nature and behavior of living systems and the application of that knowledge to enhance health, lengthen life, and reduce the burdens of illness and disability. There has been recent interest in placing increased emphasis on biomedical research and research translation aimed at health promotion and re-duction of risk factors leading to non-communicable diseases. Biomedical research and research translation focused upon health promotion and disease prevention is consistent with this emphasis. Thus, research leading to an improved understand-ing of the contribution of whole grains to human health may be of interest to multiple funding entities within the NIH. NIH Institutes and Centers (ICs) regularly identify specific research areas and program priorities to carry out their scientific mis-

sions. To encourage and stimulate research and the submis-sion of research applications in these areas, ICs sometimes will issue funding opportunity announcements (http://grants.nih.gov/grants/guide/index.html). However, most of NIH funding supports “unsolicited” research applications that do not fall within the scope of NIH-requested targeted announce-ments (http://grants.nih.gov/grants/guide/parent_announce-ments.htm). These applications originate from the scientific community, but still address the scientific mission of the NIH and one or more of its ICs. Currently funded research projects can be identified by search by keywords at the following web site: http://report.nih.gov/ .



Whole Grains in FoodserviceJennifer Ignacio

Compass Group Rye Brook, NY 10573 E-mail: [email protected]

ABSTRACT SUMMARY Compass Group North America is the leader in foodser-vice management and support services. We serve millions, from vending to restaurants, from corporate cafes to school lunches. We are committed to providing our customers with a variety of food choices that support their personal wellness goals. With their beneficial nutrient profile and versatility, whole grains are an integral part of many of our programs. Whole grains are included in the minimum standards for Bal-ance, our end to end wellness solution. They are also a focal point of whole+sum, our award winning station concept that provides a customizable meal for less than 600 calories. Each

year, we feature whole grains as a monthly “Superfood” and hundreds of our locations compete in the Whole Grains Chal-lenge, celebrating whole grains every day throughout October. In recent years, we have seen improvements in two of the barriers to serving whole grains – supply and customer ac-ceptance. Thanks to work with our vendor partners along with the culinary creativity of our chefs, whole grains are moving up on the list of our customers’ favorite dishes. With the growing focus on wellness we see opportunity for further expansion of the role of whole grains in our business.

Challenges and Opportunities for Grain (Whole Grain) Research Related to Total Diet, Whole Foods, Nutrients and ComponentsDavid R. Jacobs, Jr, PhD

Mayo Professor of Public Health, School of Public Health, University of Minnesota Minneapolis, MN 55454 952-545-0471

ABSTRACT SUMMARY Many observational cohort studies have consistently shown inverse associations of whole grain food intake or its related cereal fiber with chronic disease, particularly with total mortality, coronary heart disease, and diabetes. A recent analysis found that whole grain intake was associated with reduced frailty in elderly women. Similarly, a recent meta-analysis found reduced colorectal cancer incidence, an association that is apparently weaker than associations with vascular and metabolic diseases. Yet, attempts to find changes in intermediate factors in short term randomized trials of whole grain have been less success-ful. Therefore, etiology of benefit of whole grain intake remains a topic of inquiry. There have been no long term randomized studies of whole grain intake and may not even be possible.

Looked at otherwise, the logic of maximizing micronutrient intake by not discarding the bran and the germ when eating grains is sound. Furthermore for whatever reason whole grain foods are usually part of dietary patterns that are inversely associated with many disease outcomes. Certain dietary patterns consistently show associations with reduced clinical events. Interestingly, these diet patterns characterize people,

in that they track highly over time: r=0.6 over 20 years in CARDIA. The tracking correlations for grains are lower: whole grains r=0.3, refined grains r=0.4.

It is not known why whole grains are typical in good diet pat-terns. One possibility is a whole grain contribution to health; another is that whole grains contribute to health only syner-gistically as part of an otherwise beneficial diet. The health contribution of overall diet pattern vs whole grain specifically is difficult to separate, since we all eat food in patterns over many years, ultimately developing chronic disease, or not. There are other possibilities for the inclusion of whole grain in healthy patterns. It may be the whole grains improve appetite control, taste characteristics, and otherwise “blend well” with other highly desirable foods. Whole grains may be included for purely social reasons. While a large and definitive clinical trial of dietary patterns that include whole grains would be desirable, continuing to encourage whole grain intake is an important part of encouraging healthy eating generally.



Grains 101: What the Industry and Consumer Need to KnowJulie Miller Jones

St. Catherine University, St. Paul, MNE-mail: [email protected]

ABSTRACT SUMMARY The Dietary Guidelines Advisory Committee suggests that consumers ‘make half their grains whole.’ This talk will give an overview of the many important health reasons to heed this advice. It will review data on the place of grains in the diet and on the balance of refined and whole grains in the diet, and the important nutrients and phytonutrients offered by both types of grains. It will show why all refined grains are not the same and should be treated differently in dietary advice

and research. It will show the pathetic consumption data for whole grain and several of its nutrients including dietary fiber in North America and worldwide. The talk will provide a brief overview of the potential disease reduction, which might be achieved by increasing whole grain intake. Finally, it will dis-cuss confusion in the marketplace with respect to the labeling and selection of whole grain foods.

Defining a Whole Grain Food: Confusion, Complexities, ConundrumsJulie Miller Jones

St. Catherine University, St. Paul, MNE-mail: [email protected]

ABSTRACT SUMMARYWhole grains were defined by a group of experts from the American Association of Cereal Chemists International (AACCI) over 10 years ago. However whole grain foods do not have a single, agreed upon and regulated definition. In fact, a number of definitions are being used currently, and these differ from agency to agency within a country and from country to country. Careful analysis of both intervention and epidemiological stud-ies shows that these definitions lack consistency in research studies and are applied differently by industry. This leads to major confusion for (1) scientists and health professionals interpreting results across studies, (2) consumers trying to follow dietary recommendations, (3) industry trying to develop

and to fairly label food products, and (4) for governments try-ing to regulate the marketplace and improve public health. Especially problematic is the fact that the same food might be labeled differently in order to comply with incongruent regulations emanating from various agencies. The complexi-ties of constructing a definition of whole grain food are many. For a number of years the AACCI Whole Grain Working Group has been attempting to get an international definition of a whole grain food. However, there are many issues that must be considered and agreement reached. This talk will outline a number of these issues.



Crossover Designs in Nutrition: New Methodology Accounting for Individually Varying ResponsesMatthew Kramer

Agricultural Research Service-Beltsville, MD, USDA 20705 E-mail: [email protected]

ABSTRACT SUMMARY Crossover designs are a mainstay in human nutrition research. While these designs have remained relatively unchanged (subjects follow the treatment diets sequentially without repeating them, though the order varies among subjects), analysis methods have changed, largely in response to improv-ing statistical software. Traditionally, analyses used ANOVA, with subjects and diets as main effects, and the subject-diet interaction serving as the error term (since subjects do not replicate diets). If subjects do not respond to diets in the same way, then the subject-diet interaction term is large, making the test on the diet main effect conservative. In the 1990’s, software for mixed models became commonly available, with subjects treated as random effects. Since mixed models are sensitive to missing random terms, a missing subject-diet interaction term makes the test on the diet main effect too liberal. Nonetheless, in the 40,000+ nutritional studies us-ing crossover designs done since 2000, none estimated the

potentially important subject-diet interaction. A multiplicative (singular value or principal components) decomposition of the residual is proposed, which separates the subject-diet interac-tion from error. This method is demonstrated using a recent crossover study, intentionally designed with subjects repeating diets, to allow for an independent estimate of error. The study examined the effects of including pistachio nuts at 3 levels on blood compounds known to affect health (e.g. LDL-cholester-ol). The first two principal components were assigned to the subject-diet interaction and the variance they explained larger than the diet main effect, and similar to that estimated for the subject-diet interaction using a traditional mixed model. Since human nutrition studies are expensive and replication typically cost-prohibitive, this approach is useful because it correctly tests the diet main effect and estimates how much subjects vary in their responses to diets using efficient non-replicated designs.

Addressing Malnutrition in the Developing World: A Value Chain ApproachKatharine Kreis

GAIN-Global Alliance for Improved Nutrition, Washington DC 20036E-mail: [email protected]

ABSTRACT SUMMARY Improving the nutrition of the world’s poor is one of the most pressing but least addressed global challenges. Poor nutrition has produced generations of children who suffer from acute and chronic malnutrition, vitamin and mineral deficiencies and illness. Undernutrition is the underlying cause of death of 2.6 million children each year – one third of total child deaths globally. Even for those children who survive, lack of nutri-tious foods makes children more susceptible to infections and illness, and their bodies and brains fail to develop properly, robbing individuals and nations of their potential. These issues largely affect the developing world- some 90% of the burden is concentrated in just 36 countries, mostly in sub saharan Africa and South Asia.

Renewed interest from world leaders, within the public and private sectors and from civil society is placing increased interest on addressing undernutrtion. Addressing this will

depend on ensuring that all people, at all times, have ac-cess to the nutritious food required for growth and develop-ment. Bridging the gap requires simultaneous attention to production, consumption and the child care context. It means adopting a “whole food chain” approach that pays attention to the nutritional value of food from production to processing, marketing, purchase, preparation and consumption within the household context.

This session will focus on concrete examples of innovative work being done through partnerships initiated by the Global Alliance for Improved Nutrition. All are designed to improve the quality, access, demand and consumption of food through improved agricultural, processing, production and distribution practices which aim to cost effectively and sustainably address malnutrition in the developing world at scale.



Role of Whole Grains in Health: Where We Stand TodayMette Kristensen, Ass. Prof., PhD

Department of Human Nutrition, Faculty of Science, University of CopenhagenE-mail: [email protected]

ABSTRACT SUMMARY Population based studies have demonstrated a potential health benefit of consuming more whole grain foods. Studies link high intakes of whole grain foods with reduced risk of car-diovascular disease, type 2 diabetes; however, the association with different types of cancers is less consistent. Furthermore, a high intake of whole grain foods has also been associated with a smaller weight gain in recent studies. Currently, accept-ed health claims for grains have mostly been substantiated by epidemiological studies. At present, intervention studies on whole grains report inconsistent results with regard to effects on cardiovascular risk markers and insulin sensitivity. A recent review concluded that there was insufficient evidence to sup-port a claim for whole grain and reduced risk of cardiovascular disease, and the association with diabetes is also inconclusive.

In relation to body weight regulation, we performed a system-atic literature search in selected databases. In total, 25 con-trolled trials of whole grains vs. a non-whole grain controls in

adults were included. The studies yielded inconsistent results and do not support the inverse associations found in prospec-tive cohort studies. The role of whole grain type and dose as well as study design may be important and will be discussed.

Whole grains are probably best known as an important source of dietary fibres which undoubtedly play an important role in maintaining good health, but does however provide a range of key nutrients. The effects of consuming one type of whole grain do not necessarily reflect the magnitude of benefits for other whole grains due to their diversity in terms of macronu-trients, micronutrients and bioactive components. Interest-ingly, whole grain rye has been found to inhibit prostate cancer progression and whole grains may be associated to other hormone-dependent cancers, the mechanisms of which are not fully understood, but may be related non-nutrient com-pounds in whole grains.

How to Get the Word Out About Eating Whole GrainsBrenda Langton

Spoonriver, Minneapolis, MN 55401E-mail: [email protected]

ABSTRACT SUMMARY At Spoonriver we cook with whole grains daily and educate people by serving beautiful dishes that accompany fresh seafood, pasture-raised meats, vegetarian dishes, soups and salads. More restaurants need to do this.

My course through the University of Minnesota’s Center for Spirituality on cooking covers whole grains and students learn about all of them. I teach how to prepare them simply and use them though out the week in breakfast, lunch and dinner.

My three cookbooks include many recipes with whole grains. My newest one, Spoonriver, has a chapter on simple dishes as well as many soups and entrees. The CHOWKIDS children’s’ cookbook and DVD includes wholes grains, and the Café Brenda Cookbook, 25 years old now, has numerous recipes.

My job as an educator in healthy food is to inspire people to include more delicious whole grains into their diets to improve their health…that’s what I do!



Closing the Supply Side Gap: Making Whole Grains the Healthy and Easy Choice Steven Leusner

Fields of Gold Consulting LLC, Chadds Ford, PA 19317 Country E-mail: [email protected]

ABSTRACT SUMMARY Though we have a good supply of whole grain raw materi-als available, the creation of great tasting new products with significant sources of whole grain has been below nutritionally desired levels. There exists a great opportunity to increase the whole grain content of everyday food choices, however such changes must meet customer expectations for not only whole grain content but also for taste, appearance, and texture. The author will explore the possible reasons for slow integration of whole grain into foods including the economic, technical, and consumer acceptance aspects of adoption. The delicate nature of food products, and their tendency to be very ingredient-

interaction dependent making them sensitive to change, will be discussed. Strategies and suggestions for moving along the path to more whole grain in foods will be discussed, as will real-world case studies involved in “healthy” product initiatives and outcomes. Additionally, a method of product development will be discussed which allows the maximum levels of whole grain in a product to be quickly and easily identified which will meet consumer expectations. These techniques focus on optimizing multiple product responses simultaneously such as taste, texture, process ability, and cost in order to create healthier products with increased whole grain content.

Update on Whole Grain Consumption in India and Middle EastAnnamalai Manickavasagan

Sultan Qaboos University, OmanE-mail: [email protected]

ABSTRACT SUMMARYAncient food in India consisted of several grains such as mil-lets, corn, sorghum, wheat and rice in whole form. But the changes in technology, economy and life style of people have shifted the consumption of grains to only rice and wheat that also in refined form. In south India, people consume white rice and products based on it for breakfast, lunch and supper. Around 70 to 80% of daily caloric intake of the majority of Indi-ans is from refined grains.

Similarly, in most of the Middle East countries, white rice is consumed at least for lunch, and refined wheat products are eaten for breakfast and supper. Although production is not much, Middle East is the leading rice importing region ac-counting for 35% of the world’s rice imports.

In general, consumption of whole grains in India and the Mid-dle East regions are relatively lower, and therefore food associ-

ated non-communicable diseases are increasing at a higher rate. For example world health organization has estimated the number of diabetic patients will be increased by 150% and 180%, in India and Middle East regions, respectively in the year 2030 from 2010 compared to 114% increase in the world.

In spite of higher prevalence and projected increase in the diet based diseases, research in these regions on dietary pattern and public awareness is abysmally low. In this perspective, a holistic approach is urgently needed leading to the production of several types of grains in possible areas, improving whole grain raw material and product availability besides research on new product development and modification of traditional foods with whole grains. The importance of whole grain consumption should be undertaken as a nutrition education at schools and as a campaign for the public.



Keynote: Creating Collective Solutions for Public HealthMarc Manley

Blue Cross Blue Shield of Minnesota, Eagan, MN 55121E-mail: [email protected]

ABSTRACT SUMMARY A healthy diet that includes whole grains as well as fruits and vegetables and other nutritious foods is essential for healthy people, healthy communities and a healthy nation. Making sure that such foods are accessible and affordable for everyone is a key focus for Blue Cross and Blue Shield of Minnesota (Blue Cross).

As a health company, Blue Cross is deeply committed to proj-ects and partnerships that support health for all. We use all levers of change to make the healthy choice the easy choice in communities across Minnesota. Those levers include working with a variety of collaborators to change policies, systems and environments (PSE). Such an approach can be applied to many areas of public health.

Blue Cross works with many partners across multiple arenas to address these factors. We fund healthy eating projects statewide and focus on PSE changes that improve healthy eat-ing and food access for all.

Blue Cross also leads other collaborations that shape the discussion around healthy eating and strengthen public health. In April we launched a unique collaborative project called the Healthy Eating Minnesota Network. In this online forum, people can network, collaborate and discuss food issues in the state.

Another successful lever of change is our EBT and Farmers Market Initiative. Since 2010, Blue Cross has worked with other community organizations to increase acceptance of electronic benefit transfer (EBT) at farmers markets so low-income Min-nesotans who receive food assistance can use their benefits to buy fresh, healthy foods. We also fund an incentive program called Market Bucks.

We all can advance the cause of better health by working together and creating collective solutions for public health. PSE change and collaboration are powerful ways to improve the food system, increase access to healthy foods and create better health for all.

Creating Future Demand through Health EducationMarc Manley

Blue Cross Blue Shield of Minnesota, Eagan, MN 55121E-mail: [email protected]

ABSTRACT SUMMARY Individual efforts to improve health are good, but traditional health education alone doesn’t change behavior. What’s need-ed are changes in policies, systems and environments (PSE) that make the healthy choice the easy choice where people live, work, play and learn.

With help from Blue Cross and Blue Shield of Minnesota (Blue Cross), the cities of Bloomington, Edina, and Richfield, Min-nesota, are engaged in a unique18-month project to create sustainable environmental changes. Called do.town, the proj-ect leverages grassroots community engagement, along with collaborative efforts among health care providers, employers, public health and city administrators, to:

> bring about PSE changes that support and sustain physi-cal activity and healthy eating within the three communi-ties;

> transform community norms, attitudes and behaviors related to healthy living and the importance of taking an active role in making one’s community a healthier place; and

> bring about long-term benefits to the cities that will increase their attractiveness to potential residents, em-ployers and workers.

So far, more than 1,094 supporters have engaged in strategic events, and strong, ongoing media coverage and Facebook and Twitter activity are driving more participation by citizens of the three cities.

Blue Cross is committed to changing social norms by chang-ing PSE.



Addressing Whole Grain Deserts- Promoting Practical Application to Increase Whole Grain AvailabilityMargaret (Peggy) Martini

Kraft Foods, Glenview, IL 60025 E-mail: [email protected]

ABSTRACT SUMMARY Americans report interest in eating more whole grains, yet national surveys consistently suggest that intakes are unchanged, continuing to be less than what is recommend-ed. Improving the availability and increasing the variety of affordable food products containing whole grains have been promoted as ways to increase whole grain consumption. Pro-viding more whole grain foods with higher whole grain content is key, but encouraging and rewarding individuals, families, and communities for consuming more whole grains, even small amounts, over the long term is equally important. While health benefits of whole grains may encourage some individu-als to consume (more) whole grains, other individuals may re-spond favorably to other aspects (e.g., modifying a whole grain food’s sensory characteristics or lowering the food’s cost). Formulating with whole grains at higher levels in a broad

array of foods could assist consumers in meeting their whole grain needs. Similarly, moving toward higher intakes may be successful with “simply” substituting whole grain versions of familiar commonly consumed foods and ingredients or substi-tuting modest amounts of whole grain ingredients in recipes. Consumers should be encouraged to be adventurous and to try different, possibly novel, whole grains and whole grain foods, while simultaneously moderating intakes of nutrients of concern in a variety of foods acceptable to themselves and their families. At the same time, industry must develop whole grain foods, acceptable both to business realities and to public tolerance, that maximize nutritional value. Finding an oasis in the whole grain desert is possible when consumers, health professionals, and food manufacturers agree that providing and eating more whole grains of all sorts is the desired goal.

Interventions: Considerations for Design, Biomarkers and Disease EndpointsNicola McKeown, PhD 1; Satya Jonnalagadda, PhD, MBA, RD 2 1Scientist, Jean Mayer USDA HNRCA. and Program Director of Nutritional Epidemiology, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University, Boston, MA; 2Principal Scientist, General Mills Bell Institute of Health and Nutrition, Minneapolis, MNE-mail: [email protected]

ABSTRACT SUMMARY Global dietary guidelines recommend the daily consumption of whole grains, with many health agencies recommending at least three daily servings of whole grains. Evidence from observational studies consistently suggest that greater whole-grain consumption is inversely associated with cardiovascu-lar disease risk, type 2 diabetes, and related metabolic risk factors, including excess body weight, abdominal obesity, hypercholesterolemia and insulin resistance. While some whole grain dietary intervention studies, which have varied in duration from weeks to months, support a beneficial effect of whole-grain consumption, others do not. Well-designed randomized controlled trials (RCTs) are considered the gold standard for measuring an intervention’s effect on various dis-ease endpoints and the findings of such studies often provide the framework on which policies and recommendations are based. Despite this, certain limitations are inherent to RCTs and these limitations need to be considered when interpreting the evidence. For instance, RCTs work well when examining

the effects of a single component or an isolated compound on a given outcome. For a RCT in which a single component is administered, a placebo can generally effectively mirror the treatment and the study can be replicated in different popula-tions over long time frames. On the other hand, testing foods in RCTs is much more difficult because (i) control groups may be ‘exposed’ i.e. they may eat whole grain foods, (ii) achieving a high degree of compliance may be difficult, (iii) they require long time periods and (iv) changes in metabolic risk factors or disease events may require exceptionally long trials, and are therefore rarely possible to study as outcomes. Therefore, to evaluate the effect of whole grains on intermediate risk fac-tors, consideration of the intervention intensity, the length of follow-up, and the motivation of study participants to adhere to the diet regimen, among other factors, all need to be con-sidered. This presentation will lay out potential strategies to improve the design of whole-grain dietary intervention studies and highlight the challenges in conducting such studies.



Whole Grain Research – Gaps and OpportunitiesNicola McKeown, PhD

Scientist, Jean Mayer USDA HNRCA. and Program Director of Nutritional Epidemiology, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University, Boston, MAE-mail: [email protected]

ABSTRACT SUMMARY In this talk, the speaker will highlight the gaps and opportuni-ties in the field of whole-grain research and summarize the overall conclusions reached at the pre-meeting on “Whole-Grains Research and Health: Challenges and Opportunities”. As we move forward, there remains a need to conduct com-prehensive, well-controlled, large-scale human intervention studies to support whole-grain health claims. Improvement

in the design of whole-grain intervention studies may include incorporation of biomarkers of whole-grain intake, improve-ment in dietary assessment methodology and incorporation of behavioral techniques to improve compliance. From the epidemiological perspective, consistency on the definition of whole-grain foods across observational studies and the quality of food composition databases needs to be addressed.

Taking Care of Public Health Mark M. Melin

Park Nicollet, St. Louis Park, MN 55426E-mail: [email protected]

ABSTRACT SUMMARY Health care institutions should be the nation’s leaders in providing and demonstrating “first in class” nutritional offer-ings for patients, patients’ families and employees, and should be “first in class” in providing education and development of educational guidelines. Creating optimal defaults within healthcare institutions would ideally provide “best choice” for nutritional selections by patients, patients’ families and

employees. Given the inherent complexities of “what is good nutrition” multiple barriers exist for internal development of best nutritional practices and their development and deploy-ment. The challenges of bringing a unified message within a local health care institution will be discussed.



Keynote: Whole Grains and World Health – A Call to ActionGeorge A. Mensah, MD, FACC, FACN, FESC

VP, Nutrition; Global Research & Development, PepsiCo

ABSTRACT SUMMARYThe 2012 Whole Grains Summit provides a unique opportunity to examine the evidence on the health benefits of whole grains, dietary fiber, and functional grain components. This will be especially useful in identifying the challenges and opportuni-ties for addressing research gaps and leveraging the benefits of whole grains to influence global health outcomes.1 The multidisciplinary array of professionals from both the grains and public health communities assembled for this task pro-vides the assurance of a collaborative approach necessary for a comprehensive multi-sectorial assessment. The call to ac-tion at the end of the summit will provide strategic direction for the whole grain community to advance research and invest in interventions that will lead to sustainable and transformational consumer solutions in whole grain products and services.

All of this is indeed exciting, but the challenges ahead and cause for concern remain substantial. The central role of poor nutrition, including the excess intake of refined grains, caloric contribution of grains to the diet, and inadequate consumption of whole grains has been established in both the developing and developed world as an important factor in the develop-ment of major chronic diseases.2-5 National, regional, and global trends in abnormal blood sugar, metabolic syndrome, obesity, and diabetes are rising sharply worldwide.6-8 If recent secular trends in the global burden of overweight and obesity continue unchecked, the absolute number of obese and overweight persons will exceed 3 billion worldwide9 at a time when another billion persons suffer chronic hunger and food insecurity. Chronic diseases now constitute the leading causes of global mortality and have commanded the attention of the United Nations and world leaders.10, 11 Blood pressure levels are currently highest in low-income and middle-income countries, where the nutrition transition is having adverse impact on health.7 In the US, the prevalence of diabetes is projected to rise to substantially greater levels than previously estimated, especially in the Hispanic population.12, 13 Among Asian Indians, persons in the highest quartile of refined grain

intake are nearly 8 times more likely to have the metabolic syndrome.14 In other settings, higher consumption of refined grains has been associated with increased risk of hypercholes-terolemia, hypertriglyceridemia, hypertension, and metabolic syndrome.15 In addition to these public health nutrition chal-lenges, the adverse nutritional effects of the type and extent of processing remain an important public health challenge; and the environmental impact of the production and processing of grains continues to gain global attention and demands sus-tainable solutions. Recent advances in the creative conversion of milling byproducts to biomass for energy generation and value-added coproducts provide hope that environmentally sustainable solutions are achieveable.16-19 Importantly, the commitment of the food and beverage industry to support of the World Health Organization, the United Nations, and several national and regional public health agencies in their efforts to conquer chronic diseases provides an opportunity to transform the global food system.20, 21

What we need now are effective public-private partnerships that galvanize the whole grain community to collaborate ef-fectively in translating whole grain science into strategies that increase the availability and affordability of healthier grain-based foods, beverages and convergent products. First however, we must highlight the need to build trust among the summit’s diverse multidisciplinary professionals and between the grain and public health communities. We must also commit to nurturing transparency in all communications and identifying opportunities that come from understanding our differences and sharing lessons learned with the broader community. Most importantly, we must stress the need to create shared value for consumers and all stakeholders in the partnerships.22 Success will come when these partnerships enable consumer solutions that advance local, regional, and international public health agendas as well as fuel local and global business and economic prosperity in an environmentally sustainable fashion.

Reference List1. Whole Grains Summit 2012. University of Minnesota;

2012;Available at: URL: http://www.cce.umn.edu/Whole-Grains-Summit-2012/.

2. World Health Organization. Prevention and control of non-communicable diseases - Report of the Secretary-General. World Health Organization 2011;1-18. Avail-able at: URL: http://www.un.org/ga/search/view_doc.asp?symbol=A/66/83&Lang=E.

3. World Health Organization. Preventing chronic diseases: a

vital investment. Geneva: World Health Organization; 2005.

4. World Health Organization. Diet, nutrition and the preven-tion of chronic diseases: report of a joint WHO/FAO expert consultation. Geneva: WHO; 2003.

5. Mozaffarian D, Appel LJ, Van HL. Components of a cardioprotective diet: new insights. Circulation 2011 June 21;123(24):2870-91.



Keynote: Whole Grains and World Health – A Call to Action (continued)

6. Danaei G, Finucane MM, Lu Y et al. National, regional, and global trends in fasting plasma glucose and diabe-tes prevalence since 1980: systematic analysis of health examination surveys and epidemiological studies with 370 country-years and 2.7 million participants. Lancet 2011 July 2;378(9785):31-40.

7. Danaei G, Finucane MM, Lin JK et al. National, regional, and global trends in systolic blood pressure since 1980: systematic analysis of health examination surveys and epi-demiological studies with 786 country-years and 5.4 million participants. Lancet 2011 February 12;377(9765):568-77.

8. Finucane MM, Stevens GA, Cowan MJ et al. National, regional, and global trends in body-mass index since 1980: systematic analysis of health examination surveys and epi-demiological studies with 960 country-years and 9.1 million participants. Lancet 2011 February 12;377(9765):557-67.

9. Kelly T, Yang W, Chen CS, Reynolds K, He J. Global burden of obesity in 2005 and projections to 2030. Int J Obes (Lond) 2008 September;32(9):1431-7.

10. United Nations. High-level Meeting on Non-communicable Diseases. United Nations 2011;Available at: URL: http://www.un.org/en/ga/president/65/issues/ncdiseases.shtml.

11. United Nations. Political declaration of the High-level Meeting of the General Assembly on the Prevention and Control of Non-communicable Diseases. Sixty-Sixth Ses-sion of the General Assembly 2011 September 16;1-13.

12. Mainous AG, III, Baker R, Koopman RJ et al. Impact of the population at risk of diabetes on projections of diabetes burden in the United States: an epidemic on the way. Dia-betologia 2007 May;50(5):934-40.

13. Gross LS, Li L, Ford ES, Liu S. Increased consumption of refined carbohydrates and the epidemic of type 2 diabetes in the United States: an ecologic assessment. Am J Clin Nutr 2004 May;79(5):774-9.

14. Radhika G, van Dam RM, Sudha V, Ganesan A, Mohan V. Refined grain consumption and the metabolic syndrome in urban Asian Indians (Chennai Urban Rural Epidemiology Study 57). Metabolism 2009 May;58(5):675-81.

15. McKeown NM, Meigs JB, Liu S, Saltzman E, Wilson PW, Jacques PF. Carbohydrate nutrition, insulin resistance, and the prevalence of the metabolic syndrome in the Framingham Offspring Cohort. Diabetes Care 2004 Febru-ary;27(2):538-46.

16. Matteson GC, Jenkins BM. Food and processing resi-dues in California: resource assessment and potential for power generation. Bioresour Technol 2007 Novem-ber;98(16):3098-105.

17. Rausch KD, Belyea RL. The future of coproducts from corn processing. Appl Biochem Biotechnol 2006 Janu-ary;128(1):47-86.

18. Leathers TD. Bioconversions of maize residues to value-added coproducts using yeast-like fungi. FEMS Yeast Res 2003 April;3(2):133-40.

19. Winkler JK, Rennick KA, Eller FJ, Vaughn SF. Phytosterol and tocopherol components in extracts of corn distiller’s dried grain. J Agric Food Chem 2007 August 8;55(16):6482-6.

20. International Food and Beverage Alliance. A Global Com-mitment to Action on the Global Strategy on Diet, Physical Activity and Health. IFBA 2011;Available at: URL: https://www.ifballiance.org/sites/default/files/IFBA%20-%20DG%20Chan%28May%202008%29.pdf.

21. International Food and Beverage Alliance. Progress Report on the Food and Beverage Alliance’s Five Commitments to Action under the 2004 Global Strategy on Diet, Physical Activity, and Health. IFBA 2011;Available at: URL: https://www.ifballiance.org/sites/default/files/IFBA%27s%20Prog-ress%20Report%20to%20DG%20Dr%20Chan%20(Novem-ber%202009).pdf.

22. Porter M, Kramer M. Creating Shared Value. Harv Bus Rev 2011;89(1/2):62-77.

Acknowledgements:

I thank my colleagues Bob Brown, Yifang Chu, Danielle Greenberg, Nancy Moriarity, Marianne O’Shea and Jan-Willem van Klinken for their suggestions and review of this synopsis.



Caribou’s Oatmeal ProgramMark Miller

Caribou Coffee, Minneapolis, MN 55429E-mail: [email protected]

ABSTRACT SUMMARY The New Caribou 100% Whole Grain Oatmeal platform is help-ing deliver a nutritional, high protein breakfast to thousands of Caribou customers every morning. Launched in January 2010, these menu items are offering a traditional muffin, scone or sweet bread consumer a new alternative for a healthier, more nutritious morning meal.This program did not come without its challenges. The first obstacle was developing operational procedures that our baristas were able to execute in our allot-ted time frame. Most of our customers are pressed for time and do not want to wait longer then they need. Working with our supplier to use the right style oats along with other added

grains maximized the preparation efficiency while not sacrific-ing flavor or nutrition.

The second challenge was delivering unique flavors and tex-tures that separated us from our competition. Again, working with our suppliers we developed up front flavors using fruit compotes, syrups and flavorful toppings. We then focused on sugar salt blends and protein milk powders to give underlying richness, sweet and savory notes as well as a protein punch.

Our sales and guest feedback have proven to us we hit a home run with this menu offering.

Understanding Wheat Avoidance in AustraliaPhillip Mohr

Commonwealth Scientific and Industrial Research Organisation (CSIRO) Food Futures, Adelaide, SA 5000 Australia E-mail: [email protected]

ABSTRACT SUMMARY Although estimated rates of coeliac disease and wheat allergy are 1% or less, the proportion of the Australian population avoiding wheat and wheat-based products has been estimated to be far greater than this. I report an investigation of the prevalence of and stated reasons for wheat avoidance, types of foods avoided, symptoms, diagnoses, and the sources of information guiding the decision to avoid wheat. Also examined were the associations between wheat avoidance and past diagnoses, health responsiveness, attitudes to both conven-tional and complementary medicine, weight concerns, and psychological traits. Data were obtained by means of a national CSIRO Food and Health Survey of a sample of adults (N = 1184) selected at random from the Australian Electoral Roll. On average, non-coeliac wheat avoiders were found to differ from non-avoiders in terms of past diagnoses and attitudes to health and medical treatment but not on the psychologi-cal measures of neurotic personality, emotional reasoning, or

hypochondria. Moreover, the vast majority (80%) of avoid-ers reported negative physiological effects, predominantly gastrointestinal, that they associated with wheat consumption; this is a pattern of symptoms that suggests a physiological, but not allergenic, basis to the behaviour described as “wheat avoidance”. Physiological factors nothwithstanding, avoidance of wheat typically was not the product of a formal medically prescribed strategy but the apparent result of self-diagnosis of a wheat sensitivity or intolerance supported by informa-tion sourced from family or friends, complementary-medicine practitioners, or the media. Among things remaining to be established are 1) whether symptoms are correctly attributed to wheat or due, in whole or in part, to other foods, ingredients, or conditions, and 2) the nutritional adequacy of the diets of avoiders.



Changing Consumer Behavior and Influencing the Food EnvironmentPhillip Mohr

CSIRO Food Futures, Adelaide, SA 5000 Australia E-mail: [email protected]

ABSTRACT SUMMARY Research in many parts of the world indicates that the propor-tion of people regularly meeting recommended dietary intakes for grain-based foods generally and whole grains specifically is small. Promoting consumption of healthier grain-based foods is clearly an important challenge for public health and industry alike. In practice, however, public health and market-ing initiatives are frequently characterized by dependence on superficially plausible but unsound research data and naïve assumptions about human behavior. As a result, many initia-tives are compromised from the outset and wasteful if not in fact counterproductive. These limitations are, in principle, avoidable. There exists a substantial body of knowledge on

human decision making that is fundamentally at odds with common sense and conventional wisdom, and emerging insights from health psychology through to neurobiology offer important insights into just why behavior can be so resistant to change. Against this backdrop, some common sources of error in determinations on human behavior are identified, and data are presented to illustrate how seemingly plausible assump-tions can lead to serious miscalculations. Finally, the identifi-cation of behaviorally-defined market segments is discussed as a critical consideration for the promotion of grain-based products and innovations.

Economics of Disease Reduction through Public Health Intervention Partnership with GrainsScott Montgomery

Flour Fortification Initiative, Atlanta, GA 30322 [email protected]

ABSTRACT SUMMARY The Flour Fortification Initiative is a partnership of public, pri-vate, and civic sector partners working together to make flour fortification standard practice in industrial mills. Sixty-five countries require fortification of at least one kind of flour so that commonly consumed foods made with fortified flour are more nutritious.

Fortifying flour with folic acid has been particularly success-ful at reducing the prevalence of neural tube birth defects in a population. Globally it is estimated that 22,000 of these per-manently disabling or fatal birth defects are prevented every year because flour is fortified with folic acid. That’s an average of 60 healthy infants a day. In the United States, fortification is credited with 1,000 more babies born every year without a neu-

ral tube defect like spina bifida. The annual fortification costs in the U.S. are approximately $ 3 million, and direct medical costs averted are $ 145 million per year; consequently US$ 48 is saved for every dollar spent on fortification.

Whole wheat flours are not generally fortified, however. Whole grains retain more of the cereal’s natural nutrient content, but this is not always sufficient to impact public health. Whole grains also retain more of the cereal’s natural phytates which inhibit the body’s ability to absorb iron and zinc. This session will explore health implications for a population’s nutrient sta-tus if people begin to consume more whole, but not enriched, grains.



Whole Grains: The Physical Supply ChainMatthew Morell

CSIRO, Canberra, ACT 2601, AUSTRALIA E-mail: [email protected]

ABSTRACT SUMMARY Grain physical supply chains have evolved linking major cereal production regions and grain food consumption markets largely based on commodity grains where there is consider-able discretion available to those controlling the supply chain to aggregate or blend grain streams based on cost, conve-nience and market requirements. However, the continually growing interest in wholegrains, and in particular, wholegrains with differentiated characteristics (on the basis of providence, genetics, production system, or functionality) generates both issues and opportunities if the value proposition afforded by differentiation is to be realized.

The organic cereals industry serves as a model highlight-ing the need to ensure authenticity and identity preservation extending from on farm production through the supply chain to the consumer. Ultimately, the consumer must perceive suffi-cient additional value to enable each player in the supply chain to be compensated for any additional costs incurred, such as a yield penalty or identity preservation cost.

Advances in cereal genetics are providing extraordinary tools to modify the composition and functionality of cereals in ways that will provide the consumer with a smorgasbord of differ-entiated grains aimed at improving consumer health, through attributes such as increased dietary fibre, differentiated fibre functionality, resistant and/or slow digestibility starches, re-duced gluten content, or enhanced bioavailability of minerals, vitamins or anti-oxidants.

Challenges that face those developing and commercializing differentiated wholegrains will be to establish a sufficient value proposition to compensate value chain participants for any additional costs or risks. Consumers and regulators will need to be convinced that claimed benefits are delivered and are consistent with local legal requirements. If these challenges can be overcome, there will be substantial opportunity to real-ize economic advantages for the cereals industries and health benefits at the population and individual levels.

Funder’s Perspective: CSIRO (Commonwealth Science and Industrial Research Organisation)Matthew Morell

CSIRO, Canberra, ACT 2601, AUSTRALIA E-mail: [email protected]

ABSTRACT SUMMARY CSIRO is driven in its investments in the areas of food, health and life science industries by 4 over-riding considerations; the need to (1) significantly and sustainably enhance food and agricultural yield and productivity in a natural resource and carbon constrained world (2) Improve the health and wellbeing of Australians throughout life via prevention, early detection, and intervention (3) create an inclusive and integrated national biosecurity system and (4) enhance Australia’s economy by in-creasing the competitiveness of existing, and new, life science based industries.

Given these overarching objectives, investments in cereals and wholegrains research seek to integrate along the value chain

to simultaneously deliver yield and productivity solutions while generating differentiated functionality that can deliver both economic value and preventative health opportunities. Given the breadth of science within the organization, CSIRO has been uniquely placed to bring together multi-disciplinary teams involving cereal geneticists, agronomists, food scientists, nutritionists, consumer psychologists, modelers and statisti-cians to focus on step change innovations that meet whole of value chain requirements. Investments have been focused by ensuring that all new projects meet the test of being able to quantify potential benefit against targets and define a clear path to impact.



Supply Chain Panel: Challenges, Opportunities, Motivators, Successes . Breeding FrontiersCraig F. Morris

Director, USDA ARS Western Wheat Quality Lab, Pullman, WAE-mail: [email protected]

ABSTRACT SUMMARY The following is a non-comprehensive list of issues that are or will have significant impact on wheat breeding and production, and consequently the whole grain supply chain. Some topics are listed as simply “thought provokers.”

> Population growth and global food security.

> Influx of life science companies, and their acquisitions: Monsanto~WestBred, Limagrain, Bayer CropScience, AgriPro-Syngenta, Dow AgroSciences, Pioneer/DuPont.

> Life science partnerships with public institutions/Land Grant Universities; changing roles of university breed-ers?

> GMO it’s coming... but when?

> The Genomics revolution.

> Commodity grain specification / marketing / price.

> Wheat as an ingredient.

> Identity preserved markets - cost, availability, sustain-ability, consistency, return on investment.

> Novel wheats, niche wheats and marketing/product design opportunities.

> Genetic variation for grain composition: Insoluble and soluble fiber (arabinoxylan), antioxidants, high amylose, low starch damage, protein strength and content, yellow pigments.

> What makes whole grains healthy? Specific constituents to the genes.

> What the breeder has on her plate: Are there limits on the number of traits that can be managed?

> Who is the primary customer of the breeder? Balancing the interests of farmers and yield.

> Mitigating the effect of “external” influences Bdiseases (e.g. fusarium), drought, heat, rain (sprouting), soil fertil-ity (protein), etc.

> Investment in education and research. Where are the people and where are the answers?

Decoding ‘What Works’ – Science to Help Consumers Embrace the Notion of Whole GrainsHoward Moskowitz 1 and Batool Batalvi 2

1Moskowitz Jacobs, Inc., White Plains, NY 10604; 2SB&B Marketing Research, Toronto, ON M4Y 0A2 CanadaE-mail: [email protected]; [email protected]

ABSTRACT SUMMARY What’s working when we communicate is important scientifi-cally, as well as commercially. Knowing the language, the words, and of course the meaning of what’s working tells us what consumers value. And, when we do the proper experi-ments to discover these ‘drivers’ of persuasion, we have a scientific basis for product development and product market-ing. Add to this practical yet archival science a profound understanding of how people differ from each other in how they react to actual messaging, and we end up with a corpus of knowledge that have value for a decade to come.

I will present the approach, showing what actually ‘works’ for whole grain, how to identify different mind-sets, and how to identify these mind-sets in the population of today’s consum-ers. The presentation will combine new science (Mind Genom-ics), with actual data (dealing with Whole Grains), and end up with a typing tool that can be applied almost immediately when one interacts with consumers.



Current FDA Guidance on Whole Grain LabelingDon Mu FDA/CFSAN College Park, MD 20740E-mail: [email protected]

ABSTRACT SUMMARY This talk will present the Food and Drug Administration’s (FDA’s) current thinking on how to label whole grain foods and what foods are considered whole grain. The talk will also

discuss the agency’s draft guidance and provide examples to assist manufacturers in labeling their products about the pres-ence of whole grain ingredients.

Navigating the nutrition transition: What is it? How can whole grains play a helpful role?Noel MuellerUniversity of Minnesota, Minneapolis, MN 55454E-mail: [email protected]

ABSTRACT SUMMARY Fueled by urbanization and a global economy, the nutritional landscape in many low- and middle-income countries (LMICs) has changed more rapidly over the last several decades than at any other time in history. In LMICs across diverse regions of the world, Western dietary patterns rich in processed meat, refined carbohydrates, and sugar-sweetened beverages are supplanting traditional diets. In addition to these unfavorable shifts in diet, individuals are decreasing their energy expendi-ture. Concurrent with this nutrition transition, the burden of disease in LMICs has shifted from that of pestilence and fam-ine to one of obesity and non-communicable chronic diseases (NCDs) alongside nutrient deficiencies. While systematic research on trends in intake of whole-grains is sparse, case studies suggest that intake of coarse grains such as sorghum and millet have declined significantly over the last several decades across Asia, Africa, and Latin America, and overall consumption of whole grains remains far below what is rec-

ommended. By contrast, refined grains such as white bread, rice, and biscuits are becoming increasingly popular staple foods in many of these regions. Unlike refined grains, whole-grain foods contain ample fibers, resistant starches, vitamins, minerals, phytoestrogens, and antioxidants that may protect against NCDs. The epidemiologic evidence for the association between whole-grain intake and NCDs is largely consistent, with most studies suggesting diets rich in whole-grains are in-versely associated with risk of type 2 diabetes, cardiovascular diseases, and cancer. In contrast, evidence from randomized controlled trials is less consistent and larger high quality trials are warranted. Nonetheless, consuming more whole-grain foods remains an important part of a healthful dietary pattern, and a way forward in the prevention of NCDs in regions of the world undergoing the nutrition transition. Considering intake in most countries remains very low, more research on the bar-riers to increasing whole-grain food consumption is needed.

Strategic Research Funding for Whole Grains in Canada- From the Ground UpLee Anne Murphy, PhDExecutive Director, Manitoba Agri-Health Research Network Inc (MAHRN), Winnipeg, Manitoba R3Y 1V2, CanadaE-mail: [email protected]

ABSTRACT SUMMARY Canada has a century-long commitment to developing well adapted cereal and other whole grains that has resulted in billions of dollars in return to farmers, processors and con-sumers. Canada has also been at the forefront of research into quality and health related traits for humans and animals. While the commitment to advancements in whole grains remains strong, the funding models to support research-at all levels from lab bench to pilot plant- are undergoing funda-mental changes. The key driver is a desire to more quickly advance innovation into the marketplace as well as secure full, meaningful engagement of all members of the value chain. Producer check offs continue to fund the bulk of new

variety development activity, while innovative partnerships like MAHRN focus research investments on near term market outcomes. Public funding- from government as well as from growers- will continue to be required to support whole grain research that does not provide an immediate return to private industry. What is changing in Canada is how public funding is managed and further leveraged. The Canadian Agri-Science Cluster Initiative as well as the Developing Innovative Agri-Products Proposal are two mechanisms that bring industry, grower groups and federal laboratories together to jointly advance whole grains in Canada.



Grains: Gluten-Free and Celiac DiseaseJoseph Murray

Mayo Clinic, Rochester, MN 55905 E-mail: [email protected]

ABSTRACT SUMMARY Celiac disease is a disorder based on immune reaction to glu-ten, proteins derived from wheat, barley and rye. It is increas-ingly common, now affecting at least 1% of the population. While it can be readily detected by blood tests and confirmed by biopsy, most patients remain undetected. There has been a substantial, almost five-fold increase in the true prevalence of celiac disease over the last 50 years, now affecting all ages. In addition to celiac disease, an unknown percentage of individu-als may have non-celiac gluten sensitivity, wherein they have gastrointestinal symptoms in response to eating gluten-con-taining foods. While we know that gluten and certain common genetic variants are required to get celiac disease, we do not understand why the disease has been increasing and how it can occur in individuals who have seemingly tolerated gluten-containing foods for decades before developing the disease. Crucial to the treatment of celiac disease is the provision of

a diet free of dietary gluten. The increase in celiac disease as well as an increased awareness of ill effects of gluten has led to a substantial and apparently dramatic increase in the demand for gluten-free foods. This has also led to issues in regulation of what can be termed gluten-free. As celiac disease and possibly non-celiac gluten sensitivity is an issue that requires attention as a public health problem, we urgently need to identify what is triggering this disease with increas-ing frequency at all ages. We need to identify the role that changes in food, in particular the incorporation of gluten into prepared foods, could have on the triggering of disease. An effective partnership with the food industry is necessary to im-prove the lives of those with celiac disease and gluten sensitiv-ity, reducing complications, and perhaps ultimately preventing the disease from occurring in the first place.

Promotion of Wholegrain Consumption for Health in AustraliaRobyn Murray

Grains & Legumes Nutrition Council Ltd, North Ryde, NSW 2113, AustraliaE-mail: [email protected]

ABSTRACT SUMMARY Grains & Legumes Nutrition Council (GLNC) is Australia’s leading independent voice for grains and legumes in health and nutrition. GLNC reviews nutrition science and consumer insights to develop evidenced based messages to promote the health benefits of grains and legumes in the diet, thus adding value to the industry. There is an ever increasing body of evidence that shows strong scientific support for the role of wholegrains in protecting against chronic disease. GLNC is ac-tively working to develop an industry standard for the definition of wholegrain foods and a potential health claim to support the already established 48g daily target intake for wholegrains.

GLNC also tracks Australia’s consumption of grain foods, who-legrains and legumes. The results show the majority of Aus-tralians are not consuming enough grain foods or wholegrain foods, in their diet, and has identified changes in consumer attitudes towards grains that are of strategic concern to the industry - the perception grains-based foods lead to weight gain, and grain / wheat avoidance beyond diagnosed Coeliacs, for ‘feel good’ or intolerance reasons. This paper will outline what GLNC is doing to develop the evidence to support key messages to stakeholders and health professionals to tackle these emerging attitudes and behaviours towards grains.



Public-Private Partnership to Promote Whole Grain Consumption— The Danish Whole Grain ProgrammeRikke Iben Neess 1 and Niels Brinch-Nielsen 2

1The Danish Wholegrain Partnership, Strandboulevarden 49 City Copenhagen, Denmark 2100; 2Valsemøllen A/SE-mail: [email protected]; [email protected]

ABSTRACT SUMMARYPublic Private Partnership promises much and presents an exciting option to increase Whole Grain intake. The Danish Wholegrain Partnership consist of 28 partners both Govern-ment, Health Organizations and privately held producers. 521 products are in the market with the orange Whole Grain logo. Increase in sales by +9% in vol. (kg) march 2010 to march 2011. Market reference +1% vol. kg.

Summarize Gaps and recommend how to address Gaps

a. Cooperation between Health Organizations, Government and Private Companies with different interest is a continuing challenge. Important that potential advantages in a Public Private Partnership are in fact being delivered.

> Common goals, strategy planning, action plans

> New dietary survey on the Danish intake of Wholegrain is published in March 2014 and will reveal the effect of the campaign

> Trust between partners, openness to understand each other’s different perspectives and create win-win situ-ations

> Everyone has to contribute with their strengths and competencies to the partnership

b. Availability and products with “good taste”

> The logo is important for the consumers to see witch products is Whole Grain and “healthy”

> The logo defines the contents of wholegrain, fat, sugar and salt

> Easy to make Whole Grain products but it is still diffi-cult to make them in accordance with the definitions of the Whole Grain logo to assure nutritional legitimacy and with good taste

> Products have to be interesting to buy for both retail-ers and consumers

> Product development

c. Address the people who eat the very least Whole Grain

> New report with more information about which prod-ucts they eat and who they are

Motivate to add Whole Grain to as many products as possible – both logo products and other products

Global Whole Grain Intake: Dietary Intake Trends – Global Population PerspectivesAnne P Nugent

UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4E-mail: [email protected]

ABSTRACT SUMMARY The inclusion of whole grain foods in the diet is increasingly promoted in light of the growing evidence showing that their consumption is associated with a reduced risk of developing many chronic diseases. However, prior to developing any food based dietary guidelines, it is essential to understand current intake patterns and contributing food sources. Understanding the dietary patterns of those individuals who satisfy dietary guidelines can help inform strategies to help other population groups improve intakes. National Food Consumption Surveys provide an ideal vehicle to assess whole grain intakes at a na-tional level but whole grain intakes are not routinely calculated leading to a reliance on smaller cohort studies. Difficulties can also arise when comparing intakes between studies and

across countries. The definition of what constitutes a whole grain can vary; in some instances foods must satisfy a thresh-old of whole grain content to merit inclusion whereas other studies include all wholegrain containing foods and recipes. Furthermore, the problem is compounded by differences in study design and dietary assessment techniques. Based on the published literature, a review of dietary whole grain intakes worldwide and the major contributing foods will be discussed. Examples of those populations who satisfy dietary recommen-dations will be highlighted with the view to identifying ways to improve intakes. The impact of the aforementioned method-ological differences in comparing intake data will be discussed.



Supply Chain Panel: Challenges, Opportunities, Motivators, Successes Subject: Challenges in the Grain Handling Infra-StructureMichael H. Pate

Bay State Milling Company Street, Quincy, Massachusetts E-mail: [email protected]

ABSTRACT SUMMARY The Grain Handling system in the United States is tasked with handling a wide variety of commodities, many of them simulta-neously from a temporal aspect. Not only are there challenges in keeping commodities segregated (issues of adulteration and allergenicity), but in the modern market place factors such as Identity Preservation and Transgenic Varieties come into play as the limiting factors such as Adventitious Presence are defined by end users, processors and/or countries.

Food safety continues to be highly focused on issues such as foreign material, pesticide contamination and Mycotoxins as our customers demand, and rightfully so, healthy, clean and safe food.

Particularly significant in the U.S. is the focus on Food Security in the “post 9-11” environment. Storage Facility and Shipping vessel integrity is paramount in a world where there are people intent on disrupting the food supply by intentionally adulterat-ing commodities or foodstuffs.

Finally as further processors demand specific varietals for their targeted applications, segregation is vital if these manu-facturers are to deliver the attributes they have designed into their finished goods.

Osseo Area Schools Whole Grain StoryTom Pellegrino

Osseo Area Schools, Maple Grove, MN E-mail: [email protected]

ABSTRACT SUMMARY Osseo Area Schools in Minnesota performs onsite cook-ing and/or baking in 27 sites serving 20,000 students. This presentation will cover challenges & resistance in adopting a from-scratch cooking operation, as well as various benefits. Our efforts over the last 15 years have had mixed results in increasing whole grains to 51 % of flour weight AND main-taining high acceptability. Finally a case study of successful cross-sector collaboration with Cargill will highlight how our mission-driven staff has transformed the nutrition, quality, and appeal to our students of whole grain, grain-based foods in our district, including white whole grain rich dinner rolls and white whole grain rich French bread.

This collaboration fulfills the three components of the Gold Tray Award Program:

1. Keeping Promises

2. Sharing Passion and

3. Making Positive Connections.

Osseo Area Schools has also been the recipient of the national award, Whole Grains Challenge Winner 2011 (K-12 Public School), from The Whole Grains Council because of our suc-cessful incorporation of tasty whole grain foods that students love.



Behavioral Approaches to Increase Intake of Whole GrainsRaquel F. Pereira, MS, RD, LD

Community Project Manager, Hearts Beat Back: The Heart of New Ulm Project, Minneapolis Heart Institute Foundation, Minneapolis, MN 55407 E-mail: [email protected]

ABSTRACT SUMMARY Low intake of whole grains is a modifiable dietary risk factor. Increased daily intake has been linked to weight management; reduced risk of cardiovascular disease, hypertension and stroke; and lower mortality rate. However, many challenges to chang-ing consumer behavior exist. Behavioral change theories have limitations when trying to increase whole grains consump-tion. Community programs have not only limited resources, but also limited reach when implementing interventions for behavior change. The food industry is challenged to keep up with consumer’s preferences and market competition while trying to maintain the bottom line in a volatile economy. The food environment lacks the proper balance needed among the foods offered to allow consumers to eat enough whole grains in a con-venient and satisfying way. Social norms have great influence on consumers’ eating habits, but are too complex to be evaluated.

This presentation will highlight strengths of community based interventions and possible models, as well as examine potential strategies for partnerships between industry and public health to achieve a common goal: increasing intake of whole grains among the general population. Presenter will provide key information from a consumers’ knowledge and behavior assess-ment that can be used in behavior change program creation and evaluation. Strategies presented will include examples from Hearts Beat Back: The Heart of New Ulm Project, which is a 10-year demonstration project to reduce the number of heart attacks that occur in New Ulm, MN. The project involves community education, medical interventions and environmental changes; all interconnected to make it easier for the consumer to make healthier choices wherever they go – at work, at home, in restaurants and stores, and in leisure environments.

Creating Future Demand through Health Education: NPA Abstract for Whole Grain Summit Rob Persaud

VP of Marketing, AIPC representing the NPA, Kansas City, MO 64116E-mail: [email protected]

ABSTRACT SUMMARY Helping to educate consumers on the health benefits of pasta and whole grains is a key pillar of the National Pasta Association. Ac-cording to the 2010 Dietary Guidelines for Americans, the average American should eat six servings of grain foods daily, at least half of those whole grains and the rest enriched grains. In response, our manufacturing members are introducing and continuing to support their nutritionally enhanced pasta varieties such as whole wheat, whole grain and pasta fortified with additional fiber.

The release of the USDA’s new food guide icon, MyPlate,in June 2011, reemphasizes the essential role that grain foods

play in a balanced diet. To help promote consumer under-standing of the benefits of grain foods, the NPA is now an official member of the USDA National Strategic Partners Program, and is in the process of incorporating USDA’s key messages promoting the Dietary Guidelines in its “Pasta Fits” campaign used for consumer PR outreach. Central themes of communication focus on pasta as a convenient, economical and healthful staple in the American diet. Specifically within health communication, not only is weight and nutrition ad-dressed, but so is the promotion of whole grains.



Grains: A Very Brief Human HistoryJeffrey Pilcher

University of Minnesota, Minneapolis, Minnesota 55455 E-mail: [email protected]

ABSTRACT SUMMARY The Neolithic Revolution and the Industrial Revolution, the two most significant turning points in human history, have each turned on the relationship of humans and grains. Ten thousand years ago, humans domesticated wild grasses, making them more useful and propagating them more widely. Although this transformation was formerly associated with a few “hearths of domestication” such as the Fertile Crescent, East Asia, and Mesoamerica, archaeologists now recognize that plant domestication and early agriculture were far more widespread in the early Holocene. Another mistake that is often made is to regard “traditional” agriculture and food pro-cessing as static and unchanging. In fact, these technologies are quite dynamic, and have changed historically in response to environmental and social pressures. Some of the most im-portant examples are the development of mechanical mills in

Asia and the Mediterranean about 2,000 years ago, as well as the more or less simultaneous invention of alkaline process-ing (nixtamal) to enhance the nutritional value of maize in the Americas. Nineteenth-century industrialization also brought new processing techniques, such as rolling mills that more effectively removed the husks of wheat and rice. Although this was a boon for industry (because the oils of the wheat germ can go rancid, spoiling the grain), it also led to a decline in the nutritional value of foods. This cause particular problems in Asia, where white rice consumption led to beri beri, and in the Southern United States, where corn meal replaced hominy (nixtamal) grits, leading to outbreaks of pellagra. This brief survey will conclude with a discussion of the nutritional value of long-neglected indigenous grains such as quinoa and amaranth.

Collaborating on the MyPlate Message: Make At Least Half Your Grains Whole GrainsDr. Robert Post

United States Department of Agriculture, Center for Nutrition Policy and Promotion, Alexandria, VA 22301 E-mail: [email protected]

ABSTRACT SUMMARYUSDA’s Center for Nutrition Policy and Promotion is leading the government’s new MyPlate initiative to communicate mes-sages from the Dietary Guidelines for Americans. Among the consumer-tested messages drawn from the Guidelines is one that aims to improve Americans’ eating patterns, Make At Least Half Your Grains Whole Grains. A feature of the new MyPlate initiative is to focus on magnifying the communication and reach of one message at a time through dynamic public-private partnerships according to a communications calendar.

Partner organizations represent every sector, including the food industry, restaurants, retailers, the media, research and professional organizations, healthcare, and education. The Whole Grains message is scheduled for the spotlight between September and December 2012. This session will provide an opportunity for brainstorming ideas and strategies, and commitments from organizations, for multi-media tactics and events for this period that highlight the health benefits and Di-etary Guidelines recommendations around this key message.



Reaching Dietary Guidance: How do Whole Grains Measure Up?Dr. Robert Post

United States Department of Agriculture, Center for Nutrition Policy and Promotion, Alexandria, VA 22301E-mail: [email protected]

ABSTRACT SUMMARY The 2010 Dietary Guidelines for Americans recommendations on whole grains and refined grains continue to emphasize the importance of whole grains in a healthy diet and are based on a systematic evidence review as well as food consumption data analysis and food pattern modeling. This presentation will describe the role of whole grains in the Dietary Guidelines and the conclusions and implications derived from questions posed in the review of the evidence regarding the relationship between whole grain intake and selected health outcomes. Currently, most Americans are consuming only 15% of the recommended average of three ounces in a 2000 calorie food pattern. To get the CVD-protecting effects and lower

body weight potential associated with fiber-containing whole grains, American eating patterns should shift by replacing refined grains choices with more whole grains. The Dietary Guidelines provide research recommendations and some key consumer behaviors and potential strategies for professionals to use in implementing the guidelines. The presentation will also highlight Federal policies and programs that promote the Guidelines message of Make At Least half Your Grains Whole Grains, which emphasize a collaborative role that producers, manufacturers, educators, researchers, and consumers all have in supporting the Dietary Guidelines to help improve the health of America.

Keynote: Increasing the Role of Whole Grains in Building a Healthier PlateDr. Robert Post

United States Department of Agriculture, Center for Nutrition Policy and Promotion, Alexandria, VA 22301E-mail: [email protected]

ABSTRACT SUMMARY This presentation will highlight USDA’s new approach to com-municating dietary guidance that includes messages about the importance of whole grains. With the issuance of the 2010 Di-etary Guidelines, USDA launched a new comprehensive, multi-year communications plan to implement the Guidelines in a way that transcends science-based information into improved consumer dietary behavior. The MyPlate icon—a powerful visual cue to inspire building healthy plates at meal times—is the center of this new, robust communications theory-based plan. It is supported by four pillars: (1) tested, uniform mes-sages drawn from the Dietary Guidelines recommendations that follow a calendar for national attention; (2) a new website,

ChooseMyPlate.gov, at which consumers of all ages can learn about and apply the Guidelines, including those on whole grains; (3) a new state-of-the-art dietary assessment tool, the SuperTracker; and (4) a public-private partnership program, the Nutrition Communicators Network, which currently boasts about 6000 community-based and National Strategic Partner organizations that work to promote the MyPlate messages about getting more whole grains, fruits and veggies, and oth-ers. The vision of the new MyPlate communications plan, it will be described, is to amplify consistent messages about healthier choices through partnerships to reach consumers of all ages wherever they need to make food decisions.



Whole Grain, Grain Fiber and Endosperm—Let´s also Think about Food StructureKaisa Poutanen

VTT Technical Research Centre of Finland, PO Box 1000, FI-02044 VTT, FinlandE-mail: [email protected]; www.healthgrain.org

ABSTRACT SUMMARY Foods rich in whole grain and bran are much more heterog-enous in composition and structure than foods made of refined flours. Even in the latter, biopolymer conformational changes are known to influence food properties. Outer grain layers, pericarp and aleurone, are resistant to mechanical energy and enzymes, and bring insoluble particles in the food matrix. Thus they influence the solid foam structure typical of cereal foods and also the physiological responses throughout the human gastrointestinal tract. So far the largest emphasis in discus-

sion about whole grain health benefits has been in the chemi-cal composition, whereas the debate around fiber has always addressed the questions of plant cell walls and polymer properties. However, food processing induces changes in the food matrix largely influencing sensory quality, food digestibil-ity, nutrient bioavailability and signalling, and hence also con-secutive health effects. In addition to chemical composition, the structure of processed cereal food should more actively be considered as a quality factor in the future.

Whole Grain Products in (Southern) Europe: Consumer Trends and Technological ImplicationsRoberto Ranieri

Open Fields srl, Collecchio, Parma, ItalyE-mail: [email protected]

ABSTRACT SUMMARY Consumption of whole grain food in Europe is growing both in countries with a well established whole grain consumption such as Denmark and Germany, and in countries like UK and France where whole grain products were poorly known till few years ago. Wholegrain launches across Europe’s food sector continue to grow (Mintel/GNPD). In 2010, wholegrain bread and rolls in Germany and UK accounted for about 18% and 17% of total packaged/industrial bread retail value respectively (Euromonitor International). Next to whole grain bread and breakfast cereals, which remain market leaders, wholegrain/multigrain snacks are more and more appearing on the market. Nevertheless, when talking about whole grain food products, trends and consumers, Europe cannot be regarded to as a whole. This is mainly due to the absence of a common and agreed definition of wholegrain in the different European Countries, although the efforts carried out in Europe in the last years involving food companies and research public institu-

tions (i.e. Healthgrain project and now Healthgrain Forum http://www.healthgrain.org). European consumers are aware of whole grains having a positive health effect but this does not always translate into a higher likelihood of buying, as it was shown for Italian consumers (Arvola et al. in 2007) for which, the belief that the traditional Mediterranean diet is healthy enough may be an obstacle in adapting consumers’ habits. Nevertheless, in Southern European countries such as France, Italy, Spain, Portugal and Greece whole grain food launches almost doubled since 2007 (Mintel/GNPD). Indeed, the recent advances in milling technologies (i.e. peeling/pearling) can offer the possibility of making better wholegrain products (bak-ery products and pasta) in terms of appealing and food safety. Significant improvement in appearance, taste and palatability are well known key requisite for whole grain products’ success, mainly in countries with a strong culinary tradition.



Dietary Guidance—Scientific Requirements & ProcessEric Rimm, ScD

Associate Professor of Epidemiology and Nutrition, Director, Program in Cardiovascular Epidemiology Harvard School of Public Health, Boston, MA, 02115 E-mail: [email protected]

ABSTRACT SUMMARY The United States Dietary Guidelines for Americans are crafted by the United States government as a joint effort by the US De-partment of Agriculture and the US Department of Health and Human Services. The process of developing the most recent 2010 guidelines initiated with a call for nominations for indi-viduals to be selected to a 13 member scientific advisory panel. The charge for the panel was to “provide science-based advice for Americans, in order to promote health and to reduce the risk for major chronic diseases through diet and physical activ-ity”. The initial charge brought to the committee by the Sec-retary of Health was to focus our fact finding on those areas of guidance that would be most directly relevant to the pediatric and adult obesity epidemic. Naturally, with only a 13 member panel and a limited number of meetings, the committee and

government staffers were not expected to review all evidence based studies for all aspects of diet and nutrition, but rather in many cases could rely on other evidence based summaries from impartial sources such as the World Cancer Research Fund, the Institute of Medicine, or the previous 2005 US Dietary guidelines report. The process highlighted both the strength of using “evidence- based” as the ultimate criteria for conclu-sions but also brought forward some limitations of the process when the current guidelines needed to be in line with past Di-etary Reference Intakes (DRI) that were dated or under review. With respect to whole grains the challenges were many and included issues related to fortification, definitions for whole grains, and the totality of the evidence base.

Dietary Guidance—Scientific Requirements & ProcessChris Seal

Professor of Food & Human Nutrition, Human Nutrition Research Centre, Newcastle University, Newcastle upon Tyne, NE1 7RU, UK.E-mail: [email protected]

ABSTRACT SUMMARY Recommendations on foods consumption across Europe are determined by an individual country’s advisory body and legislative frameworks, and so may vary between countries. Recommendations are presented in three forms; quantita-tive dietary allowances (DRVs) for essential nutrients based on the prevention of nutrient deficiencies in sub-groups of the population; dietary goals or national targets usually at the population level to prevent chronic disease such as CVD, type 2 diabetes and cancer; and dietary guidelines to help promote healthy eating either as quantitative targets (e.g. eat 3 serv-ings of whole grain per day) or as qualitative guidelines (e.g. choose whole grains whenever possible). For whole grains, only Denmark in Europe has set a specific dietary guideline, other countries give broader advice such as ‘choose whole

grains whenever possible’. Legislation for the use of health claims is tightly regulated at the European Union level and is set following recommendations by the European Food Safety Authority (EFSA). Submissions for health claims are evaluated by EFSA on the basis of the best available evidence, giving greatest strength to the outcome of intervention studies with human volunteers over observational studies. Submissions for health claims for whole grains have thus far been rejected on the grounds of inconsistent evidence and ‘whole grain’ being insufficiently characterised. These issues highlight the need for better scientific evidence demonstrating the health benefits of whole grain linked with knowledge of active components and mechanisms of action.



Panel Discussion—Where are the Research Gaps? Eric Rimm, ScD

Associate Professor of Epidemiology and Nutrition, Director, Program in Cardiovascular Epidemiology Harvard School of Public Health, Boston, MA, 02115 E-mail: [email protected]

ABSTRACT SUMMARY The challenges for the next decade of research in the area of whole grains may be less so on the unraveling of discrepancies in research from observational and clinical trials and more so on conducting research with whole grains where the nutrition-al signature of the grain can be meticulously characterized. To do this and to inform the results of epidemiological and clinical

research, better tools will be necessary to quantitate the ef-fects of processing on whole grains and also to determine the downstream biological effects of this processing on biomark-ers of chronic disease. Finally, for this research to have maxi-mal impact on dietary guidelines, new studies will need to be sufficiently long and in healthy and unhealthy populations.

Role of Whole Grains in Health: Where We Stand TodayEric Rimm, ScD

Associate Professor of Epidemiology and Nutrition, Director, Program in Cardiovascular Epidemiology Harvard School of Public Health, Boston, MA, 02115E-mail: [email protected]

ABSTRACT SUMMARY The role of whole grains in health are broad and varied and include benefits to cardiovascular disease including myocar-dial infarction, stroke, hypertension, metabolic syndrome, and type 2 diabetes mellitus and also potentially to other chronic diseases including cancer. The benefits may be in part due to the direct effects of the constituents of the whole grain includ-ing the fiber, trace minerals, antioxidants or other functional components. Alternatively, the benefits may be more indirect

in that more minimally processed whole grains have a reduced glycemic index and increase satiety leading to a better post- prandial metabolic profile. In this environment of highly functional foods with components of whole grains swapped in or out of foods and the texture of whole grains manipulated to enhance taste and acceptability, the challenge to the scientific community will be to stay vigilant to proper exposure assess-ment methods.



Utilization of African Cereals in Whole Grains Lloyd W. Rooney

Regents Professor, Cereal Quality Lab, Texas A&M University, College Station TexasE-mail: [email protected]

ABSTRACT SUMMARY Sorghum, fonio , pearl and finger millets are important cereals in Africa. Sorghum varies in composition, kernel structure and contains unique phytochemicals. The grains are consumed as porridges, flat breads, rice and a wide variety of fermented products and composites with cow peas. Sorghums vary significantly in phytochemicals depending upon their genetics. Some varieties have high levels of condensed tannins while others have exceptionally high levels of rare 3-deoxyantho-cyanidins while others contain more flavanones than citrus. Sorghums that contain condensed tannins are used for special foods where slower digestion is desired. The combination of tannins and other flavonoids present in sorghum make it an effective source of phytochemicals because it is easily grown and processed into food products. Tannin grains are soft and cannot easily be decorticated so they are often used as whole

grain products. The combination of tannins with proteins and carbohydrates significantly reduces digestion rate and lowers the GI. Sorghum is a productive grain used in combination with cowpeas for nutritious foods. The use of whole grains from sorghum provides an excellent array of products with good nutritional value that differ in color and other attributes. Sorghum with condensed tannins provides an opportunity to develop foods with high levels of dietary fiber and slowly digested components increase significantly during processing of the whole grains. Desirable color plus an array of phyto-chemicals are present in these food systems. Sorghum hybrids are high yielding and are milled into an array of gluten-free and slowly digested products. Finger millet has condensed tannins also but its production is low. Sorghum is a practical source of desirable phenolics from tannins to flavonoids.

Biomarkers of Whole Grain IntakeAlastair B. Ross

Nestlé Research Center, Vers chez les Blanc, 1000 Lausanne 26, SWITZERLANDE-mail: [email protected]

ABSTRACT SUMMARY Assessing the intake of wholegrain cereals in large popula-tions is a major challenge, due to the diversity of wholegrains and products that include them. The difficulty that consum-ers have in identifying wholegrains and wholegrain products may lead to inaccuracies in reported wholegrain intake in large scale epidemiological studies and free-living interven-tion studies. One possible way of circumventing the difficulty in estimating wholegrain intake would be to use a non-subjective tool such as intake biomarkers. The goal of such biomark-ers would be to reflect wholegrain intake independently of the

measurement errors that are well known when measuring di-etary intake. However the use of biomarkers introduces other measurement errors that are inherent in this approach. With a focus on alkylresorcinols, biomarkers of wheat and rye intake, the use and challenges of biomarkers of intake in wholegrain research will be presented, using recent examples from both epidemiological and intervention settings. The possible use of other biomarkers of wholegrain intake will also be addressed.



Harnessing the Power of Consumer MotivationsKevin Ryan

General Mills, Minneapolis, MN 55427 E-mail: [email protected]

ABSTRACT SUMMARY Developing an accurate prediction of the future requires a solid knowledge of the past. Strategies to engage consum-ers are too often built on limited consumer interaction and overly general perceptions of underlying consumer needs. Consumer insight and strategy are not built from trends and

fads, but rather from a deep understanding of fundamental consumer motivations. This presentation looks at the histori-cal landscape and highlights key cultural patterns that uncover consumer motivations with broad applications.

DOD’s Perspective on Funding for Research on Whole Grains and HealthDavid D. Schnakenberg, PhD

Colonel, Medical Service Corps, US Army (retired)E-mail: [email protected]

ABSTRACT SUMMARY During the past 3 years there has been a renewed interest in improving military dining facilities (DFACs) and the quality of food service. The USAF awarded a $10.3 M contract to AMA-RARK in August 2010 for a Food Transformation Initiative (FTI) at 6 USAF Bases. The FTI is a pilot program designed to im-prove the quality, variety and availability of food operations and to increase utilization of DFACs by airman and their families. In December 2010, all the Services approved new Department of Defense (DOD) Menu Standards with the primary goal of promoting and incorporating healthier foods in the DFACs. The Army incorporated the DOD Menu Standards into a Soldier Fueling Initiative (SFI) announced by Lt. Gen. Mark Hertling in September 2010. The healthy foods offered will include whole grain breads, cereals and pasta. Major Aaron Crombi from the Military Nutrition Division of the US Army Research Institute of Environmental Medicine (USARIEM) at Natick, MA has recently conducted dining facility intervention studies at 10 Ft Bragg, NC DFACs utilizing photography and visual estimation techniques to asses food and nutrient intakes of male enlisted soldiers. The energy, total fat, % Kcals from fat, saturated fat

and refined grains intakes were significantly (P<0.01) reduced while improving (P<0.01) 6 customer satisfaction parameters in 5 intervention DFACs compared to 5 control DFACs after 6 months of intervention. Major Crombi’s next project will evalu-ate the Soldier Fueling Initiative in non-initial basic training DFACs and will test more aggressive interventions at the Camp Mackall DFAC on Ft Bragg. The First Lady Michelle Obama visited the Hercules Dining Facility at Little Rock AFB on February 9, 2012 to observe the Food Transformation Initiative on base. She was accompanied by Dr. Johnathan Woodson, As-sistant Secretary of Defense for Health Affairs, who announced the Military Health System’s new obesity and nutrition aware-ness campaign. The campaign will include changes to bring more fruits, vegetables, whole grains and entrée choices that are lower in fat to 1,100 service member dining facilities in the coming months. Healthier foods will also become more avail-able in DOD schools and other places where Service members and their families purchase food on base, including vending machines and snack bars.



Unraveling the Inconsistencies between Whole Grain Epidemiological and Intervention StudiesChris Seal 1 and Paul F. Jacques 2

1Professor of Food & Human Nutrition, Human Nutrition Research Centre, Newcastle University, Newcastle upon Tyne, NE1 7RU, UK; 2Director of Nu-tritional Epidemiology and Senior Scientist, Jean Mayer USDA Human Nutrition Research Center on Aging and Professor, Friedman School of Nutrition Science and Policy, Tufts University, BostonE-mail: [email protected]; [email protected]

ABSTRACT SUMMARY There is ample evidence from observational studies that higher whole grain consumption is associated with a variety of health benefits including lower risk of cardiovascular disease and type 2 diabetes, lower risk of some cancers and less age-relat-ed weight gain. However, the evidence from these observa-tional studies is not consistently supported by the whole grain intervention studies, and the findings among the intervention

studies also are largely discrepant. A better understanding of the role of whole grains in health and their mechanisms of action requires an understanding of the basis for these incon-sistencies. The speakers will highlight possible reasons for these inconsistencies and discuss approaches to help improve the quality of evidence from studies designed to investigate the relationships between whole grains and health.

Consumer Perceptions and Understanding of Whole Grain Foods and LabelsDavid Sheluga

ConAgra Mills, Omaha, NE 68102E-mail: [email protected]

ABSTRACT SUMMARY This presentation provides an overview of recent consumer sales, consumption and adoption of whole grain foods. We provide a summary of several proprietary ConAgra Mills stud-ies showing how consumer perceptions shift when foods are labeled as “whole wheat”, “whole grain” or “multi-grain. This

presentation includes consumer videos describing perceptions and preferences for whole grain breads compared to tradition-al white breads. The videos dramatize consumer understand-ing of whole grain labels and desired improvements.

Whole Grain Deserts: Unmet Demands and Niches from the Consumer PerspectiveMarianne Smith-Edge

IFIC, Washington DC 20036E-mail: [email protected]

ABSTRACT SUMMARY Food plays a pivotal role in the lives of Americans. While nutrition and health are important to them, IFIC Foundation consumer research reveals the driving factors people consider when making food decisions as well as the barriers keeping them from building a healthier diet. One key opportunity is to increase whole grain consumption. Dietary guidance mes-sages stress that Americans should make half of their grain

consumption whole grain, yet very few Americans are meeting daily whole grain requirements. This session will explore con-sumer understanding of whole grains, the paradox between whole grains and processed foods, opportunities for collabora-tion across various sectors of influence and communication considerations that can help position whole grains foods as an easy choice for consumers seeking to improve their health.



Finding a Place on the Plate for Whole GrainsMarianne Smith-Edge

IFIC, Washington DC 20036E-mail: [email protected]

ABSTRACT SUMMARY Food is an essential part of our lives, and many stakeholders across the globe, including government, public health officials, industry, and consumers, are taking note of the health and wellness benefits that food can provide. Foods made with whole grains are recognized by nutrition and food scientists as important sources of nutrients including fiber, trace minerals and certain vitamins, and additional health promoting compo-nents and phytochemicals found in whole grains may provide benefits beyond basic nutrition. While the health effects of whole grains as part of healthy eating are well understood by many, what emphasis do consumers place on whole grains in helping them meet their health and wellness goals, and are they taking advantage of whole grains for any specific health benefits? This session will explore current consumer

attitudes globally toward health, their top health concerns and awareness of the role of whole grains in addressing their top health concerns. Helping consumers globally fill their plates with whole grains, and other healthful foods will remain a central challenge for nutrition and food scientists. The ses-sion will also explore consumers’ barriers to adopting dietary guidance within the US as well as in the European Union of including more healthful food components such as whole grains into their diet. Insights form the IFIC Foundation Food & Health Surveys and the EURRECA (European Micronutri-ent Recommendations Aligned Network of Excellence) Review can provide insights into effective messaging that encourages consumption of healthful eating, including whole grains.

Keynote: Increasing the Role of Whole Grains in Building a Healthier PlateBill Stoufer

ConAgra Mills, Omaha, NE 68102

ABSTRACT SUMMARY To maximize use, inclusion and consumption of whole grains in our food supply, thought-provoking ideas and perspectives from the point of view of a passionate advocate in the mill-ing industry will be discussed. Current food industry trends and various strategies to include more whole grains into the

diets of Americans today will be presented. Included in the strategies are taste and texture, the connection with refined flour, the miller and baker relationship and wheat-based food products messaging.



Positive DevianceRoger Swartz

Positive Deviance Initiative, Tufts University, Friedman School of Nutrition Science & Policy, Boston, MA 02111E-mail: [email protected]

ABSTRACT SUMMARY This session will challenge participants to view problem-solv-ing through a new lens. Positive Deviance (PD) is an innovative behavior change approach that is used to solve difficult prob-lems by discovering and amplifying solutions that already exist within a community. This presentation will examine the history of the approach as well as case studies, and how PD can be used in the context of increasing the intake of whole grains.

Positive Deviance recognizes that in every community there are individuals and groups whose uncommon but successful strat-egies enable them to find better solutions to a problem than their peers, despite all odds. An example of a positive deviant individual would be a person who, despite living in a household where processed and refined foods dominate, and despite facing other barriers, manages to incorporate a significant amount of whole grains into their diet. An example of a positive

deviant institution would be a school that regularly integrates whole grains into the school lunch menu despite barriers such as extra prep time.

Positive Deviance challenges us to look at problem solv-ing through a different lens – focusing on amplifying what’s already working rather than focusing on what’s not working. During this presentation, participants will:

> Learn about the Positive Deviance approach, its history, and case studies about successes in the field.

> Understand when the Positive Deviance approach can be used, the types of problems that it can help to solve, and how it can be applied to the issue of increasing the intake of whole grains.

> Examine how Positive Deviance can be used to address problems requiring behavior change.

Grain Food Substitutions on Diet Quality in Lower Mississippi Delta AdultsJessica Thomson

United States Department of Agriculture, Agricultural Research Service, LSU School of Human Ecology, Baton Rouge, LA 70803E-mail: [email protected]

ABSTRACT SUMMARYThe majority of US adult diets do not meet recommendations for consumption of whole grains, putting these individuals at increased risk for chronic diseases. Poor diet quality, inad-equate consumption of whole grains, and chronic diseases are particularly prevalent in the impoverished rural South. In this study, simulation modeling was used to determine the effects of substituting familiar, more healthful, whole grain foods for less healthy, refined grain ones on diet quality and total energy intake in Lower Mississippi Delta (LMD) adults. Dietary data collected in 2000 for 1,689 LMD adults who participated in the Foods of Our Delta Study were analyzed. The Healthy Eating Index-2005 (HEI-2005) was used to measure diet quality. The effects of substituting targeted refined grain foods with more healthful whole grain items on diet quality were simulated by replacing the targeted items’ nutrient profile with their replacements’ profile. For refined grain products including white bread, spaghetti, and rice, 100% replacement of these

items with their whole grain counterparts resulted in 1.9- and 2.5- point improvements in HEI-2005 total and whole grain component scores. While these improvements are encourag-ing, more work is needed to increase the availability, accep-tance, and consumption of whole grain foods not only in the US overall, but particularly in health disparate populations. Simu-lation analyses are an economical approach to modeling the impact of replacing more healthful formulations of commonly consumed foods, including those containing whole grains, on overall nutrient intake and diet quality for a given population. Further, such simulations can help determine which replace-ments have the potential to provide the greatest health benefit. This information can be used to guide intervention efforts and the development of new food products or the reformulation of existing products in order to improve the health of all Ameri-cans, particularly those with the poorest diet quality.



Whole Grains and the Gut Microbiota: Digestive Health and BeyondWhole Grain Fibre Components and Large Bowel Microbial FermentationDavid L. Topping 1 and George C. Fahey, Jr. 2

1CSIRO Food Futures and Preventative Health National Research Flagships, CSIRO Food and Nutritional Sciences, Adelaide 5000, Australia; 2University of Illinois Department of Animal Sciences and Division of Nutritional Sciences, Urbana, IL, USA

ABSTRACT SUMMARY The existence of the human large bowel microbiome has been known for many years but was viewed largely as hostile. Now it is becoming accepted as critical to human health. Colonisation occurs during passage through the birth canal. During adaptation to solid food, bacterial species that ferment undigested dietary components and intestinal secretions become dominant. The main substrates are the dietary fibre components present in whole grains. Principally these are non-starch polysaccharides (NSP), oligosaccharides (OS), and resistant starch (RS). Grain fibres promote regularity through physical bulking. However, it is clear that the products of their large bowel fermentation dominate in health promotion. The principal products are short chain fatty acids (SCFA) – acetate, propionate, and butyrate - that have general actions in the colonic lumen relating principally to direct acidification of digesta. The SCFA have discrete and relatively specific actions. Acetate is the most abundant SCFA and appears to have a

potential role in pathogen control and diarrhea management. Butyrate is attracting most attention as it is (apparently) a preferred metabolic substrate for colonocytes. It has a number of actions to promote a normal phenotype in these cells and so lower the risk of oncogenesis. Butyrate also seems to modulate colonic neuromuscular activity, lowering the risk of pain. Propionate has generally similar effects to butyrate but at higher concentrations and its actions on gut motility appear to differ. Extensive trials have shown that RS fermentation favours butyrate formation. Animal experiments indicate that different RS sources have similar effects on large bowel butyr-ate concentrations but responses in bacterial species differ radically. This suggests that the end-products (i.e., SCFA) are more important than microbial composition. However, some individuals fail to show the expected changes in SCFA when consuming RS and NSP, emphasizing the need for further research in this critical area.

Resolving the Australian Paradox—BARLEYmax and BeyondDavid L Topping

CSIRO Food Futures National Research Flagship, CSIRO Food and Nutritional Sciences, Adelaide 5000, AustraliaE-mail: [email protected]

ABSTRACT SUMMARY Diet-related conditions including constipation, colo-rectal can-cer (CRC) and inflammatory bowel disease are major causes of death and disability in advanced economies and are increas-ing rapidly in developing countries. Early population studies suggested that populations at low risk of these problems consumed diets high in unrefined, whole grain foods. The fibre component of these foods became identified as the protec-tive factor in traditional diets. Fibre consists largely of plant carbohydrates which resist small intestinal digestion which to its effectiveness in the promotion of regularity. Fibre intakes remain low in many affluent countries while Australia has experienced a substantial increase in consumption, largely as insoluble cereal fibre. Unexpectedly, CRC rates remain stub-bornly high. This is the “Australian paradox” which is expli-cable by reexamination of the diets of low risk groups such as native Africans. They eat whole grain staples which are low in

the traditional forms of fibre. However, they cook whole grain flours into porridge which is eaten after cooling. This leads to starch retrogradation and the formation of (Indigestible) resis-tant starch (RS). RS is now recognized as a fibre component but acts through the products of its large bowel fermentation, not bulking. These products are short chain fatty acids (SCFA) which have multiple positive actions in the viscera and seem to mediate many of the health effects ascribed previously to fibre. Australian RS intakes are very low, possibly leading to the risk profile. CSIRO is developing new cereal sources of ingredients to increase RS consumption. The first is a high amylose barley (BARLEYmax) which has substantiated effects in raising SCFA levels and is now available in 12 convenience foods. These have gained high consumer acceptance and more are under development. High amylose wheat is also under development to increase the range of foods enriched in RS.



Whole Grain—Definitions of Raw Materials, Knowledge Gaps and RecommendationsJan Willem van der Kamp

TNO ZEIST 3700 AJ The NetherlandsE-mail: [email protected]

ABSTRACT SUMMARY Consumption of whole grains is widely recommended in di-etary guidelines word wide. Official whole grain definitions are mainly restricted to North America, Australia / New Zealand and countries in Europe excluding the east and south.

Definitions agree that whole grains consists of intact and pro-cessed grains (cracked, crushed, flaked and likewise) with a content of endosperm, bran and germ in the same proportion as in the intact grain. Differences are observed regarding:

> The types of grains included - from only wheat, rye, oats barley to the complete list of cereals and pseudo-cereals.

> Allowance of removal of the very outer part of the kernel - for food safety reasons.

> Allowance of enzymatic treatments - e.g. to what extent is malting allowed?

> Milling and grinding - is temporary separation allowed for germ, bran and endosperm (Note: recombination is the commonly applied way for producing flours and products).

The beneficial health effects of whole grain consistently shown in epidemiology studies are in favour of accepting separation and recombination, but these processes create possibilities of adding too little bran or germ back to endosperm, e.g. for improving flour quality for bread making. Technological argu-ments in favour are 1) the major cost advantages of this way of milling and b) the possibilities for minimizing batch to batch differences in technical quality of flours

Major variations are observed in the level of fibre and other bioactive compounds in each cereal grain type. Therefore, finding a reliable marker compound for measuring the quantity of a particular whole grain in a product is expected to be a mission impossible.

A more constructive approach for recombination processes, in any case for wheat, may be a Good Manufacturing Practice code including agreed average levels of fibre and some other key bioactive compounds.

Whole Grain Definitions of Foods—Harmonizing DiversityJan Willem van der Kamp

TNO ZEIST 3700 AJ, The NetherlandsE-mail: [email protected]

ABSTRACT SUMMARY A fair, but not complete agreement of the definition of whole grain as a raw material exists, although official definitions are available only in a limited number of countries.

For food products the situation is much less clear and com-pared to raw materials less definitions and regulations exist.

At one side of the spectrum, bread in Germany and The Neth-erlands can only be named whole grain when all flour is whole meal flour.

Many guidelines have set for a wholegrain food a minimum of 8 g WG per serving, - for bread this corresponds with a 50/50 ratio for whole meal flour and white flour.

French biscuits manufacturers agreed that 15% WG in the product (~25% of the grain) qualifies for a source of whole grain and 40% WG (~2/3 of the grain) for rich in whole grain.

International harmonization will be difficult since producers with high required levels don’t want to lower their golden stan-dards, whereas those at the bottom argue that consumers will not (yet?) accept products with higher WG levels.

Ideally, criteria should

> stimulate consumers to increase their WG consumption

> stimulate producers to raise the % of WG; complacency with relatively low WG levels should be avoided

A solution may be found by using the criteria developed by the Whole Grains Council, with

> one logo/ one stamp worldwide

> the level of whole grain in the product mentioned

> adapted to national regulations and criteria



What is the State of the Current Grains Environment?B. Jan-Willem van Klinken

PepsiCo, Barrington, Illinois 60010 E-mail: [email protected]

ABSTRACT SUMMARY The consumption of Whole Grains (WG) in USA is only 20% of that recommended by the US Dietary Guidelines Advisory Committee whereas that of solid fats /added sugars and refined grains far exceed the recommendations 4; 8. Recent data showed that only about 1% of children meet recom-mended WG intakes 3 and that a large proportion of consumed grains are refined. Low WG intake has been associated with increased risk for cardiovascular disease, diabetes, overweight and chronic disease in general 5.Adequate dietary intake of WG has become increasingly challenging due to e.g. consumer perception of carbohydrates as “bad”, increased conscious-ness about calories, gluten free dieting 6, but also the lack of understanding or definition of WG, and the increased tendency of out of home eating. There are opportunities: consumers need to understand the WG benefits and how to identify WG

foods to have incentive to purchase and use such foods 1. Efforts to improve WG labeling are essential. Current market trends show ample opportunity for out of home channels; e.g. popularity of oatmeal at Starbucks, Dunkin Donuts and others. Moreover, healthful kid’s WG containing meals are among the top 20 trends as surveyed among chefs by the National Restaurant Association for 2012 7. School meal programs form an excellent target for increasing WG intake. Modeling showed that modest substitution of WG for a proportion of refined grain ingredients of commonly consumed school foods (breads/rolls, pizza, breakfast cereals, rice and pasta) can increase WG intake from 0.5 to 2.2 oz/day2. In conclusion, specific consumer targeted approaches may be successful in increasing WG intake, even by subtle changes in the daily diet.

Conducting Research to Increase the Consumption of Whole Grains in School MealsCynthia Warren

Texas Woman’s University, Denton, TX 76204 E-mail: [email protected]

ABSTRACT SUMMARYCurrent national dietary policy recommends that half, or three, of the six daily servings of grain foods be consumed as whole grains. However, most American children prefer to consume enriched, refined grains over whole grains. One way of in-creasing the acceptance and consumption of whole grain foods by children is through school meals. To encourage greater awareness and interest in the number and variety of whole grain food products available to schoolchildren, the Institute for Obesity Research and Program Evaluation (Texas A&M University System) received funding from USDA’s Food and Nu-trition Service to provide technical assistance in this area. In collaboration with the University of Minnesota, seven different studies were conducted for USDA-FNS over a three year period

(2007-2009). This presentation will cover the methodology and findings for five of these studies. The first study looked at what type of whole grain products would best fit into school menus in Texas. The second study tried to determine at what percent do whole grains contained in grain foods served in school meals become unacceptable to schoolchildren in Texas. The third study determined the indicators of success when provid-ing whole grains in school meals. The fourth and fifth studies discuss the evaluation the USDA-FNS’ Whole Grain Pilot project, which examined the acceptance of commodity whole grain pancakes by groups of school children in forty-three U.S. states and territories.



Around the Globe: Whole Grain Definitions and GuidelinesKathy Wiemer MS, RD

General Mills Bell Institute of Health & Nutrition, Minneapolis, MN 55427E-mail: [email protected]

ABSTRACT SUMMARY What whole grain definitions and guidelines exist around the world? This presentation will explore existing definitions and dietary guidelines about whole grains. How are they similar?

How are they different? What do these definitions and guide-lines mean for consumers and public health?

The School Meal Program is a Foundation for Building Good HabitsKaren Wilder

Schwans, Marshall, MN 56258E-mail: [email protected]

ABSTRACT SUMMARY The School Meal Program helps build good eating habits and contributes nutrients that support students’ growing bodies and developing minds. Last January, the US Department of Agriculture issued new federal nutrition guidelines for the National School Lunch and Breakfast program. These rules established minimum and maximum levels of calories, limits on saturated fat and sodium and a greater focus on serving more whole grain foods, fruits and vegetables. A brief over-view of the new school meal guidelines will enable participants

to understand the increased challenges for schools and for food manufacturers to meet new guidelines while delighting student palates. As schools menu more whole grain foods, getting to 3 servings of whole grains daily will become achiev-able. Schwan Food Service has been successful in creating kid favorites, like pizza, sandwiches, egg rolls and Asian Stir Fry kits that help schools meet the new guidelines while delivering great-tasting, whole grain rich foods.

B-2 WHOLE GRAINS SUMMIT 2012

APPENDIX B: POSTER ABSTRACTS

Physicochemical Properties of Some Legume Proteins and the Formation of Bile Acids Complexes Leading to Serum Cholesterol Lowering Rashida Ali 1, 2, 3, Seema Ashraf 1, 2, S. M. Ghufran Saeed 2, S. Asad Sayeed 2

ABSTRACT SUMMARYThe protein isolates from three different legumes: Lens culina-ris (Red lentil), Phasleolus aureus (yellow pulse, Mung beans) and Spanish pardina (Brown or the whole lentil) were prepared by the isoelectric focusing techniques. Each of the legume pro-tein isolates (LPIs) was investigated for their physicochemical characteristics including the functional properties of the LPIs which revealed their capabilities to improve the various food systems during the processing and storage.

More over the LPIs have shown excellent binding abilities with three bile acids as the sodium cholatehydrate, sodium deoxy-cholate and sodium glycocholate, illustrating that apart from protein enrichment the food products, they may be respon-sible for lowering serum cholesterol level in human beings. The mode of binding between bile acids and proteins is briefly mentioned in the poster.

Key words: Legume protein isolates (LPIs), functional properties, bile acids binding cholesterol lowering

1Division of Food Research, HEJ Research Institute of Chemistry, International center for Chemical and Biological Sciences, ICCBS; 2Department of Food Science and Technology, University of Karachi, Karachi, 57270, Pakistan; 3English Biscuit Manufacturers (Private) Limited, Karachi, Pakistan

E-mail: [email protected], [email protected]

Preliminary Results from Wholegrain and Immunity (WHIM) Study; Specific Dietary Guidance for Increasing Consumption of Wholegrain by Consumers with a Habitual Diet Low in Wholegrain .A. Ampatzoglou 1, K. Atwal 1, C. Williams 1, F. Thielecke 2, S. Jonnalagadda 3, O. Kennedy 1, P. Yaqoob 1

ABSTRACT SUMMARY It is estimated that more than 90% of the UK population fails to meet the US guidelines for the consumption of three portions of wholegrain (WG) per day.

One of the aims of the WHIM study was to investigate whether consumption of at least 80 g of WG per day is achievable in healthy, middle-aged (40-65y) adults, who have a habitual diet low in WG intake (less than 24 g per day), through dietary advice and provision of dietary items. To identify those con-suming <24 g/d WG, potential volunteers were screened using the Ross et al. (2009) food frequency questionnaire (FFQ), modified for use in the UK. Eligible volunteers then completed 3-day food diaries assessing their habitual diet, which were used to design tailored diets. In consultation with a dietitian,

volunteers were advised to consume a diet high in WG (>80 g/d) or low in WG (refined-grain diet) in a crossover study, with intervention periods lasting 6 weeks each. Commercially available pasta, rice, snacks and breakfast cereals in both the WG and refined-grain categories were provided to volunteers. Bread from a pre-agreed list was purchased by volunteers and costs reimbursed upon production of a receipt. The study is ongoing and data presented here are for the first 10 subjects who have completed the study. Comparison of the FFQ with the 3-day diary suggested that the FFQ underestimated habitual consumption of WG by as much as 15g/d (data not shown). Intake of WG was increased to >150 g/d during the WG arm of the intervention (Figure 1).

This study demonstrates that a combination of dietary guid-ance and provision of specific food items enabled subjects with a low habitual consumption of WG (<24 g/d) to increase their WG intake to >150 g/d. Guidance about appropriate food choices can effectively increase WG intake to levels which meet dietary guidelines.

1University of Reading, UK; 2Cereal Partners Worldwide, Switzerland; 3General Mills, USAE-mail: [email protected]

This work was funded by Cereal Partners Worldwide.Figure 1. Dietary intake at baseline and during the WG and refined-grain interventions (n=10). AOAC; Association of Analytical Communities.

Baseline; Refined; WG

300

250

200

150

100

50

0

Energy(kcal*10-1)

Protein(g)

Fat(g)

Carbohydrate(g)

Fibre (AOAC)(g)

WG(g)

Whole Grains & Health: From Theory to Practice B-3


Utilization of Pulse Flours in Baked GoodsS. Arntfield 1, Y. Borsuk 1, F. Zucco 1, S. Thomson 1, M. Wang 1

ABSTRACT SUMMARYThe incorporation of flours from pulse crops into baked goods was investigated as way to improve the nutritional value of the baked products due to the complementary amino acid compositions of pulses and cereals and promote increased pulse consumption. Pulse flours from dehulled yellow peas (commercial fine grind), dehulled green lentils, navy beans with hull, and pinto beans with hull ground into fine and coarse fractions were used in a range of baked goods. Addition of pulse flours to yeast leavened bread decreased loaf volume and increased crumb firmness; however reasonable prod-ucts were obtained 10% finely ground flour or 15% coarsely ground pulse flour. For pita breads, a food grade hydrocolloid mixture was included at 0.4% as a texture improver. Specific loaf volumes with 25% pulse flour were comparable to the

wheat control. All pulse-based pitas (25 – 100% substitution) had pockets superior to the control in height. Navy and pinto bean flours were better than pea and lentil flours at higher substitution levels. Sugar cookies containing 25-100% pulse flours were also made. Fine pulse flours increased hardness and decreased spread; the effect was much less for coarse flours. Navy bean flour produced cookies most like the control and cookies containing 100% pulse flour (gluten free) could be prepared. Gluten-free brownies, containing xanthan gum to prevent hardening during storage, were also prepared. Coarse flours gave products more like the control. The use of pulse flours in baked goods has been clearly demonstrated. The level of substitution depends on the product and, in some cases, hydrocolloids are needed to ensure a desirable texture.

1University of Manitoba, Winnipeg, Manitoba, R3T 2N2 Canada.E-mail: [email protected]

Consumption of Ready-to-eat Breakfast Cereals in Chilean Children is Associated with Improved Nutrient Intake and Nutritional StatusO. Castilli 1, F. Thielecke 2, M. Carmen MONDRAGÓN 2, J. ROZOWSKI 1, S. CRUCHET 3, J. LIBERONA 1

ABSTRACT SUMMARYIntroduction: Consumption of RTE breakfast cereals have been shown to be associated with better nutrient intake and lower Body mass index (BMI) in populations with high habitual RTE breakfast cereal consumption. Little is known about these re-lationships in countries with low habitual RTE breakfast cereal consumption such as Chile.

Objective: To assess the relationship between consuming Ready-to-Eat (RTE) breakfast cereals and nutrient intake in Chilean children as well as their nutritional status.

Methods: Cross sectional nutrition and health survey. 1,437 children, aged 6-13 years, in Santiago, Chile were included in this analysis. A 24-hour dietary recall was administered by trained nutritionists. Diets were analyzed by Food Processor 7.9, modified for Chilean meal preparations. The nutritional status, expressed as BMI was assessed using the CDC/NCHS 2000 tables. Cut-off points were: underweight, BMI p<10; nor-mal, BMI ≥ 10 - <85; overweight, BMI ≥ 85 - <95; obese, BMI ≥ 95. Three categories for daily RTE cereal consumption were

established: 0 g, 1-30 g >30g/day. ANOVA and Tukey´s multiple comparison were applied for group comparisons.

Results: Those boys and girls which consumed RTE cereals showed a significantly greater intake of energy, proteins and carbohydrates, although the proportion of calories from fats decreased with the intake of cereals. As RTE cereal consump-tion increased there was an increase in the intake of calcium and zinc.

Prevalence of obesity in boys was significantly less in those consuming RTE cereals than those who did not (16.1% v/s 4.0% consuming 0g and >30g respectively, p<0.01). The same occurred in girls (14.2 v/s 3.9% consuming 0g and > 30g re-spectively, p<0.001). Prevalence of overweight was the same in boys and girls.

Conclusions: An increase in RTE cereals intake in Chilean schoolchildren improves the consumption profile of macro and micronutrients. A higher RTE cereal consumption is inversely associated with obesity.

1Unidad de Intervención Nutricional, Facultad de Me; 2Cereal Partners Worldwide S.A.; 3Instituto de Nutrición y Tecnología de los AlimentE-mail: [email protected], [email protected]



Gluten Content on Commercialized Food Products in BrazilA de Francisco 1, B. Mattioni 1 and A. L. Antunes 1.

ABSTRACT SUMMARYCeliac disease is an auto-immune response induced by gluten ingestion and characterized by flattening of the intestinal villi and by the presence of anti-transglutaminase antibodies. Gluten is a mixture of proteins mostly found in wheat, barley and rye. It can also be found in oat products because of cross-contamination, in the field, transportation and processing. More “without gluten” products have appeared on the market as a response to the increasing levels of celiac. Brazilian legislation determines that all food products must be labeled as to the presence or absence of gluten. The objective of this work was to verify the validity of labeling regarding gluten, in 248 food products from various regions of Brazil. The samples

were grouped into: peanuts, rice, potatoes, cassava, corn, spices and related. Among these were grains, flours, starches, mixes and processed foods. Extraction of prolamins was performed on each one and analyzed by ELISA (AACC 991.19, 2000). Values >20 - <100 ppm are considered safe for celiac consumption. Most products were correctly labeled. However, there were only 3 positives, one in the “without gluten” group, one in the “not labeled” and only 1 positive found among the 94 products labeled as “contem gluten”. This seems to be a common practice to avoid possible law suites which restricts the amount of products available for celiacs.

1Lab. Ceres, Dept. Food Science and Technology, U. Federal de Santa Catarina, Rod. Admar Gonzaga 1346 Itacorubi, 88034-001 Florianópolis, SC. Brasil.E-mail: [email protected]

Gluten (ppm)

Products containing N. Samples Label < 20 >20 < 100 < 100

Peanuts3 Without 3 0 03 Contain 2 0 1

Rice 4 Without 4 0 02 Not labeled 1 1 0

Potatoes 9 Without 9 0 0

Granola 17 Without 15 2 0

Cassava 33 Without 29 4 03 Not labeled 3 0 0

Corn 40 Without 32 7 1

1 Not labeled 1 0 0

91 contem 89 2 0

Soy beans2 Not labeled 2 0 05 Without 4 1 0

Spices 19 Without 18 1 0

1 Not labeled 1 0 0

Other 11 Without 8 3 04 Not labeled 2 1 1

Total 248 223 22 3

Table 1. Labeling and gluten content of commercial Brasilan food products.



Dietary Intakes of Whole Grain in Irish Children and TeenagersNiamh FC Devlin 1, Breige A McNulty 1, Mike J Gibney 1, Frank Thielecke 2, Hayley Smith 2, Albert Flynn 3 and Anne P Nugent 1

ABSTRACT SUMMARYRegular consumption of whole grain foods has been associ-ated with a number of health benefits including a reduced risk of developing cardiovascular disease and certain cancers. However, information on whole grain intakes in the Irish popu-lation is lacking. The aim of this study was to quantify whole grain intakes in a representative sample of Irish children and teenagers using the National Children’s Food Survey (NCFS; ages 5-12 years, n 594) and the National Teen’s Food Survey (NTFS; ages 13-17 years, n 441) (www.iuna.net). Both surveys examined habitual food and beverage consumption using a 7 day food diary. Brand information, including ingredient listings, was subsequently recorded in the Irish National Food Ingredi-ent Database (INFID), with each brand linked to consumption data. In the current analysis, the presence or absence of whole grain was confirmed at food and brand level, and information on the grain ingredients present were ascribed using food

package labeling, comparable products and recipe databases specific for the NCFS and NTFS. Mean intakes (g/day) of whole grain were 18.5 and 23.2 for children and teenagers respec-tively, rising to 20.5 and 26.9 in consumers only. 90.5% of Irish children and 86.6% of Irish teenagers consumed whole grain. Wheat sources provided >65% of all whole grain intake, with ready to eat breakfast cereals providing the greatest contribu-tion to whole grain intakes for children and teenagers (59.3, 44.3%), followed by bread and rolls (14.4, 26.5%). Although less than 6% of children and 15% of teenagers were meeting whole grain recommendations, whole grain consumers had signifi-cantly higher intakes of fibre, phosphorus and magnesium in comparison to non-consumers of whole grain. The present study shows that although whole grain is widely consumed by Irish children and teenagers, actual intakes are below recom-mended levels.

This analysis was funded by Cereal Partners Worldwide.

1UCD Institute of Food and Health, University College Dublin, Dublin 4, Republic of Ireland; 2Cereal Partners Worldwide, Lausanne, Switzerland; 3School of Food and Nutritional Sciences, University College Cork, Republic of Ireland.E-mail: [email protected]

Increasing Whole Grain Content of Foods: An Industry PerspectiveAlison L. Eldridge 1, Edwin Ananta 1, Luis Roberto King 1, Alice Moroni 1, Frédéric Robin 1, Olivier Roger 1, Alastair Ross 1, Christelle Schaffer-Lequart 1, Sathaporn Srichuwong 1, Anne-Sophie Wavreille 1

ABSTRACT SUMMARYMany countries now incorporate recommendations for increased consumption of whole grains into local dietary guidance. Cereal and pseudo-cereal grains are good sources of complex carbohydrates, phytochemicals, vitamins and minerals. Research shows that consumers are still falling short of consumption goals. To address this, Nestlé is actively involved in research to help increase the whole grain content of processed foods and extend the product offer to consumers without compromising on taste and texture. One propri-etary approach is the enzymatic hydrolysis of whole grains, which leaves key nutrients related to the wholesomeness of whole grains untouched during the process. The hydrolyzed whole grain can then be incorporated into beverages or solid products to increase whole grain content with no perceptible gritty texture. Another approach to improve texture is pre-treatment of whole grain or its individual components prior to extrusion. This technique increases expansion volume and

improves texture of extruded cereals and snacks compared to the use of conventional whole grains. Nestlé is also interested in increasing bioactives and decreasing anti-nutritional fac-tors from whole grains through germination and controlled fermentation processes. These methods also impact taste and textural characteristics of the grains, appealing to consumers in regions where these processes are commonly used. Im-proved quality of whole grain foods is a priority, with projects addressing potential acrylamide formation and the develop-ment of techniques to promote oxidative stability of products with high whole grain content. Proving the benefit of increased consumption of whole grains is also of importance, with Nestlé running and supporting several clinical trials on the potential health benefits of eating whole grains. Nestlé is committed to whole grain science to help consumers increase whole grain consumption without compromise.

1Nestlé Research Center, 1000 Lausanne 26, Switzerland E-mail: [email protected]



The Feasibility of Incorporating Whole Grains into Diets of Older AdultsS. Gorski 1, R. Rosen 1, B. Arndt 2, L. Marquart 1,3

ABSTRACT SUMMARYAccording to the Dietary Guidelines for Americans, less than 5% of adults consume the recommendation of making at least half their grains whole grains (WG). The purpose of this research is to gain a better understanding of WG consumption among older populations. Focus groups were conducted to obtain current knowledge and behaviors with WG products in assisted and free living facilities. Qualitative data analysis was used to generate themes. Benefits of WG’s included a healthy addition to the diet, good taste/texture and improvement of underlying health conditions. Barriers to consuming WG have included items such as cost, package size and texture. Influ-

ences of WG consumption were attributed to family, medical professionals and the assisted living facility. Residents had difficulty in accurately citing WG and fiber containing foods. Acceptance of 5 WG products were also determined based on survey questions regarding taste, texture, appearance and overall liking of each product. Results from food sample tast-ing revealed the muffin was the most accepted product. A lack of knowledge and familiarity with whole grain products, cost of WG’s and persons and/or circumstances of influence limit older adults’ ability to identify, purchase, prepare and consume WG’s.

1University of Minnesota, St. Paul, MN; 2ConAgra Foods, Inc, Omaha, NE; 3Grains for Health FoundationE-mail: [email protected]

LC-MS Metabolomics Reveals Novel Rye Phytochemicals and Demonstrates the Major Impact of Microbiota on Their Composition in the In Vitro Colon ModelKati Hanhineva 1, Anna-Marja Aura 2, Ilana Rogachev 3, Asaph Aharoni 3, Hannu Mykkänen 1, Kaisa Poutanen 1,2

ABSTRACT SUMMARYWhole grain rye is a good source of rye fibre, but also of many phytochemicals with potential contribution to the health ben-efits of whole grain rye foods. The aim of the current work was to investigate the phytochemical repertoire of whole grain rye by non- targeted metabolite profiling utilizing UPLC-qTOF-MS analytics, allowing the search of also previously unknown com-pounds. The profiling analysis revealed several novel lignan structures and phenolic acids in different polymerized forms, as well as metabolites from other chemical classes such as benzoxazinoides previously not found in rye grain.

In addition to the analysis of native rye phytochemicals, the metabolite profiling was extended to water-soluble and non-soluble fractions of rye bran incubated in an in vitro colon model to monitor the change in the rye derived metabolites as time course in the fermentation process. In this model the

rye bran fractions were anaerobically fermented by human faecal microbiota, and samples were collected at 2, 12, 24 and 48 hour time points. The results from the metabolomics assay indicated a major change in the composition of lignan metabolites, as well as showed the accumulation of several small phenolic metabolites. It is known that the metabolism of the microbiota modifies the food-borne compounds and thus alters their bioactivity, e.g. the formation of enterolactone and enterodiol from lignan precursors in whole grain rye. Positive correlations have been found between enterolignan concentra-tion in plasma and reduced risk of chronic diseases. However, less is known about effects of other microbial metabolites, such as phenolic acid derivatives, and thus it is of major inter-est to further elucidate the metabolic process occurring in the colon between the microbes and the food components.

1University of Eastern Finland, POBox 1627, FIN-70211 Kuopio, Finland; 2VTT Technical Research Centre, POBox 1000, FI-02044 VTT, Finland; 3Weizmann Institute of Science, POBox 26, 76100 Rehovot, IsraelE-mail: [email protected]



Effects of Whole and Refined Grains on Adiponectin and Leptin during Weight LossK. Harris 1, S. West 2, J. Vanden Heuvel 3, S. Jonnalagadda 4, and P. Kris-Etherton 1,3

ABSTRACT SUMMARYAdiponectin and leptin are hormones secreted by adipose tissue. High-molecular weight (HMW) adiponectin, an active isoform, improves insulin sensitivity, reduces inflammation, and modulates metabolism. High serum leptin is associated with obesity and leptin resistance. Our research objective was to determine the effects of chronic whole (WG) and refined grain (RG) intake on cardiometabolic risk factors in overweight or obese (BMI 25-42 kg/m2) men (n=25) and women (n=25). We hypothesized the WG diet would result in more favorable HMW adiponectin and leptin values (secondary endpoints) as com-pared to the RG diet. Adults with increased waist circumfer-ence and at least one other Metabolic Syndrome characteristic were recruited and randomized to a healthy diet containing either WG or RG. Weight was maintained for 6 weeks then weight loss was induced for 6 weeks via a reduced-calorie diet. All comparisons are presented as RG (mean±SEM) vs. WG (mean±SEM). Baseline means for HMW adiponectin (3.0±2.1

vs. 3.0±1.8 mg/mL, p=0.7) and leptin (28.9±19.0 vs. 29.8±21.2 ng/mL, p=0.8) did not differ between groups. The treatment diets induced equivalent weight loss (~5% body weight) and percent fat loss (~1%). Both HMW adiponectin and leptin decreased over time (p<0.0001). When controlling for baseline values, age and sex, HMW adiponectin tended to decrease less in the WG group compared to the RG group (-0.54±0.13 vs -0.20±0.14 mg/mL, p=0.06). Leptin decreased more in the WG group compared to the RG group (-7.5±1.4 vs. -11.0±1.4 ng/mL, p<0.05). Sex was a significant covariate for both variables (p<0.05), revealing that the HMW adiponectin and leptin effects were in men and women, respectively. A beneficial effect of WG on adipose-derived hormones was observed relative to the RG diet, and these effects were sex-specific. The beneficial hormonal changes may help explain how WG reduces disease risk differently in men and women.

This study was supported by the General Mills Bell Institute of Health and Nutrition.

Clinicaltrials.gov identifier: NCT00924521.

1Nutritional Sciences; 2Biobehavioral Health; 3Center for Excellence in Nutrigenomics, Penn State University, University Park, PA, 16802; 4Bell Institute of Health and Nutrition, General Mills, Inc, Minneapolis, MN, 55427E-mail: [email protected]

Natural Stand Manoomin and Commercial Cultivated Wild Rice— A Comparative Study of Worldviews C. Hassel 1, D. Rodriguez 1

ABSTRACT SUMMARYTo the Anishinaabeg, manoomin (wild rice) is a sacred gift, perfect in its natural form, and in part, defines their cultural identity as a people. To many European Americans, wild rice, like many other foods, is seen as a food resource to be domesticated and improved. Here, we scientifically assess and compare the nutritional value of manoomin and cultivated paddy rice, but also explore the larger context of cross-cultural worldviews. The study offers two findings. First, wild rice is a

healthy food source with several statistically significant nu-tritional differences between the natural stand and cultivated varieties. However these differences appear unlikely to be physiologically significant. Second, the Anishinaabe worldview, when considered alongside the western science worldview, may better define a holistic view of health. The challenge here is to bridge the metaphysical divide between western and indigenous conceptions of health.

1Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, St. Paul, MN 55108E-mail: [email protected]



Nutrient Intake Among Children and Adolescents Eating Usual Pizza Products in School Lunch Compared to Pizza Meeting HealthierUS School Challenge Criteria I. Hur 1, K. Wilder 2, L. Marquart 1, and M. Reicks 1

ABSTRACT SUMMARYObjective: To compare daily nutrient intake of children and adolescents when a pizza product meeting USDA’s criteria for HealthierUS School Challenge (HUSSC) was substituted for usual pizza products consumed in school lunch.

Design, Setting and Participants: National Health and Nutri-tion Examination Survey (2005-2008) dietary recall data from a cross-sectional sample of US children and adolescents (5-18 years, n=337) who ate pizza in school for lunch on one of two recall days. Data were collected at home or mobile examina-tion centers.

Outcome Measures and Analysis: Daily nutrient intakes when children consumed usual pizza products for school lunch were compared to intakes modeled by substituting nutrient values based on a whole grain pizza product meeting USDA’s criteria for HUSSC. Paired t-tests were performed to determine

whether differences existed between nutrient intakes.

Result: Substituting nutrient values of pizza meeting HUSSC criteria for usual pizza resulted in lower daily intakes of energy (111 kcal), carbohydrate (6 g), total sugars, total fat (10 g), total saturated fatty acids (4 g), cholesterol (13 mg) and sodium (423 mg) among children and adolescents (p<0.01). Protein, dietary fiber (1.4 g), vitamin A and potassium (68 mg) intakes were higher based on substitution of nutrient values as described (p<0.01).

Conclusions: Substitution of nutrients provided at levels in a pizza product meeting the HUSSC for usual pizza significantly improved dietary quality of children and adolescents eating pizza for school lunch. Results indicate this is a positive ap-proach to improving school meals.

1University of Minnesota, St. Paul, MN, 55108, USA; 2Schwan Food Co, Marshall, MN, 56258, USAE-mail: [email protected]

Hulled Wheats: Origin, Nutritional Value and Future ProspectsA.A. Jaradat 1

ABSTRACT SUMMARYWild and domesticated hulled (or non-free threshing) wheat species are among the most ancient cereals of the Fertile Crescent and the Mediterranean Region. They include wild emmer, the progenitor of most cultivated wheat species; wild and domesticated einkorn; and domesticated emmer and spelt wheat. As genetic resources, these wheats are recognized as sources of genes for agronomically- and nutritionally-important traits, including genes for large spike and grain size, high grain and protein yield, desirable composition of storage proteins, fiber content, macro- and micro-nutrients, vitamins, amino acid and fatty acid profiles, and flour and dough proper-ties. Domesticated hulled wheats were widely cultivated in the ancient world; however, over time they were replaced with free-threshing wheats, except in mountainous and marginal lands in West Asia, North Africa, Ethiopia and Europe, and recently in the US and Canada as sources of health food. Dur-ing the last 50 years, emmer and spelt became more popular especially among gourmet and the health conscious due to

their nutritional value, flavorful taste, and as cereal food for those who suffer from gluten intolerance and celiac disease. The nutritional value is attributed mainly to high contents of fiber and antioxidant compounds, high protein digestibility and starch with high resistance to digestibility. In addition, wild and domesticated hulled wheats are rich genetic resources for the improvement of agronomic performance, biotic and abiotic stress tolerance, and nutritional quality of free-threshing cultivated wheat through classical and molecular breeding as evidenced by numerous studies. Hulled wheats can be used as sources and genetic resources for the improvement of temporal stability of grain protein, high-molecular-weight glu-tenins; nutrient concentrations, especially iron, selenium and zinc; and baking and pasta quality. Moreover, they are the best sources for breeding wheat potentially tolerated by celiac pa-tients; higher amylose:amylopectin ratio to increase resistant starch content; and adaptation to low-input environments.

1USDA-Agricultural Research Service, Morris, Minnesota 56267, USAE-mail: [email protected]



Effect of Whole Grains on Markers of Systemic InflammationMichael Lefevre 1, Satya Jonnalagadda 2

ABSTRACT SUMMARYReducing subclinical systemic inflammation has been sug-gested as one potential mechanism to explain the favorable association between whole grain consumption and reduced risk for cardiovascular disease, diabetes and certain cancers. The objective of this study was to review the evidence derived from both epidemiologic and interventions on the effects of whole grain consumption on markers of systemic inflamma-tion. Epidemiological studies provide reasonable support for an association between diets high in whole grains and lower CRP levels. After adjusting for other dietary factors each serving of whole grains is estimated to reduce CRP levels by approximately 7%. This translates to ~20% decline in CRP

levels if one achieves the recommended 3 servings/d of whole grains. In contrast to epidemiology studies, intervention stud-ies did not demonstrate a clear effect of increased whole grain consumption on CRP or other markers of inflammation. Is-sues related to the extent of dietary control, population selec-tion and types of whole grains may underlie these discrepant findings. Based on the existing evidence, it appears that ~40% of the improvement in CRP levels associated with increased whole grain consumption may potentially be through their favorable effect on adiposity and insulin sensitivity. Additional carefully controlled intervention studies are needed to confirm effects of whole grains on subclinical systemic inflammation.

1Department of Nutrition, Dietetics and Food Science, Utah State University, 9815 Old Main Hill, Logan, UT 84322-4715; 2General Mills Bell Institute of Health and Nutrition, 9000 Plymouth Avenue, Golden Valley, MN 55427 E-mail: [email protected]

Whole Grains: Health Benefits of the WHOLE PackageSatya S. Jonnalagadda 1, Susan Crockett 1, Kathy Wiemer 1, Adalia Espinosa 1

ABSTRACT SUMMARYCurrent scientific evidence indicates that regular consumption of whole grains provides significant health benefits and dietary guidelines consistently promote the consumption of whole grains. Studies show that consuming whole grains lowers the risk of chronic diseases, including heart disease, diabetes, and some types of gastrointestinal cancer, and is protective against excess body weight. While benefits are most pronounced for those consuming at least 3 servings daily, some studies show reduced risks from as little as one serving daily. The benefits of whole grains most documented by existing evidence include: heart disease risk reduction, 25-28%; blood cholesterol reduc-tion, 5-8%; stroke risk reduction, 30-36%; type 2 diabetes risk reduction 21-30%; lower body weight, body fat and waist cir-cumference. Other benefits of whole grains include: healthier carotid arteries, reduction of chronic disease associated inflammation, lower risk of colorectal cancer, and healthier

blood pressure levels. These health benefits of whole grain are attributed to consumption of all parts of the whole grain, including the bran, germ and endosperm. In addition to the key macronutrients, whole grains contain phytonutrients, antioxidants, vitamins and minerals, which also contribute to their health benefits. Additionally, individuals consuming diets that include the whole grain foods tend to have improved diet quality. The main food sources of whole grains are ready-to-eat breakfast cereals (hot and cold), breads and rolls, pasta, and savory foods. Despite the dietary recommendations to consume at least three servings of whole grain foods daily, only 5% of the US population meets the recommended intake. In summary, the scientific evidence supporting the health benefits of whole grains is strong, consistent, and growing; all individuals should be encouraged to increase their whole grain consumption for improved health benefits.

1General Mills Bell Institute of Health and Nutrition, Minneapolis, MNE-mail: [email protected]



Measuring Fiber (Arabinoxylans) in Wheat: How Does the Phloroglucinol Assay Perform?Alecia M. Kiszonas 1, Craig F. Morris 2

Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of other that may also be suitable. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source.

ABSTRACT SUMMARYArabinoxylans (AX) are the primary source of fiber in wheat (Triticum aestivum L.) grain.

Consequently, an efficient, accurate method of AX quantifica-tion is desirable. The objective of this work was to evaluate a standard phloroglucinol colorimetric method (Douglas 1981 Food Chem. 7:139-145) for quantification of wheat AX. The method is based on the formation and spectrophotometric quantification of a phloroglucide product, which results from the reaction of furfural produced during the hydrolysis of pentose sugars with phloroglucinol. Eliminating glucose and reducing the phloroglucinol concentration improved accuracy and consistency, while simplifying the method. The optimized method was used on xylose and arabinose standards, and whole meal wheat samples for total and water-extractable AX content. The phloroglucide product decreased in absorbance over time such that within the range of xylose concentration

examined, about 40-50% of the colored product was linearly lost over 100 min. Four operators performed the optimized method on whole wheat meal samples for total and water-extractable arabinoxylans. Inter- and intra-operator variation was identified as an area of greatest concern. Despite con-sistent rankings of samples across all operators, high levels of variation substantially reduced the effectiveness of this method of quantification. Compared to a Gas Chromatography-Flame Ionization Detection method, the phloroglucinol method underestimated total AX by about 2.3% and water-extractable AX by about 0.08% (means of 12 whole wheat meal samples). Although notable improvements to the phloroglucinol method were achieved, unidentified sources of error variance need to be addressed. Nevertheless, within the same lab and for a given technician, the 12 whole wheat samples were ranked consistently indicating the relative values (if not absolute val-ues) could be obtained.

1Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164-6376; affiliated with the USDA-ARS Western Wheat Quality Laboratory; 2USDA-ARS Western Wheat Quality Laboratory, E-202 Food Quality Bldg., Washington State University, P.O. Box 646394, Pullman, WA 99164-6394; 2Corresponding author. Phone: +1.509.335.4062. Fax: +1.509.335.8573. E-mail: [email protected]



Intake of whole grains and colorectal cancer incidence— The large Scandinavian cohort HELGAC. Kyrø 1, G. Skeie 2, E. Lund 2, G. Hallmans 3, A. Tjønneland 1, A. Olsen 1

ABSTRACT SUMMARY A high intake of whole grains has been associated with a lower risk of a number of chronic diseases including type 2 diabetes, cardio-vascular diseases and some types of cancer. Especially colorectal cancer has been investigated, but the evidence is still weak and the results are conflicting. In addition to dietary fiber, whole grains contain a number of bioactive components such as B-vitamins and phytochemicals. It is therefore of interest to look at the health effects of whole grains as such instead of dietary fiber alone. The aim was to investigate if a high whole grain intake is associated with lower incidence of colorectal cancer in the large Scandinavian cohort HELGA, where the whole grain intake and variation is high. The HELGA cohort consists of three prospective, population-based cohorts: The Danish Diet, Cancer and Health Cohort, The Nor-wegian Women and Cancer cohort and The Northern Sweden Health and Disease cohort of in total 110,347 persons. All are part of The European Prospective Investigation into Cancer and Nutrition cohort (EPIC). During 11 years of follow-up, 1,189 de-veloped colorectal cancer. Incidence rate ratios (IRR) and 95%

confidence intervals (CI) of colorectal cancer related to whole grain intake (total, wheat, rye and oat) were calculated using Cox Proportional Hazard analyses. The preliminary results show an inverse association of total whole grain intake (g/day) on colorectal cancer in men, but not in women. Men with a whole grain intake in the highest quartile had a 24% lower risk of colorectal cancer compared to men in the lowest quartile in the crude analysis, and after adjusting for potential confound-ers (BMI, education, alcohol intake, smoking and intake of red and processed meat), the same tendency was found (IRR: 0.81, 95% CI: 0.63–1.05). When investigating the different types of whole grain, wheat was inversely associated with colorectal cancer in men, whereas rye and oat did not seem to be as-sociated with colorectal cancer incidence. In our preliminary analyses, whole grain intake (especially whole grain wheat) was found to be associated with a lower incidence of colorectal cancer in men. Whole grain intake was not associated with lower colorectal cancer incidence in women.

1Danish Cancer Society Research Center, Copenhagen, DK-2100, Denmark; 2Department of Community Medicine, University of Tromsø, Tromsø, N-9037, Norway; 3Department of Public Health and Clinical Medicine, Nutritional Research, Umeå University, Umeå, SE-901 87, SwedenE-mail: [email protected]



Whole-grain Foods and Gastrointestinal and Immune Health in Adolescents: A Randomized InterventionB Langkamp-Henken 1, A Radford 1, C Nieves, Jr 1, S-A Girard 1, C Hughes 1, MC Christman 2, WJ Dahl 1, T. Culpepper 3, V Mai 3, S Jonnalagadda 4, T Boileau 4, F Thielecke 5.

ABSTRACT SUMMARYWhole grains provide a source of B vitamins, iron, phytochemi-cals, antioxidants, fiber, resistant starches, and oligosac-charides all of which may help maintain gastrointestinal and immune health. Currently, adolescents consume approximately 1 oz. equivalents (eq)/d. According to the Dietary Guidelines for Americans, adolescents should consume 5 to 6 oz. eq/d (girls) or 6 to 7 oz. eq/d (boys) of total grains, with at least half as whole grains; however, few if any studies have examined the effect of whole-grain foods on gastrointestinal or immune function in this population. Purpose: The aim of this study was to determine the effect of providing and encouraging middle-school students to eat three different refined- or whole-grain foods per day on dietary intakes of grains and the impact of whole grains on gas-trointestinal and immune health. Methods: Adolescents (n=83; 11-15 y) were recruited from Westwood Middle School, Gaines-ville FL, and randomized to refined- (n=42) or whole-grain (n=41) foods for 6 wk. The participants were provided grain snacks at school and a grocery bag of grains (e.g. bread, pasta, and cere-als) weekly for the whole family. Two baseline and 6 interven-tion targeted 24-hr diet recalls were carried out. Stool output

was recorded daily. Blood was drawn at baseline and final visits for immune markers. Results: Total-grain intake for males (n=48) and females (n=35) increased by an average of 1 oz. eq/d (P=0.0014) whether provided refined- (5.7±0.4 to 6.7±0.4 oz. eq/d) or whole-grain foods (4.4±0.4 to 5.7±0.4 oz. eq/d). Intake of whole grains was similar at baseline (18±3 g/d) between groups but increased to 60±5 g/d (3.5±0.2 oz. eq/d) and decreased to 4±1 g in the whole- and refined-grain groups, respectively. Number of daily stools increased by 0.0034 (P=0.08) per g whole grain such that participants averaged 1 (refined grain group) and 1.2 stools/d (whole-grain group). Lipopolysaccharide-stimulated peripheral blood mononuclear cell production of TNF-α, IL-1β, and IL-6 decreased and serum antioxidant concentrations increased from baseline in both groups (P<0.01) with no differ-ences between groups. Conclusion: Providing adolescents with whole-grain foods is an effective means of achieving recom-mendations, and dietary changes associated with increased grain intake in general may affect inflammatory processes and intake of whole grain in particular may positively impact gastro-intestinal function in adolescents.

Support: General Mills Bell Institute of Health and Nutrition

1Food Science and Human Nutrition; 2Statistics, and 3Microbiology and Cell Science Departments, University of Florida, Gainesville, FL 32611, USA; 4Gen-eral Mills Bell Institute of Health and Nutrition, Minneapolis, MN 55427, USA; 5Cereal Partners Worldwide, Lausanne 1350, SwitzerlandE-mail: [email protected]

Biomarker of Whole Grain Wheat Intake Associated Lower BMI in Older AdultsJiantao Ma 1, Alastair Ross 2, Stephen J Bruce 2, Paul Jacques 1,3, Alice H Lichtenstein 1,3, Edward Saltzman 1,3, Sarah Booth 1,3, Nicola McKeown 1,3.

ABSTRACT SUMMARYAlkylresorcinols (AR) are phenolic lipids in the bran fraction of some whole grains (wheat, rye and barley). Plasma AR reflect recent intake of these whole grains. We examined the cross sec-tional associations between plasma AR (measured by LCMS/MS), whole wheat intake, and body mass index (BMI) in 407 free-living older adults (166 men and 241 women; 60-81y; mean BMI 27.9 kg/m²). After adjustment for total cholesterol and triglyceride, median plasma AR across quartile categories of AR were 5, 13, 28, and 62 nmol/L, respectively. Whole grain wheat (servings/d) and bran (g/d) intakes were estimated using a semiquantitative FFQ. Spearman correlation coefficients between plasma AR and

whole grain wheat and bran were 0.34 and 0.28, respectively. Age and sex adjusted geometric mean daily whole wheat intakes in the lowest and highest quartile categories of plasma AR were 0.4 and 1.1 servings (P-trend <0.0001). Without inclusion of added bran, whole grain intake (g/d) was weakly correlated with plasma AR (r = 0.12, P<0.0001). After adjustment for lifestyle and dietary covariates, mean BMI values in the lowest and highest quartile category of plasma AR were 27.8 and 26.7 kg/m², respectively (P-trend 0.03). Our study confirms the observed inverse relation-ship between whole grain intake and BMI using an independent biomarker of whole grain wheat intake

Grant Funding Source: U.S. Department of Agriculture, Agricultural Research Service, under Cooperative Agreement 58-1950-7-707, the National Institutes of Health (AG14759 and HL69272)

1Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA; 2Nestlé Research Centre, Lausanne, Switzer-land; 3Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA



Alkylresorcinol Metabolites—Candidate Biomarkers for Whole Grain Wheat and Rye IntakeM. Marklund 1, R. Landberg 1, P. Åman 1, and A. Kamal-Eldin 2

ABSTRACT SUMMARYThe two phenolic acids, 3,5-dihydroxybenzoic acid (DHBA) and 3-(3,5-dihydroxyphenyl)-propanoic acid (DHPPA) are the major metabolites of cereal alkylresorcinols (AR) and have been proposed as biomarkers for intake of whole grain intake of rye and wheat. As such they could replace or be used to comple-ment traditional dietary assessment methods and potentially provide more accurate intake estimation tools for intervention studies investigating health promoting effects of whole grain consumption and observational studies evaluating associa-tions between diet and disease. Here, we summarize results from available studies on AR metabolites and discuss their potential applications as biomarkers for intake of whole grain wheat and rye.

Cereal AR are phenolic lipids localized in the outer parts of rye and wheat kernels. After ingestion of whole grain and bran products of these cereals, AR are absorbed and rapidly metabolized to DHBA and DHPPA. These metabolites are excreted in bile and urine as such or as more polar conjugates.

Several studies report that the plasma concentration and urinary excretion of these metabolites are well correlated to self-reported intakes of whole grain rye and wheat. However, long-term reproducibility of AR metabolites is dependent on stability of intake due to the quick elimination. In addition, fac-tors others than AR intake might influence concentration and excretion of AR metabolites and thereby affect their perfor-mance as biomarkers.

The modest reproducibility of AR metabolites limit their utility as surrogate intake estimates in observational studies, since repeated samples are most likely needed to reflect long-term intake. In contrast, the simple and non-invasive urine sampling suggests that urinary AR metabolites might be useful in intervention studies as biomarkers of compliance. In addition, AR metabolites might be used as a ‘reference’ method in the calibration and validation of traditional dietary assessment methods, due to uncorrelated measurement errors between the methods.

1Swedish University of Agricultural Sciences, P.O. Box 7050, SE-750 07 Uppsala, Sweden; 2United Arab Emirates University, P.O.Box 17551 Al-Ain, UAEE-mail: [email protected]

Effects of Physicochemical Properties of Barley Flakes on Their Starch: Digestibility and ß-glucan SolubilityT. McMillan 1, M.S. Izydorczyk 1, A.Chepurna 2, J.Kletke 1, S. Bazin 1

ABSTRACT SUMMARYHulless barley varieties with high dietary fiber content and variable starch characteristics are attractive ingredients when it comes to improving health through the incorporation of whole grains into the human diet. The objective of this study was to produce barley flakes with various thickness and size and to measure the effects of their physicochemical proper-ties on starch digestibility and ß-glucan solubility in cooked porridge. Two hulless barley genotypes (CDC Fibar and CDC Hilose) with variable starch characteristics (waxy and high am-ylose) and ß-glucan content (10.2% and 8.0%) were chosen for the study. Two types of flakes (thick and thin) were prepared from both whole grain and 10% pearled grain. To produce the thin flakes the barley was first cracked open before flaking. In all cases the barley was steamed to 18% moisture content prior to being subjected to varying conditions on the Ross roller mill. The flakes were oven dried (40ºC) to a moisture

content of approximately 10%. Differences in composition and gelatinization properties of the flakes were observed between the flake types and cultivars. For both cultivars the thin flakes were brighter in color and exhibited a higher water absorption capacity than the thick flakes. In vitro digestibility studies on cooked flakes revealed that both starch and flake type had an effect on starch digestibility and ß-glucan solubility. Higher amounts of digestible starch were measured for CDC Fibar compared to CDC Hilose. However the flakes of CDC Fibar exhibited greater solubility of ß-glucans than their CDC Hilose counterparts. The thickness of flakes also affected some of their properties; the starch digestibility and ß-glucan solubility were greater for thin flakes than for thick. Both increased ß-glucan solubility and decreased starch digestibility in food products are desirable benefits as they can lead to the reduced absorption of glucose into the bloodstream.

1Canadian Grain Commission, 303 Main Street, Winnipeg, MB R3C 3G8; 2University of Manitoba, Department of Food Science, Winnipeg MB R3T 2N2E-mail: [email protected]



Higher Quality Whole Grain Pasta Products: Challenges and OpportunitiesA. Reuter 1, 2, L. Marquart 1, 2, E. Arndt 2, 3, T. Dick 3, M.C. Tulbek 4, R. Rosen 1, 2, K. Weimer 5

ABSTRACT SUMMARY Pasta is a low cost, versatile, and healthy grain food served as part of a main entrée or side dish for meals consumed at home and in away-from-home eating environments including restaurants, worksites, and schools. A diverse array of pasta dishes with varied taste, flavor, and textural attributes can be achieved through the use of unique pasta shapes, sizes, and accommodating sauces. Although pasta can be made from a variety of whole grains, whole wheat pasta is the most common. A quality pasta product requires sound execution from grain sourcing and milling to manufacturing, storage, and service. In particular, whole wheat pasta challenges manufacturers because along with the enhanced nutritional benefits comes multiple obstacles in processing, labeling, shelf life, and overall consumer acceptance due to its darker color, grainier texture, and whole wheat flavor. Improvements

in whole grain pasta quality could be obtained if manufactur-ers had a better understanding of processing procedures that affect key attributes of the final product. These improvements could involve changes in wheat flour particle size, in extrusion and drying techniques, or in formulations to include non-tradi-tional ingredients. Higher quality whole grain pasta products could lead to healthier dining choices via the incorporation of more whole grains per serving. Collaborative efforts by gov-ernment, industry, and academia along with the input through-out the supply chain of scientists, technologists, regulatory, and policy experts will be required to effectively address grain sourcing and milling, product development, policy guidelines and regulatory issues related to health attributes and use of whole grain pasta by the general public and in-school settings.

1Dept. of Food Sci. and Nutr., Univ. of Minnesota, St. Paul, MN; 2Grains for Health Foundation, St. Louis Park, MN; 3ConAgra Foods, Inc, Omaha, NE; 4Northern Crops Institute, North Dakota State Univ., Fargo, ND; 5General Mills, Inc, Golden Valley, MNE-mail: [email protected]

Exploring the Use of Whole Grain Pasta in School LunchesRA Rosen 1, DA Hauge 1,3, EA Arndt 2, M Veal 2, LF Marquart 1,3

ABSTRACT SUMMARYPasta is a popular grain food served as an entrée or side dish in both home and away-from-home settings. In schools, pasta is served less frequently than other entrées. The new guide-lines for schools are mandating by 2014 that grain products contain at least 51% whole grain in all products served. The purpose of this study was to identify barriers and opportuni-ties associated with the introduction and use of whole grain pasta into elementary, middle/junior high and high school cafeterias. A survey was developed based on themes gener-ated through focus group and individual interviews with school food service directors (SFD). Questions focused on whole grain pasta availability, frequency of use, and barriers and benefits for inclusion in school meals. The survey was emailed to 707 recipients from a pre-registration list of SFD attending the

School Nutrition Association’s Annual Conference. Response rate was 45% (n = 320) with 78% of respondents reporting their primary position as SFD. Results indicated that 66% of schools use whole grain pasta however pasta availability by type and brand is limited. The frequency of pasta use was low across all grades with a higher frequency of use in high schools. Barriers included a lack of variety for pasta, higher cost and concerns over buying alliances. Inclusion of whole grain pasta in well liked dishes, versatility, and low fat (nutritious) options were stated benefits. Collaborative efforts involving the various sec-tors and disciplines would allow for more standardized whole grain pasta products and labeling to minimize barriers by SFDs to successfully purchase, prepare and serve whole grain pasta in a school environment.

Support: ConAgra Foods, Inc. and Grains for Health

1University of Minnesota, St. Paul, MN; 2ConAgra Foods, Inc., Omaha, NE; 3Grains for Health Foundation, St. Louis Park, MN.E-mail: [email protected]



Description of Child Eating and Non-eating Activities in a School Cafeteria Using Video ObservationsR. Rosen, PhD, RD 1, P. Peters, BS 1, A. Lacey BS 1; A. Dostal BS 1; C. Hennenkamp 1, S. Horvath, BS 2; M. Reicks, PhD, RD 1; L. Marquart, PhD, RD 1

ABSTRACT SUMMARYThe National School Lunch Program (NSLP) serves nutrition-ally balanced lunches to more than 31 million children each school day. Providing nutritionally balanced meals is one com-ponent of the lunch environment but several other interactions can occur. The purpose of this study was to describe children’s eating and non-eating activities during school meals by grade including foods selected, consumed and wasted using a video recording method. Children (n = 73) were video recorded while eating school lunch with various whole grain products. Eating behaviors and non-eating behaviors were defined, coded and recorded in 10-second intervals. A 10-second time frame could include various behaviors therefore activities were coded into five categories with fifteen sub-categories. Amounts eaten were also recorded. Results indicated children in higher grade levels selected fewer food items and spent less time eating. Food items selected differed but overall meal consumption did not differ by grade. Vegetable selection was fairly low while

fruit varied but was quite high among some grades. Grain-based desserts were consistently high (ranging from 73-100%). More than half of the total lunch time was spent on eating (higher among older children) or combinations including eat-ing (higher in younger children). Non-eating activities such as socializing were least prevalent in older children. Adaptations to environmental conditions occur with eating and non-eating activities in a school cafeteria / eating environment while overall consumption of food remains constant. This method may establish basic procedures and provide potential insight into children’s eating and non-eating behaviors during school meals which may influence eating behaviors later in life. The implications of using this method, which documents the entire school lunch experience, may provide useful information to allow a successful transition of whole grain foods into a reim-bursable lunch.

1University of Minnesota, St. Paul, MN, 55108, USA; 2Volunteer research assistant, MN, USAE-mail: [email protected]

Current Status of Alkylresorcinols as Biomarkers of Whole Grain IntakeAlastair B. Ross 1

ABSTRACT SUMMARYAssessing the intake of wholegrain cereals in large popula-tions is a major challenge, due to the diversity of wholegrains and products that include them. One way of improving the assessment of wholegrain intake is to use a biomarker as a non-subjective measure along with, or instead of food intake records. Over the past ten years, alkylresorcinols (1,3-dihy-droxy-phenolic lipids, found mainly as five main homologues with odd-numbered alkyl-chains from C17:0 to C25:0) have showed promise as a biomarker of wholegrain intake, and wholegrain wheat and rye intake in particular. Currently it is known that they are stable during various food processing

methods, are well absorbed, and they can be measured intact in plasma, and their metabolites measured in both plasma and urine. Concentrations of both respond well to alkylresorcinol intake via wholegrain wheat and rye. Many studies have now demonstrated that they are clearly associated with different measures of wholegrain intake in both intervention and free-living situations, though inter-subject variability is wide. In this poster, an overview of the role and potential of alkylresorcinols as biomarkers in food and biological fluids will be presented, including latest the results from our laboratory.

1Nestlé Research Center, Vers chez les Blanc, 1000 Lausanne 26, SWITZERLANDE-mail: [email protected]



Evidence for a Whole Grains and CVD Risk Reduction Health Claim in Canada: Results of a Systematic Review and Meta-analysisSinclair SE 1; Mansfield ED 1; Wells GA 2

ABSTRACT SUMMARYObjective: To determine whether or not there is sufficient scientific evidence to support a health claim for whole grains and cardiovascular disease (CVD) risk reduction in generally healthy populations.

Methods: MEDLINE, EMBASE, CINAHL and Global Health were searched. Eligibility criteria included: the relationship between whole grain consumption and CVD mortality, morbidity or established risk biomarkers was assessed; the whole grain(s) tested met the definition established by the American Associa-tion of Cereal Chemists in 1999; whole grain foods contained ≥51% whole grain ingredients by wet weight; and the study population was generally healthy.

Results: Twenty-six clinical trials and 6 prospective cohort studies met the criteria for inclusion.

Clinical Trials: Seventeen trials were parallel and 9 were crossover design. Whole grains tested included: oats (n=12); barley (n=1); wheat (n=4); rye (n=1); and a mix of grains (n=8). Eleven parallel and 6 crossover trials reported sufficient information to be included in the meta-analysis. Pooled results suggest that overall, compared with control foods, whole grain foods lower total and LDL cholesterol. Sensitivity analyses

were undertaken to identify the effect of oats and barley (n=9) and the trials judged to be of poor quality (n=3). There was no evidence for an effect of whole grain foods on either total cho-lesterol or LDL cholesterol after these studies were removed from the analysis.

Cohort Studies: The cohort studies’ outcomes were too het-erogeneous to pool. Four of the 6 studies reported at least one biologically relevant outcome that was significantly improved in individuals who consumed more whole grains. Two of these studies were judged to be poor quality. The remaining studies (n=2) that supported a favourable effect of whole grains were separate analyses of the same cohort.

Conclusions: To date, the evidence from clinical trials and prospective cohort studies is not sufficient to support a whole grains and CVD risk reduction health claim in Canada. There was an overall effect of whole grains on total and LDL choles-terol; however, sensitivity analyses showed that the effect was largely attributable to the oats trials. Oats contain ß-glucans, a dietary fibre component that has already been linked to lower CVD risk. Thus, the oat effect cannot be generalized to wheat, the predominant grain that would carry a whole grains health claim in Canada.

1Bureau of Nutritional Sciences, Food Directorate, Health Canada; 2Cardiovascular Research Methods Centre, University of Ottawa, Heart InstituteE-mail: [email protected]

Effects of Oat Fiber Based Cereals on SatietyB. Jan-Willem van Klinken 2, Candida J. Rebello 1, William D. Johnson 1, Marianne O’Shea 2, Anne Kurilich 2, Frank L. Greenway 1

ABSTRACT SUMMARYObjective:To compare the satiety impact of a hot oatmeal cereal with a ready- to-eat oat cereal in vivo.

Methods:Ninety-six healthy individuals, ≥18 years were enrolled in a randomized controlled crossover trial. Half the participants were given Quaker Oatmeal (QO) {6.7g fiber}, then a week later after wash out received Honey Nut Cheerios (HN) {4.5g fiber} and vice versa for the other half of particpants. All breakfasts contained 355kcals (250kcals cereal and 105kcals milk). Visual analogue scales of hunger and satiety were completed at baseline, 30, 60, 120, 180 and 240 minutes. Subjects repeated the breakfast test at least a week later. Responses were ana-

lyzed as area under the curve (AUC) and significant differences from baseline.

Results: The AUC for fullness (p=0.005) and stomach fullness (p=0.0073) was greater with QO than HN. Hunger (p=0.0009), desire to eat (p=0.0002), and prospective intake (p=0.0012) decreased with QO as compared with HN.

Conclusions:A hot oatmeal cereal (QO) suppressed appetite and increased satiety when compared with a ready- to-eat oat cereal (HN). The content of oat fiber and the vehicle of delivery are impor-tant components affecting the satiety process.

Study was funded by PepsiCo

1Pennington Biomedical Research Center, Baton Rouge, LA 70808; 2PepsiCo R&D, Barrington, Il, 60010.E-mail: [email protected]

www.cce.umn.edu/Whole-Grains-Summit-2012The University of Minnesota shall provide equal access to and opportunity in its programs, facilities, and employment without regard to race, color, creed, religion, national origin, gender, age, marital status, disability, public assistance status, veteran status, sexual orientation, gender identity, or gender expression.

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