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Welcome...
Welcome to our latest edition of GLNC e-news - Balance. As we know, grains and legumes are a leading contributor of nutrients in the diet. This edition provides you with an update on the latest science that further supports this evidence.
We bring you a review of Low Carb High Fat diets and the impact of following such a restrictive dietary approach. A guest article from Monash University explains the science behind Low FODMAP diets, and Dr Peter Williams evaluates the scientific evidence on the health effects of breakfast cereals.
To receive updates on our activities visit our Facebook page, where you can find quick and delicious tips for boosting your grain and legume intake. You can also follow us on Twitter to keep up to date with the latest research on grains and legumes.
Georgie Aley
Managing Director
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Low Carbohydrate High Fat Diets
In recent times the low carbohydrate trend has evolved from a short term weight loss diet to being promoted as a long term "lifestyle". In line with this trend, the low carbohydrate high fat (LCHF) lifestyle has emerged as the latest diet philosophy being hailed in the media as the secret to long term weight loss, health and wellbeing. In fact, some LCHF proponents are now calling for all Australians to adopt a LCHF eating pattern, which represents a radically different diet to those recommended within evidenced based Australian and International Dietary Guidelines. Here we explore the LCHF diet, review the evidence behind some of the recent headlines and discuss how a LCHF eating pattern stacks up against evidenced based guidelines which promote adequate nutrition and reduced risk of disease over the lifespan. >> MORE
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An Insight into Low FODMAP Diets
The Department of Gastroenterology at Monash University conducts a major research program into the use of diet to treat irritable bowel syndrome (IBS). The Monash team has discovered that IBS symptoms are relieved in 75% of sufferers, when a group of poorly absorbed short chain carbohydrates (FODMAPs, which stands for Fermentable Oligo-saccharides, Disaccharides, Mono-saccharides and Polyols), is restricted from the diet. Dr Jane Muir PhD (Head of Unit) and Dr Jane Varney PhD (Senior Research Dietitian) from the unit of Translational Nutrition Science, Department of Gastroenterology, Monash University explain the program >> MORE
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The Benefits of Breakfast Cereal Consumption
Professor Peter Williams, Honorary Professorial Fellow at University of Wollongong and Adjunct Professor of Nutrition and Dietetics at the University of Canberra conducted a systematic literature review examining the benefits of breakfast cereal consumption. The review of more than 230 papers over 30 years found that breakfast cereal eaters are more likely to have a healthier diet and to weigh less, and are less likely to suffer from certain diseases. Read his guest article >> HERE
GLNC notes the findings of this review align with the findings in the recently released Draft SCAN Carbohydrates and Health Report from the UK. This comprehensive review of the scientific evidence on the health effects of carbohydrate foods included a review of the effects of breakfast cereals containing at least 25% bran or 25% whole grain. The review concluded there is an 11% reduced risks of coronary events and 13% reduced risk of Type 2 Diabetes for every half serving of cereal.
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Health Star Rating System
The Health Star Rating system is a voluntary front-of-pack labelling scheme that has been endorsed by the Australia and New Zealand Ministerial Forum on Food Regulation. At its meeting on 27 June 2014, the Forum agreed that the Health Star Rating system should be implemented voluntarily over five years, commencing 27 June 2014, with a review of the progress of implementation after two years. The aim of the Health Star Rating system is 'To provide convenient, relevant and readily understood nutrition information and/or guidance on food packs to assist consumers to make informed food purchases and healthier eating choices.' Under the Health Star Rating system, food products are given a rating out of five for their overall nutritional value. Star ratings between half a star and five stars are generated by entering product details into the Health Star Rating Calculator. For further information, click HERE
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Black Rice is the New Black
With a chewy texture and rich nutty flavour, black rice is the newest and trendiest health food on the market. Due to its exquisite burgundy-purple colour and nutrional appeal, expect to see this exotic grain served up in trendy restaurants and cafes across Australia.
Black rice is a healthy alternative for people wanting to eat rice. It's naturally gluten free, high in fibre and 100 per cent whole grain, making it a simple and delicious way to reach GLNC's 48g whole grain Daily Target Intake (DTI). Read GLNC's recent media release >> HERE
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Events in October & November 2014
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2016 International Year of Pulses
As you may be aware, the United Nations declared 2016 as the International Year of Pulses (IYOP) in December 2013. As part of IYOP16 GLNC has been engaged at both the national and international level. Georgie Aley, GLNC Managing Director, has been appointed Chair of the Australian Steering Committee as well as Chair of the Global Creating Awareness Theme and Michelle Broom, GLNC Nutrition Program Manager, is a member of the Global Nutrition, Health and Food Innovation Theme. Georgie Aley - in her capacity as Chair of the Global Creating Awareness Theme - will travel to Rome, Italy, as part of the planning for IYOP16 which will be held in conjunction with the FAO/UN Committee for Food Security (CFS) Plenary from 13 - 17 October 2014. Closer to home, GLNC held a national industry workshop on 28 August 2014 to gather feedback and input from the wider industry as to expectations of IYOP16 for Australia. Following this event, GLNC will be leading the drafting of a workplan for the Australian focused events for review and further input by industry towards the end of 2014/early 2015.
For more information on IYOP16 please visit www.iyop.net
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Public Health Association Conference
Michelle Broom presented on behalf of GLNC the lack of whole grain intake findings from the 2014 GLNC Consumption and Attitudinal Study at the Public Health Association Conference on 15 September 2014 in Perth, WA. The 2014 GLNC Consumption and Attitudinal Study will be launch at the end of 2014. To receive a copy of the report when released, contact GLNC.
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Arnott's Vita-Weat has been enjoyed by Australians for generations. Made using 100% specially selected varieties of Australian whole grain wheat, Arnott's unique process ensures the wheat grains are cooked whole and then milled to extract all the nutrients before being baked perfectly to produce a crisp wholesome cracker.
Vita-Weat is 100% natural and each serve provides a source of dietary fibre and around 20g of whole grains, which is more than 40% of the whole grain Daily Target Intake recommended by Grains & Legumes Nutrition CouncilTM. Vita-Weat is also a source of vitamin B3 and high in folate which, in combination with good quality carbohydrates, helps to balance physical and mental energy during the day.
Available in four varieties - 9 Grain, Original, Sesame and Cracked Pepper, Vita-Weat topped with a variety of nutritious ingredients, is a delicious whole grain snack to help keep you satisfied between meals.
For more information, visit www.arnotts.com.au
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IN THIS ISSUE:
IN FOCUS:
RESEARCH INSIGHTS:
FOOD NEWS:
GLNC NEWS:
WHAT'S ON:
OUT & ABOUT:
SPOTLIGHT:
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RESEARCH BITES
As part of GLNC's role to review the latest science on grains and legumes, we provide a snapshot of the latest research.
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