Whole Grain and Human Health: International Symposium: Abstracts

Intake of whole grains has in many studies been associated with health benefits, including improved regulation of blood glucose levels, decreased risk of coronary heart disease and different cancers. Researchers have found evidence that increased consumption of whole grains has great potential in improving public health. Important compounds and especially mechanisms behind the health benefits are yet only partly understood. The intake of whole grain products, ie. foods containing all the parts of a grain, is inadequate. Wheat and rice are usually refined so that the outer layers rich in bioactive compounds are removed. Northern Europe is unique in having traditions of the use of whole grain rye breads and foods. There is a distinct use of whole grain oats and barley as well, but the use of these grains is minimal in comparison to their cultivation. Considering consumers' increasing interest in the health values of foods, it is a challenge and opportunity for the food industry to develop new, palatable whole grain foods. This symposium features the latest results about the physiological effects of whole grains and their role in improving human health. It also reviews new types of food processing targeted for whole grain products, and discusses the role of health claims in promoting their use. About 70 contributions from 5 continents give a good picture of the prospects and potential of health promotion by whole grains all over the world. Thanks for the participants for their contribution to the scientific program.