scholarly journals Growing the Business of Whole Grain in the Australian Market: A 6-Year Impact Assessment

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 313 ◽  
Author(s):  
Felicity Curtain ◽  
Alexandra Locke ◽  
Sara Grafenauer
Keyword(s):  
New Zealand ◽  
Impact Assessment ◽  
Whole Grain ◽  
Breakfast Cereals ◽  
Code Of Practice ◽  
Food Standards ◽  
Grain Products ◽  
The Impact ◽  
Grain Foods ◽  
Very High

The Australia New Zealand Food Standards Code does not regulate on-pack claims describing the amount of whole grain in foods. In July 2013, The Grains & Legumes Nutrition Council™ (GLNC) established a voluntary Code of Practice for Whole Grain Ingredient Content Claims (the Code) providing guidance for whole grain claims, with cut-off values and suggested wording ≥8 g, ≥16 g, and ≥24 g per manufacturer serve (contains; high and very high in whole grain), based on a 48 g whole grain daily target intake. The aim of this impact assessment was to report the uptake of the Code by manufacturers, changes in numbers of whole grain products, and claims on-pack since 2013, including compliance. The impact assessment was undertaken in August 2019, comparing current registered manufacturers (“users”) and their products to the total number of products in the market deemed eligible for registration through GLNC product audits since 2013. Reporting included breakfast cereals, bread products, crispbreads, crackers, rice/corn cakes, rice, pasta, noodles, couscous, other grains (e.g., quinoa, buckwheat, freekeh), and grain-based muesli bars. As of 30 June 2019, there were 33 registered users and 531 registered products in Australia and New Zealand representing 43% of the eligible manufacturers and 65% of the eligible whole grain foods. Three-quarters (78% and 74%) of the eligible breakfast cereals and bread products were registered with the Code in 2019, followed by 62% of grain-based muesli bars. Only 39% of crispbread, crackers, rice/corn cakes, and rice, pasta, noodles, couscous, and other grains were registered. From 2013 there has been a 71% increase in the number of whole grain foods making claims, demonstrating strong uptake by industry, with clearer, more consistent, and compliant on-pack communication regarding whole grain content.

scholarly journals The Triple Jags of Dietary Fibers in Cereals: How Biotechnology Is Longing for High FiberGrains

2021 ◽  
Vol 12 ◽  
Author(s):  
Ermelinda Botticella ◽  
Daniel Valentin Savatin ◽  
Francesco Sestili
Keyword(s):  
Human Health ◽  
Cell Walls ◽  
Chemical Structure ◽  
Bioactive Molecules ◽  
Whole Grain ◽  
Grain Products ◽  
Macro And Micronutrients ◽  
Main Components ◽  
Grain Foods ◽  
Significant Health

Cereals represent an important source of beneficial compounds for human health, such as macro- and micronutrients, vitamins, and bioactive molecules. Generally, the consumption of whole-grain products is associated with significant health benefits, due to the elevated amount of dietary fiber (DF). However, the consumption of whole-grain foods is still modest compared to more refined products. In this sense, it is worth focusing on the increase of DF fractions inside the inner compartment of the seed, the endosperm, which represents the main part of the derived flour. The main components of the grain fiber are arabinoxylan (AX), β-glucan (βG), and resistant starch (RS). These three components are differently distributed in grains, however, all of them are represented in the endosperm. AX and βG, classified as non-starch polysaccharides (NSP), are in cell walls, whereas, RS is in the endosperm, being a starch fraction. As the chemical structure of DFs influences their digestibility, the identification of key actors involved in their metabolism can pave the way to improve their function in human health. Here, we reviewed the main achievements of plant biotechnologies in DFs manipulation in cereals, highlighting new genetic targets to be exploited, and main issues to face to increase the potential of cereals in fighting malnutrition.

scholarly journals Agriculture and forestry impact assessment for tephra fall hazard: fragility function development and New Zealand scenario application

Volcanica ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 345-367
Author(s):  
Heather M. Craig ◽  
Thomas M. Wilson ◽  
Christina Magill ◽  
Carol Stewart ◽  
Alec J. Wild
Keyword(s):  
New Zealand ◽  
Impact Assessment ◽  
Management Strategies ◽  
Farming Systems ◽  
Fragility Functions ◽  
Chemical Toxicity ◽  
Loss Assessment ◽  
Tephra Fall ◽  
Fragility Function ◽  
The Impact

Developing approaches to assess the impact of tephra fall to agricultural and forestry systems is essential for informing effective disaster risk management strategies. Fragility functions are commonly used as the vulnerability model within a loss assessment framework and represent the relationship between a given hazard intensity measure (e.g., tephra thickness) and the probability of impacts occurring. Impacts are represented here using an impact state (IS), which categorises qualitative and quantitative statements into a numeric scale. This study presents IS schemes for pastoral, horticultural, and forestry systems, and a suite of fragility functions estimating the probability of each IS occurring for 13 sub-sectors. Temporal vulnerability is accounted for by a ‘seasonality coefficient,’ and a ‘chemical toxicity coefficient’ is included to incorporate the increased vulnerability of pastoral farming systems when tephra is high in fluoride. The fragility functions are then used to demonstrate a deterministic impact assessment with current New Zealand exposure.

Effects of predation and rabbit haemorrhagic disease on population dynamics of rabbits (Oryctolagus cuniculus) in North Canterbury, New Zealand

2002 ◽  
Vol 29 (6) ◽  
pp. 627 ◽  
Author(s):  
Ben Reddiex ◽  
Graham J. Hickling ◽  
Grant L. Norbury ◽  
Chris M. Frampton
Keyword(s):  
Population Dynamics ◽  
New Zealand ◽  
Breeding Season ◽  
Predator Control ◽  
Zealand Rabbit ◽  
Rabbit Haemorrhagic Disease ◽  
Low Levels ◽  
Haemorrhagic Disease ◽  
The Impact ◽  
Very High

The impact of predation and rabbit haemorrhagic disease (RHD) on population dynamics of rabbits, and the survival of juvenile rabbits, was investigated between July 1999 and March 2000 in North Canterbury, New Zealand. Rabbit abundance and pre- and post-emergent rabbit mortality were monitored on four sites, two of which were subject to predator control. RHD spread naturally through all sites from late November to early December. Rabbit densities declined on all sites, but after the RHD epidemic, declines were significantly greater where populations of predators had not been controlled. Survival of rabbit nestlings was lower where predators were not controlled. All post-emergent radio-collared rabbits died at sites where predators were not controlled, whereas 18% of those collared at sites where predators were controlled survived to maturity. In contrast to the results from previous studies, rabbits born at the start of the breeding season had very high rates of post-emergent mortality, as they appeared to be susceptible to the RHD virus later in the breeding season. The age at which juvenile rabbits become susceptible to RHD, the timing of RHD epidemics, and the abundance of predators are likely to be important in determining survival of juvenile rabbits. This study demonstrates that predation can reduce rabbit populations to low levels, but only in combination with other factors, in this case RHD.

scholarly journals Investigating the impact of replacing refined grain foods with whole-grain foods on fibre intake in the UK

2018 ◽  
Vol 77 (OCE4) ◽  
Author(s):  
Kay D. Mann ◽  
Dove Yu ◽  
Sinead Hopkins ◽  
Julie Foster ◽  
Chris J. Seal
Keyword(s):  
Whole Grain ◽  
Fibre Intake ◽  
The Uk ◽  
The Impact ◽  
Grain Foods

scholarly journals Identifying whole grain foods: a comparison of different approaches for selecting more healthful whole grain products

2013 ◽  
Vol 16 (12) ◽  
pp. 2255-2264 ◽  
Author(s):  
Rebecca S Mozaffarian ◽  
Rebekka M Lee ◽  
Mary A Kennedy ◽  
David S Ludwig ◽  
Dariush Mozaffarian ◽  
...  
Keyword(s):  
Grocery Store ◽  
Whole Grain ◽  
Total Carbohydrate ◽  
Policy Makers ◽  
Added Sugars ◽  
Ratio Criterion ◽  
Lower Likelihood ◽  
Health Related ◽  
Grain Products ◽  
Grain Foods

AbstractObjectiveEating whole grains (WG) is recommended for health, but multiple conflicting definitions exist for identifying whole grain (WG) products, limiting the ability of consumers and organizations to select such products. We investigated how five recommended WG criteria relate to healthfulness and price of grain products.DesignWe categorized grain products by different WG criteria including: the industry-sponsored Whole Grain stamp (WG-Stamp); WG as the first ingredient (WG-first); WG as the first ingredient without added sugars (WG-first-no-added-sugars); the word ‘whole’ before any grain in the ingredients (‘whole’-anywhere); and a content of total carbohydrate to fibre of ≤10:1 (10:1-ratio). We investigated associations of each criterion with health-related characteristics including fibre, sugars, sodium, energy, trans-fats and price.SettingTwo major grocery store chains.SubjectsFive hundred and forty-five grain products.ResultsEach WG criterion identified products with higher fibre than products considered non-WG; the 10:1-ratio exhibited the largest differences (+3·15 g/serving, P < 0·0001). Products achieving the 10:1-ratio also contained lower sugar (−1·28 g/serving, P = 0·01), sodium (−15·4 mg/serving, P = 0·04) and likelihood of trans-fats (OR = 0·14, P < 0·0001), without energy differences. WG-first-no-added-sugars performed similarly, but identified many fewer products as WG and also not a lower likelihood of containing trans-fats. The WG-Stamp, WG-first and ‘whole’-anywhere criteria identified products with a lower likelihood of trans-fats, but also significantly more sugars and energy (P < 0·05 each). Products meeting the WG-Stamp or 10:1-ratio criterion were more expensive than products that did not (+$US 0·04/serving, P = 0·009 and +$US 0·05/serving, P = 0·003, respectively).ConclusionsAmong proposed WG criteria, the 10:1-ratio identified the most healthful WG products. Other criteria performed less well, including the industry-supported WG-Stamp which identified products with higher fibre and lower trans-fats, but also higher sugars and energy. These findings inform efforts by consumers, organizations and policy makers to identify healthful WG products.

scholarly journals Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies

2015 ◽  
Vol 74 (3) ◽  
pp. 313-319 ◽  
Author(s):  
Chris J. Seal ◽  
Iain A. Brownlee
Keyword(s):  
Observational Studies ◽  
Intervention Studies ◽  
Whole Grain ◽  
Dietary Recommendations ◽  
Positive Health ◽  
Grain Products ◽  
Public Health Strategies ◽  
Grain Foods ◽  
Digestive Health

Cereal-based foods are key components of the diet and they dominate most food-based dietary recommendations in order to achieve targets for intake of carbohydrate, protein and dietary fibre. Processing (milling) of grains to produce refined grain products removes key nutrients and phytochemicals from the flour and although in some countries nutrients may be replaced with mandatory fortification, overall this refinement reduces their potential nutritional quality. There is increasing evidence from both observational and intervention studies that increased intake of less-refined, whole-grain (WG) foods has positive health benefits. The highest WG consumers are consistently shown to have lower risk of developing CVD, type 2 diabetes and some cancers. WG consumers may also have better digestive health and are likely to have lower BMI and gain less weight over time. The bulk of the evidence for the benefits of WG comes from observational studies, but evidence of benefit in intervention studies and potential mechanisms of action is increasing. Overall this evidence supports the promotion of WG foods over refined grain foods in the diet, but this would require adoption of standard definitions of ‘whole grain’ and ‘whole-grain foods’ which will enable innovation by food manufacturers, provide clarity for the consumer and encourage the implementation of food-based dietary recommendations and public health strategies.

scholarly journals Whole grain health claims in the USA and other efforts to increase whole-grain consumption

2003 ◽  
Vol 62 (1) ◽  
pp. 151-160 ◽  
Author(s):  
Len Marquart ◽  
Kathryn L. Wiemer ◽  
Julie M. Jones ◽  
Brenda Jacob
Keyword(s):  
Drug Administration ◽  
Food And Drug Administration ◽  
Value Added ◽  
Health Claims ◽  
Nutrition Labeling ◽  
Whole Grain ◽  
National Academy Of Sciences ◽  
Scientific Consensus ◽  
Grain Products ◽  
Grain Foods

In response to the 1990 Nutrition Labeling and Education Act, the Food and Drug Administration approved seven health claims that addressed the relationship between broad food categories and risk of certain chronic diseases. These claims are based on scientific consensus that includes epidemiological, animal and clinical research. The Food and Drug Administration also established a process to petition for new health claims that address substance-disease relationships supported by adequate scientific and specific regulatory requirements. The whole grain-cancer and heart disease authoritative statement health claim approved in July 1999 followed a completely different process mandated by the Food and Drug Administration Modernization Act of 1997. It is based on an authoritative statement made by a government body that represents scientific consensus and is supported by other scientific agencies and organizations. The scientific basis for the claim published in Diet and Health reflects a comprehensive and deliberative review of epidemiological, animal and human studies by the National Academy of Sciences Committee on Diet and Health. Health claims used on whole-grain products can attract the attention of health-conscious consumers and are important tools in communicating health messages. However, the US public consumes substantially fewer whole-grain servings than recommended by US dietary guidance. Reasons given by consumers for not purchasing whole-grain foods include colour, price, softness, texture, moisture content and taste. Developing tastier value-added whole-grain foods along with simple coordinated messages from industry, the scientific community, public health experts and government will help consumers identify, purchase and consume more whole-grain products.

scholarly journals The impact of a 16-week dietary intervention with prescribed amounts of whole-grain foods on subsequent, elective whole grain consumption

2013 ◽  
Vol 110 (5) ◽  
pp. 943-948 ◽  
Author(s):  
Iain A. Brownlee ◽  
Sharron A. Kuznesof ◽  
Carmel Moore ◽  
Susan A. Jebb ◽  
Chris J. Seal
Keyword(s):  
Public Health ◽  
Dietary Intervention ◽  
Intervention Group ◽  
Population Based ◽  
Control Group ◽  
Whole Grain ◽  
Direct Exposure ◽  
The Uk ◽  
The Impact ◽  
Grain Foods

Previous (mainly population-based) studies have suggested the health benefits of the elective, lifelong inclusion of whole-grain foods in the diet, forming the basis for public health recommendations to increase whole grain consumption. Currently, there is limited evidence to assess how public health recommendations can best result in longer-term improvements in dietary intake. The present study aimed to assess the impact of a previous 16-week whole-grain intervention on subsequent, elective whole grain consumption in free-living individuals. Participants completed a postal FFQ 1, 6 and 12 months after the end of the whole-grain intervention study period. This FFQ included inputs for whole-grain foods commonly consumed in the UK. Whole grain consumption was significantly higher (approximately doubled) in participants who had received whole-grain foods during the intervention (P< 0·001) compared with the control group who did not receive whole-grain foods during the intervention. This increased whole grain consumption was lower than whole grain intake levels required by participants during the intervention period between 60 and 120 g whole grains/d. Aside from a significant increase (P< 0·001) in NSP consumption compared with control participants (mean increase 2–3 g/d), there were no obvious improvements to the pattern of foods of the intervention group. The results of the present study suggest that a period of direct exposure to whole-grain foods in non-habitual whole-grain food consumers may benefit subsequent, elective dietary patterns of whole grain consumption. These findings may therefore aid the development of future strategies to increase whole grain consumption for public health and/or food industry professionals.

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