Wheat News and Research

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A new generation of cereal based products for patients with celiac disease

A wide range of gluten free cereals have been studies in detail as part of the HEALTHGRAIN project of the European Union, and their impact on product quality has been assessed. Enzyme technology, bioprocessing as well as high-pressure processing technology have been successfully applied to improve the quality, safety and nutritional attributes of gluten free cereal products.

10 May 2010

Plant breeding can be used to produce new types of wheat with enhanced health benefits

Wheat products, and in particular, wholegrain products, are important sources of dietary fibre, vitamins, minerals and other components which are beneficial for human health. Analysis of a diverse range of wheat varieties within the HEALTHGRAIN project of the European Union has shown substantial variation (up to four-fold) in the content and composition of these components.

7 May 2010

Whole grain barley products with low glycemic response provide favourable metabolic benefits

Evidence from observational studies indicates that diets rich in whole grain reduce risk of obesity and other diseases related to the metabolic syndrome e.g. type 2 diabetes and cardio-vascular disease. The mechanisms involved are only partially elucidated. Work within HEALTHGRAIN has revealed novel insights regarding some potential mechanisms.

6 May 2010

New tools developed to enrich cereal products with bioactive compounds

The bioactive compounds of cereals are concentrated in the peripheral layers of the grains (bran) but most of them have a low bio-accessibility. In the HEALTHGRAIN project of the European Union, new tools for process monitoring were developed that support commercial implementation of innovative milling techniques including partial grain debranning, fine grinding and classification of grain fractions, resulting in flours and ingredients with enhanced nutritional properties.

6 May 2010

Diets rich in whole grain reduce risk of obesity and other diseases related to metabolic syndrome

5 May 2010

Enzyme technology developed to improve quality, safety and nutritional attributes of oat based foods

Oats is a highly nutritious cereal, which can be tolerated by large number of celiac patients. A range of commercial oat flours as well as specific oat flours produced from single varieties have been evaluated for their suitability for bread-baking. Enzyme technology, bioprocessing as well as high-pressure processing technology have been successfully applied to improve the quality, safety and nutritional attributes of oat based foods.

5 May 2010

New breakthrough in nutritional plant breeding may save children’s eyesight

Two Agricultural Research Service (ARS) scientists are part of an international team that has found a way to boost the nutritional value of corn. This has the potential to reduce the number of children in developing countries who lose their eyesight, become ill or die each year because of vitamin A deficiencies.

4 May 2010

Dietary changes may help alleviate celiac disease, says study

New research published in the Journal of Leukocyte Biology suggests that striking a balance of intestinal microbiota could play a role in early stages of celiac disease-related immune responses

30 Apr 2010

New statewide WIC nutrition education curriculum encourages healthful eating

According to the United States Department of Agriculture, about half of U.S. children between birth and age 5 receive services from the Special Supplemental Nutrition Program for Women, Infants and Children.

28 Apr 2010

Secrets, solutions, strategies and shortcuts to win against personal autism challenges

Howard Rodgers remembers the day his son was born. His mind was teeming with positive thoughts about how this small child would change the world. Then, reality came back - for a very long visit. His son was diagnosed with one of the worst cases of autism doctors and specialists had ever seen.

22 Apr 2010

Novel instrument may help limit spread of diarrhoea-causing bacteria

New strains of Clostridium difficile are making the diarrhoea-causing bacteria a global health problem. In hospitals especially, the bacteria can be extremely harmful. But a new instrument devised by Professor Chris Probert at The University of Bristol and Norman Ratcliffe from the University of the West of England (UWE) may help limit its spread.

16 Apr 2010

Today's opinions and editorials

In its most frightening version to date, the new Big Lie about health care reform is that it will require the Internal Revenue Service to hire "16,500 armed bureaucrats" to enforce the coming requirement that those who can afford it must purchase insurance (Eric Zorn, 4/8).

9 Apr 2010

Comprehensive cardiac health study provides superior results

Kenneth "Buddy" Conant hit some clothing stores for a little shopping spree recently, but it wasn't because he'd suddenly become enthralled with the latest fashions. The truth was, he was starting to resemble a kid wearing a grown man's clothes.

6 Apr 2010

Newsweek examines challenges associated wtih U.S. food aid program

Newsweek examines how the U.S. farm bill influences food aid by tracking the efforts of U.S. entrepreneur Navyn Salem as she worked to launch a nonprofit capable of providing ready-to-use therapeutic (RUTF) food aid known as Plumpy'nut - "a squeezable package of fortified peanut-butter-based paste … used to feed severely malnourished children and pregnant or lactating women" - to NGOs that contract with USAID.

1 Apr 2010

U.S. hotel offers personalized menus for children with food allergies

Traveling and dining with a young child with food allergies or special dietary needs can be a nightmare as most restaurants and hotels are not sensitive to this epidemic affecting more than three million children - one in 17 for those under age 3 - in the U.S. Lake Arrowhead Resort and Spa now offers personalized menus for guests' children on restricted diets to make them feel special, not different.

31 Mar 2010

New cakes and frostings may someday contain less fat and calories

Delicious new cakes and frostings may someday contain less fat and fewer calories, thanks to work by Agricultural Research Service (ARS) scientists such as Mukti Singh. She's based at the ARS National Center for Agricultural Utilization Research (NCAUR) in Peoria, Ill.

31 Mar 2010