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Wholesome Whole Grains: How to Encourage Uptake in the Eu

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Wholesome Whole Grains: How to Encourage Uptake in the Eu WHOLESOME WHOLE GRAINS: HOW TO ENCOURAGE UPTAKE IN THE EU EVENT REPORT | NOV. - DEC. 2020 https://eurac.tv/9R_F With the support of WHOLESOME WHOLE GRAINS: HOW TO ENCOURAGE UPTAKE IN THE EU EVENT REPORT This year has served as a stark reminder of the need for https://eurac.tv/9R_F a resilient, sustainable, and healthy food system. As many consumers turn to healthier food options in the wake of the COVID-19 pandemic, policymak- ers continue to tackle the eternal question of how to achieve the “triple challenge” of simultaneously pro- viding a secure supply of nutritious food while also protecting the livelihoods of those in the food chain and the environment. Evidence suggests that whole-grain foods can go some way to contributing to this goal, with studies showing that they are a win-win for both health and the envi- ronment. In this Event Report, EURACTIV explores the potential of whole-grains for meeting the current challenges fac- ing our food system, and how best the EU can capital- ise on this potential. Contents Wholegrains slash risk of death by up to 24%, says UN food branch 2 Food systems have much to gain from whole grains, 6 says expert The unsung superhero – whole grain 8 4 EVENT REPORT | WHOLESOME WHOLE GRAINS | EURACTIV Wholegrains slash risk of death by up to 24%, says UN food branch By Natasha Foote | EURACTIV.com Despite strong evidence pointing to the health benefits of whole-grains, their uptake across the EU remains low. [SHUTTERSTOCK] egular consumption of whole- consuming 50 grams of whole grains case for making whole grains part grains significantly reduces the per day is associated with a “19 to of a sustainable healthy diet in line Rrisk of death, a recent paper by 24% reduction in all-cause mortality with the sustainable development the food branch of the United Nations amongst adults”. goal to put an end to all forms of has found, with stakeholders now malnutrition,” Fracassi pointed out. calling for more action to promote More importantly, she added, whole-grains as part of a healthy diet. across the 21 different regions included Wholegrains are any type of grain in the study, low whole-grain intake that has not been refined, and instead Speaking at a recent event marking was identified as the “greatest risk involves the entire kernel of the International Whole-grain Day, factor for death and loss of disability- grain. These types of grains are more Patrizia Fracassi, senior nutrition and adjusted life years, with intakes less nutrient-dense than refined grains food systems officer at the Food and than 50 grams risking 3 million deaths and offer a host of environmental and Agriculture Organisation (FAO) of the and $82 million worldwide.” health benefits, panellists said. UN, said their recent joint paper on sustainable healthy diets suggests that “This evidence supports the Despite strong evidence pointing Continued on Page 5 EVENT REPORT | WHOLESOME WHOLE GRAINS | EURACTIV 5 Continued from Page 4 to the health benefits of whole- consumption has been seen across the Nutriscore, are not necessarily grains, their uptake across the EU the board in the country. adapted to whole-grains. remains low. “What we see in the European “A lot of these algorithms are The EU’s flagship food policy, the region is that there are large based on nutrients like fibre, protein, Farm to Fork strategy, highlights inequalities. So what happens when sugar, fat, and you can’t necessarily that that while consumption of red you focus on improving the intake just run a slice of bread through a meat, sugars, salt and fats continues of wholegrain, you need to be aware lab test and see how many grams of to exceed recommendations, that you don’t widen the gap of social whole grains are in it,” Kelly Toups, consumption of whole-grain cereals inequality in health,” Laub Hansen director of Oldways Whole Grains is “insufficient”. warned. Council, pointed out. However, the Danish approach Instead, she advocated a “whole LEARNING LESSONS has seen the lowest quartile of whole- grain stamp” packaging symbol FROM SUCCESS STORIES grain consumers in the population which denotes the grams of whole either double or more than double grains in the product. One of the major barriers to their intake. increase uptake in the EU is lack of This can be important for a clear definition, said Gitte Laub “So actually, we are reducing consumers who are looking to Hansen, executive project consultant the gap between the very healthy- incrementally increase their whole- at the Danish Cancer Society and eating part of the population and grain uptake, she said. WholeEUGrain, a European project the less-healthy eating part of the focusing on the promotion of whole- population,” she pointed out. “We find that a lot of our grains. consumers have to slowly work their Work is currently underway way up to more and more whole According to the EU science to investigate how best to transfer grain over time,” she said, adding hub, whole-grain foods are defined the lessons from Denmark to other that the goal was to make sure there’s differently across the EU and there European countries, which includes “something out there for everyone, is no legislation regarding their the development of a common no matter where they are on their labelling at the EU level. European guideline in 2022. whole-grain journey”. However, places like Denmark LABELLING ‘KEY’ FOR have seen an increase in the intake CONSUMERS AND of whole grains thanks to the INDUSTRY establishment of clear guidelines for what constitutes a whole-grain Labelling also played a key role in product, coupled with a strong the success of the Danish campaign. promotional campaign. “We know that the logo plays a key As such, whole grain role here. It is key for the consumers consumption has reached the target to identify the whole grain, but it goal of 75 grams per 10 megajoules also is an incentive for reformulation per day in the majority of people. and developing new products for industry,” Laub Hansen added. BRIDGING THE HEALTH GAP This is a challenge as many of the proposed food labelling schemes, Moreover, this increase in such as the current EU front runner, 6 EVENT REPORT | WHOLESOME WHOLE GRAINS | EURACTIV Food systems have much to gain from whole grains, says expert By Natasha Foote | EURACTIV.com shutterstock_129758090 [SHUTTERSTOCK] hole grains are a staple science, told EURACTIV. livelihoods and the environmental part of our diet but they sustainability of the sector. Wcan also play a key role She added that a diet where the in addressing our most pressing cereal portion is based on whole grains Wholegrains are any type of grain environmental challenges, including can therefore “contribute not only to that has not been refined, and instead transitioning to a less meat intensive personal health but also to global and involves the entire kernel of the grain. diet, according to a cereals expert. planetary health as it can improve As they are more nutrient-dense than several problems at once.” refined grains, their health benefits “Studies show that whole grain are becoming increasingly well foods save water, provide more food In this way, whole grains go some recognised. and less waste, and support better land way to tackling the elusive “triple use and healthy soil,” Michaela Pichler, challenge” of simultaneously ensuring But whole grains also play a key secretary general of the international a nutritious supply of food while part in improving the sustainability of association for cereal technology and also protecting agrifood workers’ the agrifood sector, Pichler stressed. Continued on Page 7 EVENT REPORT | WHOLESOME WHOLE GRAINS | EURACTIV 7 Continued from Page 6 MORE THAN A GRAIN OF “Fibre-rich cereals are a major SENSE part of plant-based diets as a whole but also cereal derivatives such as Grains and other plant foods are the wheat protein gluten can be also far less resource-intensive to used for seitan production which is produce than animal foods like dairy, known to be used as a plant-based eggs and meat, Pichler pointed out. meat replacement,” she pointed out, adding that more work must be done “In fact, whole grains require to make consumers are made more significantly less water than just aware of the multiple benefits of about any other food we consume cereals. – which is a big deal when it comes to climate-change resilience and CRISIS RESILIENCE sustainability,” she said. The coronavirus pandemic has As the EU enters its third year of demonstrated the importance of consecutive drought, amid mounting sustainable and easily accessible concerns over the effects of climate basic commodities, and this year has change, water use represents a key served as a stark reminder of how challenge for the resilience of EU important “resilient, sustainable, food systems. productive, and healthy food systems” are in our lives, Pichler A 2012 study found that it takes pointed out. only 0.51 litres of water to produce one calorie of grain, while the “While fruits and vegetables equivalent single calorie of beef add necessary nutrients and variety requires 10.19 litres of water. to our diets, it’s grains that have traditionally been the powerhouses “It’s easy to understand why of our sustenance,” she said. diets that emphasise a shift toward Compared to other crops, she added, more meat and less grain place an grains are more resilient to variable incredible strain and burden on our weather conditions and, once environmental resources – this also harvested, can be stored for longer having an effect on global greenhouse and be more easily transported from gas emission from cattle,” she said.
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