DOCSLIB.ORG

The Significance of Rye, Oats and Barley in the Nordic Diet and Traditions

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Significance of Rye, Oats and Barley in the Nordic Diet and Traditions The significance of rye, oats and barley in the Nordic diet and traditions Prof. Kaisa Poutanen VTT Technical Research Centre of Finland & University of Eastern Finland [email protected] New Nordic Food Helsinki 11 October 2011 11/10/2011 2 Grains are our major energy, carbohydrate and dietary fibre source, and a good source of minerals and vitamins Wheat Oats Rye Barley 11/10/2011 3 Annual consumption of different grains as food in the Nordic countries Wheat 76-103 kg/person Rye 7-17 kg/person Oats 2-8 kg/person Barley 0-6 kg/person 11/10/2011 4 Consumption of grains as food in Finland (kg/person/year) 250 Rye Wheat Barley Oat Rice 200 150 100 50 0 1900 1925 1950 1975 2001 2007 Finnish Bread Information 11/10/2011 5 The welfare market - new challenges for nutrition - new roles for old foods . In the past we ate what we got . Now we get what we eat 11/10/2011 6 In the past in the Nordic countries… . Availability of grains was not self-evident . Barley was the first cultivated crop . For long, rye was the most common bread grain . Grains, bread and cereal foods were respected . Bread was a symbol of welfare 11/10/2011 7 Now in the Nordic countries… . We are surrounded by delicacy foods . We are eating too much refined foods, such as sugar . There are all kinds of diets aiming at loosing weight . Some groups doom bread and cereal foods not suitable for human health!? 11/10/2011 8 The specialty of rye, oats and barley is their use as whole grain foods Rye Barley 11/10/2011 9 Cereal grains: A raw material Phyto- estrogens born functional Phenolics Antioxidants Phytochemicals + Dietary fibre Phytic acid Micronutrients complex Enzyme inhibitors = Sterols “Co-passangers" Vitamins Minerals Undigestible Dietary fibre 10-15 % carbohydrates (+lignin) Fat 2-5 % Protein 10-15 % Macronutrients = Energy Starch 50-60 % 11/10/2011 10 Refined grains: A raw material enriched with energy Fat 2-5 % Protein 10-15 % Macronutrients = Energy Starch 50-60 % 11/10/2011 11 Intake of whole grain foods is associated with better health maintenance . de Munter, J.S.L, Hu, F.B, Spiegelman, D., Franz, M., van Dam, R.M.. (2007). Whole grain, bran, and germ intake and risk of type 2 diabetes: a prospective cohort study and systematic review. PLoS Medicine 4:1385-1395. Mellen, P.B., Walsh, T.F., Herrington, D.M. Whole grain intake and cardiovascular disease: A meta-analysis. Nutr. Metab. Cardiovasc. Dis. 2008;18:283-90 . Nettleton, J.A., McKeown, N.M., Kanoni, A., Lemaitre, R.N., Hivert, M.-F., Ngwa, J., van Rooij, F.J.A., Sonestedt, E., Wojczynski, M.K., Ye, Z., Tanaka, T., the CHARGE Whole Grain Foods Study Group (2010) Interactions of Dietary Whole-Grain Intake With Fasting Glucose– and Insulin-Related Genetic Loci in Individuals of European Descent. A meta-analysis of 14 cohort studies. Diabetes Care 33 doi: 10.2337/dc10-1150 11/10/2011 12 Grain fibre and associated compounds have effects throughout the digestive tract Mouth: • Chewing time Stomach: • Gastric emptying time Small intestine: • Nutrient digestion and absorption • Hormonal responses (satiety) Large intestine: • Microbiota dynamics • Metabolites • Immune function Gastrointestinal function: • Subjective feelings • Frequence and quality of feces 11/10/2011 13 The European rye belt 36 8 35 30 1 41 31 14 43 23 12 24 34 29 17 8 13 39 33 18 44 37 3 27 19 11 2 42 6 26 9 4 7 10 16 32 5 2 25 40 21 38 11/10/2011 14 Rye . 94% of world rye production is in Europe, ”the rye belt” . Consumption reduced clearly during the previous century . Nordic traditional use as whole grain breads, often produced by sour dough fermentation . Health effects increasingly demonstrated . New types of rye breads and ingredients developed for the modern consumer in the Nordic countries 11/10/2011 15 Rye bread in old days . Basic (wholegrain) food . Important energy source . Rye enpowered both the man and the horse to work hard . ”Rye in the wrists”= you have strength 11/10/2011 16 Wholemeal rye today . IN ADDITION… . No1 dietary fibre source . Food for weight management . Assists to combat type 2 diabetes . Protects heart . Improves gut health . Healthy by scientific evidence 11/10/2011 17 There is a difference… Dietary Dietary Type of bread fibre / fibre/ portion 6 portions* White wheat bun (40 g) 1.3 g 7.8 g Slice of wholegrain rye bread (41 g) 4.3 g 25.8 g** *Recommendation: Eat 6-9 portions of bread daily ** Recommended daily intake 25-35 g 11/10/2011 18 Sourdough rye breads, loaves, flat breads … 11/10/2011 19 From traditions to new types of products – milder in tase, easy to use 11/10/2011 20 Rye crisp breads 11/10/2011 21 Carelian pastry Very thin rye coating filled with mashed potato or rice filling – in old times barley 11/10/2011 22 “Kalakukko” “Mämmi” Fish baked inside a rye coating Finnish Easter pudding made of rye malt and rye flour 11/10/2011 23 Postprandial glucose and insulin responses of rye breads are different from those of wheat based breads, which helps to maintain healthy glucose metabolism GLUCOSE INSULIN Wheat-oat basket Wheat-oat basket Rye basket Rye basket 9 100 A * P<0.05 * P<0.05 80 8 B 60 * 7 * * B 40 A * * 6 * * Insulin concentration (mU/L) 20 Glucose concentration(mmol/L) * 5 0 0 15 30 45 60 90 120 150 180 0 15 30 45 60 90 120 150 180 Time (min) Aika (min) 11/10/2011 24 Eat your lunch in the … to buy Really… café, something Three chocklate but remember… healthy ice creams on rye bread! 11/10/2011 25 Oats . Important Nordic crop . Main use is as feed for livestock, only small portion consumed for food . Rich in dietary fibre, especially the soluble fibre beta- glucan - development of ingredients . Documented health effects, health claims . cholesterol reduction (oat beta-glucan) . blood glucose levels (oat beta-glucan) . heart disease and weight control (whole grain use) . Rich in vitamins, minerals, sterols, phenolic compounds such as avenathramides, etc. Suitable for coeliac patients when purity guaranteed 11/10/2011 26 Various oat foods developed . Flakes -porridge . Flakes with bran . Quick flakes . Flakes in single-use packages . Muesli . Breakfast cereals . Oat milk &cream . Oat ”youghurt” . Rice mixes, rice substitute . Rusks . Bread . Biscuits . Frozen pastry 11/10/2011 27 Barley . Most cultivated cereal grain in the Nordic countries . Least used for food, large industrial uses as feed and malt . High beta-blucan content offers potential for health food sector 11/10/2011 28 Various food uses of barley . Flakes - porridge . Pearled barley . Rice substitute . Muesli . Pancakes . Flat bread, bread loaves 11/10/2011 29 11/10/2011 30 US Dietary recommendation 2010: Whole grains . Consume 3 or more ounce-equivalents of whole-grain products per day, with the rest of the recommended grains coming from enriched or whole-grain products. In general, at least half the grains should come from whole grains. Key foods items in healthy Nordic Diet 31 11/10/2011 32 11/10/2011 33 Rye, barley and oats remain . An important part of the healthy Nordic diet . An elementary part of the Nordic food culture . A very good source for new types of foods and ingredients matching the dietary patterns of the future consumer 11/10/2011 34 Thank you! [email protected] .
Load more

Recommended publications
  • Acting for the Finnish Bread Mari Dunderfelt, Vaasan
    Acting for the Finnish bread Mari Dunderfelt, Vaasan 08/29/2019 The bakers of Finland’s most popular bread 2 Est 1849 Together we take responsibility from field to fork Challenge in 2016: The packed fresh bread category was lacking emotion and appeal To make it worse: Consumers realized that the iconic Vaasan Ruispalat was baked using imported rye Our ways of communicating did not work - we needed to steer our actions into a new route 6 We clarified our purpose: ACTING FOR THE FINNISH BREAD Then: ACT ON IT! Action: Domestic rye promise We made an open promise and started co-operation with farmers Vaasan commits to domestic rye – rye bread sales growing strongly HEART OF A SMALL BAKERY RESPONSIBILITY OF A BIG BAKERY 9/10/2019 Footer Action: Fight against bread waste Eng Food waste is a big shared issue A major Food waste = Occurs across Bread in the TOP 3 climate burden wasted resources the food chain of wasted foods Eng Every 5th slice of our best seller bread is wasted in the food chain Eng We wanted to support consumers who fight the same challenge Eng 17 We acted: NOT A SINGLE BREAD SLICE • We openly communicated SHOULD BE WASTED our bread waste numbers • We increased awareness about the bread waste issue • We helped consumers with tips • We shared what we do to reduce and manage bread waste Heart of a small bakery. Eng 18 10.9.2019ResponsibilityFooter of a big one. We raised the food waste issue in various media channels Eng 19 The bread bag is the bread’s choice in the fight against food waste Results and learnings 08/29/2019 Consumers talk more positively about Vaasan in social media 2017 2018 +12% 0,38 0,50 Social media sentiment Eng Our own employees feel more proud about their workplace Internal survey, Eng 2018 vs.
    [Show full text]
  • Paraugs Promocijas Darba Kopsavilkumam
    doi:10.25143/prom-rsu_2014-18_dts Laila Meija ALKYLRESORCINOL, LIGNAN METABOLITES AND VITAMIN D IN PROSTATE CANCER PATIENTS Summary of the Doctoral Thesis for obtaining the degree of a Doctor of Medicine Speciality – Internal Medicine Riga, 2014 Laila Meija ALKYLRESORCINOL, LIGNAN METABOLITES AND VITAMIN D IN PROSTATE CANCER PATIENTS Summary of the Doctoral Thesis for obtaining the degree of a Doctor of Medicine Speciality – Internal Medicine Riga, 2014 Doctoral Thesis has been worked at: Rīga Stradiņš University Department of Internal Medicine and Department of Surgery Scientific supervisors: Dr. med. Professor Aivars Lejnieks, Rīga Stradiņš University Department of Internal Medicine, Latvia Dr. med. Associate Professor Vilnis Lietuvietis, Rīga Stradiņš University Department of Surgery, Latvia Scientific advisor: Dr. med. Professor Emeritus Herman Adlercreutz, Institute for Preventive Medicine, Nutrition and Cancer Folkhälsan Research Center, Biomedicum Helsinki, University of Helsinki, Finland Official reviewers: Dr. biol. Associate Professor Andrejs Šķesters, Rīga Stradiņš University, Latvia Dr. med. Professor Valdis Pīrāgs, University of Latvia Dr. sc. ing. Associate Professor Daiga Kunkulberga, Latvia University of Agriculture Doctoral thesis will be presented on the 11th of June, 2014, 15.00 at Rīga Stradiņš University, Promotional Council of medicine meeting in 16 Dzirciema Street, in the Lecture theatre Hippocrates. Doctoral thesis is available at the library of Rīga Stradiņš University and on the home page: www.rsu.lv Secretary
    [Show full text]
  • ISI99 Daily Bulletin 8
    ISI99 Daily Bulletin 8 Monday 16 August, 1999 Contents Fortress tour • ISI in the media 2 • Call for registration to Heidelberg ISCB - GMDS - 99 2 • El Khowarizim Committee on Statistics for the Arab Countries 2 • Disasters and emergencies, risk 2 • Changes in the programme 3 • Corrections 3 • Open meeting of statistical societies 3 • Jean-Louis Bodin: Re-enforcing the unity of statistics 4 • Jean-Louis Bodin: Renforcement de l’unité de la statistique 5 • Literacy in use 6 • Milestones of the History of Statistics in Finland 7 • ISI Marco Polo Committee On STATISTICS OF TRAVEL AND TOURISM COSTT 7 • International Association for Official Statistics, IAOS 7 • IASE General Assembly 7 A sunny ferry-ride to Suomenlinna • Inventive Finns 8 • A technology-crazy nation 9 • My cottage is my castle 10 • Nyt on elokuu 10 • Our daily bread 11 • Time-travelling in the Finnish Science Center 11 • Discussion meeting on environmental statistics 12 • Open Meeting on Professional Ethics 12 • Guided nature tours 12 • Some Coming IASE Activities 12 Letkajenkka is a 1960’s version of a Finnish folk dance. ISI99 / Daily Bulletin / Monday, August 16 / 8 1 ISI in the media Good coverage for the Call for registration to Session Heidelberg ISCB - GMDS - 99 “The probability of running across a Monday 13 - Friday 17 September 1999 statistician on the streets of Helsinki is considerably increased during this week” 20th Annual Conference of the International Society for Clinical was the opening sentence of an article in Biostatistics, 14 - 17 Sept. 99 the leading Swedish-speaking newspaper 44. Jahrestagung der Deutschen Gesellschaft für Medizinische Informatik, Biometrie und Epidemiologie 13 - 16 Sept.
    [Show full text]
  • Finnish Studies
    Journal of Finnish Studies Volume 23 Number 1 November 2019 ISSN 1206-6516 ISBN 978-1-7328298-1-7 JOURNAL OF FINNISH STUDIES EDITORIAL AND BUSINESS OFFICE Journal of Finnish Studies, Department of English, 1901 University Avenue, Evans 458, Box 2146, Sam Houston State University, Huntsville, TEXAS 77341-2146, USA Tel. 1.936.294.1420; Fax 1.936.294.1408 E-mail: [email protected] EDITORIAL STAFF Helena Halmari, Editor-in-Chief, Sam Houston State University [email protected] Hanna Snellman, Co-Editor, University of Helsinki [email protected] Scott Kaukonen, Assoc. Editor, Sam Houston State University [email protected] Hilary-Joy Virtanen, Asst. Editor, Finlandia University [email protected] Sheila Embleton, Book Review Editor, York University [email protected] EDITORIAL BOARD Börje Vähämäki, Founding Editor, JoFS, Professor Emeritus, University of Toronto Raimo Anttila, Professor Emeritus, University of California, Los Angeles Michael Branch, Professor Emeritus, University of London Thomas DuBois, Professor, University of Wisconsin, Madison Sheila Embleton, Distinguished Research Professor, York University Aili Flint, Emerita Senior Lecturer, Associate Research Scholar, Columbia University Tim Frandy, Assistant Professor, Western Kentucky University Daniel Grimley, Professor, Oxford University Titus Hjelm, Associate Professor, University of Helsinki Daniel Karvonen, Senior Lecturer, University of Minnesota, Minneapolis Johanna Laakso, Professor, University of Vienna Jason Lavery, Professor, Oklahoma State University James P. Leary, Professor Emeritus, University of Wisconsin, Madison Andrew Nestingen, Associate Professor, University of Washington, Seattle Jyrki Nummi, Professor, University of Helsinki Jussi Nuorteva, Director General, The National Archives of Finland Juha Pentikäinen, Professor, University of Lapland Oiva Saarinen, Professor Emeritus, Laurentian University, Sudbury Beth L.
    [Show full text]
  • Vaasancorporate Responsibility Report
    VAASAN Corporate Responsibility Report for 2 011 Contents Corporate responsibility at the VAASAN Group Review by the VAASAN Group Management Team AASAN is one of Northern Europe’s leading bakery Promoting the expertise of our employees and their abili- 3 companies and a major baker of fresh bread in Finland ty to adapt to changing needs is a key priority at VAASAN. Our The VAASAN Group in brief 4 and the Baltic countries and the leading expert in the HR management focuses on developing good leadership and Vbake-off field in the Nordic region. We are also the world’s larg- mana gerial skills. By developing these areas, we promote our Key achievements in 2011 est producer of thin crisp and the second-largest producer of overall strategic management capabilities and our ability to 5 crispbread. Crispbread and thin crisp produced in Finland are manage our day-to-day operations effectively. Corporate responsibility at VAASAN exported to almost 40 countries worldwide. We work constantly to promote a cleaner environment and 6-7 We are a forerunner in the bakery industry and produce an employ a long-term, target-driven approach in developing our Economic responsibility öhyvinvointi extensive range of healthy and tasty products for our custom- operations to ensure that we have as small an impact on the 88-9 ers and the consumer. Our expertise covers the entire baking atmosphere, the soil, and waterways as possible. We careful- Nutrition and health field, and we are well-known for innovative products such as ly review the routes used for transporting our products, for ex- 10-13 our very popular portion bread, our retail bake-off pastries, and ample, and the waste generated as part of baking operations is Food safety our numerous new types of rolls and sliced bread products.
    [Show full text]
  • School Meals in Finland Investment in Learning School Meals in Finland
    School meals in Finland Investment in learning School meals in Finland Finns believe that it is important to ensure that everyone has equal access to education. We have one school for all. At the age of six children have the opportunity to start their education at pre-school. Basic education is compulsory in Finland. This means that all children above the age of 7 must complete nine years of basic education or acquire an equivalent education in some other way. Once they have completed their basic education, they can continue at upper secondary level, either at an upper As a result of our geographical location in Northern secondary school or at a vocational institution, and Europe, our food culture has received strong influences from from there on to a polytechnic or a university. both the east and west. Pre-primary and basic education are provided free of charge for all, and this includes school meals, teaching materials, school transport, and pupil Food culture in Finland welfare services. Pure Finnish food is safe and healthy. In Finland we can grow oats, barley, wheat and rye, and we also have turnip rape fields, potatoes, root vegetables, onions and cabbages. Cows, pigs and poultry are reared here. We get fish from the many thousands of lakes and from the sea. Our forests provide an abundant supply of berries and mushrooms and great hunting grounds. These things form the foundation of Finnish food culture. They are also one of the basis of Finnish school meals. School catering since 1948 Finland was the first country in the world to serve free school meals.
    [Show full text]
  • The Sensory Voyage to Inner Islands
    The Sensory Voyage to Inner Islands Sunwha Park Sunwha Park Master’s Tesis Aalto University School of Arts, Design & Architecture Department of Media Visual Communication Design www.leipasaari.com The Sensory Voyage to Inner Islands Drawing and making food as imaginative, multi-sensory storytelling methods for self-expression and sharing with others Abstract Humans are born storytellers. Te visual narrative has been widely facilitated for people to express personal stories and internal feelings. Experiences and meanings are expressed, materialized and delivered to others. Tis collaborative project investigates the efcacy of the creative, sensory storytelling method to enable self-expression in both conscious and unconscious ways. Drawing and food, both of which are universal concepts, were combined as the major visualising tool. Tese components facilitated self-expression through the workshop experience in physical, emotional and multi-sensory ways. Focusing on personal storytelling, this workshop was an attempt to explore the unconscious space of the mind. It borrows from therapeutic methods of projective drawing and expressive therapy. In other words, participants created an imaginative self-portrait in a form of landscape—an island to be specifc—with nature as a thematic metaphor. Each mental landscape was in turn transformed into recipe of bread. Bread, as edible self, thus enabled people to materialize their inner selves through making it. Participants shared their stories with others by sharing about and eating each other’s bread throughout the entire multi-sensory experience. Te analysis of stories visualized in drawings and in bread, along with participants’ feedback, examined participants’ feelings of self-expres- sion and how familiar elements (drawing and food) could be used when combined for storytelling in a creative way.
    [Show full text]
  • Superbrands Finland 16 Market Fazer Group Operates in Nine Countries
    hired Russian professionals to work at his facil- Finnish bread market in 1966; at ity. He also had a hands-on approach to his the time toasters were a desired business as he himself worked in the factory wedding gift for young couples. from dawn to dusk every day. Fazer’s roots in the restaurant busi- The demand for Fazer products increased ness started in the days of the first café along with the product offering and opera- in 1891. The company started operations in tions. In September, 1897, Karl Fazer opened the restaurant business by running Restaurant industrial-scale production facilities in Kalastajatorppa in Helsinki in the 1930s. Fazer Helsinki. This paved the way for export and added catering services to the restaurant oper- already in the 19th century the company start- ations and Fazer Catering was set up in 1976. ed exporting marmalade and chocolate con- The company was renamed Amica in 1988, fectionery. The packaging proudly displayed a representing the service-oriented and friendly Market personnel are essential for growing market ‘Made in Finland’ label. staff and student restaurants. In 1993 Amica Fazer Group operates in nine countries. Its shares for the bread segment in the Baltic Exceptional taste and quality of the prod- acquired a major personnel restaurant chain home market is the entire Baltic region with Sea area. ucts were of ultimate importance to Karl Fazer. and later the two companies merged, making approx. 140 million consumers. The Group Candyking is the market leader and a fore- He also paid great attention to the wrappings, Amica the market leader in Finland.
    [Show full text]
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]
  • The NORBAGREEN 2002 Study Consumption of Vegetables, Potatoes, Fruit, Bread and fish in the Nordic and Baltic Countries
    TemaNord 2003:556 The NORBAGREEN 2002 study Consumption of vegetables, potatoes, fruit, bread and fish in the Nordic and Baltic countries NORDIC COUNCIL OF MINISTERS FOOD The NORBAGREEN 2002 study Consumption of vegetables, potatoes, fruit, bread and fish in the Nordic and Baltic countries By Minna Similä Sisse Fagt Sirje Vaask Holmfridur Thorgeirsdottir Iveta Pudule Janina Petkeviciene Lars Johansson Wulf Becker Lars Ovesen Laufey Steingrimsdottir Elena Moltchanova Liisa Valsta TemaNord 2003:556 The NORBAGREEN 2002 study Consumption of vegetables, potatoes, fruit, bread and fish in the Nordic and Baltic countries TemaNord 2003:556 © Nordic Council of Ministers, Copenhagen 2003 ISBN 92-893-0952-0 ISSN 0908-6692 Print: Aka-print A/S, Århus 2003 Copies: 500 Printed in Denmark Printed on paper approved by the Nordic Environmental Labelling. This publication may be purchased from any of the agents listed on the last page. Nordic Council of Ministers Nordic Council Store Strandstræde 18 Store Strandstræde 18 DK-1255 Copenhagen K DK-1255 Copenhagen K Phone (+45) 3396 0200 Phone (+45) 3396 0400 Fax (+45) 3396 0202 Fax (+45) 3311 1870 Website: www.norden.org The Nordic Food Policy Co-operation The Nordic Committee of Senior Officials for Food Issues is concerned with basic Food Policy issues relating to food and nutrition, food toxicology and food microbiology, risk evaluation, food control and food legislation. The co-operation aims at protection of the health of the consumer, common utilisation of professional and administrative resources and at Nordic and international developments in this field. The Nordic Council of Ministers was established in 1971. It submits proposals on cooperation between the governments of the five Nordic countries to the Nordic Council, implements the Council’s recommendations and reports on results, while directing the work carried out in the targeted areas.
    [Show full text]
  • Twin Study of Heritability of Eating Bread in Danish and Finnish Men and Women
    Twin Study of Heritability of Eating Bread in Danish and Finnish Men and Women Ann L. Hasselbalch,1 Karri Silventoinen,2 Kaisu Keskitalo,3,4 Kirsi H. Pietiläinen,2,5,6 Aila Rissanen,2,6 Berit L. Heitmann,7 Kirsten O. Kyvik,8 Thorkild I. A. Sørensen1 and Jaakko Kaprio2,9 1 Institute of Preventive Medicine, Copenhagen Capital Region, Copenhagen University Hospitals, Centre for Health and Society, DK-1357 Copenhagen, Denmark 2 Department of Public Health, University of Helsinki, FIN-00014 Helsinki, Finland 3 Department of Food Technology, University of Helsinki, FIN-00014 Helsinki, Finland 4 Department of Molecular Medicine, National Public Health Institute, FIN-00014 Helsinki, Finland 5 Department of Medicine, Division of Diabetes, Helsinki University Central Hospital, FIN-00014 Helsinki, Finland 6 Obesity Research Unit, Department of Psychiatry, Helsinki University Central Hospital, FIN-00014 Helsinki, Finland 7 Research Unit for Dietary Studies at the Institute of Preventive Medicine, DK-1357 Copenhagen Capital Region, Copenhagen University Hospitals, Copenhagen, Denmark 8 Institute of Regional Health Services Research and The Danish Twin Registry, University of Southern Denmark, DK-5000 Odense, Denmark 9 Department of Mental Health and Alcohol Research, National Public Health Institute, FIN-00014 Helsinki, Finland read is an elementary part of the western diet, Bread is generally consumed in all western countries, Band especially rye bread is regarded as an impor- but the types of bread that are consumed differ tant source of fibre. We investigated the heritability between cultures. Intake of rye bread is common in of eating bread in terms of choice of white and rye both Denmark and Finland.
    [Show full text]
  • Health Grain and Environmental Sciences (UH-DFES) [email protected]
    HEALTHY CEREAL FOODS FOR CONSUMERS healthThe HEALTHGRAIN grain Forum (www.healthgrain.org) based in Europe and with links worldwide, is an active network of universities, insti- tutes and industries interested in grain and grain based products. It started in 2010 for continuing research, networking and commu- nication activities of the HEALTHGRAIN EU project (2005-2010), the largest cereal-health project ever, and is acting as the Nutrition and Health Task Force of ICC, the International Association for Cereal Science and Technology (www.icc.or.at). For joining the Forum, see www.healthgrain.org/membership. The mission of the HEALTHGRAIN Forum is to promote science-based concepts fully unlocking the health promoting potential in the entire grain food production chain to obtain healthy, convenient and appealing foods. The vision of the Healthgrain Forum is that grain-based foods assist consumers in health mainte- nance worldwide, help reduce health care costs and provide added value for companies in the produc- tion chain from farm to fork. The Forum, based in Europe and with links worldwide, is formulating priorities for research and is developing a range of communications activities, with the overall aim of increasing consumers’ intake of protective components in whole grains. Promoting research for Communication of cereal technology and nutrition cereals–health findings and issues Based on its research priorities the Forum is working at: The Forum’s communication plan identifies new results and issues deserving enhanced communication. Target groups include all 1. Enhancing cooperation between member organisations in actors in the cereal production chain and nutrition scientists, research. health professionals, dieticians, policy makers and global food 2.
    [Show full text]