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
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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
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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
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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
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Sourdough rye breads, loaves, flat breads …
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From traditions to new types of products – milder in tase, easy to use 11/10/2011 20
Rye crisp breads
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Carelian pastry Very thin rye coating filled with mashed potato or rice filling – in old times barley
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“Kalakukko” “Mämmi” Fish baked inside a rye coating Finnish Easter pudding made of rye malt and rye flour
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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
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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
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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
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Various food uses of barley
. Flakes - porridge . Pearled barley . Rice substitute . Muesli . Pancakes . Flat bread, bread loaves
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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]