Progress 12/01/04 to 11/30/07
Outputs
OUTPUTS: The conference entitled Whole Grains and Health: A Global Summit, was held in Minneapolis, Minnesota May 18-20, 2005. It also included a one-day workshop on barley, conducted on May 17th. The conference was successful and drew more than 400 attendees from all parts of the world. The conference ended with such positive momentum that key participants and stakeholders from academia, government and industry planned on the development of a whole grains consortium or institute the purpose of which will be to collaborate on research into grains and health issues using interdisciplinary and multi-institutional approaches. The timeliness of this undertaking is ideal given the announcement of the new food guide pyramid as well as major shift's by the food industry in use of whole grains in their product ingredients. With the on-going interest to develop this collaborative partnership we requested that this conference grant be extended over several years and the project description
amended to support the planning and development of this collaborative partnership. One collaborative model currently under development is The Institute for Grains and Health Research (IGHR). This North American whole-grain focused collaborative is dedicated to improving the health and well being of the population through basic, applied and translational research on grain and grain components. The long-term objectives of the IGHR are to facilitate coordinated research to enhance the knowledge and utilization of healthful components delivered in grain-based food products. The IGHR will achieve this through a collaborative of academic institutions with expertise in various areas of grain research. This collaborative, in partnership with government and industry, will identify, prioritize and seek underwriting support for research projects. Results will be disseminated through university partners, health organizations and industry trade groups. Founding members of the IGHR include
scientists from four universities with proven expertise in the science of grains and whole grains: 1) University of Minnesota- nutritional sciences, behavioral health, and grain genetics; 2) Kansas State University- milling, baking, and feed science/chemistry; 3) Cornell University- for characterization of grain phytonutrients, grain health benefits, and bioavailability; and 4) University of Manitoba- experimental systems from grain biochemistry to traditional and novel extraction equipment using cell-culture models and animal and human studies. In addition, the Wheat Foods Council will be actively involved in the dissemination of research findings to health professionals, commodity groups and consumers. To further the scientific reach and to promote collaboration, the IGHR is establishing industry partnerships with appropriate companies, (including the General Mills Endowed Cereal Chair), trade and health associations, government agencies and programs.
PARTICIPANTS: Gary Fulcher, University of Manitoba; Jon Faubion, Kansas State University; Rui Hai Liu, Cornell University; Virgil Smail, Kansas State University; Jerry Combs, ARS-USDA; Beth Aarndt, Con-Agra; Kathy Wiemer, General Mills, Inc.; Marcia Schneiderman, Wheat Foods Council
TARGET AUDIENCES: Faculty from various universities in North and South America, Europe and Australia; Managers and scientists from: Industry - 20 different food companies; Government - FDA, USDA-ARS, USDA-AES; Nutrition and health groups
PROJECT MODIFICATIONS: Nothing significant
Impacts
A number of publications (see publications section)and presentations (presented in this section)to government, industry and academic sectors, involving a variety of grain-based disciplines has been effective in establishing the need for focused, prioritized and leveraged research throughout the grains supply chain. Whole Grain Dietary Guidelines and U.S. Diets. Food Product Composition. Consumer Health and Public Policy (Farm Foundation / USDA ERS). Berkeley, CA. April 10, 2007. The Future of Grains & Health Research. Wheat Quality Council Annual Meeting. Kansas City, MO. February 21, 2007. Health and Wellness: Ask the Expert Panel. Biscuit and Cracker Manufacturers' Association's Annual Technical Conference. Orlando, FL. Oct 17, 2006. Whole Grains and Health: The Past, Present and Future (Keynote address). Biscuit and Cracker Manufacturers' Association's Annual Technical Conference. Orlando, FL. Oct 16, 2006. The Future of Grains Research. Wheat Foods Council Annual
Board of Directors Meeting, Bismarck, ND. June 14, 2006. The Future of Grains and Whole Grains. General Mills, Minneapolis, MN. March 22, 2007. The Future of Whole Grains. Kraft Foods, Parsippany, NJ. March 23, 2006. Individual discussions, conference calls and meetings were effective in establishing relationships with researchers in each of the major sectors. This has led to the first annual meeting of the IGHR scheduled for June 2008. This meeting will solidify organizational structure, major goals, activities and functional roles for key personnel involved in the day -to-day operation of the institute.
Publications
- Marquart, L., Faubion, J., Liu, R.L., Smail, V., Fulcher, G. and Scheideman, M. 2007. Moving whole grains forward: The case for a whole grain collaborative. Cereal Foods World. 52:196-200.
- Edge, M.S., Jones, J.M. and Marquart, L. 2005. A new life for whole grains. J Am Diet Assoc. 105(12):1856-60.
- Marquart, L. and Cohen, E. 2005. Increasing whole grain consumption. Food Technol. 59:24-32.
- Marquart, L., Jones, J.M. and Poutanen, K. 2005. Whole Grains and Health: An AACC International Perspective. Cereal Foods World. 50:(6) 355-56.
- Marquart, L., Jacobs, D., McIntosh, G., Reicks, M. and Poutanen K. (eds.), 2007. Whole Grains and Health. Blackwell Publishing, Ames, IA.
- Schmitz, K., van der Kamp, J.W. and Marquart, L. 2007. Labelling and regulatory issues: Europe and the United States. In: Hamaker B. (ed.), Technology of Functional Cereal Products. Woodhead Publishing Ltd, Abington, Cambridge, England, p. 23-45.
- Marquart, L., Jones, J. and Poutanen, K. 2007. Overview of whole grains and health. In: Marquart, L., Jacobs, D., McIntosh, G., Poutanen, K. and Reicks, M. (eds.), Whole Grains and Health. Blackwell Publishing. Ames, IA, p.3-15.
- Schmitz, K., Asp, N-G., Richardson, D.P. and Marquart, L. 2007. Global regulation, labeling, claims and seals-Perspectives and guidelines. In: Marquart, L., Jacobs, D., McIntosh, G., Poutanen, K. and Reicks, M. (eds.), Whole Grains and Health. Blackwell Publishing. Ames, IA, p.309-316.
- Bakke, A., Vickers, Z., Marquart, L. and Sjoberg, S. 2007. Consumer acceptance of refined and whole wheat breads. In: Marquart, L., Jacobs, D., McIntosh, G., Poutanen, K. and Reicks, M. (eds.), Whole Grains and Health. Blackwell Publishing. Ames, IA, p.255-261.
- Marquart, L. and Miller Jones J. 2005. Whole Grains & Health: A Global Summit. Summary of Recommendations. University of Minnesota, Department of Food Science and Nutrition, St. Paul, MN. Sept.
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Progress 12/01/04 to 11/30/05
Outputs
A conference, Whole Grains and Health: A Global Summit, was held May 18-20, 2005 in Minneapolis, MN. Bringing together over 400 scientists, educators, food technologists, producers, marketers, health professionals and regulators, the conference focused on whole-grain research with spirited conversations about the impact of whole grains on health, in addition, to potential strategies that might influence their consumption. The conference objectives included the following: Assess the quality of the latest data on whole grains and health; Review the gaps in data and establish research priorities; Identify barriers and motivators to whole grain consumption; Explore new technologies in whole-grain foods development; Discuss consumer-friendly public policy and labeling;and Examine effective methods of communicating information about whole grains. A summary of research recommendations for the Biological Sciences and Health; Consumer Research and Health; and Grain Science and
Technology were put forth in a sysematic assessment of the current scientific data by experts from government, industry and academia. These recommendations will be used to prioritize research in the area of grains and health related outcomes. We need an organized pipeline of research with regularly published and publicized findings through various channels to keep whole grains top of mind for research scientists, government groups, industry leaders, educators and consumers. Initial steps include the publication of proceedings along with articles appearing in the key journals for dietitians/nutritionist, cereal chemists and food technologists. At this point no USDA funds have been used for this project. There is a need to continue to pursue a collaborative research approach related to grain foods.
Impacts
From the Whole Grain and Health Summit, it became evident that whole-grain foods more than likely make a significant contribution to ones health and reduced risk for disease yet, moving whole grains from the field to the fork will take a collaborative effort amongst farmers, scientists, food producers, dietetic professionals and the media. Initial steps have been undertaken to establish a research collaborative consisting of government, Academia (U Minnesota, U Manitoba, Cornell U, Kansas State) and industry representation to address grains whole grains and functional components throughout the supply chain. Several meetings have occured in Minneapolis, while 2 additional meetings will be held in Kansas and North Dakota. A Charter to address the mission, vision, objectives and research priorities is currently under development to solidify an organizational structure and initiate a plan of work. We would like to secure the unused dollars from the whole grain conference
and redirect them in forming the initial stages of a grains research collaborative. We expect that this effort will encourage cross-collaboration among and within the major sectors of the grains supply chain. This research initiative is essential if consumers are to eat 3 servings of whole grains along with the dietary fiber recommendations as put forth by U.S nutrition policy.
Publications
- Edge, M.S., Jones, J. M., and Marquart, L. F. 2005. Related articles, Links A new life for whole grains. J. Am Diet. Assoc. 105(12) 1856-60.
- Marquart, L.F. and Cohen, E. 2005. Increasing whole grain consumption. Food Technology. 59:24-32.
- Marquart, L.F., Jones, J.M., and Poutanen, K. 2005. Whole Grains and Health: An AACC International Perspective. Cereal Foods World 50:(6) 355-56.
- Whole Grains and Health: A Global Summit. 2005. Dept. of Food Science and Nutrition, U of Minnesota.
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