The committee, whose only UK academic is Dr Marie-Ann Ha of Anglia Ruskin University, today released the Consensus Statement on Whole Grains as the culmination of its third meeting, which took place in Rome in late September.
Whole grains, such as those found in wholemeal bread, pasta and brown rice, are important sources of dietary fibre, nutrients and phytochemicals in the diet. The scientists stressed the importance to consume about two servings per day (16g dry weight per serving) of whole grains, as this quantity is associated with health benefits. The statement adds that whole grain foods with a low glycaemic index, such as pasta, should be encouraged.
Furthermore, the scientists stressed the need to communicate information on whole grains to the public and health professionals, including increasing awareness about health benefits, information on whole grain content of foods, promotion in the media, efforts by the food industry and food services to make whole grains enjoyable and affordable, and to support a regulatory environment that promotes simple but evidence-based labelling and on-pack promotion.
Dr Ha, Senior Lecturer in Public Health at Anglia Ruskin University, said: “Grains are the major source of carbohydrates globally, but the quality of these grains is vital to ensure a healthy diet.
“The ICQC decided to focus on this subject for our third meeting, and we believe this Consensus Statement is important to promote healthy eating and lower the risk of obesity and disease.
“We need to determine the difference between intact whole grains, like brown rice, and milled whole grains, such as those found in wholemeal bread and pasta. Both have a positive effect on health, but the question of how exactly these respective benefits are seen requires more research.”
About ICQC
The International Carbohydrate Quality Consortium (ICQC) is a non-profit, worldwide organization of scientists with expertise in carbohydrate nutrition research, whose mission is to support, summarize and disseminating the science around dietary carbohydrate and health with a focus on quality and to harmonize the work of scientists from academia, industry and government. Our activities focus primarily on carbohydrate nutrition and health promotion.