Wholegrains: Emerging Concepts, Controversies and Alternatives

Intake of wholegrain foods has been associated in large prospective cohort studies with decreased rates of diseases such as type 2 diabetes, ischaemic heart disease and hypertension. Multiple mechanisms for the protectiveness of wholegrain foods have been reported. Health authorities in western countries recommend wholegrains as one of the major food sources in a healthy diet, otherwise rich in vegetables, legumes and low-fat dairy. However, the existing evidence for the intake of wholegrains is highly subject to confounding. Many of the results seen in the prospective cohort studies have not been borne out in randomised controlled trials or good-quality meta-analyses. The recommended intake of wholegrains suggested in some countries is well above what there is evidence for. Products labelled wholegrain have variable quantities of the intact grain and differ widely in their effect on blood glucose. Excessive quantities may add to glycaemic load, and anti-nutrients in wholegrains may have adverse health consequences. With the rate of diabetes and obesity increasing, some researchers have questioned the role of grains as part of a healthy diet. Palaeolithic diets, those that are more in keeping with our evolutionary legacy, contain no grains or dairy, but are rich in vegetables, meat, fish and eggs, with the inclusion of some tubers. Smaller trials in animals and humans comparing a palaeolithic diet to a grain-based diet show improved metabolic profiles in the former.

Thailand Experience in Developing Wellness-driven Rice as the Key to Fight NCDs and Farmer Poverty

Prevalence of chronic noncommunicable diseases(NCDs)is rapidly increasing and has become a global problem in modern day.Over consumption of simple,processed carbohydrate foods is considered one of the main causes of NCD in young and elderly populations.Whole grain rice is an important source of a complex carbohydrate,dietary fiber,enriched with vitamins,minerals,and antioxidants.However,palatability of brown rice is the key success factor among white-rice-addicted communities.In the initial phase,we successfully breed rice strains with aromatic,soft-whole grain,white rice contains high grain-Fe/Zn density and intermediate glycemic index(GI).The most successful variety was uniquely soft-textured black purple rice named Riceberry,depicting rice enriched with blueberry nutritional characteristics.Product development for fiber-rich,high antioxidant has been extremely active from academia,real sectors,and SMEs.In total,39 patent applications(18 granted patents),12 international publications,and 18,700 Youtubes related to Riceberry.From 2017,Riceberry has become the most popular choice for product development surpassing Thai Hommali Rice.More than 200 food and non-food products were commercialized as dairy replacement,side dishes,meals,hot beverages,bakery,and breakfast cereals.In the second phase,we successfully breed low GI rice strains named Pink+4 equipped with farmers’preferred resistance to flash flooding,bacterial leaf blight,leaf blast,and devastating brown planthopper adapted to organic rice production.Innovative products combined of low GI rice flour with purple Riceberry have been the next trend for functional ingredients and foods.These healthy rice products have high potential globally as healthy foods,gluten-free,fiber-rich,complex carbohydrate,and nutrient-dense from sustainable organic farming.