- Dr Lisa Te Morenga (PI)
- Professor Jim Mann
- Dr Andrew Reynolds
- Professor Indrawati Oeuy
- Dr Tracy Perry
- Associate Professor Pat Silcock
Benefits of wholegrains
Wholegrain foods are a source of nutrients and dietary fibre. Regular consumption of wholegrains is recommended in most national and international food-guidelines with the aim to reduce the incidence of non-communicable diseases, such as type 2 diabetes, cardiovascular disease and colorectal cancer.
The definition of 'wholegrain' is based on the nutrient composition of foods, rather than whether or not the structure of the grain is still intact. As a result, many of the wholegrain-labelled products that people consume contain largely refined grains. But research indicates that the structure of the grain may influence the food's effect on metabolic measurements and clinical outcomes associated with increased risk of non-communicable diseases.
The Grain Study aims to establish the effects of grain structure on metabolic measurements and clinical outcomes of type 2 diabetes, cardiovascular disease and colorectal cancer. The project includes the following three research components:
- Conducting a systematic review of existing studies on grain structure and theif effects on non-communicable disease outcomes.
- Developing a range of wholegrain breakfast and baked products with various particle size and testing their acceptibility.
- Testing the direct effects of these on metabolic measurements for type 2 diabetes, cardiovascular disease and colorectal cancer.
The results of the Grain Study will be used to inform longer term randomised controlled trials in order to provide evidence for improved nutritional recommendations.