On April 23, 2010, at the Experimental Biology annual meeting, through an unrestricted teaching grant from the General Mills Bell Institute of Health and Nutrition, the Associate of Science in Nursing, ASN, sponsored a satellite symposium on: “Putting the Whole Grain Puzzle Together: Health Benefits Associated with whole grain.”
The symposium brought together researchers who reviewed the evidence associated with health benefits of whole grains in the areas of: Whole Grain Phytonutrients, (2) Weight Management, (3) Cardiovascular Disease (CVD), (3) Diabetes, (4) Digestion. health and ways to help improve assessment of whole grain intake.
The consensus is that the additive and synergistic effects of bioactive phytochemicals in whole grains are responsible for the health benefits associated with a lower risk of diabetes, heart disease and high blood pressure. Furthermore, epidemiological studies from North American and European cohorts have consistently shown that whole grain consumption is associated with a reduced risk of cardiovascular disease.
Also read: Whole wheat flour for nutritional value
In fact, Lilian Cheung, DSc, a USDA resident dietitian and lecturer in nutrition at the Harvard School of Public Health, recommends eating grains daily, and at least half of those should be whole grains. “You’ll get fiber, a healthy plant protein, vitamins, minerals and a variety of phytochemicals that will improve your health.
Moreover, several studies around the world conducted over the years agree with the above. These are from professors Dagfinn Aune, Darren G.Serena Tonstad from Great Britain; Nana Keum, Edward G. Paolo Boffetta, Lars Vatten and DagfinnAune, Nana Keum from the US and professors Guo-Chong Chen, Xing Tong, Jia-Ying Xu, Shu-Fen Han, Zhong-Xiao Wan, Jia-Bi Qin and Li -Oiang Qin, all from China.
It is a similar scenario where studies by Jacobs et al., Liu et al., Steffen et al. and Nettleton et al. on the Atherosclerosis Risk in Communities study confirmed the previously mentioned study findings. This includes Kerri-Ann Jennings, author of ‘9 Legitimate Health Benefits of Eating Whole Grains’, published on December 23, 2016. However, she advised that people purchasing processed whole grain products should make sure they read the ingredients list to be on the safe side. indicate that they are made entirely from whole grains, and not from a mixture of whole and refined grains.
If this seems strange, related studies conducted by eminent Nigerian food technologists and scientists are proof of and consistent with the immense nutritional benefits of whole grains, including whole wheat flour presented as swallow food similar to our local pounded yam, eba and amala. These researchers and erudite scientists include Prof. Isaac Adeyemi, Fellow, Nigerian Academy of Science (FAS) and an expert in grains and milling technology, former VC of Bells University of Technology, Ota and Mr. Ugochukwu Uche Patrick, the Chief Food Technologist and Head, Pilot Food Processing Plants at the Federal Institute of Industrial Research (FIIRO), Oshodi, Lago. Others include Prof. Olu. Malomo, Professor of Biotechnology, Kings University Odeomu, Osun State and Mr. Sherif Olagunju, FSI, Director, Food Safety and Applied Nutrition Directorate, NAFDAC, as well as Ufondu Amalachukwu Nwamaka, also of NAFDAC, Lagos.
According to Adeyemi, there are many health benefits of including whole grain foods in your diet. Whole grain foods help lower the risk of coronary heart disease, stroke, obesity and diabetes. Contrary to popular belief, foods containing whole grains do not contribute to weight gain. The reason why people gain weight is because of refined carbohydrates. These are found in cakes, cookies, donuts and other types of bread.
Both forms of fiber are important for bowel regularity and intestinal health, preventing heart disease due to cholesterol-lowering properties, preventing diabetes, obesity and preventing constipation.
NAFDAC researchers emphasize that, in addition to the effects of fiber, wheat contains many other components that may play a role in reducing health and disease risks. These are polyphenols, carotenoids, vitamin E and phytosterols. The additive and synergistic effects of these compounds may contribute to the health benefits of whole grain consumption.
For his part, Patrick from FIIRO describes wheat as “the king of all grains” and “a precious plant” because it is rich in proteins, carbohydrates, most essential amino acids and valuable minerals, ‘all in one plant’! Moreover, it has become popular because it contains gluten, making it possible to make bread. He adds that no other grain is as rich in nutritional value. However, there are two types of durum wheat, with a protein content of 14-15%, which are used for bread, and soft wheat with a protein content of 10-12%, which is used for biscuits and biscuits. This is the type grown in Nigeria, in the Chad and Hadeija basin.
Prof. Malomo reiterates that whole grains, such as those found in whole wheat flour, lower blood pressure. The heart benefits of whole grains don’t stop at cholesterol and triglycerides. They also lower blood pressure, one of the major risk factors for heart disease. One study found that men who ate more than seven servings of whole-grain breakfast cereal per week had a 19% lower risk of high blood pressure than men who ate one or less. A study of women also found a benefit. “Eating whole grains instead of refined grains significantly lowers blood pressure.
He adds that they are effective against type 2 diabetes and cancer and have a positive effect on the digestive system, giving a fuller feeling and even contributing to a longer life. So the question is, what really makes whole grains so nutritious?
The wheat grain or ‘caryopsis’, which is harvested for human food, is made up of a number of different tissues: According to Jennings, whole wheat grains are made up of three parts: Bran: This is the hard outer shell. It contains fiber, minerals and antioxidants. Endosperm: The middle layer of the grain consists largely of carbohydrates. Germ: This inner layer contains vitamins, minerals, proteins and plant substances.
The acronym is BEG, which means whole grains are literally begging us to eat them! Grains can be rolled, crushed or cracked, but as long as these three parts are still present in their original proportions, they are considered whole grains.
Despite all the benefits mentioned, why are Nigerians not fully aware of these benefits, especially with Honeywell Whole Wheat Meal being made available?
Keep in mind that there are many types of whole grains, including oatmeal, popcorn, millet, quinoa and brown rice. Others include whole rye, wild rice, wheat berries, bulgur, buckwheat, freekeh, barley and sorghum. Products made from these foods are also considered whole grain products. These include bread, pasta, some breakfast cereals and of course whole wheat flour.
Also read: Nutritional Benefits of Whole Wheat Flour (Part Two)
People who eat whole wheat flour should therefore be sure to get plenty of nutrients, as whole grains contain all three parts of the grain and are therefore very nutritious. For example, they contain many nutrients and fiber, obtained from the bran. They are particularly high in B vitamins, including niacin, thiamin and folic acid. They also contain a good amount of minerals, such as zinc, iron, magnesium.
Whole grains provide several grams of protein per serving. Several compounds in whole grains also act as antioxidants. These include phytic acid, lignin and sulfur compounds. Likewise, many types of plant compounds that play a role in preventing disease are found in whole grains. These include lignans, stanols and sterols.
In summary, whole grains have higher phytonutrient content and antioxidant activity than refined grains that have been stripped of their bran and germ, leaving only the endosperm. For example, refined wheat flour loses 83% of total phenolic acids, 79% of total flavonoids, 93% of ferulic acid, 78% of total zeaxanthin, 51% of total lutein, and 42% of total β-cryptoxanthin compared to whole wheat flour. flour.
