Global News

The 2014 Australian Grains & Legumes Consumption & Attitudinal Study is a nationally representative survey to track consumption and to understand Australians’ attitudes towards grain foods and legumes.

By Professor Peter Williams, Honorary Professorial Fellow at University of Wollongong and Adjunct Professor of Nutrition and Dietetics at the University of Canberra Breakfast cereal eaters are more likely to

The evolution of low carb In recent times the low carbohydrate trend has evolved from a short term weight loss diet to being promoted as a long term “lifestyle”. In

The Code of Practice for Whole Grain Ingredient Content Claims (Code) was successfully launched by GLNC in July 2013. The Code provides guidance for the food industry for consistent messages

Being overweight or obese is linked with higher levels of systemic inflammation, which is now recognised as an underlying risk factor of heart disease and diabetes in the long term.

In 2008 the Scientific Advisory Committee on Nutrition (SCAN) was requested by the UK Food Standards Agency to provide clarification of the relationship between carbohydrate foods, including grain foods and

Whole grains are nutrition powerhouses containing over 26 nutrients and bioactive substances including dietary fibres, vitamins, minerals, and a range of protective phytonutrients. Studies have shown that adults and children

According to preliminary results of a nationally representative survey conducted by GLNC the majority of Australians, 75 per cent, may be putting their health at risk by not eating the

With a constantly evolving range of foods on our supermarket shelves and a huge number of product launches every week, we take a look behind the global trends that are

FODMAPs refer to a group of small chained carbohydrates which are poorly absorbed in the small intestine and so pass into the large intestine where they are fermented by gut

At the Dietitians Association of Australia National Conference in Brisbane in May 2014 Chris Cashman, GLNC Nutrition Project Officer, presented the whole grain findings from the GLNC 2014 Consumption and

At the Dietitians Association of Australia National Conference in Brisbane in May Michelle Broom, GLNC Nutrition Program Manager, presented the findings of the GLNC 2011 Consumption and Attitudinal Study related

A walk down the ‘health aisle’ of your local supermarket is a powerful demonstration of the popularity of the ‘free-from’ movement, including gluten-free and grain-free. But in the pursuit of

Grains & Legumes Nutrition Council Written by Jessica Biesiekierski Overview The avoidance of wheat- and gluten-containing products is a worldwide phenomenon, where more than one million Australians purchase gluten-free products

Have you noticed the constant flux of new products and new categories of foods in your local supermarket? This ongoing cycle of change is driven by national and international food

Current and accurate food composition data is the foundation of product claims, dietary modelling and health education programs. Data on soluble, insoluble and resistant starch content of Australian foods is

Have you heard of lectins? They are a type of protein found in small amounts in over 30% of plant foods including grains and legumes. While they are not well

Large population studies indicate that people who eat beans and soy foods at least four times a week are less likely to develop heart disease.1 It was thought that legumes