Cardiovascular disease encompasses heart, stroke and blood vessel diseases. Coronary heart disease, including heart attack and the chronic condition angina, is the leading cause of death in Australia accounting for …
We recently conducted an analysis of all snack bar products on shelf in major supermarkets in Sydney and with encouraging results showing that almost 3/4 of muesli bars are at …
Lupins have a unique nutrient profile among legumes and may have beneficial health effects when included in the diet. The aim of this systematic review was to investigate the effects …
Lupins and Health Outcomes: A Systematic Literature Review Read More »
Whole grain foods are rich in nutrients, dietary fibre, a range of antioxidants, and phytochemicals, and may have potential to act in an anti-inflammatory manner, which could help impact chronic …
Evidence supports regular dietary inclusion of legumes due to their positive effects on both human and planetary health. Intake within Australia is suboptimal, with consumer data suggesting that an inability …
The Changing Landscape of Legume Products Available in Australian Supermarkets Read More »
Whole grain consumption has been associated with the reduced risk of several chronic diseases with significant healthcare monetary burden, including cancer. Colorectal cancer (CRC) is one of the most common …
Beta glucan is a type of soluble dietary fibre found in oats and barley with known cholesterol-lowering benefits. Many countries globally have an approved beta glucan health claim related to …
Oat and Barley in the Food Supply and Use of Beta Glucan Health Claims Read More »
Many dietary guidelines emphasise “mostly” whole grain food choices as part of an overall healthy eating pattern based on evidence for enhancing nutritional status and reducing chronic disease. Still, countries …
Plant-based and flexitarian eating patterns are increasingly popular, and the food supply system has responded with a wide range of convenience products despite a lack of understanding regarding consumer views. …
Breakfast cereal improves overall diet quality yet is under constant scrutiny with assertions that the category has not improved over time. This study aimed to comprehensively analyse the category of …
Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle Read More »
For adults with or without CVD risk factors, consuming whole grains as opposed to refined grains can improve total cholesterol, low-density lipoprotein cholesterol, hemoglobin A1c, and C-reactive protein. There is …
Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study is to investigate the effect of consumption of high amylose …
Whole grains may assist in reducing risk of non-communicable disease, but consumption is limited in many countries. In Australia, the reasons for poor consumption are not well understood. The aim …
Legumes are a rich source of dietary fibre, plant protein, and low-Glycaemic Index (GI) carbohydrate. Evidence suggests a positive effect on glycaemic control following a single meal; however, the effects …
Growing ethical, environmental and health concerns have encouraged demand for novel plant-based milk alternatives, yet it remains nebulous whether these products are nutritionally adequate as cow’s milk replacements. The aim …
Flour, typically derived from wheat, rye, corn and rice is a pantry staple, providing structure to bread and baked goods. This study aimed to provide a cross-sectional analysis of flour …
The Australia New Zealand Food Standards Code does not regulate on-pack claims describing the amount of whole grain in foods. In July 2013, The Grains & Legumes Nutrition Council™ (GLNC) established …
Growing the Business of Whole Grain in the Australian Market: A 6-Year Impact Assessment Read More »
Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. As sensory …
Demand for plant-based meat substitutes is growing globally for nutritional and environmental reasons, with Australia the third-fastest growing vegan market worldwide. This study aimed to profile and compare plant-based meat …
Muesli bars are consumed by 16% of children, and 7.5% of adults, and are classified as discretionary in Australian Dietary Guidelines, containing “higher fat and added sugars” compared with core …
While health benefits of legume consumption are well documented, intake is well below recommendations in many Western cultures, and little is known regarding culinary use and consumer understanding of these …
Consumer Understanding and Culinary Use of Legumes in Australia Read More »
Bread is a vehicle for a range of nutrients within the Australian diet, but has been the target of negative press. The aim of this study was to examine bread …
An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain Read More »
The Australian front-of-pack labelling system, Health Star Rating (HSR), does not include whole grain (WG) in its algorithm, but uses dietary fibre (DF), despite Dietary Guidelines recommending WG over refined …
Move over quinoa and chia, the new superfood on the block is an ancient pulse called Australian sweet lupin.
NOVA is a food-classification system based on four levels of processing, from minimally processed to ultra-processed foods (UPFs). Whole-grain-containing commercial breads and ready-to-eat breakfast cereals are considered ultra-processed within NOVA, …
Despite the well-known human and planetary health benefits of legumes, consumption is often low. This scoping review aimed to evaluate the inclusion of legumes in global food-based dietary guidelines (FBDG), …
Below are the powerpoint presentations from the 19th March 2013 Symposium entitled, “Carbohydrates – high, low or irrelevant?” jointly hosted by ILSI and the Grains & Legumes Nutrition Council: The pros …
Although the structures of the various cereal grains are different, there are some common features they all share: Bran – the multi-layered outer skin of the grain which is rich in …
Legumes provide a range of essential nutrients including protein, carbohydrates, dietary fibre, minerals and vitamins. They are: An economical dietary source of good quality protein and are higher in protein …
Legumes are a source of all three recognised forms of dietary fibre – soluble fibre, insoluble fibre and resistant starch – which are responsible for many of the protective effects …
People who eat legumes are less likely to develop heart disease. Results from the US-based study NHANES indicates that legume consumption four or more times a week is associated with …
Grains and grain foods are staples in the diets of cultures around the world, and have made an important contribution to daily nutrient requirements since cultivation began around 10,000BC. Their …
Diabetes is Australia’s fastest growing chronic health problem and accounts for 10.5% of all deaths in Australia. In 2017-18, total number of Australians with diagnosed diabetes was 1.2 million people, …
GLNC tracks consumption of grains and legumes, alongside attitudes to these categories, every 2-3 years. Our Consumption Data helps track trends and provide insights into Australian eating habits and goes …
Refining grains removes varying proportions of the bran and germ. Because micronutrients are generally present in higher concentrations in these outer layers of the grain, refined grain products are lower …
“Legumes are the star performers for blood glucose control” – Professor Jennie Brand-Miller, University of Sydney As a high fibre, low glycemic index (GI) source of protein, legumes make an …
Grain foods both whole grain and refined make an important contribution to the nutrient intakes of Australians. However, their role in a healthy diet goes beyond merely the provision of …
There have been a number of reviews of the relationship between the consumption of whole grains and cancer risk which all conclude that whole grain foods are associated with lower …
Launched by The Hon Mark Butler MP, Federal Parliamentary Secretary for Health, this report reviews the latest scientific evidence on the health benefits of grains and legumes. It is co-authored …
The glycemic index (GI) is used to rank carbohydrate-containing foods according to their effect on blood glucose levels after eating. Low GI foods are slowly digested and absorbed and so …
A growing body of evidence from large population studies and comprehensive reviews indicates legumes may have a protective effect against bowel, breast, lung and prostate cancers. Colorectal Cancer In 2011, …
Of the developed nations, Australia is one of the most overweight, with more than 60% of adults and one in four children overweight or obese. The prevalence of overweight and …
Grains, especially whole grains, contain a range of dietary fibres important for health and prevention of disease. These include: Soluble fibres such as: B-glucan (found in oats and barley) pentoses …
It can be challenging to help people adjust their diet to meet their nutrient needs and promote weight loss, while at the same time still keeping them satiated. Nutrient rich …
The glycemic index (GI) is used to rank carbohydrate-containing foods according to their effect on blood glucose levels after eating. Low GI foods are slowly digested and absorbed and so …
Not all whole grain foods are the same. The whole grain content of foods can vary depending on the brand, serve size and ingredients used. For example, two slices of …
The revised Australian Dietary Guidelines were launched in February 2013 and continue to encourage Australians to eat a variety of grain foods as part of a healthy diet. The Australian …
Many people don’t eat legumes for fear they will experience an increase in gas and flatulence. Legumes do contain galacto-oligosaccharides (GOS), small unabsorbed carbohydrates (fibres) that are rapidly fermented by …
Gluten comes from the Latin word for ‘glue’ which gives dough the elastic property that holds gas when it rises. Bubbles of carbon dioxide are released from fermenting yeast, which …
The revised Australian Dietary Guidelines were launched in February 2013 and continue to encourage Australians to eat legumes such as beans, lentils and chickpeas as part of a healthy diet. …
“Legumes provide a valuable and cost effective source of protein, iron, some essential fatty acids, soluble and insoluble fibre and micronutrients. They are valuable inclusions in the diet.” 2013 Australian …
