research
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Legumes – A Comprehensive Exploration of Global Food-Based Dietary Guidelines and Consumption
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),…
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New Certified Logo to Help You Choose Whole Grain Foods
It’s no secret that making the swap to whole grain may be one of the easiest and most beneficial dietary changes we can make. Packed with over 25 different essential…
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Swapping to whole grain saves Australia over $1.4 billion
Our latest paper published in the journal Nutrients reveals first-of-its-kind research, with big savings in the prevention of heart disease and type 2 diabetes – simply by getting Australians to…
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Australians Are Falling Short on Cereal Fibre
by Eden Barrett, Accredited Practising Dietitian and PhD candidate from the University of Wollongong When we think about the benefits of fibre, we typically think about its role in digestive…
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New Research: Australians Falling Short on Grain Based Fibre
In the first study of its kind, it’s been revealed that Australians are getting just half the grain based fibre needed for good health! The research highlights an opportunity for…
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Making the Most of the Whole Grain Opportunity
By Rebecca Williams New research examining global whole grain intakes suggests that Australia is doing better than some countries for whole grain consumption(1). However we still have a long way…
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Should We Eat Wheat?
Should We Eat Wheat? Australians are increasingly mindful of the effect food has on health. In some cases this is a good thing as shown in a recent report where…
