Information Regarding the Health Benefits of Whole Grains
Prepared for InfraReady Products Ltd.

1. Health Benefits of Whole Grains
2. Healthy Whole Grain Ingredients

3. Summary
4. References

1. Health Benefits of Whole Grains

Whole grain products offer a range of health benefits. The fibre component of grains has been well defined as beneficiary to human health. Recent research has also identified several other minor grain components that positively affect health. These minor components are classed as phytochemicals. Benefits once attributed to fibre alone, have are now known to be due to phytochemicals. Phytochemicals include vitamins, minerals, and other minor compounds found in relatively small amounts. Dr. Slavin of the University of Minnesota noted that phytochemicals and fibre in whole grains act as protective agents against several diseases (Table 1). It is the combined synergistic action of these components that effectively protects against disease.

Table 1. Whole grain components which are protective against cancer, heart disease,and diabetes (Slavin 2001).

Whole grain phytochemicals may prevent cancer by inactivating carcinogens thereby halting the initiation of cancer or by interacting with initiated cells to impede the progression of cancer (Wargovich 2000). The positive effect whole grains have on heart disease has been attributed to favorable alteration of serum lipoproteins, lowering of serum insulin levels, and decreasing blood pressure (Anderson 2002). The ability of whole grain consumption to minimize glycemic and insulin responses, and to exhibit antioxidant activity, are positive measures in controlling and preventing diabetes (Simin 2002). Whole grains contain a wide range of antioxidants including flavonoids, lignans, tocopherols, tannins, sterols, and other phenolics (Miller 2002). Antioxidants inactivate detrimental free radicals associated with disease. Due to the variety of antioxidants present, whole grains maintain antioxidant activity throughout the entire gastric intestinal tract (Miller 2001).

The World Cancer Research Fund and the American Institute for Cancer Research have recognized that diets containing cereal-grain foods may offer protection against gastric cancers and diets high in fibre may reduce the risk of colorectal cancer (McIntosh and Jacobs 2002). The evidence relating whole grains to disease prevention has warranted the Food and Drug Administration of the United States to approve health claims on whole grain foods. The food product must contain 51% or more of whole grain ingredients and the ingredient must contain all portions of the grain kernel. Claims that relate whole oats and heart disease, fiber containing grain products and cancer, whole grains and heart disease, and whole grains and cancer are allowed (Food and Drug Administration 1999). The American Dietetic Association’s position statement on phytochemicals stresses that specific phytochemicals in food are related to health (Bloch and Thomson 1995).

2. Healthy Whole Grain Ingredients

As term whole grain suggests; whole grains have present: the bran, germ, and endosperm components of the grain. The most concentrated grain source of nutrients and phytochemicals is whole grains. As well, each of the grains and seeds offer unique benefits.

Flax:
Flax is a source of lignans. Lignans offer protection from hormone-dependent cancers such as breast and colon cancers (Kurzer 1995). Lignans are plant phytoestrogens that are converted to by intestinal microflora to compounds with weak estrogenic activity (Miller 2002). These weak estrogenic compounds provide protection from hormone related cancer by binding to estrogen-binding sites, inhibiting steroid-synthesis enzymes, and exhibiting general antioxidant activity (Miller 2002).
Flax contains high levels of the essential fatty acid alpha linolenic acid (ALA). ALA is an omega 3 fatty acid, which refers to its exact chemical structure. Flax ALA positively affects blood platelet aggregation, lowers blood cholesterol, and reduces coronary heart disease (Simonot 2000).

Purple Wheat:
Purple wheat is a distinctive grain containing colour pigments known as anthocyanins. Anthocyanins improve eye health, specifically night vision, by assisting in the regeneration of rhodopsin, a light sensitive protein in the eye. Anthocyanins also aid in treating conditions such as diabetic angiopathy (ie. damage to small arteries and capillaries common to diabetes) (Boniface et al. 1986).
Purple wheat demonstrates considerable antioxidant activity due to its phenolic content. Phenolics are a class of compounds that includes anthocyanins. Phenolics are responsible for the major portion of antioxidant activity in botanical material. This antioxidant activity is beneficial in the prevention of heart disease, cancer, and arthritis (Wargovich 2000). The antioxidant activity of purple wheat is greater than non-pigmented wheat varieties (Ziehl and Pickard 2002). As well, research at Kanas State University has shown that particular phenolics in whole grain wheat, orthophenols, destroy cancer cells (Melgares 2002).

Rye:
Several studies have cited rye consumption to reduce the risk of disease. Phytochemicals in rye bran have been associated with the inhibition of breast and colon tumor growth in animal models (Davies et al 1999 and Mutanen et al 2000). In both insulin- and non insulin-dependent diabetics, whole kernel rye bread is effective in lowering glucose responses (Behall and Hallfrisch 2002). Rye consumption also significantly lowers the risk of death from coronary heart disease according to Pietinen et al (1996).

Triticale:
Triticale is a cereal resulting from the combination of wheat and rye via traditional breeding techniques. The physical structure of triticale “resembles its parent species” (Hoseney 1986). The basic nutritional quality of triticale surpasses wheat (Lorenz 1974).

Hulless Barley:
Barley contains the specific soluble fibre beta-glucan. Beta-glucan demonstrates a cholesterol lowering effect, thereby decreasing the risk of coronary heart disease. Hulless barley generally contains more beta-glucan than conventional hulled barley (Bhatty 1992). The action of beta-glucan has warranted the Food and Drug Administration to allow a health claim on products containing a minimum amount of beta-glucan originating from oats or psyllium husk (Food and Drug Administration 1999). The Food and Drug Administration has been petitioned to extend the claim to barley.

Millet:
Millet is noted to be rich in several vitamins and minerals including vitamin A, B vitamins, magnesium and iron (Anonymous 2000a).

Spelt:
Spelt is know to be relatively hypoallergenic allowing ease of digestion for suffers of wheat allergies (Stallknecht et al. 1996)

Quinoa:
Quinoa is a high protein grain containing 50% more protein than many other grains and exhibiting a comprehensive amino acid profile due to its lysine content (Anonymous 2000b). Quinoa is a low glycemic index cereal grain and is high in iron and B vitamins (Anonymous 2000c).

Sesame Seed:
Sesame seeds rich in lignans have been shown in animal studies to affect lipid metabolism in a beneficial manner thereby offering protection against disease (Sirato-Yasumato 2001).

3. Summary

Whole grains contain fibre and a number of beneficial phytochemicals. It is the combined action of these components that effectively protects against disease. The consumption of whole grains is recognized by research institutions, health organizations, and professional associations as preventative against diseases such cancer, heart disease, and diabetes.

Some specific actions of phytochemicals found in the above mentioned whole grains are as follows. The lignans in flax offer protection from breast and colon cancers. The alpha-linolenic acid in flax is shown to reduce the risk of coronary heart disease. Purple wheat contains colour pigments beneficial to eye health and diabetes. Wheat also contains orthophenols which appear to destroy cancer cells. Rye consumption has been reported to inhibit breast and colon tumor growth in animal models, lower glucose responses in diabetics, and lower the risk of death from coronary heart disease. Hulless barley contains beta-glucan that effectively lowers blood cholesterol levels thereby decreasing the risk of heart disease. Other grains in the blend offer vitamins, minerals, and protein for improved nutrition.

4. References

Micronized and Flaked Wheat in Nursery Diets

Alison Orr, Raelene Petracek,
Murray Pettitt, Eduardo Beltranena

Introduction

Micronization is likely to gelatinize the starch thus increasing grain digestibility in young pigs. Flaking increases the kernel surface area increasing the opportunity for gut secretions and enzymes to improve the digestibility. Early-weaned pigs and the ones most likely to benefit from receiving diets containing micronized grains because endogenous enzymatic secretion is not fully established.

Experimental Procedure

One hundred sixty pigs weaned at 13.4 +/- 1 day of age were used to determine the effect of the inclusion of either micronized, flaked and ground or just ground white wheat (AC Karma) in nursery diets on bobody weights, average weight gain, feed disappearance and feed conversion efficiency during a 35-day study.

Results

The inclusion of micronized, flaked and ground wheat in the nursery diet did not affect feed disappearance, but increased body weights 7d post-weaning, increased weight gains for the 0-7d and 21-35d periods and improved feed conversion efficiency for the 21-35d and 0-35d (overall) periods.

Effects of micronization and flaking of AC Karma wheat on pen average body weights, daily feed disappearance, daily weight gain, and feed: gain of 13 day-old weaned pigs

Conclusions

The results of this study indicate that the micronization and flaking of AC Karma white wheat increased nutrient availability and(or) digestibility resulting in heavier weights, faster weight gain and improved feed conversion efficiency of pigs for the 35d nursery period following early weaning at 13 days of age.

It was $0.07 cheaper per pig to feed the micronized, flaked and ground wheat diet compared to the just ground wheat diet.

The reduced pig performance observed in this study compared to industry benchmarks was related to the fact that the diets were formulated to result in linear but not peak growth performance in order to better appreciate differences due to wheat processing.

Further studies would involve different varieties of feed wheat. AC Karma has a low protein content, and therefore a better response may be obtained with other feed wheats.

Acknowledgements

Funding for this study was provided by the Saskatchewan Agriculture Development Fund and InfraReady Products Limited.