On April 23, 2010, at the Experimental Biology Annual Meeting, the Associate of Science in Nursing (ASN), through an unrestricted educational grant from the General Mills Bell Institute of Health and Nutrition, sponsored a satellite symposium on the following topics: “Putting Together the Whole Grain Puzzle.” : Health Benefits of Whole Grains.
The symposium brought together researchers who reviewed the evidence on the health benefits of whole grains in the following areas: whole grain plant foods, (2) Weight management, (3) Cardiovascular disease (CVD), (3) Diabetes, (4) Digestive health and Ways to help improve whole grain dietary intake assessment.
There is consensus that the additive and synergistic effects of bioactive phytochemicals found in whole grains are responsible for the health benefits associated with a lower risk of diabetes, heart disease, and high blood pressure. Additionally, epidemiological studies from North American and European groups have consistently shown that whole grain consumption is associated with reduced CVD risk.
Also read: Whole wheat flour in terms of nutritional value
In fact, Lilian Cheung, DSc, USDA Master Dietitian and lecturer on nutrition at the Harvard School of Public Health, recommends eating whole grains every day, and at least half of them should be whole grains. “You’re getting fibre, healthy plant-based protein, vitamins, minerals and a variety of phytochemicals that will improve your health.
Additionally, many studies conducted around the world over the years also agree with the above. These are by Professors Dagfinn Aune, Darren G.Serena Tonstad from the United Kingdom; Nana Keum, Edward G. Paolo Boffetta, Lars Vatten and DagfinnAune, Nana Keum from the USA and Professors Guo-Chong Chen, Xing Tong, Jia-Ying Xu, Shu-Fen Han, Zhong-Xiao Wan, Jia-Bi Qin and Li -Oiang Qin, they are all from China.
This is a similar scenario to the studies by Jacobs et al, Liu et al, Steffen et al, and Nettleton et al on the Risk of Atherosclerosis in Communities study and confirmed the previously mentioned study findings. So did Kerri-Ann Jennings, author of ‘9 Legitimate Health Benefits of Eating Whole Grains’, published on December 23, 2016. However, he recommended that people who buy processed whole grain products should definitely read this guide. The ingredient list reassures you that they are made entirely from whole grains, not a mixture of whole and refined grains.
While these may seem foreign, relevant studies conducted by renowned Nigerian food technologists and scientists confirm the tremendous nutritional benefits of whole grains, including local pounded sweet potato, eba and whole wheat flour served as swallow foods similar to amala and compatible. Among these researchers and knowledgeable academics, Professor of Grain and Milling Technology, Member of the Nigerian Academy of Sciences (FAS). Isaac Adeyemi, former vice-president of Bells University of Technology, Ota and Chief of Food Technology, Mr. Ugochukwu Uche Patrick. Head of Pilot Food Processing Plants of the Federal Industrial Research Institute (FIIRO) in Oshodi, Lago. Prof. among others. There is also dead. Malomo and fsi, professor of Biotechnology from Kings University Odeomu, Osun State, Mr. Sherif Olagunju, Director, Directorate of Food Safety and Applied Nutrition, NAFDAC and also Ufondu Amalachukwu Nwamaka from NAFDAC in Lagos.
According to Adeyemi, including whole grains in your diet has many health benefits. Whole grain foods help reduce the risk of coronary heart disease, stroke, obesity and diabetes. Contrary to popular belief, whole grain foods do not contribute to weight gain. Refined carbohydrates are the reason why people gain weight. These can be found in cakes, cookies, scones and other types of bread.
Both types of fiber are important for bowel regularity and intestinal health, preventing heart diseases thanks to their cholesterol-lowering properties, preventing diabetes, obesity and preventing constipation.
NAFDAC researchers insist that in addition to the effects of fiber, wheat contains numerous other components that may play a role in reducing health and disease risk. 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.
FIIRO’s Patrick 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’!. It has also become popular because it contains gluten, which allows bread making. He adds that no other grain is as rich in nutrients. However, there are two types: hard wheat containing 14-15% protein, used for bread, and soft wheat, containing 10-12% protein, used for biscuits and cookies. This is the species that grows in Nigeria, Chad and the Hadeija River Basin.
Prof. Malomo reiterated that the whole grains found in whole wheat flour lower blood pressure. The benefits of whole grains for the heart don’t end with cholesterol and triglycerides. They also lower blood pressure, one of the most important risk factors for heart disease. One study found that men who ate more than 7 servings of whole-grain breakfast cereal per week had a 19% lower risk of hypertension compared to those who ate one or fewer. A study on women also found a benefit. “Eating whole grains instead of refined grains lowers blood significantly.
He adds that they are effective against type-2 diabetes and cancer, have a positive effect on the digestive system, give a feeling of fullness, and even contribute to longevity. So the question is what makes whole grains so nutritious?
The grain of wheat harvested for human nutrition, or ‘caryopsis’, consists of many different tissues: According to Jennings, whole grain grains consist of three parts: Bran: This is the tough, outer shell. It contains fiber, minerals and antioxidants. Endosperm: The middle layer of the grain consists mostly of carbohydrates. Germ: This inner layer contains vitamins, minerals, protein and plant compounds.
The abbreviation is BEG, which means whole grains are literally begging us to eat them! Grains may roll, crush or crack, but as long as these three parts are present in their original proportions, they are considered whole grains.
Despite all the listed benefits, why are Nigerians not fully aware of them especially the one offered by Honeywell Whole Wheat Meal?
It should also be noted that there are many types of whole grains, including oat flour, popcorn, millet, quinoa and brown rice. Others are whole rye, wild rice, wheat berry, bulgur, buckwheat, freekeh, barley and sorghum. Products made from these foods are also considered whole grain foods. These include bread, pasta, some breakfast cereals and, of course, whole wheat meal.
Also read: Nutritional benefits of whole wheat flour (Part Two)
So people who eat whole wheat flour should make sure they’re getting lots of nutrients because whole grains contain all three parts of the grain and are therefore extremely nutritious. For example, they are rich in nutrients and fiber obtained from bran. It is particularly high in B vitamins, including niacin, thiamine and folate. They also contain good amounts of minerals such as zinc, iron, magnesium.
Whole grains provide several grams of protein per serving. Additionally, some compounds in whole grains act as antioxidants. These include phytic acid, lignin and sulfur compounds. Similarly, whole grains contain many types of plant compounds that play a role in preventing diseases. These include lignans, stanols and sterols.
In summary, whole grains have higher phytonutrient content and antioxidant activity than refined grains, which have had their bran and germ removed, leaving only the endosperm. For example, refined wheat flour contains 83% of total phenolic acids, 79% of total flavonoids, 93% of ferulic acid, 78% of total zeaxanthin, 51% of total lutein, and total β-cryptoxanthin compared to whole wheat. It loses 42% of its Fame.
