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Transcript
WHOLE GRAIN FOODS
Health, Wellbeing and Goodness
WHOLE GRAIN FOODS
Health, Wellbeing and Goodness
Mediterranean Diet Pyramid
A contemporary approach to delicious, healthy eating
(Barilla adaptation from Oldways Preservation and Exchange Trust)
FOOD AND NUTRITION: A STORY OF COMMITMENT AND PASSION
For over 130 years, Barilla has been the Italian family
company that has seen food as a communal event,
filled with flavour and love, helping people live better.
Barilla is the company that helps to safeguard and
improve people’s wellbeing and health:
• by transforming high quality nutritious ingredients
into tasty, healthy foods that satisfy the daily nutritional needs of the whole family;
• by developing its own products that respect the Mediterranean Nutritional Model and the environment.
We genuinely believe that this twofold goal of protecting people’s health and the environment is achievable:
the Mediterranean Nutritional Model is the fundamental benchmark for promoting the right, healthy
eating habits, and the foods that are the basis for this
Model are also the ones that have the least impact on
the environment.
Barilla’s commitment is expressed in the way it shares
the culture of the Mediterranean Nutritional Model, as a positive, contemporary model for choosing
to eat foods that are good for us and the world in
which we live.
A GREAT RESOURCE FOR HEALTHY
AND DELICIOUS MEALS
Whole grain means
“better for you” because
whole grain foods are an
incredible source of energy
and nutrients
4
For centuries, whole grain cereals have played an
important role in the human diet, representing
an incredible source of energy. However, since
the end of the Second World War, foods made
from whole grain cereals have been seen as a
“poor man’s food”, the antithesis of refined products. White bread was actually the symbol of a
move away from the poverty and hunger caused
by the war. Interestingly, the removal of the germ
was also essential to preserve the product (which
otherwise would go rancid). Today, advances in
food technology have enabled that these parts of
the whole grains, rich in nutritional components,
can be used in products, without affecting the
flavour and preservation of the foods.
THE WHOLE GRAIN
Endosperm
(source of
carbohydrates
and protein)
Whole grain cereals contain a wealth of
healthy elements, including carbohydrates,
protein, fibre and micronutrients. 1 Foods containing whole grain cereals deliver a wide range of
flavours and a broad selection of products for any
occasion and tastes.
Bran
(fiber, B vitamins,
minerals and
phytonutrients)
Worldwide, the most important cereals are
wheat, rice, corn, barley, rye and oats.
GRAIN IS A TREASURE TROVE OF TASTE
AND HEALTH
Why is it good to eat whole grain foods?
Whole grain foods contain many nutrients and
components that contribute to our health. For
example, a slice of whole grain bread contains
more than twice as much fibre and other nutrients than white bread, and it’s more filling. 2
The grain of all cereals is divided into three parts:
the inner endosperm (the largest part);
the bran, that forms a protective layer around
the germ;
the germ.
Germ
(essential
fatty acids,
vitamin E and
B vitamins, traces
of minerals)
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WHOLE GRAIN,
SYNONYMOUS
WITH PROTECTION
Foods made from whole
grain cereals contain many
nutritional elements, such as
fiber, vitamins, minerals and
antioxidants that improve
metabolism and contribute
to the health of our heart
and our whole body
The United States Dietary Guidelines for Americans 3 and Italy’s national research institute
for food and nutrition (INRAN)4 agree that the
health benefits of foods made from whole grain
cereals lead to a reduced risk of heart disease
(and conditions affecting the heart and arteries),
diabetes, oxidative stress and inflammation.
Regular consumption of whole grain cereals
also clearly reduces the probability of becoming overweight. All of these benefits are not only
associated with fiber, but also the other valuable
components contained in the different parts of
the whole grain.1
So much so that during the 2011 American Society of Nutrition conference, experts confirmed
that foods made from whole grain cereals are an
integral part of a healthy diet and lifestyle. All you
need is three servings a day of foods made from
whole grain cereals (for example, whole grain cereal for breakfast, two slices of whole grain bread
and a plate of whole grain pasta for lunch or dinner) to:
help protect your heart, with up to a 30%
reduction in cardiovascular problems such as a
heart attack; 5
reduce the risk of diabetes by 20-30%; 5,6
reduce the likelihood of developing certain
kinds of tumors (particularly intestinal
tumors);7
reduce the risks of other intestinal conditions
(constipation, inflammation). 7
PRESERVING PRECIOUS RESOURCES
The traditional milling process removes the bran
and the germ and only keeps the endosperm, losing 20% of the grain and a proportionally much
higher quantity of nutrients.
For example, the aleurone layer, inside the covering of the grain (which is also eliminated in the
traditional milling process) is incredibly valuable,
as it contains 4 times as many vitamins and 10
times more minerals than the whole of the grain. 8
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What other countries recommend 1
IN THE USA
From the 2010 Dietary Guidelines for Americans:
“All age groups should make at least half of their grains whole
grain”.
IN EUROPE
From the Guidelines for cardiovascular disease
protection:
“The following foods should be encouraged: fruit and vegetables, whole grain bread and cereals, low-fat dairy products,
fish, white meat”.
IN FRANCE
From the National Nutrition and Health Program:
“It is best to eat whole grain foods that are high in fiber. Bread
should preferably be whole grain or semi-whole grain”.
By removing both the bran and the germ, and
leaving only the endosperm, we lose:
80% of the fiber;
more than 70% of the B vitamins;
90% of vitamin E;
50% of other antioxidants (such as polyphenols) and minerals (such as zinc). 1
We also lose the variety and flavours that the range
of whole grain cereals offers. Eating whole grain
foods isn’t just a necessity, it is also a pleasurable
opportunity. “Many studies, several systematic reviews and analyses published since 2004 indicate
regular intake of whole grains, which includes cereal
fiber, reduces the risk of developing cardiovascular
disease, decreases the incidence of type 2 diabetes,
assists in maintaining lower body weight, and maintains normal gastrointestinal function and health.
Thus, the daily consumption of 3 servings of whole
grains foods contributes to improved health.
New creative cuisines delivered to our contemporary palates will enable us to enjoy the healthfulness of whole grains throughout the day” explains
Roger Clemens, Professor Pharmacology and Pharmaceutical Sciences, Associate Director Regulatory
Science, at USC School of Pharmacy.
Recommended intake of whole grain foods1
8
From the “2010 Dietary Guidelines for
Americans”:
“For everyone aged 9 and up, everyone should eat at least 3 servings
of whole grain foods a day”.
From “Whole Grains Council”:
“One portion of whole grain foods contains at least 16 grams of whole
grain cereals or flour”.
THE BACKGROUND TO
THE DISCOVERY OF
WHOLE GRAIN BENEFITS
Barilla and cereals:
134 years of experience,
dedicated to flavour and
wellbeing
BARILLA’S COMMITMENT TO INNOVATION
The history of Barilla’s continuing commitment to
technological advances is now firmly established
in innovative processes for cereals, preserving nutrients and producing foods that are good for you
and taste great.
WHEAT
Barilla Wheat Pearling
(Patented)
Grinding (multi steps)
Barilla has adopted the milling process based on
“pearling technology”, used for many cereals (rice,
barley, oats), but until now not for wheat. Pearling is a more selective process than traditional
milling. The outside of the grain is gently scraped
then cleaned so the impurities that have built up
through contact with the outside world are thus
eliminated, but the rich nutrients of the whole
grain are retained. The most nutritious parts of the
bran, particularly the aleurone layer, are preserved
and included in the finished food products, bringing all the natural goodness of whole grain to the
table. 9
10
Barilla Whole Wheat
Semolina
THE BEAUTY OF BARILLA’S WHOLE
GRAIN PRODUCTS
From the field to the plate: the durum wheat
production chain
The agricultural supply chain is the network that
links all of the main activities involved in the creation, processing, distribution and marketing of a
food. The most important steps involve durum
wheat and common wheat, strategic raw materials
whose respective flours (semolina and flour) are
the main ingredients of pasta and baked products.
Barilla plays a very important role in these steps
both on global and a European level for wheat
processing.
The production of high quality products means
combining the latest technology with the best
raw materials. Research is one of the key activities
involved in developing raw materials capable of
meeting people’s expectations. Barilla assesses and
manages every single stage of the processes that
create the ingredients: from sowing and buying
the grain, to storing and processing it. This strategy
is based on over a hundred years of business; the
development of quality starts in the wheat field
and finishes on the plate.
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The content of whole grain
cereals and flour in Barilla
products
Barilla has extensive experience in the preparation
of foods using whole grain cereals. The first baked
products appeared in the mid-1970s. Since then,
the range has gradually grown and, in the mid-
1980s, the first generation of whole grain pasta
was born. Today, Barilla’s range includes a significant number of whole grain products. For example,
the table below shows the quantity of wholegrain
cereals and flours in some products sold in Italy.
The percentages vary depending on the typical
preparation methods for different foods.
% whole grain
cereals and flour
Category
Product
PASTA
Barilla Whole grain pasta
51%
Mulino Bianco Pan Bauletto integrale
65%
Mulino Bianco Armonie Fette Biscottate con farina integrale
49%
Mulino Bianco Granetti con farina integrale
29%
Mulino Bianco Sfoglia di Grano Crakers integrali
95%
Mulino Bianco Biscotti Primizie con farina di frumento
integrale macinata a pietra
35%
Grancereale Cereali croccanti. Naturale. Con cereali integrali
39%
Grancereale Cereali croccanti. Fave di Cacao. Con cereali integrali
32%
Grancereale Cracker ai cereali
58%
Grancereale Biscotto Classico
68%
Grancereale Biscotto Frutta
60%
Grancereale Biscotto Fibra&Fibra
55%
Grancereale Barrette di Cereali, Nocciole e Cioccolato puro
40%
Grancereale Barrette di Cereali, Mandorle e Mirtilli rossi
36%
Grancereale Barrette di Cereali, Mela e Cannella
39%
BREAD
BISCUITS
GRANCEREALE
“FLAVOUR AND
PLEASURE MEET
WHOLEGRAIN
GOODNESS”
For more information contact: www.barillagroup.com
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REFERENCES AND SOURCES
1. Anson NM, Havenaar R et al. Journal of Cereal Science 2010;51:110-114.
2. European Union.The healthgrain. EU Sixth Framework Programme. http://www.healthgrain.eu/pub/background.php.
3. U.S. Department of Agriculture, U.S. Department of Health and Human Services. Dietary Guidelines for Americans 2010.
4. INRAN. Più cereali, legumi, ortaggi e frutta. Linea guida 2; 2010. http://www.inran.it/files/download/linee_guida/lineeguida_02.pdf
5. Venn B.J, Mann JI. Cereal grains, legumes and diabetes. Eur J Clin Nutr 2004;58(11):1443-61.
6. Riccardi G, Giacco R, Costabile G et al. Effects of whole grain intake on insulin, glucose and lipid metabolism in subjects with metabolic
syndrome:a 3 month intervention. 28th International Symposium on Diabetes and Nutrition. Oslo, Norway 1-4 July 2010.
7. Slavin JL, Martini MC, Jacobs Jr DR, Marquart L. Am J Clin Nutr 1999;70(suppl):459S-63S.
8. AACC - American Association of Cereal Chemists. AACC International Defines Aleurone. www.aaccnet.org/definitions/aleurone.asp
9. Barilla. http://barillagroup.com/corporate/it/home/cosafacciamo/dai-campi-alle-persone/seminare-raccogliere.html.
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