Research on whole grains
Did you know that whole grains are one of the most important dietary factors for good health in the Nordic countries? The research is clear: eating more whole grains can make a big difference to your health and reduce the risk of common diseases.
New research on whole grains is constantly emerging. Whole Grain Promotion works closely with academia and monitors what is happening in the field to spread knowledge. Here we publish brief news about research on whole grains.
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WHOLE GRAINS AND THE GUT-BRAIN AXIS
What is it all about?Laura Pirkola, Swedish University of Agricultural Sciences, Faculty of Natural Resources and Agricultural Sciences, Department of Molecular Sciences, presents results from her thesis that rye may have the potential to increase the production of [...].
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CAN DIETARY FIBER PROTECT CHILDREN AGAINST CELIAC DISEASE?
A study from Lund University shows that eating more fiber-rich foods during a child's first year of life can reduce the risk of developing celiac disease/gluten intolerance.
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CARBOHYDRATE QUALITY AND HEALTH IMPACT
Therese Hjorth at Chalmers University of Technology, Department of Life Sciences, Division of Food Science did her PhD on the topic of carbohydrate quality and their effect on health. In one of the included studies, Therese [...]
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HYDROTHERMAL WHOLE GRAIN BULGUR
The innovative company Hidden in Grains had its big breakthrough at the Nobel dinner when Chef of the Year 2022 Jessie Sommarström prepared the famous Kulturgröten, based on hydrothermally treated barley. The method was discovered by [...].
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THE EFFECT OF WHOLE GRAINS ON METABOLIC MARKERS, APPETITE CONTROL AND BODY WEIGHT
Sebastian Åberg, Chalmers University of Technology, Department of Life Sciences, Division of Food Science showed in studies, among other things, that diabetics benefit from eating grain-based foods that are more coarsely ground than [...].
