Click the titles below for the latest in grain and legume research…
Lupins and Health Outcomes: A Systematic Literature Review
The aim of this systematic review was to investigate the effects of lupin on a range of health outcome measures.
Whole Grain Consumption and Inflammatory Markers: A Systematic Literature Review of Randomized Control Trials
This systematic literature review aimed to examine the specific effects of whole grains on selected inflammatory markers from human clinical trials in adults.
The Changing Landscape of Legume Products Available in Australian Supermarkets
Evidence supports regular dietary inclusion of legumes due to their positive effects on both human and planetary health.
Whole Grain Intakes Are Associated with Healthcare Cost Savings Following Reductions in Risk of Colorectal Cancer and Total Cancer Mortality in Australia: A Cost-of-Illness Model
Three servings of whole grains provide a 15% reduction in total cancer and 17% reduction in CRC risk; however, 70% of Australians fall short of this level of intake.
Oat and Barley in the Food Supply and Use of Beta Glucan Health Claims
Beta glucan is a type of soluble dietary fibre found in oats and barley with known cholesterol-lowering benefits. Many countries globally have an approved beta glucan health claim related to lowering blood cholesterol, an important biomarker for cardiovascular disease.
Healthcare Cost Savings Associated with Increased Whole Grain Consumption among Australian Adults
The aim of this study was to assess the potential savings in costs of healthcare and lost productivity associated with a reduction in the incidence of Type 2 Diabetes Mellitus (T2DM) and cardiovascular disease (CVD) through meeting the 48 g DTI recommendation for whole grains among the Australian adult population (>20 years).
Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions
The aim of this study was to explore consumer and nutrition professional (NP) perceptions and attitudes to plant protein, including plant-based meat alternatives (PBMA) within an Australian context.
Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle
This study aimed to comprehensively analyse the category of breakfast cereals, the nutritional values, and health claims across eight distinct sub-categories at four time points (2013, 2015, 2018, and 2020).
The Effect of Replacing Refined Grains with Whole Grains on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis of Randomized Controlled Trials with GRADE Clinical Recommendation
The aim was to determine whether interventions providing whole grain or
whole pseudo-grain for dietary consumption improved CVD-related outcomes
compared with refined grain or placebo in adults with or without chronic disease and/
or associated risk factors.
Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults
The aim of the study is to investigate the effect of consumption of high amylose noodles on postprandial glycaemia over 2-h periods by monitoring changes in blood glucose concentration and calculating the total area under the blood glucose concentration curve
Whole Grains and Consumer Understanding: Investigating Consumers’ Identification, Knowledge and Attitudes to Whole Grains
The aim of this study was to investigate consumers’ knowledge, attitudes and identification of whole grains, incorporating an exploration of factors influencing consumption, promotion and provision.
The Effects of Legume Consumption on Markers of Glycaemic Control in Individuals with and without Diabetes Mellitus: A Systematic Literature Review of Randomised Controlled Trials
This review aimed to investigate whether medium-to-long-term legume consumption had an effect on markers of glycaemic control in individuals with diabetes mellitus, without diabetes mellitus, or with prediabetes.
Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute
The aim of this study was to conduct a cross-sectional survey of plant-based milk alternatives available in major Australian supermarkets and selected niche food retailers from November 2019 to January 2020 and assess two dietary scenarios (adolescents and older women) where dairy serves were substituted for plant-based alternatives against Australian Estimated Average Requirements (EAR).
Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity
This study aimed to provide a cross-sectional analysis of flour for home baking, highlighting the nutrition composition of whole grain flour and identifying novel categories
Growing the Business of Whole Grain in the Australian Market: A 6-Year Impact Assessment
The aim of this impact assessment was to report the uptake of the GLNC Code by manufacturers, changes in numbers of whole grain products, and claims on-pack since 2013, including compliance.
Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain?
As sensory acceptance is key to consumption, this scoping review aimed to document sensory and physico-chemical research demonstrating quantitative differences in red and white wheat and the associated bran.
Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves
This study aimed to profile and compare plant-based meat substitutes (mimicking meat) with equivalent meat products, and 2015 data.
Comprehensive Nutrition Review of Grain-Based Muesli Bars in Australia: An Audit of Supermarket Products
This study aimed to provide a nutritional overview of grain-based muesli bars, comparing data from 2019 with 2015.
Consumer Understanding and Culinary Use of Legumes in Australia
This study aimed to investigate consumption, knowledge, attitudes, and culinary use of legumes in a convenience sample of Australians.
An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain
The aim of this study was to examine bread products, particularly white, whole grain and gluten-free loaves, including nutrients, health claims and Health Star Rating (HSR).
Health Star Rating in Grain Foods – Does It Adequately Differentiate Refined and Whole Grain Foods?
The Australian front-of-pack labelling system, Health Star Rating (HSR), does not include whole grain (WG) in its algorithm, but uses dietary fibre (DF), despite Dietary Guidelines recommending WG over refined grain (RG) foods. This study aimed to determine how effectively HSR differentiates WG and RG foods.
Australian Sweet Lupin − The Natural Way to Meet the Needs of the Health Conscious Consumer
Move over quinoa and chia, the new superfood on the block is an ancient pulse called Australian