The meaning of oats, rye and barley in the Nordic ... - Ny Nordisk Mat

The significance of rye, oats and barleyin the Nordic diet and traditionsProf. Kaisa PoutanenVTT Technical Research Centre of Finland& University of Eastern FinlandKaisa.Poutanen@vtt.fiNew Nordic FoodHelsinki 11 October 2011

11/10/20112Grains are our major energy, carbohydrate and dietaryfibre source, and a good source of minerals and vitaminsWheatOatsRyeBarley

11/10/20113Annual consumption of differentgrains as food in theNordic countriesWheat76-103 kg/personRye7-17 kg/personOats2-8 kg/personBarley0-6 kg/person

11/10/20116In the past in the Nordic countries…• Availability of grains was not self-evident• Barley was the first cultivated crop• For long, rye was the most commonbread grain• Grains, bread and cereal foods wererespected• Bread was a symbol of welfare

11/10/20117Now in the Nordic countries…• We are surrounded by delicacy foods• We are eating too much refined foods,such as sugar• There are all kinds of diets aiming atloosing weight• Some groups doom bread and cerealfoods not suitable for human health!?

11/10/20118The specialty of rye, oats and barley is their use as whole grain foodsRyeBarley

11/10/20119Cereal grains:A raw materialborn functionalPhytoestrogensPhenolicsAntioxidantsPhytic acidEnzyme inhibitorsSterolsPhytochemicals+Micronutrients=“Co-passangers"Dietary fibrecomplexVitaminsMineralsDietary fibre 10-15 %Undigestiblecarbohydrates(+lignin)Fat 2-5 %Protein 10-15 %Starch 50-60 %Macronutrients= Energy

11/10/201110Refined grains:A raw materialenriched with energyFat 2-5 %Protein 10-15 %Starch 50-60 %Macronutrients= Energy

11/10/201111Intake of whole grain foods is associated with betterhealth maintenance• de Munter, J.S.L, Hu, F.B, Spiegelman, D., Franz, M., van Dam,R.M.. (2007). Whole grain, bran, and germ intake and risk of type 2diabetes: a prospective cohort study and systematic review. PLoSMedicine 4:1385-1395.• Mellen, P.B., Walsh, T.F., Herrington, D.M. Whole grain intake andcardiovascular disease: A meta-analysis. Nutr. Metab. Cardiovasc.Dis. 2008;18:283-90• Nettleton, J.A., McKeown, N.M., Kanoni, A., Lemaitre, R.N., Hivert,M.-F., Ngwa, J., van Rooij, F.J.A., Sonestedt, E., Wojczynski, M.K.,Ye, Z., Tanaka, T., the CHARGE Whole Grain Foods Study Group(2010) Interactions of Dietary Whole-Grain Intake With FastingGlucose– and Insulin-Related Genetic Loci in Individuals ofEuropean Descent. A meta-analysis of 14 cohort studies. DiabetesCare 33 doi: 10.2337/dc10-1150

11/10/201112Grain fibre and associated compounds have effects throughoutthe digestive tractMouth:• Chewing timeStomach:• Gastric emptying timeSmall intestine:• Nutrient digestion and absorption• Hormonal responses (satiety)Large intestine:• Microbiota dynamics• Metabolites• Immune functionGastrointestinal function:• Subjective feelings• Frequence and quality of feces

11/10/201113The European rye belt3630813534412314124331248291339173344373 2711 2426181910416 7926325225402138

11/10/201114Rye• 94% of world rye production is in Europe, ”the ryebelt”• Consumption reduced clearly during the previouscentury• Nordic traditional use as whole grain breads, oftenproduced by sour dough fermentation• Health effects increasingly demonstrated• New types of rye breads and ingredientsdeveloped for the modern consumer in the Nordiccountries

11/10/201115Rye bread in old days• Basic (wholegrain) food• Important energy source• Rye enpowered both the man andthe horse to work hard• ”Rye in the wrists”= you havestrength

11/10/201116Wholemeal rye today• IN ADDITION…• No1 dietary fibre source• Food for weight management• Assists to combat type 2 diabetes• Protects heart• Improves gut health• Healthy by scientific evidence

11/10/201117There is a difference…Type of breadDietaryfibre /portionDietaryfibre/6 portions*White wheat bun (40 g)1.3 g7.8 gSlice of wholegrain rye bread (41 g)4.3 g 25.8 g***Recommendation: Eat 6-9 portions of bread daily** Recommended daily intake 25-35 g

11/10/201118Sourdough rye breads, loaves, flat breads …

11/10/201119From traditions to new types of products – milder in tase, easy to use

11/10/201120Rye crisp breads

11/10/201121Carelian pastryVery thin rye coating filled with mashed potato or rice filling – in old times barley

11/10/201122“Kalakukko”Fish baked inside a rye coating“Mämmi”Finnish Easter pudding made ofrye malt and rye flour

11/10/201123Postprandial glucose and insulin responses of rye breads are different fromthose of wheat based breads, which helps to maintain healthy glucosemetabolismGLUCOSEINSULINGlucose concentration (mmol/L)9876**A*BWheat-oat basketRye basket** P

11/10/2011 24Eat your lunch in thecafé,but remember…… to buysomethinghealthyReally…Three chocklateice creamson rye bread!

11/10/201125Oats• Important Nordic crop• Main use is as feed for livestock, only small portionconsumed for food• Rich in dietary fibre, especially the soluble fibre betaglucan- development of ingredients• Documented health effects, health claims• cholesterol reduction (oat beta-glucan)• blood glucose levels (oat beta-glucan)• heart disease and weight control (whole grain use)• Rich in vitamins, minerals, sterols, phenolic compoundssuch as avenathramides, etc.• Suitable for coeliac patients when purity guaranteed

11/10/201126Various oat foods developed• Flakes -porridge• Flakes with bran• Quick flakes• Flakes in single-use packages• Muesli• Breakfast cereals• Oat milk &cream• Oat ”youghurt”• Rice mixes, rice substitute• Rusks• Bread• Biscuits• Frozen pastry

11/10/201127Barley• Most cultivated cereal grain in theNordic countries• Least used for food, largeindustrial uses as feed and malt• High beta-blucan content offerspotential for health food sector

11/10/201128Various food uses of barley• Flakes - porridge• Pearled barley• Rice substitute• Muesli• Pancakes• Flat bread, bread loaves

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11/10/201130US Dietary recommendation 2010: Whole grains• Consume 3 or more ounce-equivalents of whole-grain products perday, with the rest of the recommended grains coming fromenriched or whole-grain products.• In general, at least half the grains should come from whole grains.

Key foods items in healthy Nordic Diet31

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11/10/2011 33Rye, barley and oats remain• An important part of the healthyNordic diet• An elementary part of the Nordicfood culture• A very good source for new typesof foods and ingredients matchingthe dietary patterns of the futureconsumer

11/10/201134Thank you!Kaisa.Poutanen@vtt.fi