2008 Press Releases
08.01.2008
Epidemiological studies have shown that regular consumption of whole grains and whole grain cereal products is associated with reduced risks of various types of chronic diseases such as cardiovascular disease, type 2 diabetes and certain types of cancers.
At University College Cork (UCC) on January 14th next, Dr Elke Arendt from the Department of Food & Nutritional Sciences will host a three-day meeting at which over 100 scientists from 50 laboratories and industry will gather to discuss the development of new concepts for the production of health promoting and safe cereal foods, and ingredients of high eating quality.
This is the fifth meeting of the HEALTHGRAIN EU- project which was established to increase the understanding and knowledge of the role of the constituents of whole grains and to develop a wider range of high eating quality whole grain products with health benefits for the consumer.
Cereals are important sources of energy, carbohydrates, protein, fibre and micronutrients.The most important cereal crops worldwide are wheat and rice which amount to more than 50 per cent of the world's cereal production. The benefits of whole grains for human health over refined grains are increasingly discussed among scientists.
See websites http://www.cerealsciencecork.com or http://www.healthgrain.org
Picture: Dr Elke Arendt
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