WHOLE GRAIN FOODSHealth, 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)

For over 130 years, Barilla has been the Italian family company that has seen food as a communal event, fi lled with fl avour 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 nutritions ingredients into tasty, healthy foods that satisfy the daily nutri- tional needs of the whole family; • by developing its own products that respect the Me- diterranean Nutritional Model and the environment.

We genuinely believe that this twofold goal of protec-ting people’s health and the environment is achievable: the Mediterranean Nutritional Model is the funda-mental 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 Mo-del, as a positive, contemporary model for choosing to eat foods that are good for us and the world in which we live.

FOOD AND NUTRITION: A STORY OF COMMITMENT AND PASSION

A GREAT RESOURCE FOR HEALTH AND DELICIOUS MEALS

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Whole grain means “better for you”. Because whole grain foods are an incredible source of energy and nutrients.

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 refi ned prod-ucts. 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 fl avour and preservation of the foods.

Whole grain cereals contain a wealth of

healthy elements, including carbohydrates, protein, fi bre and micronutrients. 2 Foods contain-ing whole grain cereals deliver a wide range of fl avours and a broad selection of products for any occasion and tastes.

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 fi bre and other nutri-ents than white bread, and it’s more fi lling.1

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.

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THE WHOLE GRAIN

Bran(fi bre, B vitamins, minerals andphytonutrients)

Endosperm (source of carbohydrates and protein)

Germ(essential fatty acids, vitamin E and B vitamins, traces of minerals)

WHOLE GRAIN, SYNONYMOUS WITH PROTECTION

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The United States Dietary Guidelines for Ameri-cans 4 and Italy’s national research institute for food and nutrition (INRAN)3 agree that the health benefi ts 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 infl ammation.

Regular consumption of whole grain cereals also clearly reduces the probability of becom-ing overweight. All of these benefi ts are not only associated with fi bre, but also the other valuable components contained in the different parts of the whole grain.1

So much so that during the 2011 American So-ciety of Nutrition conference, experts confi rmed 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 ce-

real for breakfast, two slices of whole grain bread and a plate of whole grain pasta for lunch or din-ner) 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 tumours (particularly intestinal tumours);7

reduce the risks of other intestinal conditions (constipation, infl ammation). 7

PRESERVING PRECIOUS RESOURCES The traditional milling process removes the bran and the germ and only keeps the endosperm, los-ing 20% of the grain and a proportionally much higher quantity of nutrients.

For example, the aleurone layer, inside the cover-ing 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

By removing both the bran and the germ, and leaving only the endosperm, we lose:

Foods made from whole grain cereals contain many nutritional elements, such as fi bre, vitamins, minerals and antioxidants that improve metabolism and contribute to the health of our heart and our whole body.

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80% of the fi bre; more than 70% of the B vitamins; 90% of vitamin E; 50% of other antioxidants (such as polyphe- nols) and minerals (such as zinc). 1

We also lose the variety and fl avours 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 re-views and analyses published since 2004 indicate regular intake of whole grains, which includes cereal

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, fi sh, white meat”.

IN FRANCE From the National Nutrition and Health Program:

“It is best to eat whole grain foods that are high in fi bre. Bread should preferably be whole grain or semi-whole grain”.

fi ber, reduces the risk of developing cardiovascular disease, decreases the incidence of type 2 diabetes, assists in maintaining lower body weight, and main-tains 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 contempo-rary palates will enable us to enjoy the healthful-ness of whole grains throughout the day” explains Roger Clemens, Adj Professor Pharmacology and Pharmaceutical Sciences, Associate Director Regula-tory Science, at USC School of Pharmacy.

Recommended intake of whole grain foods1

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 fl our”.

THE BACKGROUND TOTHE DISCOVERY OF

WHOLE GRAIN BENEFITS

Barilla Wheat Pearling(Patented)

Grinding (multi steps)

Barilla Whole Wheat semolina

WHEAT

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BARILLA’S COMMITMENT TO INNOVA-TION The history of Barilla’s continuing commitment to technological advances is now fi rmly established in innovative processes for cereals, preserving nu-trients and producing foods that are good for you and taste great.

Barilla has adopted the milling process based on “pearling technology”, used for many cereals (rice, barley, oats), but until now not for wheat. Pearl-ing 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 nutritions parts of the bran, particularly the aleurone layer, are preserved and included in the fi nished food products, bring-ing all the natural goodness of whole grain to the table. 9

THE BEAUTY OF BARILLA’S WHOLE GRAIN PRODUCTS From the fi eld 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 crea-tion, processing, distribution and marketing of a

Barilla and cereals: 134 years of experience, dedicated to fl avour and wellbeing.

food. The most important steps involve durum wheat and common wheat, strategic raw materials whose respective fl ours (semolina and fl our) 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 fi eld and fi nishes on the plate.

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Barilla has extensive experience in the preparation of foods using whole grain cereals. The fi rst baked products appeared in the mid-1970s. Since then, the range has gradually grown and, in the mid-1980s, the fi rst generation of whole grain pasta

was born. Today, Barilla’s range includes a signifi -cant number of whole grain products. For example, the table below shows the quantity of wholegrain cereals and fl ours in some products. The percen-tages vary depending on the typical preparation methods for different foods.

The content of whole grain cereals and fl our in Barilla products.

For more information contact: .......................www.barillagroup.com

Category Product% whole grain

cereals and fl our

PASTA Barilla Whole Grain pasta 51%

BREAD

Wasa Whole Grain Crispbread 100%

Wasa Multi Grain Crispbread 100%

Wasa Hearty Crispbread 100%

Wasa Light Rye Crispbread 100%

Wasa Sourdough Crispbread 73%

Wasa Fiber Crispbread 70%

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REFERENCES AND SOURCES

1. European Union.The healthgrain. EU Sixth Framework Programme. http://www.healthgrain.eu/pub/background.php.

2. Anson NM, Havenaar R et al. Journal of Cereal Science 2010;51:110-114.

3. INRAN. Più cereali, legumi, ortaggi e frutta. Linea guida 2; 2010. http://www.inran.it/fi les/download/linee_guida/lineeguida_02.pdf

4. U.S. Department of Agriculture, U.S. Department of Health and Human Services. Dietary Guidelines for Americans 2010.

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 Defi nes Aleurone. www.aaccnet.org/defi nitions/aleurone.asp

9. Barilla. http://barillagroup.com/corporate/it/home/cosafacciamo/dai-campi-alle-persone/seminare-raccogliere.html.