Balancing the Grain/Health Dilemma
Time: 12:00 - 13:00 EST
The intent of this session is to provide updated scientific evidence from US, Australia and now new Canadian research on grain consumption patterns including both whole grains and enriched “refined” grains and their contribution to key nutrient intake and associated health outcomes. Scientific research has demonstrated the health benefits of eating whole grain foods, however, there has been very little research on the nutritional and health benefits of consuming enriched “refined” grains. Recent Australian research and American research analyzing the 2009-2012 NHANES data has shown both positive health and nutritional contribution of enriched non-whole grains too, however this research has not done been done on the Canadian diet.
Additionally, the current published literature on whole grains vs refined grains, groups all refined grains together, and does not distinguish the nutritional difference from enriched grains such as white bread, bagels and pasta as examples of Tiers 1 and 2 vs cakes cookies and doughnuts with high fat and suger content as examples of Tiers 3 and 4.
Recently, Dr. Hassan Vantanparast and the research team at the University of Saskatchewan examined grain consumption patterns identified in the recently released 2015 Canadian Community Health Survey (CCHS) by Statistics Canada. Using cluster analysis, Dr. Vantanparast and his team identified typical patterns of grain consumption in Canadians. Dr. Vantanparast’s early research results demonstrate the significant contribution of enriched “refined” grains to the Canadian diet and the need to balance whole grains with enriched grains from Tier 1 and Tier 2.
Webinar learning outcomes:
After this presentation participants will be able to:
- Understand the current grain consumption patterns in Canada and their contribution to the key nutrient intake and health benefits
- Critically evaluate the current nutrition literature on whole grains and refined grains and why we should balance both types of grains
- Recognize that all “refined” grains are not the same nutritionally
- Understand the nutritional risk of grain avoiders, in particular child bearing women.
About the Speakers:
Hassan Vatanparast, MD, PhD
Hassan is Professor of Nutritional Epidemiology with a joint appointment at the College of Pharmacy and Nutrition and the School of Public Health, University of Saskatchewan, Saskatoon, Canada. He investigates the impact of nutrition and other lifestyle factors on chronic conditions in vulnerable populations.
Since 2006, when the data on the first national survey on nutrition was released through the Canadian Community Health Survey (CCHS, 2004), he has actively been involved in serval research projects evaluating nutrition and health status of Canadians. He has been using complex health survey data such as CCHS, Canadian Health Measures Survey and NHANES surveys to address his research questions. Building capacity in serval graduate students and research personnel, publishing and presenting data at various conferences, and providing consultation to policymakers are some of the outcomes of his work. With the release of CCHS 2015 data, Dr. Vatanparast and his team have several projects evaluating dietary intake of Canadians from different perspectives.
Along with his work on complex health survey data, Hassan is leading several research projects and health promotion initiatives in risk populations (refugees and indigenous people) at local, national and international levels. Collaborative research and teamwork have been the keys to success for Dr. Vatanparast and his team.
Julie Miller Jones, PhD, LN, CNS, CFS
Julie Jones, a board certified and Licensed Nutritionist, is professor emerita of foods nutrition at the St. Catherine University. She is a Fellow of the American Association of Cereal Chemists International (AACCI), the Institute of Food Technologists, and the International Cereal Chemists. She is past president of AACCI has served in many capacities for numerous organizations nationally and locally including the Academy of Nutrition and Dietetics and American Society of Nutrition. She is the scientific advisor for a number of organizations including the Healthy Grains Institute. She has written many papers and is a frequent speaker, with a special focus on whole and enriched grains, dietary fiber, carbohydrates, diets, and food safety, for many professional conferences and consumer organizations, locally, nationally and internationally.
To register, please click here.
* Sponsored by the Healthy Grains Institute