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Grains for Optimum Nutrition and World Food Supply Health
Julie Miller Jones, PhD, LN, CFS, CNS Fellow ICC and AACCI
Professor Emerita St. Catherine University [email protected]
International Cereal and Bread Congress
WHAT THIS TALK WILL COVER
• Current controversies about grain and carbohydrate (CHO) and their nutritional recommendations
• The role of CHO and grains in feeding the world
• The contribution of grains to diet quality vs potential dietary problems with the omission of wheat, grains and other carbohydrate staples.
Grains are not needed in the diet or useful for people.
Humans did not evolve to eat grains and do not have enzymes to
digest gluten.
Gluten-‐containing foods and grains are not needed and harmful to all.
If we do not produce more
grain and food by 2050, then many
will starve. GMOs are
‘Frankenfood’ and grain
production is destroying the environment.
Claim: Humans did not
evolve to eat grains
Fact: Humans Evolved to Eat Grains and Had a Mixed Diet
• Humans -‐eating grains >100,000 yrs
• Dental record evidence • Hominids were and are omnivores • Cooked grain DNA in dental calculus of Paleolithic humans
• Cave and cooking evidence* • Grains (sorghum, wild maize, others) found in caves • Grain DNA on stone tools and in cooking pots indicate
processing and cooking of grains.
*Caves in Iraq and the Low Countries; the Americas
Wynn JG. et al. PNAS 110:104951, 2013. Unger, P. The known, the unknown and the unknowable DOI:10.1016/0162-‐3095(94)90015-‐9.
Fact: Brain Evolution of Humans Is Tied to CHO
• With the advent of agriculture èHumans evolved to have 6 copies of amylase
• other primates -‐ 2 copies
• Amylase & cooking CHO enabled ready supply of glucose to the brain – its preferred brain fuel èfostered larger brains and human evolution
http://news.sciencemag.org/evolution/2012/10/raw-‐food-‐not-‐enough-‐feed-‐big-‐brains news.nationalgeographic.com/.../121026-‐human-‐cooking-‐e…-‐ A surge in human brain size about 1.8 million years ago is linked to the innovation of cooking
Claim: Carbohydrate Staples are Bad for
the Health
Fact: CHO & CHO Staples/ Grains Are Recommended Globally • WHO/FAO CHO “the macronutrient that humans need in the
largest quantity.”
• CHO/ grain staples -‐ Base of pyramid/ diet
• 45-‐65% of E (up to 75%of E) • Australia / New Zealand Dietary Guidelines • European Food Safety Authority • UK Scientific advisory Committee on Nutrition • US Dietary Guidelines / US Institute of Medicine • Singapore Health Promotion Board • Turkish Nutritional Hearts • Health promotion bodies such as heart, cancer and diabetes associations • … and numerous others
Montagnese C et al Nutrition. 2015 ;31:908-‐915. Radhika G, et al Public Health Nutr. 2011 ;14:591-‐8;http://www.hpb.gov.sg/HOPPortal/health-‐article/2638
Dietary Guidance Around the World Puts
Breads and Cereals as the Base of the Diet Central European Example
Grains at the Base
Claim: Modern Breeding of Short Straw Wheats Has Created New
Proteins and Toxic Gluten
Breeding Has Changed Everything Edible: Brassica
http://cdn.foodbeast.com.s3.amazonaws.com/content/wp-‐content/uploads/2013/09/V8XnPeQ.jpg
Breeding Has Changed Everything Edible: Maize
http://www.foodinsight.org/foods-‐before-‐now-‐gmo-‐biotechnology
Breeding Has Changed Everything Edible: Wheat
http://www.foodinsight.org/foods-‐before-‐now-‐gmo-‐biotechnology
Claim: Wheat is adversely changed by breeding and genetic research
• “Wheat we eat these days isn't the wheat your grandma had… It’s an 18-‐inch tall plant created by genetic research in the ’60s and ’70s.” Davis
16
So Jack, were these some seeds Norman Borlaug
sold you?
Fact: Old=New Wheat Varieties
• FACT: Ancient and modern wheats’ straws range from 12” to 60”. (USDA-‐National Small Grains Collection)
• Height genes do not code for glutens and gliadins.
17
Unity VB 2007 Marquis 1909
No significant changes -‐ protein, starch, most minerals Kasarda, USDA Albany 2013 Chibbar, U . Saskatchewan 2015/2016
Gluten Levels the Same for 150 yrs
©Chibbar et al. 2015 over 150 yrs “Analysis of a variety of heritage and modern wheat starch shows very little difference ….varied from 56 % (Apex 1937) to 69% (Superb 2001)
• Emmer (Triticum dicoccum) and einkorn (T. monococcum), T. timopheevi, T. palaeo-‐colchicum, T. macha compared to other wheats grown in the same region
• “The data do not support an overall superiority of primitive forms, but evidenced interesting, potentially exploitable, between-‐ and within-‐species variability.”
• Advantages Einkorn • Higher in proteins and lipids (mostly unsaturated fatty acids) • Fructans(+ prebiotic and –FODMAP) • Some vitamins and minerals higher
• Disadvantage YIELD • Low dietary fiber • Low bound polyphenolics High polyphenol oxidase activity
• Hidalgo A1, Brandolini A. Nutritional properties of einkorn wheat (Triticum monococcum L.). J Sci Food Agric. 2014 ;94:601-‐12; Benincasa P, Galieni A, Manetta AC, Pace R, Guiducci M, Pisante M, Stagnari 2. Phenolic compounds in grains, sprouts and wheatgrass of hulled and non-‐hulled wheat species. J Sci Food Agric. 2015;95:1795-‐803; Giambanelli E, Ferioli F, Koçaoglu B, Jorjadze M, Alexieva I, Darbinyan N, D'Antuono LF. A comparative study of bioactive compounds in primitive wheat populations from Italy, Turkey, Georgia, Bulgaria and Armenia. J Sci Food Agric. 2013;93:3490-‐501.
Claim: Ancient varieties are healthier
‘Ancient’Triticums vs modern wheats • More protein, riboflavin & B6, carotenoids • More fructans (prebiotic BUT – éFODMAP)
• Lower dietary fiber 9% vs 11-‐13% • Lower yield, Poorer bread quality
“The data do not support an overall superiority of primitive forms, but evidenced interesting, potentially exploitable, between-‐ and within-‐species variability.”
1917
Hidalgo A, Brandolini A. J Sci Food Agric. 2014 ;94:601-‐12; Benincasa P, et al. J Sci Food Agric 2015; 95:1795-‐803; Giambanelli E, et al.. J Sci Food Agric. 2013; 93:3490-‐501. Gebruers K, et al. J Agric Food Chem. 2008;56:9740-‐9.
Claim: Ancients are less toxic, immunogenic and allergenic
• Study comparing ‘ancient’ including Kamut vs modern durum
• “…present results cannot confirm that ancient durum wheats would be less Celiac Disease-‐toxic.
• In conclusion, we strongly advise celiac patients from consuming ancient wheats including…”3
• In fact slightly more gluten and gliadin in ‘ancient’ varieties
• Not less allergenic by blot and pin prick tests2
1Šuligoj T, et al . Clin Nutr. 2013 ;32:1043-‐9;. 2Simonato et al. Allergy. 2002 ;57:653-‐4
Total gliadin and α-‐gliadin determination by indirect ELISA.1
‘Ancient’
3Colomba MS, et al. ScientificWorldJournal. 2012;2012:837416
Claim: Gliadin –A new protein that is an opiate and causes obesity
Fact: 1745 -‐1805 Italian & German chemists 1893 chemical constitution of gliadin /glutenin 1915 Osborne &Mendel -‐gliadin maintains life but cannot support growth without other proteins
Osborne & Voorhees The proteids of the wheat kernel. Am. Chem. J,392-‐471, 1893
“everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year.”
46 lbs/ yr 22
Opioid receptor
Claim: Wheat, Grains and Carbs Cause Obesity and Chronic Disease
“The future of wheat is certain, and it's toxic. There are as many health risks associated with the consumption of wheat as there are nutritional benefits claimed by the wheat industry. Why is there such a strong emphasis on the development of wheat products all over the world when there are so many adverse and crippling effects such as neurological impairment, dementia, heart disease, cataracts, diabetes, arthritis and visceral fat accumulation, not to mention the full range of intolerances and bloating now experienced by millions of people?”
http://preventdisease.com/news/12/032012_Why-‐80-‐Percent-‐of-‐People-‐Worldwide-‐Will-‐Soon-‐Stop-‐Eating-‐Wheat.shtml
Claim:
25
Obesity, CHO/Grains Alleged as Culprits
0
5
10
15
Percen
t of P
opulation
1963 -‐1965
1971 -‐1974
1976 -‐1980
1988 -‐1994
1999 -‐2000
Prevalence of Obesity
Ogden et al.JAMA 2002, 288: 1728 Cavadini et al.Arch Dis Child 2000; 83:18
0
10
20
30
40
50
60
Prop
ortio
n of Ene
rgy (%)
1965 1977 1989 -‐1991
1994 -‐1996
Dietary Fat CHO
Available Calories Have Increased
~ 600 Kcal more overall, ~200 calories more each from fat and CHO; 50 cal more from sweeteners
27
Obesity, CHO/Grains Alleged as Culprits
Fact: Grain Intake Is Flat or Decreasing as Weight Climbs
28 http://www.fao.org/docrep/005/ac911e/ac911e05.htm
Overweight Increases In Various OECD Countries
Percentage of Energy from Cereals 1970-‐2015, 20130 projected
Data: Eaters of a Mix of Whole and Refined Grains Lowest Visceral Abdominal Fat
29 McKeown et al. Am J Clin Nutr 2010; 92:1165-71
Framingham Heart Study (n=2834)
Fact: Whole grain assoc. with lower risk of Type 2 diabetes
30
Claim: Cereal Fibers Are the Same as Other Fibers
Dietary Fiber & Small Intestinal Cancer -‐ Relative Risk
• Total Dietary Fiber 0.79 ns
• Grain Fiber 0.51 P < 0.01
• Whole Grain foods 0.59 P < 0.06
NIH AARP N> 500,000
Schatzkin et al Gastroenterology 2009 135:1163-‐7
Claim: Cereal Fibers Are the Same as Other Fibers
FIBER Type LAXATION per g fiber fed
Wheat bran 5.4 Psyllium 4.0 Oats 3.4 Corn 3.3 Legumes 2.2 Pectin - vegetable/ fruit 1.2 RS2 resistant starch 1.1 Inulin 1.0
32
Cummings JH. 1993. CRC Handbook of Dietary Fiber in Human Nutrition
Claim: Low-‐carb diets are healthier
Meta-‐analysis -‐ 17 studies,
n= 272,216 Low-‐carb diets were associated with a significantly higher risk of all-‐cause mortality. Noto H et al PLoS One. 2013;8:e55030.
Feeding 9 Billion and Eschewing Grains or Using Ancient Grains
and Methods
Contribution of Grains
• Maize, Wheat, Rice • 2/3 of calories for the world
• Maize, Wheat, Rice, Barley • ¾ of calories for the world
• Wheat, maize, rice, barley, sorghum, oats, rye, and millet –1/2 of the world’s protein
http://www.fao.org/docrep/u8480e/u8480e07.htm Conte, R. Hunger Math: World Hunger by the numbers.
Grains / carbohydrate staples deliver many calories/ m2
With permission
Calories /Unit Area by Crop
Protein (g) /Unit Area by Crop
With permission
Grains / carbohydrate staples deliver much needed protein. Ideal complementary protein with legumes / plant proteins
Nutritional Contribution of Grains
Cereal/Pseudocereal
Calories/ m2 Protein (kg/ha)
Maize (corn) 1,847 415
Oats 1,508 384
Rice (paddy) 1,482 307
Triticale 1,256 470
Amaranth 1,133 418
Wheat 1,083 423
Rye 914 271
Teff 605 226
Sorghum 529 165
Millet 345 105
Quinoa 275 109
Traditional Grains >1000 kcal /m2 >400 kg prot/ ha
Hunger Math: World Hunger by the Numbers. Conte, R. 2013
Non-‐grain
Soybean 1,029 870
Lentils 322 244
Green Beans 229 127
Global Grain Production Growth
Yields not growing fast enough
Affordability of No Grain/ Gluten Free/ Paleo
• Gluten -‐ free diets – can cost 242% more • May be less nutritious and may not be fortified and are more
costly
• Paleo and Grain –free diets -‐ meats, seafood, fruits, vegetables, and nuts
• USDA data 9.3% é income needed for Paleolithic diet that meets all daily recommended intakes • Inadequate Ca++or and cereal / legume fiber
• è USDA “not feasible for low-‐income consumers”
Case, S. 2011.Metzgar M et al. Nutr Res. 2011;31:444-‐51
Nutritional Impact of Low CHO, GF or Paleo
• High in fat, calories and meat • Many gain weight on this diet
• Some increase BMI 56% • High glycemic index
• Alternative grain foods higher in starch, sugar and fat
• rice cereal and/or rice-‐tapioca bread, mufDins, chips, doughnuts, cookies
• Fewer grains and whole grains, less Diber • Lower protein grains Jenkins et al 1987 AJCN 45: 946-‐951; Berti 2004 EJN 43: 198-‐204
Nutrients Missing from Gluten-‐Free Products
• Many gluten-‐free foods not enriched or fortified • Low in B vitamins, no folate = high homocysteine
• ? Increase in neural tube defects • Low in iron
INGREDIENTS: White Rice Flour, Filtered Water, Honey, Safflower Oil, Vegetable Gum (xanthan, cellulose), Fresh Yeast, Sea Salt
Kupper et al Gastroenterol 2005 128: S121-‐7; Thompson et al J Hum Nutr 18:163-‐169; JADA 2000 100: 1389-‐96
Cost and Eating Quality of Gluten-‐Free (GF) Foods
• Ave 242% more • range 5-1000%
• GF quality tends to be less than non-GFF “results to date have been notoriously off-putting.” Gluten-free
bakery formulations have tended to be dry, bland, powdery, crumbly and/or oddly-textured, often with a reduced shelf life.”
Case, S. All Things Baking. Chi, 2011; Zannini E. et al. Annu Rev Food Sci Technol. 2012;3:227-‐45.
Crop Yields – Wheat vs Its Ancient Parents
Durum Einkorn
Triticum type
Lbs/acre
Modern 3000
Spelt 2400
Emmer 1900
Einkorn 1500
Conclusions • CHOs are the base of the diet worldwide
• Humans did evolve better through the use of grains and CHOS
• CHOs, wheat, grains and gluten are not the cause of obesity, chronic disease and decreased lifespan • It’s large portions causing too many calories from all sources • Paleo, Gluten-‐free and grain-‐free diets are not necessarily healthier and need careful
construction to make them as healthy. • Are often low in cereal and legume fiber • They cost more money and may require use of things than cannot be locally sourced. • There is little evidence to support claims that we did not evolve to eat grains
• Grains and carbohydrate staples provide many calories per acre and much needed protein to complement with legumes.
• We need more whole grains
47
