Milling & Baking News - November 18, 2008 - 22

Nutrition and Health

Benefits demonstrated from gradual
approach for whole grains intake
MINNEAPOLIS - A new study from
the University of Minnesota suggests
that elementary school students will
eat more whole grains when healthier
bread products are gradually introduced into their school lunches.
The study, which was conducted
over the course of a school year, involved incrementally adding whole
grain flour to products fed to kindergartners through sixth graders at two
elementary schools in Hopkins, Minn.
As part of the study, whole red and
white wheat flour content of buns
and rolls served twice weekly was increased from 0% to 91% in 16 and 7 incremental levels, respectively, over the
school year. Red wheat products were
served in one school and white wheat
products in the other, with plate waste

methods used on a whole school basis
to estimate consumption. The bread
products were baked by Great Northern Bakery, Minneapolis.
Researchers found that students
did not throw away more bread
products until the percentage of
whole grain flour in the bread and
rolls reached about 70% (72% level
for red, 67.5% level for white wheat),
a finding that Len Marquart said
suggests a gradual approach to improving children's overall diets may
be successful for both parents and
school food service workers. Mr.
Marquart is an associate professor at
the University of Minnesota and was
one of the study's authors.
"As the content of whole wheat
flour was gradually increased in bread

Research study shows corn products
high in antioxidants
WEST LAFAYETTE, IND. - Milled
yellow corn products are rich in antioxidants, especially carotenoids such
as lutein, according to research published in the October issue of the Journal of Agricultural and Food Chemistry.
Carotenoids are yellow and orange
plant pigments known for their association in the prevention of chronic
diseases such as cancer, cardiovascular disease and macular degeneration.

Carotenoids from milled
corn products often are
more than 50% bioaccessible, which relates to the
amount of absorption by the
body after digestion.
"The bioaccessibility of carotenoids
from milled corn products is as high if
not higher than many other foods such
as spinach, carrots and tomatoes, which
are well-known for their high levels of

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products over the course of the school
year, the mean grams of whole grain
consumed per child increased from 0 to
12.9 grams and 10.7 grams for red and
white wheat products, respectively,"
the researchers said. "These results indicated that whole grain consumption
per child met almost one full serving
of whole grain according to the school
food service requirement."
Although noting that additional research is needed to assess the influence
of taste masking by accompanying
food items, the researchers concluded
that whole grain bread products for
school meals may be more acceptable
with a total whole grain flour content
approaching 75% than an approach to
serve bread products made with 100%
whole wheat flour.
Full details of the study are available on-line in the fall 2008 issue of the
Journal of Child Nutrition and Management (www.schoolnutrition.org). MBN
carotenoid antioxidants," said Dr. Mario Ferruzzi, associate professor in the
Department of Food Science at Purdue
University in West Lafayette and
author of the study.
Judi Adams, president of
the Grain Foods Foundation, Ridgway, Colo., said,
"Vegetables remain an important source of carotenoids,
but this study demonstrates that consumers of all ages can feel good about
eating milled corn products knowing
that they provide essential nutrients to
help keep the body healthy." MBN

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22 / November 18, 2008

Milling & Baking News

bakingbusiness.com / world-grain.com

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Milling & Baking News - November 18, 2008

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