Event: HEALTHGRAIN Forum - Symposium Cereal foods and health: new results and science-based nutrition guidelines

The past decade has seen a major growth of research on whole grains, cereal fibre and health, worldwide. Dietary guidelines are increasingly recommending intake of cereal products high in whole grain and cereal fibre as a preferred type of fibre. 

From September 15-20, 2013, the 20th Congress of Nutrition - organised by the HEALTHGRAIN Forum - will take place at the Granada Congress Centre, Spain.

The presentations and the supporting documentation provided in the Symposium will give you a comprehensive overview of the state of affairs in this fascinating research area.

Programme: 

General introduction - cereal foods and components in our daily diets and their importance for health
Prof Gabriele Riccardi, Federico II University, Naples, Italy
 

Whole grain and fibre intake and colorectal cancer, new results from the HELGA and EPIC cohorts
Dr Anja Olsen, Institute of Cancer Epidemiology, Danish Cancer Society Research Centre, Copenhagen, Denmark
 

Health benefits of whole grain wheat, intervention study clarifying underlying mechanisms and the role of polyphenols bound to dietary fibre
Dr Paola Vitaglione, Department of Agricultural and Food Science, University of Naples, Italy
 

Whole grain wheat intake - impact on weight loss, body composition and cardiometabolic factors - results from intervention studies
Prof Penny Kris-Etherton, Department of Nutritional Sciences, The Pennsylvania State University, USA
 

Global dietary whole grain recommendations: a harmonized or multifarious message?
Prof Chris Seal, Newcastle University, Newcastle upon Tyne, UK
 

Concluding remarks followed by plenary discussion
Prof Kaisa Poutanen, VTT and University of Eastern Finland, Finland

More information...

Grains, the largest food group in many nutrition guides, includes oats, barley and bread. Cookies, however, are categorized as sugars. (Photo credit: Wikipedia)