NEWS


The upcoming Healthgrain forum workshop 2019 will be organized in connection with a Symposium to honour professor Kaisa Poutanen and her outstanding scientific life's work. The workshop will be organized on 17th June in Espoo (Finland). The honorary symposium will start with a common dinner on 17th June followed by a one-day symposium on 18th June at the Hotel Hanasaari in Espoo.

Read more and register here



In a recent study published in Clinical Nutrition, Swedish researchers found promising results regarding rye intake and improvements in inflammatory status in men with prostate cancer. The study was performed in 17 men with untreated, low-grade prostate cancer during six weeks, and effects of rye consumption versus refined wheat on low-grade inflammation and endothelial function biomarkers were evaluated.

Rye products mounting to 485 gram whole grain rye and rye bran were consumed each day and compared with similar amounts of refined wheat products in a randomized crossover setting. The control diet consisted of refined wheat products with added cellulose. Fasting blood samples were taken before and after two, four, and six weeks of treatment.

The rye diet was found to lower several biomarkers of inflammation (TNF-R2) endothelial function (e-selectin) and prognosis (endostatin), when compared with the wheat based diet. These effects were accompanied by a reduction in prostate-specific antigen (PSA).

Read more here: Consumption of whole grain/bran rye instead of refined wheat decrease concentrations of TNF-R2, e-selectin, and endostatin in an exploratory study in men with prostate cancer



The EAT-Lancet Commission on Food, Planet, Health brought together more than 30 world-leading scientists from across the globe to define a scientific consensus on what defines a healthy and sustainable diet.The Commission has now delivered the first full scientific review of what constitutes a healthy diet from a sustainable food system, and which actions can support and speed up food system transformation.

Transformation to healthy diets from sustainable food systems is necessary to achieve the UN Sustainable Development Goals and the Paris Agreement, and scientific targets for healthy diets and sustainable food production are needed to guide a Great Food Transformation. This Commission brought together 19 Commissioners and 18 coauthors from 16 countries in various fields of human health, agriculture, political sciences, and environmental sustainability to develop global scientific targets based on the best evidence available for healthy diets and sustainable food production.

A universal healthy reference diet was quantitatively described to provide a basis for estimating the health and environmental effects of adopting an alternative diet to standard current diets, many of which are high in unhealthy foods. Scientific targets for a healthy reference diet were based on extensive literature on foods, dietary patterns, and health outcomes.

This healthy reference dietlargely consisted of whole grains, together with vegetables, fruits, legumes, nuts, and unsaturated oils. A low to moderate amount of seafood and poultry was included, while no or a low quantity of refined grains were advised, together with added sugar, starchy vegetables, red and processed meat.

Using several approaches, global adoption of the reference dietary pattern would provide major health benefits, with a high level of certainty, including a large reduction in total mortality. The Commission integrates the healthy diet with global scientific targets for sustainable food systems, and aims to provide scientific boundaries to reduce environmental degradation caused by food production at all scales.

Application of this framework to future projections of world development indicated that food systems can provide healthy diets for an estimated global population of about 10 billion people by 2050 and remain within a safe operating space.

When it comes to specific and quantitative recommendations, consumption of whole grains was emphasized. No less than 232 grams of whole grains per day were included to account for a large part of the energy in the healthy, sustainable diet described in this report.

Read the full text article here:

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

Read the summary report here:

Healthy Diets From Sustainable Food Systems: Food, Planet, Health


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