Based on a number of recent studies, the related questions about the level of evidence and a very strong social media drive, to avoid the consumption of gluten-containing grains, there is an urgent need for well controlled studies. The latter is especially the case since in most published studies the types of grains used and the foods produced from them have been very poorly characterized and described, making many conclusions questionable. Future studies should address the detailed composition of different cereals used, the changes in composition that may occur as a result of food processing (dough making using yeast or sourdough culture, extrusion, time, temperature, etc.) as well as final baking, drying, etc.
The ultimate aim of such an approach is to have a full analytical picture of the actual food that will be supplied to individuals for the study of effects on metabolism, symptoms and well-being. When addressing the in vivo effects of wheat based foods, consumed "as part of a typical daily diet", only a known composition will help to obtain reliable data. The latter is of crucial importance to make evidence based recommendations for future product development in the context of "good food for a healthy life". Here we propose an international project of global importance to the cereal supply chain and food industry.
The HEALTHGRAIN Forum Europe, endorsed by ICC and AACC, is seeking for active participation of the cereal foods chain related academic and industrial partners. Read the attached project presentation and description for more information about the backgrounds and aims of this pre-competitive research project.
For expression of interest and full project details contact Fred Brouns from the HEALTHGRAIN Forum at fred.brouns [at] maastrichtuniversity.nl.