Grains and health: Meeting specific requirements for Latin American population

LEÓN, A. E.

Madrid, Spain

Congreso; 13th ICC Cereal and Bread Congress. Cereals in the 21st century: present and future; 2008

ICC International

The close relationship between nutrition and health has been widely stated, and found closely dependent on both the geographical location and people habits. In Latin American countries baking goods are widely consumed and can be modified to meet people requirements, covering from the alleviation of nutrition deficiencies to the search of functional adapted foods. In addition, free-gluten products can be manufactured to satisfy the demand by people with celiac disease. In South America, grains are the main source of nutrients for population, providing an excellent carrier to enhance (naturally or artificially) the nutritional value of foods consumed by the most vulnerable (rural and urban poor) part of the population. Conversely, the change in eating habits mainly among urban population, particularly the decrease in the consumption of fiber-rich vegetables, is causing increasing health problems associated with obesity (hypertension, coronary disease, type II diabetes, etc). To face both nutritional challenges, a multi-country Ibero-American project (PANXTODOS, CYTED 106AC0301) was triggered aimed at obtaining baked goods and pastas able to meet specific nutritional requirements of Latin American population groups. This project envisages the different nutritional challenges, the nutrient contribution from raw materials and ingredients (mainly from the South American Andean region as well as from the rainforest areas in northern South America), the manufacture of good quality and low cost gluten-free products, the reduction of salt levels and glycemic index of baked goods, the avoidance of toxic additives, the elaboration of new products using whole wheat flour (increasing intake of fiber, minerals and vitamins) and composite flours (improvement of protein content and quality), and the knowledge on the interactions between endogenous and exogenous food components. The project intends to generate new knowledge in the production of breads, cookies and pasta with specific added ingredients, gluten-free and functional foods. Specific tasks comprise the dissemination of new knowledge, the enhancement of the cooperation between the different involved countries through scientifical and technical networks, and the generation of a Latin American platform for discussion of new developments and cooperative research lines to promote international competitiveness and to contribute to consumers health and wellness.