Ancient Grains are a group of grains from plants like quinoa, millet, and sorghum. Consumer demand for ancient grains has grown fast, in part, because of consumers’ perceived “sensitivities” to grains that contain gluten. According to new research in the International Journal of Food Sciences and Nutrition, eating bread made with ancient grains as part of a healthy diet could help reduce cholesterol and blood glucose levels, which are the main risk factors for cardiovascular disease (CVD). The study doesn’t prove that ancient grains prevent CVD, but that they may help reduce the risk factors.
Contributor:
Kerry Health and Nutrition Institute
The KHNI was founded by Kerry to ensure science has a clear, credible voice in addressing the food and beverage sector’s toughest questions, supported by a global network of over 1,000 Kerry scientists, external collaborators, and our Scientific Advisory Council.
