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.
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Kerry Health and Nutrition Institute
We bring the voice of science to some of the most challenging questions and hot topics facing the food and beverage industry, through our network of over 1,000 Kerry scientists, external collaborators, and our Scientific Advisory Council.
In the eighth annual edition of the KHNI Health and Nutrition Megatrends, we explore the breakthroughs in science, technology, product development, and evolving consumer behaviours that are reshaping global food systems.
