Stay informed with summaries breaking down the research on whole grains, plant-based foods, and legumes to support evidence-based knowledge and decision-making.
Pulses Webinar by GLNC Team About the Webinar From meat analogues and dairy alternatives to beverages, baked goods, noodles, and supplements, pulse proteins are unlocking new possibilities in food formulation.…
References 1. National Health and Medical Research Council. Vegetables and legumes / beans 2013 [cited January 14, 2025]. Available from: https://www.eatforhealth.gov.au/food-essentials/five-food-groups/vegetables-and-legumes-beans. 2. National Health and Medical Research Council. Lean meat…
Despite the well-known human and planetary health benefits of legumes, consumption is often low. This scoping review aimed to evaluate the inclusion of legumes in global food-based dietary guidelines (FBDG),…
NOVA is a food-classification system based on four levels of processing, from minimally processed to ultra-processed foods (UPFs). Whole-grain-containing commercial breads and ready-to-eat breakfast cereals are considered ultra-processed within NOVA,…
Lupins have a unique nutrient profile among legumes and may have beneficial health effects when included in the diet. The aim of this systematic review was to investigate the effects…
Whole grain foods are rich in nutrients, dietary fibre, a range of antioxidants, and phytochemicals, and may have potential to act in an anti-inflammatory manner, which could help impact chronic…
Whole grain consumption has been associated with the reduced risk of several chronic diseases with significant healthcare monetary burden, including cancer. Colorectal cancer (CRC) is one of the most common…
Evidence supports regular dietary inclusion of legumes due to their positive effects on both human and planetary health. Intake within Australia is suboptimal, with consumer data suggesting that an inability…
Beta glucan is a type of soluble dietary fibre found in oats and barley with known cholesterol-lowering benefits. Many countries globally have an approved beta glucan health claim related to…
Many dietary guidelines emphasise “mostly” whole grain food choices as part of an overall healthy eating pattern based on evidence for enhancing nutritional status and reducing chronic disease. Still, countries…
Breakfast cereal improves overall diet quality yet is under constant scrutiny with assertions that the category has not improved over time. This study aimed to comprehensively analyse the category of…
Plant-based and flexitarian eating patterns are increasingly popular, and the food supply system has responded with a wide range of convenience products despite a lack of understanding regarding consumer views.…
New Australian research collating evidence from 25 individual studies of 2,295 participants worldwide has found that increasing whole grain consumption may improve some risk factors for cardiovascular disease (CVD). Published…
Peanuts (Arachis hypogaea) or “groundnuts” as they are commonly referred to, belong to the bean and legume family. Unlike tree nuts that grow above the ground, peanuts grow below the…
Whole grains may assist in reducing risk of non-communicable disease, but consumption is limited in many countries. In Australia, the reasons for poor consumption are not well understood. The aim…
Legumes are a rich source of dietary fibre, plant protein, and low-Glycaemic Index (GI) carbohydrate. Evidence suggests a positive effect on glycaemic control following a single meal; however, the effects…
Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study is to investigate the effect of consumption of high amylose…
For adults with or without CVD risk factors, consuming whole grains as opposed to refined grains can improve total cholesterol, low-density lipoprotein cholesterol, hemoglobin A1c, and C-reactive protein. There is…
