Cereals & Grains Association
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Fiber and nutrient profiles of ancient grains and their effect on health
J. M. JONES (1). (1) Dept. of Family, Consumer & Nutritional Sci., St. Catherine University, Arden Hills, MN, U.S.A.

Ancient grains occupy an honored place in consumers’ minds. These staples are viewed with nostalgia and are associated with health benefits ascribed to traditional diets, ethnic foods, and ancient peoples. However, in many cases the health benefits of these grains have not been documented by formal study. This talk will evaluate nutritional values of various ancient grains including wheat parents - spelt, emmer, einkorn, and kamut; amaranth; barley; canary seed; freekah; millet; teff; salba; sorghum; and quinoa. Their contribution to intake of fiber and nutrients and phytonutrients traditionally found in Western diets through consumption of traditionally consumed grains (rice, wheat, corn, rye and oats) will be compared. Any possible antinutritional factors associated with these grains will also be addressed. Claims of superiority of these grains in terms of aspects such as lower gluten toxicity or allergenicity, improved glycemic response or disease prevention or reduction will be assessed through an analysis of existing data. Places where data are insufficient will also be noted.

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