TCU Place 35 -22nd St. East, Saskatoon, SK    

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Dr. David Topping
Chief Research Scientist, CSIRO Food & Nutritional Sciences,
Adelaide, SA, Australia
Future Grains for Consumer foods with Extra Health Benefits
Monday, September 13, 2010
11:00 - 11:30 am

Functional foods with substantiated health benefits have the potential to contain the soaring costs of preventable diet-related conditions - diabetes, colo-rectal cancer (CRC) and inflammatory bowel diseases (IBD). Population studies support a role for dietary fibre (DF) in disease risk reduction and CSIRO is developing novel grains enriched with DF carbohydrates, especially resistant starch (RS), to produce consumer foods to improve public health. BARLEYmax™ is the first of these. It has an alteration in starch synthesis giving more RS through a higher amylose content. Human nutritional trials showed good consumer acceptance of prototype BARLEYmax™ foods and that they have a low glycaemic load. RS is thought to promote bowel health through the short chain fatty acids (SCFA) produced by its fermentation by the large bowel microflora. Consumption of BARLEYmax™ foods gave higher faecal SCFA levels than comparable whole grain foods consistent with more RS. The grain has been licensed for commercial use and two breakfast cereals entered the market place in August 2009 with good sales and positive consumer feedback. A high amylose wheat is being developed and initial animal studies indicate greater large bowel SCFA and improvements in other biomarkers. CSIRO is also working with university partners through the High Fibre Grains Collaboration Cluster to generate new cereals with tailored increases in other DF polysaccharides including arabinoxylans and (1-3,1-4)-β-D-glucans. The health potential of the latter is accepted while animal feeding trials with arabinoxylan-enriched fractions also support their potential for the production of functional consumer foods with added health benefit. 
photo of Ian Jepson
David Topping is a biochemist and gained his BSc from Liverpool University and his PhD from London University. He has worked in several areas of research including actions of insulin on the liver, smoking and health and the metabolic actions of dietary fibre in the intestinal tract. He is a past President and Fellow of the Nutrition Society of Australia. He was the first non-North American to become a member of the Editorial Board of the Journal of Nutrition. Currently, he is actively involved in several major CSIRO initiatives including the National Food Futures and Preventative Health National Research Flagships. David is particularly interested in the conduct of basic research and its subsequent application to the development of food products which add value for the manufacturer and improve public health. He was elected to Fellowship of the Academy of Technological Sciences and Engineering for his achievements in this area. He is an author of more than 180 peer-reviewed papers and book chapters and 9 patents.

Click to view David Topping's ABIC 2010 presentation