Low-cost heart-healthy bread for NZ

Tuesday, April 26th, 2016 | Kate Sloane | 11 Comments

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Prof Nick Wilson, Dr Nhung Nghiem, Dr Cristina Cleghorn, Dr Nisha Nair, Prof Tony Blakely

Figure 1: The loaf of the left is the optimised HHB$1.5 loaf. The loaf in the middle is the optimised HHB$3 loaf which is high in ground linseed. The loaf on the right is one that is high in walnut (but which was subsequently excluded from further study due to its relatively high cost at NZ$5). All loaves made in a home bread-making machine (Photography: Pascale Otis).

Figure 1: The loaf of the left is the optimised HHB$1.5 loaf. The loaf in the middle is the optimised HHB$3 loaf which is high in ground linseed. The loaf on the right is one that is high in walnut (but which was subsequently excluded from further study due to its relatively high cost at NZ$5). All loaves made in a home bread-making machine (Photography: Pascale Otis).

This blog reports on a study we just published on optimising the design of bread for heart health. Using linear programming we found it possible to design breads that are nutritionally superior to commercially available breads in 15 countries from a heart health perspective, as well as being lower cost. Such bread designs could be promoted by health agencies and utilised in conjunction with a government-funded bread voucher system for those at high risk of cardiovascular disease.
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A new review on dietary fats: Putting its findings in context

Tuesday, March 18th, 2014 | Kate Sloane | 18 Comments

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Lisa Te Morenga, Jim Mann, Murray Skeaff, Rod Jackson, Tony Blakely, Nick Wilson, Rachael McLean

Bowl of almondsThis blog considers a newly published review on the evidence around dietary fat intakes and coronary heart disease. We have concerns about some aspects of this review, in particular the lack of context around the totality of the evidence. Hence we suggest that the best evidence for national guidelines is still that which encourages the replacement of saturated fats with polyunsaturated fats – with the latter ideally being long-chain omega-3 fatty acids (as found in fish, flax seed and nuts).

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