EALTHGRAIN was an integrated, multi-disciplinary
effort establishing the variation, process-induced changes, and human metabolism of bioactive compounds
in the major European bread grains wheat and rye. It revealed physiological mechanisms by which cereal
foods may contribute to prevention of metabolic syndrome related diseases. The work included studies
on consumer expectations and attitudes, on grain improvement, on technology and processing, and on
nutrition. HEALTHGRAIN had a strong dissemination and technology transfer component, which is evident
from its large network of about 120 different organisations.
