With the new dietary fibre recommendations from the Scientific Advisory Committee on Nutrition (SACN), which based on current intakes requires a 50% increase in fibre intake for men and a 75% increase for women, and the increasing recognition of the importance of starchy carbohydrates and grains in our diet, it’s time to take another look at this vital but sometimes media-vilified food group. SACN’s recent review on Carbohydrates and Health concluded that starchy foods and wholegrains should form 50% of daily calorie intake, and that intake of fibre should be increased. So increasing starchy carbohydrates and fibre in our diet may be good for our health, but which specific constituents are of particular benefit?

Our first session streamed on 19th November 2015 looked at oats. The recordings are available at the links below.


Established and emerging evidence for oat ingredients:



Oats a fibre provider…and what else?

Sara Stanner, Science Director, British Nutrition Foundation


Science Programme


Oat β-glucan – an update on a familiar fibre

Prof Thomas Wolever, Department of Nutritional Sciences, University of Toronto



Plant power? What role for plant sources of protein in weight management and maintenance of muscle mass?

Dr Heather Leidy, Assistant Professor, Nutrition & Exercise Physiology, University of Missouri


Industry Perspective: Case Study


Practical applications and consumer acceptance

Dr Patricia Williamson, Senior Nutrition Scientist, Innovation & Commercial Development, Tate & Lyle, Ingredients



Your feedback is valued. We would welcome your comments on the eSeminar  and would be grateful if you could complete  this brief online survey https://www.surveymonkey.com/r/NYSL8LN


Speaker’s Bios

Prof Wolever obtained a Bachelor of Medicine and Bachelor of Surgery from Oxford University, UK in 1980, a PhD in Nutritional Sciences from the University of Toronto in 1986 and a Doctorate in Medicine from Oxford University in 1993. Thomas’ current position is Professor and Graduate Coordinator in the Department of Nutritional Sciences, University of Toronto. He has the following cross appointments: Professor, Department of Medicine, University of Toronto; Scientist, Keenan Research Centre of the Li Ka Shing Knowledge Institute, St. Michael’s Hospital, Toronto; Member, Active Medical Staff, Division of Endocrinology and Metabolism, St. Michael’s Hospital, Toronto; and Member, Consulting Medical Staff, Centre for Addiction and Mental Health, University of Toronto. His research interests are the effects of dietary carbohydrates on human physiology and metabolism. He is, perhaps, most well-known for work on the glycaemic index which was as first developed by Dr David Jenkins and Prof Wolever, along with other collaborators, while he was a medical student. He has written or co-authored over 310 papers in peer-reviewed scientific journals, and also authored a book entitled: The Glycaemic Index: A Physiological Classification of Dietary Carbohydrate published in 2006 by CABI (www.cabi.org). In 1997 he founded GI Testing, Inc. to provide confidential GI testing services to industry. To cope with the high demand for GI testing and to enable a wider range of clinical research services to be provided, Glycemic Index Laboratories, Inc. (www.gilabs.com) was formed in 2004; a corporation of which Prof Wolever is President. Prof Wolever adds: ‘More important than anything else, I am married with 3 children aged 27, 25 and 18 years. I enjoy orienteering, cycling and recorder playing.’


Dr Leidy is an Assistant Professor in the Department of Nutrition and Exercise Physiology at the University of Missouri. As a nutritional physiologist, Dr Leidy explores the benefits of protein quantity, quality, and timing of consumption on appetite control and weight management across the lifespan. Her most recent works examines the negative impact of skipping breakfast and the benefits of consuming a protein-rich breakfast on appetite, satiety, and unhealthy snacking.


Dr Williamson is currently a Senior Nutrition Scientist for Tate & Lyle. Previously, Dr Williamson served as a Nutrition Scientist at ADM. During her time in the food ingredient industry, Dr Williamson has supported health and wellness ingredients including soluble fibers, proteins, bioactives, and sweeteners. She has served on several professional committees including being a member of the ILSI North America Carbohydrates Committee where she currently serves as the Fiber subcommittee chair. Dr Williamson is also an active member of the American Society for Nutrition, serving on several committees including the 2011 ASN Strategic Planning Committee and previously serving as Chair for the Nutrition Translation Research Interest Section.


We would like to thank our Sustaining Member Companies for their continued support which enables the Foundation to offer an ongoing programme of events and training. BNF is also grateful to Tate & Lyle for providing an educational grant towards the success of this eSeminar. However, the science programme has been directed by the Foundation, which is committed to producing independent, evidence-based science.