There is no standard definition of ‘sprouting’, however a
‘sprouted grain’ is generally described as a whole grain in the transition
phase between a seed and a new plant. The growing popularity of sprouted grains
can be attributed to the suggested increase in bioavailability of
micronutrients such as B vitamins, vitamin C, folate, calcium, iron and zinc(1, 2), which in turn is
thought to have a favourable effect on health(3-5). The research is however limited and it is
unclear whether sprouted grains offer health benefits beyond the benefits
associated with higher intakes of whole grain.
The lack of regulation of sprouted grain products means that
there are likely to be inconsistencies in the sprouting conditions (time,
moisture, temperature) used by manufacturers(2). Whilst further
research is required before a standardised definition can be established and
regulatory controls introduced, the Oldways Whole Grains Council in the US is
seeking to set standards for a definition and recently identified five key
areas for consideration(6):
1. Redefining sprouted grains to include a maximum and minimum length of the sprout
2. Determining lab tests to verify if a grain has sprouted i.e. the difference between an intentionally sprouted grain and a grain that has sprouted accidentally
3. Establishing nutrient tests to determine when a grain has sprouted
4. Establishing the percentage of grains that must be sprouted to make a claim
5. Setting microbial and safety tests for sprouted grains.
1. Redefining sprouted grains to include a maximum and minimum length of the sprout
2. Determining lab tests to verify if a grain has sprouted i.e. the difference between an intentionally sprouted grain and a grain that has sprouted accidentally
3. Establishing nutrient tests to determine when a grain has sprouted
4. Establishing the percentage of grains that must be sprouted to make a claim
5. Setting microbial and safety tests for sprouted grains.
In the meantime, the totality of the scientific evidence supports higher intakes of whole grains (sprouted or unsprouted) and/or high fibre grain foods for improved nutrition and disease risk reduction. For many, sprouted grain products may offer people with a novel way to enjoy the benefits of grains.
References
1. Chavan JK, Kadam SS, Beuchat LR.
Nutritional improvement of cereals by sprouting. Critical reviews in food
science and nutrition. 1989;28(5):401-37.
2. WGC.
Sprouted Whole Grains. The Whole Grain Council; 2015.
3. Hsu
TF, Kise M, Wang MF, Ito Y, Yang MD, Aoto H, et al. Effects of pre-germinated
brown rice on blood glucose and lipid levels in free-living patients with
impaired fasting glucose or type 2 diabetes. J Nutr Sci Vitaminol (Tokyo).
2008;54(2):163-8.
4. Ito
Y, Mizukuchi A, Kise M, Aoto H, Yamamoto S, Yoshihara R, et al. Postprandial
blood glucose and insulin responses to pre-germinated brown rice in healthy
subjects. J Med Invest. 2005;52(3-4):159-64.
5. Sakamoto
S, Hayashi T, Hayashi K, Murai F, Hori M, Kimoto K, et al. Pre-germinated brown
rice could enhance maternal mental health and immunity during lactation. Eur J
Nutr. 2007;46(7):391-6.
6. Crawford
E. Oldways Whole Grains Council Begins Crafting Standards for Sprouted Grains:
Bakeryandsnacks.com; 2015 [cited 2015 19th of August]. Available from: http://www.bakeryandsnacks.com/Ingredients/Oldways-Whole-Grain-Council-crafting-standards-for-sprouted-grains/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=18-Aug-2015&c=vMhZv%2FqtjuItF7uFzPVpZPMOxhsSz5JU&p2=.
