S5M-23347 International Whole Grain Day

The Deputy Presiding Officer (Linda Fabiani): The final item of business is a members’ business debate on motion S5M-23347, in the name of Stewart Stevenson, on recognising the importance of whole grains on international whole grain day. The debate will be concluded without any question being put.

Motion moved,

That the Parliament acknowledges International Whole Grain Day, which takes place on 19 November 2020; notes that whole grain consumption has a positive impact on nutrition, wellbeing, sustainability and has a proven role in reducing heart disease, type 2 diabetes, obesity and cancer; understands that, according to the Scottish Government, current fibre intakes in Scotland are sitting at an average of 16 grams per day and would have to nearly double to meet the recommended dietary guideline of 30 grams per day; believes that wholegrain foods have an important part to play in helping people achieve the 30g goal for daily fibre intake; notes calls for public awareness campaigns on the benefits of whole grains, the need for an agreed definition on what should be considered whole grain foods, and for front of pack labelling schemes to recognise fibre, and considers Whole Grain Day an excellent opportunity to encourage healthier eating habits and create dialogue around how eating habits can improve lives.

18:41

Stewart Stevenson (Banffshire and Buchan Coast) (SNP):

International whole grain day takes place on 19 November each year. Yes, we are a wee bit late with our debate—but it is still an important topic. The annual celebration seeks to raise awareness of the health and environmental benefits of whole grain. This year is only its second in existence, so it is my great pleasure to bring the topic to Parliament, I think for the first time. I thank colleagues from all political parties for their support.

I am very happy to celebrate whole grains. In fact, I regularly do, whether it is with a warm bowl of oats, which I have every single morning of my life, a crisp slice of wholegrain toast, which I have a little less regularly, and even some tasty wholegrain pasta, which might be my tea tonight.

As colleagues know, it is not hard for me to find something that I can be enthusiastic about eating—but in moderation, of course, in order to contain my circumference within appropriate bounds. Is not the point that whole grains have an important role to play in keeping us all healthy?

What is whole grain and how does it contribute to keeping us healthy? It is a grain that has not been refined—it is the entire seed of the plant. Thus intact, perhaps as nature intended, it maintains a richer nutrient profile and contains higher levels of fibre, which is particularly good for the bowels—if that is a permitted word in the debate, Presiding Officer.

The potential health impacts are significant. The World Health Organization and the Food and Agriculture Organization of the United Nations identify low intake of whole grains as the leading dietary risk factor in the majority of WHO regions. Therefore, it is particularly worrying that Scotland’s consumption of whole grains remains low.

Elaine Smith (Central Scotland) (Lab): Will the member take an intervention?

Stewart Stevenson: He certainly will, and with great pleasure.

Elaine Smith: Will Stewart Stevenson join with me in assuring people who are listening to the debate that they can also have gluten-free wholegrain products?

Stewart Stevenson: Elaine Smith is absolutely correct. I know how important gluten-free food is for many people. In my previous professional life, I worked with a number of people for whom it was important, and one of my current staff members must eat gluten-free food. The member has made an important point.

The WHO talks about eating 25g to 29g of dietary fibre daily. Doing so can lead to a 15 per cent to 30 per cent decrease in cardiovascular-related mortality, incidence of coronary heart disease, type 2 diabetes and colorectal cancer. However, the potential health benefits go significantly beyond that. Wholegrain carbohydrates tend to be released more slowly, which makes them a great source of fuel and promotes satiety after eating, which means that one feels full for longer, which prevents one from snacking. That all helps to promote healthier eating and healthier living. What is more, grains currently account for almost 50 per cent of all the calories that are consumed globally. Therefore, consuming whole grains would involve a shift only in how we consume, not in what we consume.

In a wider context, our eating habits can play a role in our healthcare system. Improving our eating habits can lead to major relief for the system, which proves—as is often the case—that many preventative measures are in our own hands, through our diet.

Exercising regularly, eating healthily and other factors can help us to reduce stress, which is particularly important at the moment, when we are more socially isolated, and therefore under more mental pressure.

Whole grains can also help with sustainability, because wholegrain foods save water. Whole grains provide more food, produce less waste, and support better land use and healthier soil. They are healthy for us all, and for the planet.

There are answers to the question of how we can encourage people to eat more whole grains. A great example of how to do so is Denmark. My Danish nephew is headmaster of a school there, so I know that its Government has worked with industry and health organisations to promote whole grains. Those partners developed a scientific recommendation for the average daily intake of whole grains, as well as a new wholegrain food logo to signal products to consumers, which also guarantees the quality of products that are so marked.

Consumer awareness campaigns, with the involvement of athletes and celebrities, have made a significant contribution. The average wholegrain intake in Denmark has increased from 36g to 82g per day, and 50 per cent of the public meet the recommended intake, compared with 11 years ago, when only 6 per cent did so. Denmark is a country that is not dissimilar to our own, so it can be done. In Denmark, in 2009, 150 products carried the logo—today, more than 1,000 products do so. Seventy-one per cent of the Danish population recognise what the logo means, and 53 per cent look for the logo when making purchases. Other countries can teach us things that we might copy.

As part of reducing pressure on our health service, we need to innovate. Whole grains are one contributor to how we might do so, and the debate is a chance to consider how we might enhance their value. We should think about developing an accepted definition of wholegrain foods that would apply in Scotland, and we should consider our quantitative intake recommendations, public health campaigns, labelling and how we encourage people to choose whole grains.

It is worth saying that, hundreds of years ago, students would go to university with a sack of oats over their shoulder. The oats fed the student for an entire term—they did not eat anything else, because they could not afford to—and kept them going for that entire term without any great difficulty.

Presiding Officer, whole grains are where it’s at.

18:49