Scientists from the University of Aberdeen’s King’s College are embarking on a research project which aims to discern whether ancient varieties of oats and barley, still grown on Scotland’s Islands, have a greater nutritional value than modern varieties grown on the British mainland and whether growing location has any impact on nutritional properties.

The scientists are investigating whether the oats and barley are better at protecting the body against heart disease. The first part of the study will compare oats and barley grown on Orkney, with the same varieties of crops grown in Dundee and Aberystwyth.

Speaking yesterday about her department’s investigation, Dr Karen Scott, of the University of Aberdeen’s Rowett Institute of Nutrition and Health said, “We know whole grains like oats and barley are good for our health - both of these crops contain a specific carbohydrate called beta-glucan which has been shown to lower cholesterol. Our study is investigating whether certain growing environments optimise the nutritional benefits found in these crops, and if specific varieties are actually even better for us than others.”

The scientists believe that the colder temperatures experienced on the Northerly Islands may enhance the nutritional values of the oats and barley, by producing more cholesterol-lowering lipids, which can combat heart disease. Dr Scott added, “These [lipids] become saturated or unsaturated during the growth cycle depending on the conditions in which the crops are grown. More unsaturated lipids are formed when colder temperatures prevail - conditions commonly found in more northerly areas - whilst more saturated lipids form under warmer conditions typically found further south in the UK.”

The scientists are basing their hypothesis on Finnish research which showed that the further north crops are grown, the higher the lipid content of their grains. For this reason they are comparing the crops grown on Orkney with others grown further south.

Ancient varieties could provide further benefits

The study will also examine whether different varieties of crops, in particular ancient variations of oats and barley, have health benefits compared to modern varieties. Dr Scott said that, following the industrial revolution, ensuring crops provided the greatest yield possible became the focus for the farming industry, which means crops that yielded well and ripened early were given preference, though this may have had other unforeseen effects.

The team will investigate whether this shift of focus had any implications for the crops’ nutritional value. Dr Scott said, “We believe this may have resulted in some of the nutritional values of oats and barley being bred out. We will be growing varieties of oats and barley, commonly found on our fields over 100 years ago but very rarely now, to compare the health benefits of these crops with more modern variations, to understand if their nutritional values differ.”

The study, which is funded by the Scottish Government, may have implications for food security, as a higher global population and effects of climate change mean more people will have to be fed adequately using fewer resources in the future. The investigation will be conducted over a five year period.

The second part of the Aberdeen study is of particular pertinence, as evidence suggests the mineral content of many staple foodstuffs has dropped since the early twentieth century. Studies conducted by researchers from the UK Medical Research Council and the US Department of Agriculture in the early nineties showed the levels of minerals and trace elements in food products had undergone a “significant loss.” The Medical Research Council noted that the decline “cannot be taken in isolation from recent dietary, environmental and disease trends.”

Last month, the UK government’s Environmental Audit Committee called on government policy makers to address the issues of food security and sustainable food production by adopting a more cohesive, interlinked approach to food production, education, healthcare and the environment. Their calls were echoed by many Lords during a subsequent House of Lords debate on food security.

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