Q I have gluten intolerance. Is it safe for me to eat spelt? — F.G., Greenville

A The availability of interesting foods to us in eastern North Carolina has certainly expanded in recent years. It is fun to try different types of grains, but obviously, people with health concerns need to know about the foods they are planning to consume. I asked Emily White, an ECU medical student, to define spelt and its safety. Here is what Emily learned.

Spelt is a species of wheat that contains carbohydrates, fat, proteins and a variety of vitamins and minerals. It is often used as a wheat substitute and has been found to be useful for baking since it contains gluten. So, if you have gluten intolerance, it is unlikely that you can consume spelt safely.

Spelt is an excellent source of manganese, vitamin B2, copper, niacin, and thiamine. It has nutrients that promote heart health like niacin. Spelt is also a good source of phytonutrients or organic substances with antioxidant power, which when consumed from food may help protect against heart disease and breast cancer.

Gluten is a type of protein that is made up of gliadin and glutenin. It is found in many different types of grains, particularly wheat, rye, barley and spelt. Gluten intolerance is the inability of the body to break down and digest gluten. In a medical condition known as Celiac's disease, the body makes antibodies against gluten. These antibodies can act to damage the lining of the small intestine and lead to diarrhea, bloating and abdominal pain. It is strongly advised that people with Celiac's disease should avoid eating any products containing gluten including spelt.

In addition to wheat and spelt, there are other grains that need to be avoided including rye, barley, triticale, kamut and farina. Some acceptable grains and starches include corn, rice, millet, buckwheat, tapioca, sorghum, soy, arrowroot, and potato and nut flours. One reliable source of products that are gluten free is www.glutenfree.com.

By the way, spelt may be safe for people with wheat allergies to eat. Even though spelt very similar to wheat, it is a possible alternative for people with wheat allergies, since it is a different species of wheat. A person with wheat allergies should discuss adding spelt to their diet with their physician.

Q I have a family history of colon cancer and was told to eat a high-fiber diet. I read something in the paper that made me think that isn't so important. Do you know? — R.K., Winterville

A There clearly is a role between diet and cancer. And this year's report from the World Cancer Research Fund found that colon cancer had the greatest amount of scientific evidence linking it to diet, nutrition, physical activity and weight management. Some of us though were a bit surprised to read that physical activity, and not dietary fiber, had the strongest evidence to protect against colon cancer. The evidence also showed that the impact was "dose dependent," so the people in studies who did the most physical activity obtained the greatest protection against colon cancer.

The WCRF says that the consumption of red meat is clearly linked to increasing risks for colon cancer. The reports suggest that you can eat 18 ounces a week safely. Then for every 1.7 ounces of red meat you eat per day, your risks go up by 15 percent. The evidence is very negative about the impact of eating processed meat. The WCRF said there is no safe amount of processed meat and that for every 1.7 ounces of processed meat you eat, your risk for colon cancer goes up 21 percent.

The data on alcohol were mixed. But the experts said that men who have more than two alcoholic drinks per day develop colon cancer more often than the men who do not.

The scientists were a bit surprised that body shape emerged as a strong predictor. The data reviewed showed that as a person's body fatness increased, especially around the waist, so did the risk for colon cancer.

Just because there isn't a great deal of evidence that a diet high in dietary fiber impacts colon cancer doesn't mean you should abandon the high-fiber diet. It certainly is easier to maintain your weight and keep your body fat low when you choose a diet rich in fruits, vegetables and cereal grains. For more information about the WCRF report, go to www.aicr.org

Professor Kathy Kolasa, a registered dietitian and Ph.D., works with the Family Medicine Center, Brody School of Medicine at ECU. Contact her at kolasaka@ecu.edu, or C/O The Daily Reflector, P.O. Box 1967, Greenville, NC 27835.