Cardiovascular diseases, diabetes and obesity are major health problems in Western Europe and Northern America. The general nutritional recommendation is a lowering of lipids intake and an increase in the consumption of complex carbohydrates, with a promotion of food exhibiting a low Glycemic Index and a high dietary fibre content. Today the dietary fibre intake fails to meet the recommendations and in most cases the trend for population is to eat less fibre not more. The cereals products, one of the pillars of a healthy diet, clearly might help to increase dietary fibre intake in French population. The WHEAFI project aims at developing cereal food enriched with fibre selected for their nutritional properties. The objective of this project is to determine the ability of fibre enrichment to reduce chronic inflammatory processes in overweight population. These results could be extrapolated to the reduction of chronic nutrition diseases (as diabetes and CVD) in general population. Systemic inflammation is increasingly recognized as an important mediator of coronary artery disease, chronic degenerative diseases such as diabetes and Alzheimer dementia and other chronic diseases such as metabolic syndrome and obesity. Epidemiological studies have shown the reduction of coronary heart disease, of oxidant stress and of inflammation by intake of dietary fibre, cereal fibre (wheat bran) and whole grain. Unexpectedly, there are some contradictory results between studies that have evaluated the short and long term effects of wheat bran and whole grains on human health. However depending on their specific chemical structure, physico-chemical property (solubility/viscosity) and fermentation ability, cereal dietary fibre may have considerable different extent of effects. The main hypothesis of this project is that prebiotic effect of specific wheat dietary fibres (endosperm, aleurone), modulation of colic microflora and formation of SCFA (butyrate) contribute to the reduction of inflammatory process. A clinical study with food enriched in different wheat dietary fibres is proposed to explore the potential favourable effects as observed epidemiologically, and to understand the anti-inflammatory effect and long-term reduction of chronic diseases. In addition, new assay methods will be developed to assay AX and grain tissues. These assays will help to select wheat dietary fibres for their nutritional effects. This project gathers academic and industrial partners in order to bring new insights in the domain of nutrition and to help the development of cereal products with an improved nutritional quality.