Whole Grains and Health

  • ID: 2221796
  • Book
  • 336 Pages
  • John Wiley and Sons Ltd
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Worldwide interest in whole grains has gained momentum in the past decade based on scientific studies associating whole grain consumption to improved health. Major studies have linked whole grain consumption to reduced incidence of such illnesses as coronary heart disease and type–2 diabetes, even weight gain.Whole Grains and Health presents a science–based discussion of whole grains and their expanding role in health and disease. An international collection of authors presents current perspectives on grains, the many opportunities for further research into whole grains and the remarkable growth potential for product development.

Coverage includes discussions on the health benefits of a diet rich in whole grains, the functional components of whole grains and the regulatory nuances of labeling grain products. Capturing the novel work of leading experts in the whole grains field,Whole Grains and Health highlights three key areas of focus:
  • biological science and health
  • consumer research and education
  • grain science and technology

A unique feature is a section devoted to communicating with consumers. Barriers exist which affect consumer acceptance and use of whole–grain foods. Whole Grains and Health addresses those concerns and offers strategies for furthering research, product development and educational outreach.

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Foreword ix

Acknowledgments xi

Contributing Authors xiii

Part I. Introduction to Whole Grains and Health 1

1 The Future of Whole Grains 3L. Marquart, J. M. Jones, E. A. Cohen, K. Poutanen

2 Using a Model of the Food and Nutrition System for Examining Whole Grain Foods from Agriculture to Health 17J. Sobal

Part II. Whole Grains, Dietary Fiber, and Chronic Disease 27

3 Whole Grains and Diabetes 29J. W. Anderson, S. B. Conley

4 Whole Grains and Related Dietary Patterns in Relation to Weight Gain 47N. McKeown, M. Serdula, S. Liu

5 Whole Grains and Cardiovascular Disease 59J. Slavin

6 Whole Grains and Cancer Prevention 69G. H. McIntosh

7 The Effects of Cereal Fibers and Barley Foods Rich in —–glucan on Cardiovascular Disease and Diabetes Risk 75J. J. Pins, H. Kaur, E. Dodds, J. M. Keenan

Part III. Grain Technology and Health–related Outcomes 87

8 Biochemistry and Compartmentalization of Cereal Grain Components and Their Functional Relationship to Mammalian Health 89D. A. Pascoe, R. G. Fulcher

9 Structure of Whole Grain Breads: Sensory Perception and Health Effects 115K. Autio, K–H Liukkonen, H. Mykkänen, I. Katina, K. Roininen, K. Poutanen

10 Aleurone: Processing, Nutrition, Product Development, and Marketing 123B. Atwell, W. von Reding, J. Earling, M. Kanter, K. Snow

11 Active Components of Whole Grain Foods 137S. Cho, C. J. Pratt

12 White Wheat: Biochemical and Sensory Characteristics of Bread 149S. R. Frazer

13 Barley —–glucan and Wheat Arabinoxylan Soluble Fiber Technologies for Health–promoting Bread Products 157I. Trogh, C. Courtin, J. Delcour

14 Modulating Glycemia with Cereal Products 177I. Björck, E. Östman, A. Nilsson

15 Whole Grain Phytochemicals and Antioxidant Activity 185R. H. Liu, K. K. Adom

16 Alkylresorcinols as a Potential Biomarker for Whole Grain Wheat and Rye 209P. Åman, A. B. Ross, R. Landberg, A. Kamal–Eldin

17 Resistant Starch as a Contributor to the Health Benefits of Whole Grains 219D. Topping, A. Bird, S. Toden, M. Conlon, M. Noakes, R. King, G. Mann, Z. Yi Li, M. Morell

18 Influence of Germination Conditions on the Bioactivity of Rye 229K–H Liukkonen, K. Katina, A. Kaukovirta–Norja, A–M Lampi, S. Kariluoto, V. Piironen, S–M Heinonen, H. Adlercreutz, A. Nurmi, J–M Pihlava, K. Poutanen

Part IV. Whole Grains and Consumer and Regulatory Issues 241

19 Barriers to the Consumption of Whole Grain Foods 243C. J. Seal, A. R. Jones

20 Consumer Acceptance of Refined and Whole Wheat Breads 255A. Bakke, Z. Vickers, L. Marquart, S. Sjoberg

21 The Whole Grain Stamp Program 263J. Dahlberg, K. D. Gifford, C. W. Harriman

22 Whole Grains and Consumers 273M. A. Johnson, T. Burgess–Champoux, M. A. Kantor, M. Reicks

23 The Industry s Commitment to Whole Grains Education 293J. Adams

24 Industry Initiatives in Whole Grain Education 299T. Griffiths

25 Communicating with Consumers: Whole Grain Messaging 305M. Hermann

26 Global Regulation, Labeling, Claims, and Seals: Perspectives and Guidelines 309K. Schmitz, N–G Asp, D. Richardson, L. Marquart

Index 317

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"Overall, this book is a comprehensive and detailed reference guide to wholegrains and health, covering all the latest research as well as consumer and regulatory issues and opportunities for product development within the food industry. It should be a useful resource for nutritionists, dietitians and other health professionals with an interest in the health aspects of wholegrains; academic researchers, lecturers and students; and food technologies, as well as others working in the food industry." Nutrition Bulletin Vol. 32, Number 4, p. 413, December 2007

The product is clearly written and presented, and the organization allows the reader to dip in to find specific information when required. I therefore have no doubt that it will prove valuable .The production quality is of the usual high standard expected of Blackwell Publishing, while an excellent index allows the reader to navigate .I will certainly be referring to it a lot in relation to my own research and can thoroughly recommend it to readers with a broader interest as well as those researching on whole grain cereals. Food Science and Technology

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