Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers as well as a guide to assist those in related disciplines to enter the realm of whole grain and nutrition research.
Overall, studies have shown that a decrease in the amount of whole grains in the modern diet is related to a corresponding increase in health problems that are attributed to this all-too-common dietary imbalance. The resulting health issues associated with an over-processed diet, which provides inadequate levels of nutrients from whole grains, may include obesity, diabetes, high blood lipids, chronic inflammatory states, and an excess of oxidative stress. Strength and endurance may also suffer as a result of these nutrient deficiencies, followed by declines in energy and immunity.
- Saves researchers and clinicians time in quickly accessing the latest details on a broad range of nutritional and epidemiological issues
- Provides a common language for nutritionists, nutrition researchers, epidemiologists, and dietitians to discuss how the action of wheat and rice protect against disease and modify human health
- Preclinical, clinical, and population studies help nutritionists, dieticians, and clinicians map out key areas for research and further clinical recommendations
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PART I: WHEAT AND HEALTH
Section A: Wheat Components in Disease Prevention: Overview
1 Whole Wheat Pasta and Health
2 Whole Grain and Phytate-Degrading Human Bifidobacteria
Section B: Wheat in Commercial Animal Production
3 Effect of Whole Wheat Feeding on Gut Function and Nutrient Utilization in Poultry
4 Whole Wheat in Commercial Poultry Production
Section C: Wheat in Diabetes and Heart Disease Prevention
5 Wheat Fiber in Postprandial Metabolic Profile and Health
6 Bioavailability of Calcium, Iron, and Zinc in Whole Wheat Flour
7 Nutritive and Digestive Effects of Starch and Fiber in Whole Wheat
Section D: Wheat in Cancer Prevention
8 Colorectal Cancer Prevention by Wheat Consumption: A Three-Valued Logic
True, False, Or Otherwise?
9 Whole Grain and Dietary Fiber Intake and Risk of Prostate Cancer
10 Bioactive Phytochemicals in Wheat Bran for Colon Cancer Prevention
Section E: Gluten and Disease
11 Immunologic Reactions to Wheat: Celiac Disease, Wheat Allergy and Gluten Sensitivity
12 Celiac Disease and its Therapy: Current Approaches and New Advances
13 Gluten Metabolism in Humans: Involvement of the Gut Microbiota
14 Adverse Reactions to Gluten: Exploitation of Sourdough Fermentation
Section F: Wheat Fiber
15 Antioxidant Properties of Wheat Bran against Oxidative Stress
16 Wheat and Rice Dietary Fiber in Colorectal Cancer Prevention and the Maintenance of Health
17 Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta
18 Dietary Fiber and Wheat Bran in Childhood Constipation and Health
19 Wheat Bran and Cadmium in Human Health
Section G: Wheat Toxicity
20 Wheat Contaminants (Pesticides) and their Dissipation during Processing
PART II: RICE AND OTHER WHOLE GRAINS IN HEALTH
Section A: Overview of Rice and Health
A1 Nutrients and Rice Consumption
21 Genetically Modified Rice with Health Benefits as a Means to Reduce Micronutrient Malnutrition: Global Status, Consumer Preferences, and Potential Health Impacts of Rice Biofortification
22 Rice Bran: A Food Ingredient with Global Public Health Opportunities
23 Rice Bran Oil: Benefits to Health and Applications in Pharmaceutical Formulations
24 Rice Intake, Weight Change and Metabolic Syndrome
A2 Rice in Diabetes Prevention and Treatment
25 Glycemic Index of Indian Cereal Staple Foods and their Relationship to Diabetes and Metabolic Syndrome
26 Rice and Type 2 Diabetes
27 Rice and the Glycemic Index
A3 Rice Toxicity and Toxic Contaminants
28 Arsenic in Rice: Sources and Human Health Risk
29 Arsenic in Rice-Based Infant Foods
30 Inorganic Arsenic in Rice and Rice Bran: Health Implications
A4 Rice Fiber
31 Apoptosis and Arabinoxylan Rice Bran
32 ?-Oryzanol: An Attractive Bioactive Component from Rice Bran
33 Evaluation of Physical and Nutritional Properties of Extruded Products Based on Brown Rice and Wild Legume Mixtures
34 Rice Bran Antioxidants in Health and Wellness
35 Organic Rice Bran Oils in Health
36 Fermented Rice Bran Attenuates Oxidative Stress
37 Rice Bran Oil's Role in Health and Cooking
Section B: Novel Approaches to Bran and Whole Grains
38 Amino Acid Production from Rice Straw Hydrolyzates
39 Germinated Barley Foodstuff Dampens Inflammatory Bowel Disease
40 Development of Functional Foods (Enzyme-Treated Rice Fiber) from Rice By-products
41 Chickpea (Cicer arietinum L.) Fortification of Cereal-Based Foods to Increase Fiber and Phytochemical Content
Ronald Ross Watson, PhD, is Professor of Health Promotion Sciences at the University of Arizona, Mel and Enid Zuckerman College of Public Health. Dr. Watson began his research in public health at the Harvard School of Public Health as a Fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia and the United States which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring as a Lt. Colonel. He is a distinguished member of several national and international nutrition, immunology, and cancer societies. Dr. Watson's career has involved studying many lifestyle aspects for their uses in health promotion. He has edited over 100 biomedical reference books and 450 papers and chapters. His teaching and research focuses on alcohol, tobacco, and drugs of abuse in heart function and disease in mouse models.
Preedy, Victor R.
Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC is a staff member of the Faculty of Life Sciences and Medicine within King's College London. He is also a member of the Division of Diabetes and Nutritional Sciences (research) and the Department of Nutrition and Dietetics (teaching). Professor Preedy is also Director of the Genomics Centre of King's College London.
Professor Preedy graduated in 1974 with an Honours Degree in Biology and Physiology with Pharmacology. He gained his University of London PhD in 1981. In 1992, he received his Membership of the Royal College of Pathologists and in 1993 he gained his second doctorate (DSc), for his outstanding contribution to protein metabolism in health and disease. Professor Preedy was elected as a Fellow to the Institute of Biology in 1995 and to the Royal College of Pathologists in 2000. Since then he has been elected as a Fellow to the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health (2004). In 2009, Professor Preedy became a Fellow of the Royal Society for Public Health and in 2012 a Fellow of the Royal Society of Chemistry. Professor Preedy has carried out research when attached to Imperial College London, The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with research groups in Finland, Japan, Australia, USA and Germany. Prof Preedy is a leading expert on the science of health and has a long standing interest in neurological disease and tissue pathology. He has lectured nationally and internationally. To his credit, Professor Preedy has published over 600 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes.
Dr. Sherma Zibadi received her Ph.D. in Nutritional Sciences from the University of Arizona. Her medical degree and training were done at the Mashhad University of Medical Sciences. She then completed her post-doctoral research fellowship awarded by the American Heart Association where her research involved cardiology and complementary medicine studies. Her research has involved maladaptive cardiac remodeling process, which helps to identify new targets for treatment of heart failure. Dr. Zibadi's research interest also extends into foods as medicines, exploring the preventive and therapeutic effects of dietary supplements on heart failure and its major risk factors in both basic animal and clinical studies, translating lab research findings into clinical practice. Dr. Zibadi is an author of more than 35 research papers in peer reviewed journals. She has been an editor on 8 scientific books like this one being proposed. She has edited on a variety of clinical topics: breast milk, bottle feeding, wheat and rice in health, polyphenols and health, omega 3 fatty acids, dietary supplements in immune modulation, and dietary fat and health. She and Dr. Watson have collaborated extensively on both laboratory research and editing.