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Whole Grains and Health


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       Library of Congress Cataloging‐in‐Publication Data

      Names: Landberg, Rikard, editor. | Scheers, Nathalie, editor.

      Title: Whole grains and health / Rikard Landberg, Nathalie Scheers.

      Description: Second edition. | Hoboken : Wiley, 2021. | Includes bibliographical references and index.

      Identifiers: LCCN 2020024775 (print) | LCCN 2020024776 (ebook) | ISBN 9781118939437 (cloth) | ISBN 9781118939413 (adobe pdf) | ISBN 9781118939406 (epub)

      Subjects: LCSH: Health. | Grain–Therapeutic use. | Grain in human nutrition.

      Classification: LCC RA776 .W4556 2020 (print) | LCC RA776 (ebook) | DDC 613–dc23

      LC record available at https://lccn.loc.gov/2020024775LC ebook record available at https://lccn.loc.gov/2020024776

      Cover Design: Wiley

      Cover Image: © Comaniciu Dan/Shutterstock

      Cereal foods constitute a backbone of the diet worldwide and are the major source of energy and nutrients in many populations. The most common way cereal foods are consumed have detrimental effects on human health. The largest proportion of the intake consists of refined‐cereal products, generally associated with high glycemic index, reduced nutritional density and central in a dietary pattern associated with increased risk for non‐communicable diseases (NCDs). However, shifting the intake towards whole grains is associated with a consistently reduced risk of developing NCDs, specifically cardiovascular disease, type 2 diabetes and certain cancers. In fact, a high whole grain intake is listed as one of the most important modifiable risk factors of NCDs (Global Burden of Disease). Whole grain cereals are rich sources of fibre, many minerals, vitamins and phytochemicals. Public health authorities in the European Union, United States and around the world encourage the increased intake of whole grain cereals based on the health benefits, but recently also for improved sustainability. Most of the evidence for their beneficial effects stem from observational studies, while dietary interventions have shown acute effects on glucose, hormonal and inflammatory responses, and long‐term effects on insulin sensitivity, blood pressure and dyslipidaemia. Such effects have been linked to specific bioactive compounds, fibre components, gut microbiota, processing‐induced changes and the structural features of whole grains and cereal‐grain fractions. The dietary fibre complex, that is, dietary fibre and associated compounds, is believed to have a central role for the health effects of whole grain foods, but the mechanisms are to be elucidated in detail. The development of whole grain cereal foods has a potentially huge positive impact on the health of the global population, but there are important barriers to be torn down to succeed increasing the intake.

      The structure, outline and style of this book is designed to provide a comprehensive treatise on the subject covering the topic from the grains themselves, their components and distribution in different botanical fractions and products to the effect of whole grains on health and the molecular mechanisms/effects on risk factors underlying their health effects. The book also highlights the interest from the food industry and governmental and non‐governmental authorities to develop new food products rich in whole grains as well as to educate consumers about the health benefits of consuming whole grain foods (the whole grain stamp is an example of this communication to the consumer and the whole grain campaigns launched in Denmark and The Netherlands are other examples). The chapters are comprehensive in their coverage with the aim to provide founded knowledge and information for researchers, research students, authority and industry personnel that gives them a multidisciplinary understanding of this important topic.