Whole Grains and Health

by Rikard Landberg (Editor), Nathalie Scheers (Editor)

Overview

WHOLE GRAINS AND HEALTH

The updated guide to whole grains and their integral role in nutritional health

In an increasingly health-conscious society, the potential benefits of whole grain products are of paramount importance to manufacturers, dieticians, and consumers alike. Whole Grains and Health covers all aspects of this crucial topic, presenting a data-driven study of whole grains’ functional components, associated biomarkers and overall impact upon human health. Now in its second edition, the text has been revised and expanded to include six new chapters and groundbreaking new data. This essential guide features:

• Summaries of large research projects on the health effects of whole grain in Europe and the US
• New data on the associations between whole grain consumption and risk of developing chronic diseases
• Discussions of metabolomics and their use in addressing health effects and finding new biomarkers of both dietary exposure and health effects related to the diet
• Information on the use of genomics in studies of how gene-expression profiles change in response to whole grain intake
• Newly identified bioactive compounds in whole grains and whole grain fractions
• The new EU regulations on health claims that affect whole grain food products

Providing information that will be of interest to food scientists, healthcare specialists and food industry professionals alike, the second edition of Whole Grains and Health is an essential resource for anyone concerned with the impact whole grains may have upon health.

Product Details

ISBN-13:	9781118939437
Publisher:	Wiley
Publication date:	05/24/2021
Edition description:	2nd ed.
Pages:	480
Product dimensions:	6.69(w) x 9.61(h) x 1.25(d)

About the Author

Rikard Landberg, Professor, Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden

Nathalie Scheers, Associate Professor, Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden

Table of Contents

Preface 

Chapter 1: The structure of cereal grains and their products 

Chapter 2: Definition of wholegrain and determination of content in cereal products 

Chapter 3: Whole grain fractions and their utilisation in foods 

Chapter 4: Whole Grain Carbohydrates 

Chapter 5: Whole grain content of cereal products 

Chapter 6: Factors associated with intake and consumption of whole grain 

Chapter 7: Alkylresorcinols and their metabolites as biomarkers for wholegrain wheat and rye 

Chapter 8: Body composition and weight management 

Chapter 9: Whole Grains and type 2 diabetes 

Chapter 10: Whole grains and cardiovascular disease 

Chapter 11: Whole grains and cancer risk 

Chapter 12: Whole grains and mortality 

Chapter 13: Whole Grains and Appetite 

Chapter 14: Modulating glycaemia with cereal products 

Chapter 15: Whole grain, cereal fiber, and the gut function 

Chapter 16: Bioactive compounds in whole grains and their implications for health 

Chapter 17: Potential negative effects of whole grain consumption 

Chapter 18: Application of metabolomics for the assessment of process induced changes in whole grain foods 

Chapter 19: Application of metabolomics for the assessment of health effects of whole grain foods 

Chapter 20: Using transcriptomics and RNA sequencing to assess health effects of whole grains 

Chapter 21: Wholegrain from an industry perspective 

Chapter 22: Global Regulation and Labelling, Claims, and Communication with Consumers 

SUMMARY