Whole grains and health

Description

Cover Title Page Copyright Page Contents Preface Editors’ Biographies Acknowledgments Contributing Authors Supplementary Material Chapter 1 The Structure of Cereal Grains and Their Products 1.1 Introduction 1.2 Grain structure 1.3 Embryo 1.4 Endosperm 1.5 Bran 1.5.1 Pericarp 1.5.2 Testa 1.5.3 Aleurone layer 1.6 Rolled cereals and porridge 1.7 Protein network-based products 1.7.1 Bread 1.7.2 Sourdough bread 1.7.3 Cakes 1.7.4 Pasta 1.8 Starch network-based products 1.8.1 Whole grain flakes 1.8.2 Puffed-grain cereals 1.8.3 Extruded breakfast cereals and snacks 1.8.4 Crispbread 1.9 Conclusions 1.10 References Chapter 2 Definition of Whole Grain and Determination of Content in Cereal Products 2.1 Introduction 2.2 Definition of whole grain in different countries 2.2.1 AACC International and American Whole Grain Council definitions of whole grain 2.2.2 Whole grain definition in Denmark and the Scandinavian Keyhole 2.2.3 The HealthGrain definition of whole grain 2.3 Definition of whole grain food 2.4 Recommendations for intake of whole grain foods 2.5 Dietary recommendations for whole grain intake 2.6 Markers for whole grain wheat and rye content in food 2.7 Effects of processing on whole grain 2.8 References Chapter 3 Whole grain Fractions and Their Utilization in Foods 3.1 Introduction 3.2 Cereal technologies to obtain fractions from whole grains 3.3 The starchy endosperm fraction – a good source of energy 3.4 The germ fraction – the most unstable of cereal fractions 3.5 Bran fractions – a source of micronutrients to exploit? 3.6 Innovative fractions 3.6.1 The aleurone fraction – richest in micronutrients and phytochemicals 3.6.2 From a grain tissue separation to isolation of macromolecules 3.7 Conclusion 3.8 References Chapter 4 Whole grain Carbohydrates 4.1 Introduction 4.2 General composition of whole grain carbohydrates 4.3 Dietary fibre 4.3.1 Arabinoxylan 4.3.2 -glucans 4.3.3 Other Cereal Dietary Fibres 4.3.4 Starch 4.4 Carbohydrate quality of whole grain foods 4.5 Slow digestion property of starch 4.6 Physical form of whole grain foods 4.7 Digestibility of dietary fibre 4.8 Phytochemicals 4.9 Future perspectives 4.10 References Chapter 5 Whole grain Content of Cereal Products 5.1 Introduction 5.2 Why is it important to know the whole grain content of food? 5.2.1 How whole grain content of cereal products has been reported 5.2.2 Quantifying whole grain content 5.2.3 Whole grain contents in different cereal foods 5.2.4 Measuring the whole grain content of foods 5.2.5 Reporting whole grain content in foods in clinical trials 5.3 How can we better measure whole grain content and intake in the future? 5.4 References Chapter 6 Whole grain consumption and associated lifestyle and sociodemographic factors 6.1 Introduction 6.2 Global whole grain intake 6.3 Whole grain intake according to Mica et al. (2015) 6.4 Single studies of whole grain intake 6.5 Consumers of whole grains 6.6 Recommendations and compliance with recommendations 6.7 Different cereal and product sources of whole grains 6.8 Factors associated with whole grain intake 6.9 Acknowledgements 6.10 References Chapter 7 Alkylresorcinols and Their Metabolites as Biomarkers for Whole grain Wheat and Rye 7.1 Introduction 7.2 What is a biomarker? 7.3 Dietary biomarkers 7.3.1 Biomarker features 7.4 Discovery and validation of a biomarker 7.4.1 Approaches for biomarker discovery 7.4.2 Biomarker evaluation 7.5 Biomarkers of whole grain intake and cereal fibre 7.6 Alkylresorcinols as biomarkers of whole grain wheat and rye 7.6.1 Occurrence 7.6.2 Intake 7.6.3 Absorption 7.6.4 Distribution 7.6.5 Metabolism 7.6.6 Excretion 7.7 Analytical methods 7.8 Dose-response 7.9 Reproducibility 7.10 Relative validity 7.11 Applications 7.12 Interventions 7.13 References Chapter 8 Body Composition and Weight Management 8.1 Introduction 8.2 Obesity prevalence around the globe 8.3 Abdominal adiposity and cardiometabolic risk 8.4 Studies investigating the link between body weight and whole grain consumption 8.5 Defining grain ingredients and foods in observational studies 8.6 Defining grain ingredients and foods in intervention studies 8.7 Evidence from observational studies 8.7.1 Cross-sectional studies 8.7.2 Prospective cohort studies 8.8 Intervention studies 8.9 Studies without calorie-restriction 8.10 Studies with calorie-restriction 8.11 Proposed mechanism of action by which whole grains influence weight gain 8.12 Conclusion 8.12.1 Summary of the evidence 8.12.2 Future directions 8.13 Acknowledgements 8.14 References Chapter 9 Whole Grains and Type 2 Diabetes 9.1 Introduction 9.2 Evidence from epidemiological studies 9.2.1 Prospective studies 9.2.2 Cross-sectional studies 9.3 Evidence from randomized controlled trials 9.4 Potential biological mechanisms 9.5 Conclusions and future directions References Chapter 10 Whole Grains and Cardiovascular Disease 10.1 Introduction 10.2 Whole grains and CVD 10.3 Summary 10.4 References Chapter 11 Whole Grains and Cancer Risk 11.1 Introduction 11.2 Diet and cancer 11.3 Dietary fibre and colorectal cancer risk 11.4 Possible cancer protective mechanisms 11.5 Colorectal cancer 11.5.1 Alkylresorcinols and colorectal cancer 11.6 Breast cancer 11.7 Other cancers 11.8 Cancer patients and prognosis 11.9 Epidemiological evidence – colorectal cancer 11.10 Epidemiological evidence – breast cancer 11.11 Epidemiological evidence – prostate cancer 11.12 Epidemiological evidence – endometrial cancer 11.13 Epidemiological evidence – stomach cancer 11.14 Epidemiological evidence – whole grains and cancer prognosis 11.15 Conclusion 11.16 Acknowledgments 11.17 References Chapter 12 Whole Grain Intake and Mortality 12.1 Introduction 12.2 Epidemiological evidence 12.2.1 Whole grains and mortality 12.2.2 Total mortality 12.2.3 Cardiovascular mortality 12.2.4 Total cancer mortality 12.2.5 Other causes of death 12.2.6 Summary 12.3 Types of whole grain products and varieties of grain 12.4 Dietary patterns with whole grains and mortality 12.5 Human intervention studies 12.6 Cell and animal studies 12.7 Conclusion 12.8 References Chapter 13 Whole Grains and Appetite 13.1 Introduction 13.2 Acute effects of whole grain intake on appetite 13.3 Potential mechanisms of acute effects of whole grain intake on appetite 13.3.1 Gastric emptying and distension 13.3.2 Lower glucose and insulin responses 13.3.3 Summary of potential mechanisms 13.4 Impact of whole grain characteristics on appetite and suggested mechanisms 13.4.1 Dietary fibre content 13.4.2 Structure and particle size 13.4.3 Cereal type 13.5 Second-meal effects of whole grain intake on appetite 13.5.1 Evidence from second meal studies 13.5.2 Potential Mechanisms of second-meal effects on appetite 13.6 Influence of whole grain characteristics on appetite and suggested mechanisms 13.7 Long-term effects of regular whole grain intake on appetite 13.7.1 Evidence from intervention studies 13.7.2 Potential mechanisms of long-term effects on appetite 13.7.3 Potential adaption of appetite sensation to whole grain intake 13.8 Concluding remarks 13.9 References Chapter 14 Modulating Glycaemia with Cereal Products 14.1 Introduction 14.2 Postprandial glucose fluxes and hormonal responses determining glycaemia 14.3 Postprandial glucose fluxes – monitoring with the stable isotope technique 14.4 Glycaemia and underlying glucose fluxes – results of isotope studies 14.4.1 Postprandial glycaemia and glucose fluxes 14.4.2 Second-meal glycaemia and glucose fluxes 14.4.3 Postprandial glycaemia and hormonal response 14.5 Food factors influencing GIP release 14.6 Food factors influencing GLP-1 release 14.7 Conclusion 14.8 General implications 14.9 References Chapter 15 Whole Grains, Cereal Fibre and the Gut Function 15.1 Introduction 15.2 Whole grains and influence on gut physiology 15.2.1 Importance of molecular structure and solubility 15.2.2 Gastrointestinal transit time 15.2.3 Nutrient absorption 15.3 The intestinal gut microbiome 15.3.1 Whole grain cereals and the intestinal microbiome 15.4 Microbial fermentation end-products and their impact for gut function 15.5 Microbiome mediated benefits of whole grain consumption 15.6 References Chapter 16 Bioactive Compounds in Whole Grains and Their Implications for Health 16.1 Introduction 16.2 Folate 16.2.1 Chemical characteristics 16.2.2 Folate content in cereals 16.2.3 The effect of food processing on folate content 16.2.4 Bioavailability and health implications of folate 16.2.5 Folate and cancer 16.3 Glycine betaine, choline and trigonelline 16.4 Tocopherols and tocotrienols 16.4.1 Chemical characteristics, contents in cereals and effects of food processing 16.4.2 Absorption, distribution, metabolism, excretion and health implications 16.5 Carotenoids 16.5.1 Chemical characteristics, contents in cereals and effects of food processing 16.5.2 Absorption, distribution, metabolism, excretion and health implications 16.6 Plant sterols 16.6.1 Chemical characteristics, contents in cereals and effects of food processing 16.6.2 Absorption, distribution, metabolism, excretion and health implications 16.6.3 Plant sterols and cancer 16.7 Inositol phosphates 16.7.1 Chemical characteristics and abundance of inositol phosphates in cereals 16.7.2 Effects of food processing on inositol phosphate content 16.7.3 Absorption, distribution, metabolism and health implications 16.7.4 Inositol phosphates and cancer 16.8 Lignans 16.8.1 Chemical characteristics, contents in cereals and effects of food processing 16.8.2 Absorption, distribution, metabolism, excretion and health implications 16.8.3 Lignans and cancer 16.9 Phenolic acids 16.9.1 Chemical characteristics, contents in cereals and effects of food processing 16.9.2 Absorption, distribution, metabolism and health implications 16.9.3 Phenolic acids and cancer 16.10 Avenanthramides 16.10.1 Chemical characteristics, contents in cereals and effects of food processing 16.10.2 Bioavailability, metabolism and health implications 16.10.3 Avenanthramides and cancer 16.11 Benzoxazinoids 16.11.1 Chemical characteristics, content in cereals and effects of food processing 16.11.2 Absorption, metabolism and health implications 16.12 Alkylresorcinols 16.12.1 Chemical characteristics, contents in cereals and effects of food processing 16.12.2 Absorption, distribution, metabolism and health implications 16.13 References Chapter 17 Potential Negative Effects of Whole grain Consumption 17.1 Introduction 17.2 Allergies associated with grain intake 17.3 Non-allergic conditions associated with wheat, barley and rye intake 17.4 The heavy metal cadmium 17.5 The mineral absorption inhibitor phytate 17.6 Anti-nutrient properties of phenolic compounds 17.7 The heat-induced toxicant acrylamide 17.8 Conclusion and future perspectives 17.9 References Chapter 18 Application of Metabolomics for the Assessment of Process-induced Changes in Whole Grain Foods 18.1 Introduction 18.2 Targeted versus untargeted approaches 18.3 Bioactive compounds present in whole grain cereals 18.4 Processing of grains 18.5 Milling 18.6 Germination and malting 18.7 Soaking/hydrothermal processing of grains 18.8 Baking and roasting 18.9 Pasta processing and extrusion cooking 18.10 Fermentation and bioprocessing 18.11 Bioactives in human intervention studies 18.12 Conclusion 18.13 References Chapter 19 Application of Metabolomics for the Assessment of Health Effects of Whole grain Foods 19.1 Introduction 19.2 Study designs 19.2.1 Acute postprandial interventions 19.2.2 Short- to medium-term interventions 19.3 Metabolomics in epidemiological studies on whole grains and health 19.4 Whole grain research on animal models utilizing metabolomics 19.5 Conclusion and future prospects 19.6 References Chapter 20 Using Transcriptomics and RNA Sequencing to Assess Health Effects of Whole Grains 20.1 Introduction 20.2 Transcriptomics and RNA sequencing 20.3 Effects of whole grains on gene expression 20.4 Conclusion 20.5 References Chapter 21 Whole Grains from an Industry Perspective 21.1 Introduction 21.2 Whole grains in foods 21.3 Whole grain raw materials 21.3.1 Dry milling 21.3.2 Milling techniques 21.4 Whole grains in manufactured foods 21.4.1 Whole grains in traditional breakfast cereals 21.5 Whole grains in extruded products 21.6 Sensory characteristics 21.7 Whole grains and food safety 21.8 Outlook and research needs 21.9 References Chapter 22 Global Regulation and Labeling, Claims and Communication with Consumers 22.1 Introduction 22.2 Global regulation on whole grain labelling 22.2.1 Canada 22.2.2 Europe 22.2.3 The United States of America 22.3 Nutrition and health claims 22.3.1 Nutrition claims 22.3.2 Health claims 22.4 Communication with consumers 22.4.1 Australia 22.4.2 Canada 22.4.3 Europe 22.4.4 Singapore 22.4.5 The United States of America 22.5 Conclusion 22.6 Acknowledgments 22.7 References Summary Index EULA