Whole grains and health

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