Whole Grains and Health

Worldwide interest in whole grains has gained momentum in the past decade based on scientific studies associating whole grain consumption to improved health. Major studies have linked whole grain consumption to reduced incidence of such illnesses as coronary heart disease and type–2 diabetes, even weight gain.
Whole Grains and Health presents a science–based discussion of whole grains and their expanding role in health and disease. An international collection of authors presents current perspectives on grains, the many opportunities for further research into whole grains and the remarkable growth potential for product development.
Coverage includes discussions on the health benefits of a diet rich in whole grains, the functional components of whole grains and the regulatory nuances of labeling grain products. Capturing the novel work of leading experts in the whole grains field, Whole Grains and Health highlights three key areas of focus:

biological science and health
consumer research and education
grain science and technology
A unique feature is a section devoted to communicating with consumers. Barriers exist which affect consumer acceptance and use of whole–grain foods. Whole Grains and Health addresses those concerns and offers strategies for furthering research, product development and educational outreach.

Spis treści:
Part I. Introduction to Whole Grains and Health.
1. The Future of Whole Grains.
2. Using a Model of the Food and Nutrition System for Examining Whole Grain Foods from Agriculture to Health.
Part II. Whole Grains, Dietary Fiber, and Chronic Disease.
3. Whole Grains and Diabetes.
4. Whole Grains and Related Dietary Patterns in Relation to Weight Gain.
5. Whole Grains and Cardiovascular Disease.
6. Whole Grains and Cancer Prevention.
7. The Effects of Cereal Fibers on Cardiovascular Disease and Diabe tes Risk.
Part III. Grain Technology and Health–related Outcomes.
8. Biochemistry and Compartmentalization of Cereal Grain Components and Their Functional Relationship to Mammalian Health.
9. Structure of Whole Grain Breads: Sensory Perception and Health Effects.
10. Aleurone: Processing, Nutrition, Product Development, and Marketing.
11. Active Components of Whole Grain Foods.
12. White Wheat: Biochemical and Sensory Characteristics of Bread.
13. Barley beta–glucan and Wheat Arabinoxylan Soluble Fiber Technologies for Health–promoting Bread Products.
14. Modulating Glycemia with Cereal Products.
15. Whole Grain Phytochemicals and Antioxidant Activity.
16. Alkylresorcinols as a Potential Biomarker for Whole Grain Wheat and Rye.
17. Resistant Starch as a Contributor to the Health Benefits of Whole Grains.
18. Influence of Germination Conditions on the Bioactivity of Rye.
Part IV. Whole Grains and Consumer and Regulatory Issues.
19. Barriers to the Consumption of Whole Grain Foods.
20. Consumer Acceptance of Refined and Whole Wheat Breads.
21. The Whole Grain Stamp Program.
22. Whole Grains and Consumers.
23. The Industry′s Commitment to Whole Grains Education.
24. Industry Initiatives in Whole Grain Education.
25. Communicating with Consumers: Whole Grain Messaging.
26. Global Regulation, Labeling, Claims, and Seals: Perspectives and Guidelines.
Index

Nota biograficzna:
Len Marquart, PhD, RD is Assistant Professor in the Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN. David R. Jacobs, Jr, PhD is Professor, Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis, MN. Graeme H. McIntosh, PhD is Senior Principal Research Scientist, Department of Medicine, Adelaide University, South Australia. Kaisa Poutanen is Research Professor in Food Technology, VTT Biotechnology and Director of Food and Health Research Institute Mediteknia, University of Kuopio, Finland. Marla Reicks, PhD, RD, LD is Professor and Extension Nutritionist in the Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN.

Okładka tylna:
Worldwide interest in whole grains has gained momentum in the past decade based on scientific studies associating whole grain consumption to improved health. Major studies have linked whole grain consumption to reduced incidence of such illnesses as coronary heart disease and type–2 diabetes, even weight gain.
Whole Grains and Health presents a science–based discussion of whole grains and their expanding role in health and disease. An international collection of authors presents current perspectives on grains, the many opportunities for further research into whole grains and the remarkable growth potential for product development.
Coverage includes discussions on the health benefits of a diet rich in whole grains, the functional components of whole grains and the regulatory nuances of labeling grain products. Capturing the novel work of leading experts in the whole grains field, Whole Grains and Health highlights three key areas of focus:

biological science and health
consumer research and education
grain science and technology
A unique feature is a section devoted to communicating with consumers. Barriers exist which affect consumer acceptance and use of whole–grain foods. Whole Grains and Health addresses those concerns and offers strategies for furthering research, product development and educational outreach.