Whole grains and health / / edited by Rikard Landberg, Nathalie Scheers

• Pubblicazione: Hoboken, New Jersey : , : Wiley, , [2020]; ©2020
• Edizione: Second edition.
• Descrizione fisica: 1 online resource (483 pages)
• Disciplina: 613
• Soggetto topico: Grain - Therapeutic use; Health; Grain in human nutrition
• Persona (resp. second.): ScheersNathalie; LandbergRikard
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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.
• Sommario/riassunto: "Much research has been published in this area since the first book appeared and this will be reflected in the six brand new chapters of the revised edition. New coverage includes: Summaries of the findings of several large research projects on the health effects of whole grain in Europe and the US. Findings of a large number of epidemiological studies in different populations on the associations between whole grain consumption and risk of developing chronic diseases. The application of metabolomics to address health effects and to find new biomarkers of both dietary exposure and health effects related to the diet. The use of genomics in several large scale intervention studies on how gene-expression profiles are changes 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 This new edition will be restructured around five sections: 1. Wholegrain basics 2. Evidence for disease prevention 3. Whole grains- mechanisms and effects on risk factors for chronic disease 4. Searching for new molecular mechanisms underlying health benefits of whole grains 5. Whole grains and the consumer"--
• Titolo autorizzato: Whole grains and health
• ISBN: 1-118-93941-7; 1-118-93940-9; 1-118-93942-5
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910830469903321
• Lo trovi qui: Univ. Federico II