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.
Edited by:
Rikard Landberg,
Nathalie Scheers
Imprint: Wiley-Blackwell
Country of Publication: United States
Edition: 2nd edition
Dimensions:
Height: 244mm,
Width: 170mm,
Spine: 32mm
Weight: 1.077kg
ISBN: 9781118939437
ISBN 10: 1118939433
Pages: 480
Publication Date: 10 June 2021
Audience:
Professional and scholarly
,
Undergraduate
Format: Hardback
Publisher's Status: Active
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
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
