Health Benefits of Whole Grain Phytochemicals

2010 ◽  
Vol 50 (3) ◽  
pp. 193-208 ◽  
Author(s):  
Neal Okarter ◽  
Rui Hai Liu
Keyword(s):  
Health Benefits ◽  
Whole Grain

scholarly journals Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3045
Author(s):  
Nirmala Prasadi V. P. ◽  
Iris J. Joye
Keyword(s):  
Dietary Fibre ◽  
Health Benefits ◽  
Whole Grains ◽  
Metabolic Health ◽  
Human Studies ◽  
Consumer Health ◽  
Whole Grain ◽  
Beneficial Effects ◽  
The World ◽  
Grain Products

The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.

scholarly journals Important Steps in Cancer Prevention: Improving Population Whole-Grain Intake—The Danish Show Case or How Was the Danish Whole-Grain Intake Doubled in Less Than 10 Years?

2018 ◽  
Vol 4 (Supplement 2) ◽  
pp. 127s-127s
Author(s):  
S. Toettenborg
Keyword(s):  
Dietary Habits ◽  
Adult Population ◽  
Health Benefits ◽  
Lessons Learned ◽  
Dietary Guidelines ◽  
Noncommunicable Diseases ◽  
Whole Grain ◽  
High Knowledge ◽  
Program Policy ◽  
The Impact

Background and context: Dietary whole grain (WG) intake helps prevent noncommunicable diseases (NCDs) such as cancers. However, 92.4% of the global adult population does not meet WG recommendations, and WG intake even decreased between 1990 and 2010. In Denmark, WG intake was similarly decreasing during the 1990s and 2000s, and the Whole Grain Partnership (WGP) was established in 2009 to counteract this development. Aim: To describe the development of this public-private partnership (PPP), the results achieved so far, lessons learned and implications for future initiatives. Strategy/Tactics: The strategy is twofold: increasing availability of WG and campaigning about the health benefits of WG. Program/Policy process: · Research and documentation of WG health benefits · Initiate partnership and functioning of organization and secretariat · Ensure clear WG definitions and dietary guidelines · Set targets and success criteria and monitor progress · Create incentives for industry to reformulate and develop new WG products and make it easy for consumers to identify WG product by developing and endorsing a WG logo · Gradually enriching all bread and flour with WG · Develop education materials for chefs, waiters, bakers, in-store personnel and health professionals · Yearly consumer campaigns. Outcomes: Mean WG intake has near doubled in less than 10 years (from 32 in 2009 to 61 g/day 2017). The increment in intake were also significant among the population groups eating the least WG. The number of WG products increased in this period from 150 to currently 800. Continuous monitoring of consumer behavior show a high knowledge, trust and use of the WG logo has increased during the period. What was learned: · To make the PPP work effectively it is crucial to work evidence based, set realistic targets, reinforce the reasons and advantages for partnering, measure and celebrate progress · The impact on population dietary habits is primarily due to the increased availability of WG product combined with a long-term campaigning activity promoting WG health benefits.

Health Benefits and Risks of Rice

2017 ◽  
pp. 195-222
Author(s):  
Md Zakir Hossain Howlader ◽  
Hossain Uddin Shekhar
Keyword(s):  
Nutritional Value ◽  
Health Benefits ◽  
Whole Grain ◽  
Cereal Crop ◽  
White Rice ◽  
The World ◽  
Outer Covering

Rice is a fundamental food in many cultural cuisines around the world, and it is an important cereal crop that feeds more than half of the world's population. The two main categories are white rice and whole grain rice or bow ice. Whole grain rice is not processed very much, so it is high in nutritional value, whereas white rice is processed so that the bran or outer covering is removed, leaving it with less nutritional value. People choose different styles of rice for particular flavors, depending on their culinary needs, the availability, and the potential for healthy benefits as well.

scholarly journals Health benefits of cereal fibre: a review of clinical trials

2011 ◽  
Vol 24 (1) ◽  
pp. 118-131 ◽  
Author(s):  
Caren E. Smith ◽  
Katherine L. Tucker
Keyword(s):  
Food Additives ◽  
Health Benefits ◽  
Developed Countries ◽  
Additional Research ◽  
Whole Grain ◽  
Dietary Recommendations ◽  
Nutrition Research ◽  
The Usa ◽  
Intervention Trials ◽  
The Uk

Cereal fibre and whole-grain intakes have been consistently associated in the epidemiological literature with reduced mortality and risk of chronic disease including obesity, CVD and type 2 diabetes. The present review focuses on intervention trials with three primary aims: (1) understanding the mechanisms through which fibre consumption improves health (for example, examination of intermediate endpoints reflecting improved lipid, glucose and energy metabolism); (2) close evaluation of qualitative factors which modify fibre's effectiveness including physiochemical properties (for example, solubility, fermentability and viscosity), fibre extract molecular weight, fibre particle size and botanical structure of the fibre source grain; and (3) identification of areas in which additional research is needed. The first two aims typify the goals of nutrition research, in that improved understanding of the specific factors which determine fibre's health benefits has critical implications for dietary recommendations as well as improving understanding of physiological mechanisms. The third aim acknowledges the substantial gap between recommended and actual fibre intakes in many developed countries including the USA and the UK. In recognition of this deficit in total fibre intake, food manufacturing processes increasingly utilise fibre extracts and concentrates as food additives. However, whether fibre extracts provide similar health benefits to the fibre supplied in the constituents of whole grain is largely unexplored. The relative benefits of fibre extracts compared with whole-grain fibre sources therefore represent a critical area in which additional research is needed.

Germinated grains: a superior whole grain functional food?

2013 ◽  
Vol 91 (6) ◽  
pp. 429-441 ◽  
Author(s):  
Kristina Nelson ◽  
Lily Stojanovska ◽  
Todor Vasiljevic ◽  
Michael Mathai
Keyword(s):  
Functional Food ◽  
Dietary Intervention ◽  
Body Weight Gain ◽  
Health Benefits ◽  
Whole Grains ◽  
Protective Effects ◽  
Whole Grain ◽  
Grain Foods

Grains are global dietary staples that when consumed in whole grain form, offer considerable health benefits compared with milled grain foods, including reduced body weight gain and reduced cardiovascular and diabetes risks. Dietary patterns, functional foods, and other lifestyle factors play a fundamental role in the development and management of epidemic lifestyle diseases that share risks of developing adverse metabolic outcomes, including hyperglycaemia, hypertension, dyslipidaemia, oxidative stress, and inflammation. Whole grains provide energy, nutrients, fibres, and bioactive compounds that may synergistically contribute to their protective effects. Despite their benefits, the intake of grains appears to be lower than recommended in many countries. Of emerging interest is the application of germination processes, which may significantly enhance the nutritional and bioactive content of grains, as well as improve palatability. Enhancing grain foods in a natural way using germination techniques may therefore offer a practical, natural, dietary intervention to increase the health benefits and acceptability of whole grains, with potentially widespread effects across populations in attenuating adverse lifestyle disease outcomes. Continuing to build on the growing body of in-vitro studies requires substantiation with extended in-vivo trials so that we may further develop our understanding of the potential of germinated grains as a functional food.

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