Whole-Grain Foods in Health and Disease provides a broad-based foundation of knowledge about whole grains, including the latest information on health benefits and disease prevention resulting from consumption of whole grains as well as information on consumer knowledge, attitudes, and behaviors toward whole-grain foods. It is the first book of its kind to provide a comprehensive review of current whole grain science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion.

This reference includes the most recent information on whole grain constituents, including dietary fiber, resistant starch, oligosaccharides, vitamins, trace minerals, phenolic compounds, phytate, phytoestrogens, plant stanols, and sterols. The book explores how these components may work synergistically to mediate cholesterol, insulin and glucose response, decrease blood pressure, function as antioxidants, bind carcinogens and decrease transit time through the colon, reducing the risk for heart disease, cancer and type 2 diabetes.

Whole Grain Foods in Health and Disease outlines policy and regulatory recommendations that provide additional dietary guidance for consumption of whole grain. The book also addresses the role of industry in creating and promoting great tasting whole grain products.

Scientists, nutritionists, dietitians, diabetic educators, and professionals in the food industry will gain insight into the health promoting benefits of whole-grain foods. Food scientists and technologists will find this reference valuable for developing new whole-grain products and enhancing the taste, quality, and health profile of whole-grain foods.

Contents

1. Whole Grains, Whole Wheat, and White Flours in History
2. Whole-Grain Structure and Organization: Implications for Nutritionists and Processors
3. Fractionation of Wheat and Barley
4. Whole-Grain Oats and Oat Products
5. Whole-Wheat Products—An Overview
6. Processing and Quality of Whole-Wheat Pasta
7. Dietary Carbohydrates, Whole Grains, and the Risk of Type Diabetes Mellitus
8. Whole-Grains Intake and Risk for Coronary Heart Disease
9. Cereal-Grain Foods, Fibers, and Cancer Prevention
10. Whole Grain Consumption and Body Weight Regulation
11. Whole-Grain Micronutrients
12. Whole Grains, Phytoestrogens, and Health
13. Effects of Grains on Glucose and Insulin Responses
14. Whole Grains, Dietary Fiber, and Resistant Starch
15. Dietary Intake of Whole Grains: A Challenge for Consumers
16. Whole-Grains Health Claims: Supporting Scientific Evidence and the FDA Modernization Act Process
17. The Consumer and Whole Grains
18. Taking Action to Move Forward with the Message About Whole Grains
19. Future Issues and Directions for Whole Grains and Health: The Next Years

Index

click here to see books • videos • cd-roms of related interest