Len Marquart & David R. Jacobs 
Whole Grains and Health [PDF ebook] 

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.

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.

Table des matières

Foreword ix

Acknowledgments xi

Contributing Authors xiii

Part I. Introduction to Whole Grains and Health 1

1 The Future of Whole Grains 3

L. Marquart, J. M. Jones, E. A. Cohen, K. Poutanen

2 Using a Model of the Food and Nutrition System for Examining
Whole Grain Foods from Agriculture to Health 17

J. Sobal

Part II. Whole Grains, Dietary Fiber, and Chronic Disease
27

3 Whole Grains and Diabetes 29

J. W. Anderson, S. B. Conley

4 Whole Grains and Related Dietary Patterns in Relation to
Weight Gain 47

N. Mc Keown, M. Serdula, S. Liu

5 Whole Grains and Cardiovascular Disease 59

J. Slavin

6 Whole Grains and Cancer Prevention 69

G. H. Mc Intosh

7 The Effects of Cereal Fibers and Barley Foods Rich in _-glucan
on Cardiovascular Disease and Diabetes Risk 75

J. J. Pins, H. Kaur, E. Dodds, J. M. Keenan

Part III. Grain Technology and Health-related Outcomes
87

8 Biochemistry and Compartmentalization of Cereal Grain
Components and Their Functional Relationship to Mammalian Health
89

D. A. Pascoe, R. G. Fulcher

9 Structure of Whole Grain Breads: Sensory Perception and Health
Effects 115

K. Autio, K-H Liukkonen, H. Mykkänen, I. Katina, K.
Roininen, K. Poutanen

10 Aleurone: Processing, Nutrition, Product Development, and
Marketing 123

B. Atwell, W. von Reding, J. Earling, M. Kanter, K. Snow

11 Active Components of Whole Grain Foods 137

S. Cho, C. J. Pratt

12 White Wheat: Biochemical and Sensory Characteristics of Bread
149

S. R. Frazer

13 Barley _-glucan and Wheat Arabinoxylan Soluble Fiber
Technologies for Health-promoting Bread Products 157

I. Trogh, C. Courtin, J. Delcour

14 Modulating Glycemia with Cereal Products 177

I. Björck, E. Östman, A. Nilsson

15 Whole Grain Phytochemicals and Antioxidant Activity 185

R. H. Liu, K. K. Adom

16 Alkylresorcinols as a Potential Biomarker for Whole Grain
Wheat and Rye 209

P. Åman, A. B. Ross, R. Landberg, A. Kamal-Eldin

17 Resistant Starch as a Contributor to the Health Benefits of
Whole Grains 219

D. Topping, A. Bird, S. Toden, M. Conlon, M. Noakes, R. King, G.
Mann, Z. Yi Li, M. Morell

18 Influence of Germination Conditions on the Bioactivity of Rye
229

K-H Liukkonen, K. Katina, A. Kaukovirta-Norja, A-M Lampi, S.
Kariluoto, V. Piironen, S-M Heinonen, H. Adlercreutz, A. Nurmi, J-M
Pihlava, K. Poutanen

Part IV. Whole Grains and Consumer and Regulatory Issues
241

19 Barriers to the Consumption of Whole Grain Foods 243

C. J. Seal, A. R. Jones

20 Consumer Acceptance of Refined and Whole Wheat Breads
255

A. Bakke, Z. Vickers, L. Marquart, S. Sjoberg

21 The Whole Grain Stamp Program 263

J. Dahlberg, K. D. Gifford, C. W. Harriman

22 Whole Grains and Consumers 273

M. A. Johnson, T. Burgess-Champoux, M. A. Kantor, M.
Reicks

23 The Industry’s Commitment to Whole Grains Education
293

J. Adams

24 Industry Initiatives in Whole Grain Education 299

T. Griffiths

25 Communicating with Consumers: Whole Grain Messaging 305

M. Hermann

26 Global Regulation, Labeling, Claims, and Seals: Perspectives
and Guidelines 309

K. Schmitz, N-G Asp, D. Richardson, L. Marquart

Index 317

A propos de l’auteur

Len Marquart, Ph D, RD is Assistant Professor in the Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN. David R. Jacobs, Jr, Ph D is Professor, Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis, MN. Graeme H. Mc Intosh, Ph D 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, Ph D, RD, LD is Professor and Extension Nutritionist in the Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN.