Whole Grains and Health

Copyright © 2007 Blackwell Publishing

Whole Grains and Health

Editor(s): Len Marquart, David R. Jacobs, Graeme H. McIntosh, Kaisa Poutanen, Marla Reicks

Published Online: 30 NOV 2007

Print ISBN: 9780813807775

Online ISBN: 9780470277607

DOI: 10.1002/9780470277607

About this Book

Product Information

About The Product

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 of contents

    1. You have free access to this content
      Frontmatter (pages i–xvi)

  2. Part I: Introduction to Whole Grains and Health

    1. Chapter 1

      The Future of Whole Grains (pages 3–16)

      Len Marquart, Julie Miller Jones, Elyse A. Cohen and Kaisa Poutanen

    2. Chapter 2

      Using A Model of the Food and Nutrition System for Examining Whole Grain Foods From Agriculture to Health (pages 17–26)

      Jeffery Sobal

  3. Part II: Whole Grains, Dietary Fiber, and Chronic Disease

    1. Chapter 3

      Whole Grains and Diabetes (pages 29–46)

      James W. Anderson and Shannon B. Conley

    2. Chapter 4

      Whole Grains and Related Dietary Patterns in Relation to Weight Gain (pages 47–58)

      Nicola McKeown, Mary Serdula and Simin Liu

    3. Chapter 5

      Whole Grains and Cardiovascular Disease (pages 59–68)

      Joanne Slavin

    4. Chapter 6

      Whole Grains and Cancer Prevention (pages 69–74)

      Graeme H. McIntosh

    5. Chapter 7

      The Effects of Cereal Fibers and Barley Foods Rich in β-Glucan on Cardiovascular, Disease and Diabetes Risk (pages 75–86)

      Joel J. Pins, Harminder Kaur, Ellen Dodds and Joseph M. Keenan

  4. Part III: Grain Technology and Health-Related Outcomes

    1. Chapter 8

      Biochemistry and Compartmentalization of Cereal Grain Components and their Functional Relationship to Mammalian Health (pages 89–114)

      David A. Pascoe and R. Gary Fulcher

    2. Chapter 9

      Structure of Whole Grain Breads: Sensory Perception and Health Effects (pages 115–122)

      Karin Autio, Kirsi-Helena Liukkonen, Hannu Mykkänen, Irene Katina, Katariina Roininen and Kaisa Poutanen

    3. Chapter 10

      Aleurone: Processing, Nutrition, Product Development, and Marketing (pages 123–136)

      Bill Atwell, Walter von Reding, Jessica Earling, Mitch Kanter and Kim Snow

    4. Chapter 11

      Active Components of Whole Grain Foods (pages 137–148)

      Susan Cho and Carol J. Pratt

    5. Chapter 12

      White Wheat: Biochemical and Sensory Characteristics of Bread (pages 149–156)

      Scott R. Frazer

    6. Chapter 13

      Barley β-Glucan and Wheat Arabinoxylan Soluble Fiber Technologies for Health-Promoting Bread Products (pages 157–176)

      Isabel Trogh, Christophe Courtin and Jan Delcour

    7. Chapter 14

      Modulating Glycemia with Cereal Products (pages 177–184)

      Inger Björck, Elin östman and Anne Nilsson

    8. Chapter 15

      Whole Grain Phytochemicals and Antioxidant Activity (pages 185–208)

      Rui Hai Liu and Kafui Kwami Adom

    9. Chapter 16

      Alkylresorcinols as A Potential Biomarker for Whole Grain Wheat and Rye (pages 209–218)

      Per Åman, Alastair B. Ross, Rikard Landberg and Afaf Kamal-Eldin

    10. Chapter 17

      Resistant Starch as A Contributor to the Health Benefits of Whole Grains (pages 219–228)

      David Topping, Anthony Bird, Shusuke Toden, Michael Conlon, Manny Noakes, Roger King, Gulay Mann, Zhong Yi Li and Matthew Morell

    11. Chapter 18

      Influence of Germination Conditions on the Bioactivity of Rye (pages 229–240)

      Kirsi-Helena Liukkonen, Kati Katina, Anu Kaukovirta-Norja, Anna-Maija Lampi, Susanna Kariluoto, Vieno Piironen, Satu-Maarit Heinonen, Herman Adlercreutz, Anna Nurmi, Juha-Matti Pihlava and Kaisa Poutanen

  5. Part IV: Whole Grains and Consumer and Regulatory Issues

    1. Chapter 19

      Barriers to the Consumption of Whole Grain Foods (pages 243–254)

      C. J. Seal and A. R. Jones

    2. Chapter 20

      Consumer Acceptance of Refined and Whole Wheat Breads (pages 255–262)

      Alyssa Bakke, Zata Vickers, Len Marquart and Sara Sjoberg

    3. Chapter 21

      The Whole Grain Stamp Program (pages 263–272)

      Jeff Dahlberg, K. Dun Gifford and Cynthia W. Harriman

    4. Chapter 22

      Whole Grains and Consumers (pages 273–292)

      Mary Ann Johnson, Teri Burgess-Champoux, Mark A. Kantor and Marla Reicks

    5. Chapter 23

      The Industry'S Commitment to Whole Grains Education (pages 293–298)

      Judi Adams

    6. Chapter 24

      Industry Initiatives in Whole Grain Education (pages 299–304)

      Trish Griffiths

    7. Chapter 25

      Communicating with Consumers: Whole Grain Messaging (pages 305–308)

      Mindy Hermann

    8. Chapter 26

      Global Regulation, Labeling, Claims and Seals: Perspectives and Guidelines (pages 309–316)

      Kristen Schmitz, Nils-Georg Asp, David Richardson and Len Marquart

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      Index (pages 317–335)

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