Table of Contents

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. McKeown, M. Serdula, S. Liu

5 Whole Grains and Cardiovascular Disease 59
J. Slavin

6 Whole Grains and Cancer Prevention 69
G. H. McIntosh

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

About the Author

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

Reviews

"Overall, this book is a comprehensive and detailed reference guide to wholegrains and health, covering all the latest research as well as consumer and regulatory issues and opportunities for product development within the food industry. It should be a useful resource for nutritionists, dietitians and other health professionals with an interest in the health aspects of wholegrains; academic researchers, lecturers and students; and food technologies, as well as others working in the food industry." Nutrition Bulletin Vol. 32, Number 4, p. 413, December 2007
“The product is clearly written and presented, and the organization allows the reader to ‘dip in’ to find specific information when required. I therefore have no doubt that it will prove valuable … .The production quality is of the usual high standard expected of Blackwell Publishing, while an excellent index allows the reader to navigate … .I will certainly be referring to it a lot in relation to my own research and can thoroughly recommend it to readers with a broader interest as well as those researching on whole grain cereals.” Food Science and Technology