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Wheat and Rice in Disease Prevention and Health
Benefits, risks and mechanisms of whole grains in health promotion
- 1st Edition - January 22, 2014
- Editors: Ronald Ross Watson, Victor R Preedy, Sherma Zibadi
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 4 0 1 7 1 6 - 0
- eBook ISBN:9 7 8 - 0 - 1 2 - 4 0 4 6 0 4 - 7
Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat… Read more
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Request a sales quoteWheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers as well as a guide to assist those in related disciplines to enter the realm of whole grain and nutrition research.
Overall, studies have shown that a decrease in the amount of whole grains in the modern diet is related to a corresponding increase in health problems that are attributed to this all-too-common dietary imbalance. The resulting health issues associated with an over-processed diet, which provides inadequate levels of nutrients from whole grains, may include obesity, diabetes, high blood lipids, chronic inflammatory states, and an excess of oxidative stress. Strength and endurance may also suffer as a result of these nutrient deficiencies, followed by declines in energy and immunity.
- Saves researchers and clinicians time in quickly accessing the latest details on a broad range of nutritional and epidemiological issues
- Provides a common language for nutritionists, nutrition researchers, epidemiologists, and dietitians to discuss how the action of wheat and rice protect against disease and modify human health
- Preclinical, clinical, and population studies help nutritionists, dieticians, and clinicians map out key areas for research and further clinical recommendations
Academic, government, and corporate researchers in nutrition, epidemiology and public health; graduate students in nutrition, epidemiology and public health; and practicing nutritionists, dietitians, and epidemiologists.
Preface
Acknowledgements
Contributors
Part I Wheat and Health
Section A Wheat Components in Disease Prevention: Overview
Chapter 1. Whole Wheat Pasta and Health
Current Health Condition and Whole Grains
Use of Whole Grain in Pasta Products
Bioactive Compounds of Whole Grain Found in Pasta
Nutrients in Whole Grain Pasta
Chapter 2. Whole Grain and Phytate-Degrading Human Bifidobacteria
Lines of Evolution in Consumption of Whole Grains
The Role of Cereals in the Diet
Phytic Acid (Myo-Inositol Hexakisphosphate, InsP6)
Section B Wheat in Commercial Animal Production
Chapter 3. Effect of Whole Wheat Feeding on Gut Function and Nutrient Utilization in Poultry
Introduction
Effect of Modern Processing Technology on the Development of the Digestive Tract
Methods of Whole Wheat Feeding
Effect of Whole Wheat Feeding on gut Health
Effect of Whole Grain Inclusion on Nutrient Utilization
Use of Other Whole Grains
Conclusions
Chapter 4. Whole Wheat in Commercial Poultry Production
Wheat as a Feed Grain
Whole Wheat Grain in Relation to Production Level and Livability as an Indicator of Health Status in Poultry
Whole Wheat as Related to Quality of Poultry Products and Human Health
Whole Wheat as Related to Digestive Tract Morphology, Intestinal Microflora, Activity of Digestive Enzymes, and Health of Farmed Birds
Section C Wheat in Diabetes and Heart Disease Prevention
Chapter 5. Wheat Fiber in Postprandial Metabolic Profile and Health
Introduction
Effects of Wheat on Postprandial Insulin and Glucose Responses
Potential Mechanisms of Action
Conclusions
Chapter 6. Bioavailability of Calcium, Iron, and Zinc in Whole Wheat Flour
Introduction
Mineral Requirements and Consequences of Deficiency
Phytic Acid: A Potential Inhibitor of Minerals
Micronutrient Interactions
Bioavailability Studies
Conclusion
Chapter 7. Nutritive and Digestive Effects of Starch and Fiber in Whole Wheat
Introduction
Starch
Fiber
Nutritional Effects – Whole Wheat Flour and Obesity
Whole Wheat Flour and Glucose Metabolism
Section D Wheat in Cancer Prevention
Chapter 8. Colorectal Cancer Prevention by Wheat Consumption
Introduction
Colorectal Cancer: Epidemiology and Etiology
Screening for Colorectal Cancer
Prevention of Colorectal Cancer
Wheat Cultivation, Cropping, and Biology
The History of Wheat Domestication
The Definition of Wheat Bran and Dietary Fiber, and a Brief Chemistry
Biological Activity of Wheat Bran and Dietary Fiber Compounds in Colorectal Normal and Cancer Cells
Wheat Bran Consumption, Adenomatous Polyps, and Colorectal Cancer
Conclusion
Chapter 9. Whole Grain and Dietary Fiber Intake and Risk of Prostate Cancer
Introduction
Experimental and Clinical Studies Suggesting a Prostate Cancer-Protective Effect of Whole Grains
Mechanisms Suggested for Dietary Fiber and Whole Grains to Play a Role in Prostate Cancer Etiology
Epidemiological Studies Relating Habitual Intake of Whole Grains or Dietary Fiber to Risk of Prostate Cancer
Conclusion
Chapter 10. Bioactive Phytochemicals in Wheat Bran for Colon Cancer Prevention
Introduction
Wheat Bran and Colon Cancer
Bioactive Phytochemicals in Wheat Bran
Conclusions
Section E Gluten and Disease
Chapter 11. Immunologic Reactions to Wheat
Background
Celiac Disease
Wheat Allergy
Gluten Sensitivity
Why is it Important to know the Difference Between Celiac Disease, Wheat Allergy, and Gluten Sensitivity?
Chapter 12. Celiac Disease and its Therapy
Introduction
Epidemiology
Clinical Presentation
Diagnosis
Treatment
Conclusion
Chapter 13. Gluten Metabolism in Humans
Introduction
Gluten
Gluten Metabolism in Healthy People
Gluten Toxicity, Celiac Disease and Gluten Metabolism
Conclusions
Chapter 14. Adverse Reactions to Gluten
Introduction
Sourdough and Celiac Disease
Sourdough and Cereal Allergies
Sourdough and Gluten Sensitivity
Concluding Remarks
Section F Wheat Fiber
Chapter 15. Antioxidant Properties of Wheat Bran against Oxidative Stress
Introduction
What is Stress?
Oxidative Stress
Antioxidant Properties of Wheat Bran
Conclusion
Chapter 16. Wheat and Rice Dietary Fiber in Colorectal Cancer Prevention and the Maintenance of Health
Introduction
Changes in the Definition of Dietary Fiber
Dietary Fiber Components
Changes in Analytical Methods for Determining Dietary Fiber
Implications of Changing Definitions of Dietary Fiber for the Prevention of Colorectal Cancer by Whole Grain Wheat and Rice Dietary Fiber
Cohort Studies on Dietary Fiber Intake and Colorectal Cancer Risk
Dietary Intervention Studies
The Capp Trials
Chapter 17. Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta
Introduction
Health Effects of Pasta Supplementation with Fiber
Sensory and Technological Impacts
Discussion
Chapter 18. Dietary Fiber and Wheat Bran in Childhood Constipation and Health
Introduction
Prevention of Childhood Functional Constipation
Population Surveys of DF Intake
The Role of Dietary Fiber in the Treatment of Childhood Functional Constipation
Final Remarks
Chapter 19. Wheat Bran and Cadmium in Human Health
Introduction
Dietary Factors Affecting Mineral Bioavailability
Cadmium
Wheat Bran and Cadmium Exposure
Conclusion
Section G Wheat Toxicity
Chapter 20. Wheat Contaminants (Pesticides) and their Dissipation during Processing
Introduction
Mode of Entry of Pesticide Residues and Their Impact on Health
Pesticide Residues in Wheat at Harvest and During Storage
Fate of Pesticide Residues in Wheat Milling
Dissipation of Pesticide Residues in Baked Wheat Products
Conclusion
Part II Rice and Other Whole Grains in Health
Section A Overview of Rice and Health
A1 Nutrients and Rice Consumption
Chapter 21. Genetically Modified Rice with Health Benefits as a Means to Reduce Micronutrient Malnutrition
Introduction
What’s at Stake? The Global Burden of Micronutrient Malnutrition
GM Biofortification as a Novel Micronutrient Intervention
GM Biofortification as a Novel Approach to Crop Improvement
The Global Status of (GM) Biofortification and GM Rice
GM Rice Crop with Health Benefits: The Case of Rice Biofortification
Published Research Coverage on GM Food, GM Rice, Biofortification, and Golden Rice
Consumer Preferences for GM Biofortified Rice
Potential Cost-Effectiveness of GM Biofortified Rice
Key Challenges of the Commercialization of GM Biofortified Rice
Conclusions
Chapter 22. Rice Bran
Introduction
Common Terminology For Dietary Rice Bran and Public Health Opportunities
Current Challenges for Dietary Rice Bran
Dietary Rice Bran Opportunities Throughout the Lifespan
Global Rice Genetic Variation
Conclusion
Chapter 23. Rice Bran Oil
Introduction
Rice Bran Oil: Extraction and Composition
Potential Biomedical Applications of Rice Bran Oil
Trends in the use of Rice Bran Oil or its Derivates in Pharmaceutical, Cosmetic, and Nutraceutical Formulations
Conclusion
Chapter 24. Rice Intake, Weight Change and Metabolic Syndrome
Introduction
History and Consumption of Rice
Nutrition and Metabolic Characteristics of Rice
Rice Intake and Weight Change
Association Between Rice Consumption and Individual Components of Metabolic Syndrome
Association Between Rice Intake and Mets
Physiological Mechanisms
Conclusion
A2 Rice in Diabetes Prevention and Treatment
Chapter 25. Glycemic Index of Indian Cereal Staple Foods and their Relationship to Diabetes and Metabolic Syndrome
Introduction
Indian Cereal Staple Foods
Nutritional Composition of Cereal Staple Foods
Glycemic Index and Metabolic Health
Factors Influencing GI of Staple Foods
Conclusions
Chapter 26. Rice and Type 2 Diabetes
Introduction
Rice Intake in Japan
Rice Intake and Type 2 Diabetes Risk in the Japan Public Health Center-Based Prospective (JPHC) Study
Rice Intake and Type 2 Diabetes: Result of Meta-Analysis
Glycemic Index and Glycemic Load and Type 2 Diabetes
Carbohydrate Intake and Type 2 Diabetes
Low-Carbohydrate Diet Score and Type 2 Diabetes
Conclusion
Chapter 27. Rice and the Glycemic Index
Introduction
GI and the Dietary Fiber Content of Rice
GI and the Particle Size and form of Rice
GI and Post-Harvest Treatment of Rice: Parboiling and Milling
GI and the Cooking of Rice: Gelatinization
A3 Rice Toxicity and Toxic Contaminants
Chapter 28. Arsenic in Rice
Introduction
Arsenic in Rice Grain
Arsenic Speciation in Rice Grain
Arsenic in Cooked Rice
Arsenic Speciation in Cooked Rice
Sources of Arsenic in Rice
Human Health Risk of Arsenic From Rice Diet
Mitigation of Arsenic Exposure From Rice
Chapter 29. Arsenic in Rice-Based Infant Foods
Introduction
Arsenic Contents in Rice-Based Infant Products
Arsenic Toxicity and Metabolism in the Human Body
Solutions to Reduce Arsenic Content During Rice Processing
Conclusions
Chapter 30. Inorganic Arsenic in Rice and Rice Bran
Introduction
Inorganic Arsenic Toxicity
Risk Assessment for Inorganic Arsenic
Accumulation of Arsenic in Rice
Inorganic Arsenic in Rice
Health Implications
A4 Rice Fiber
Chapter 31. Apoptosis and Arabinoxylan Rice Bran
The Manufacture of MGN-3/Biobran®
Synergy of MGN-3/Biobran with Interleukin-2 for the Activation of Human NK Cells
Synergy of MGN-3/Biobran with Other Therapeutic Modalities for the Induction of Cancer Cell Apoptosis
Conclusion
Chapter 32. γ-Oryzanol
Introduction
Classification and Biosynthesis of γ-Oryzanol
Extraction and Isolation Of γ-Oryzanol
γ-Oryzanol Analysis and Characterization – Identification of Different Components
Pharmacological Activities and Applications Of γ-Oryzanol
Applications
Conclusion
Chapter 33. Evaluation of Physical and Nutritional Properties of Extruded Products Based on Brown Rice and Wild Legume Mixtures
Introduction
Extruded Products
Conclusions
Chapter 34. Rice Bran Antioxidants in Health and Wellness
Rice Bran Antioxidants
Biomedical Importance of Rice Bran Antioxidants for Oxidative Stress
Rice Bran Antioxidants for Gastrointestinal Complaints
Rice Bran Antioxidants for Inflammation
Rice Bran Antioxidants for Hypercholesterolemic–Hyperlipidemic Patients
Rice Bran Antioxidants for Neoplasia
Rice Bran Antioxidants Ameliorate Type 2 Diabetes Via Increased Adiponectin Secretion
Rice Bran Antioxidants for Allergy Syndrome
Rice Bran Antioxidants for Post-Menopausal Syndrome
Rice Bran Antioxidants in Reducing Thyroid Stimulating Hormone
Rice Bran Antioxidants in Preservation of Food and Skin Color
Miscellaneous Uses of Rice Bran Phytochemicals
Chapter 35. Organic Rice Bran Oils in Health
Introduction
Conventional RBO Production
Organic RBO Production
Effects of Processing on RBO Components
Health Benefits of RBO
Mechanisms
Conclusions
Chapter 36. Fermented Rice Bran Attenuates Oxidative Stress
Introduction
Fermented Cereal Foods and Prevention of Oxidative Disorders
Fermented Rice Bran
Oxidative Stress and Antioxidants
Antioxidant Effects of Fermented Rice Bran on Oxidative Stress
Conclusion
Chapter 37. Rice Bran Oil’s Role in Health and Cooking
Introduction
Recovering Rice Bran Oil
Physicochemical Properties of Rice Bran Oil
Nutritional Aspects of Rice Bran Oil
Conclusion
Section B Novel Approaches to Bran and Whole Grains
Chapter 38. Amino Acid Production from Rice Straw Hydrolyzates
Introduction
Lignocellulosic Biomass as Wastes from Agro-Industry
Corynebacterium Glutamicum as a Workhorse for Biotechnology
Outlook
Chapter 39. Germinated Barley Foodstuff Dampens Inflammatory Bowel Disease
Introduction
Preparation of GBF and its Properties
GBF as a Prebiotic in Healthy Human Subjects and Animals
The Effects of GBF on Dysfunction of the Gastrointestinal Tract in Animal Models
GBF as a Benefical Food for Ulcerative Colitis Patients
Further Prospects for GBF as a Neutraceutical
Conclusions
Chapter 40. Development of Functional Foods (Enzyme-Treated Rice Fiber) from Rice By-products
Introduction
Preparation of Enzyme-Treated Rice Fiber (ERF) and its Characteristics
The Effects of ERF on Dysfunction of Gastrointestinal Tract in Animal Models
Modulation of Colonic Environment by Rice Bran and its Health Benefits
Conclusions
Chapter 41. Chickpea (Cicer arietinum L.) Fortification of Cereal-Based Foods to Increase Fiber and Phytochemical Content
Introduction
Carbohydrate and Antioxidant Profile of Chickpea Seeds
Technological Processes to Improve the Chickpea Nutritional Profile
Chickpea Flour in Cereal-Based Products
Conclusions
Index
Color Plates
- No. of pages: 576
- Language: English
- Edition: 1
- Published: January 22, 2014
- Imprint: Academic Press
- Hardback ISBN: 9780124017160
- eBook ISBN: 9780124046047
RW
Ronald Ross Watson
Ronald Ross Watson, PhD, is Professor of Health Promotion Sciences at the University of Arizona, Mel and Enid Zuckerman College of Public Health. Dr. Watson began his research in public health at the Harvard School of Public Health as a Fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia and the United States which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring as a Lt. Colonel. He is a distinguished member of several national and international nutrition, immunology, and cancer societies. Dr. Watson’s career has involved studying many lifestyle aspects for their uses in health promotion. He has edited over 100 biomedical reference books and 450 papers and chapters. His teaching and research focuses on alcohol, tobacco, and drugs of abuse in heart function and disease in mouse models.
Affiliations and expertise
Professor, Mel and Enid Zuckerman College of Public Health and School of Medicine, Arizona Health Sciences Center, University of Arizona, Tucson, AZ, USAVP
Victor R Preedy
Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books.
Affiliations and expertise
Professor, Department of Clinical Biochemistry, King’s College Hospital, London, UK; Emeritus Professor, Faculty of Life Sciences and Medicine, King’s College London, UK Visiting Professor, University of Hull, UKSZ
Sherma Zibadi
Dr. Sherma Zibadi received her Ph.D. in Nutritional Sciences from the University of Arizona. Her medical degree and training were done at the Mashhad University of Medical Sciences. She then completed her post-doctoral research fellowship awarded by the American Heart Association where her research involved cardiology and complementary medicine studies. Her research has involved maladaptive cardiac remodeling process, which helps to identify new targets for treatment of heart failure. Dr. Zibadi’s research interest also extends into foods as medicines, exploring the preventive and therapeutic effects of dietary supplements on heart failure and its major risk factors in both basic animal and clinical studies, translating lab research findings into clinical practice. Dr. Zibadi is an author of more than 35 research papers in peer reviewed journals. She has been an editor on 8 scientific books like this one being proposed. She has edited on a variety of clinical topics: breast milk, bottle feeding, wheat and rice in health, polyphenols and health, omega 3 fatty acids, dietary supplements in immune modulation, and dietary fat and health. She and Dr. Watson have collaborated extensively on both laboratory research and editing.
Affiliations and expertise
Postdoctoral Research Associate of Public Health, Department of Pathology, University of South Florida Medical School, Tampa, USARead Wheat and Rice in Disease Prevention and Health on ScienceDirect