Wholegrains and health: Many benefits but do contaminants pose any risk?

Nugent, Anne P.; Thielecke, Frank

doi:10.1111/nbu.12379

Cited by 8 publications

(4 citation statements)

References 55 publications

(60 reference statements)

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“…If BC products were included in the category “infant foods”, stricter limits would be applicable, and consequently extra efforts to produce cereal-based foods presenting lower contamination levels of mycotoxins would be developed. Other studies based on qualitative assessments argued that the risk of exposure to aflatoxins through cereal-based product consumption is negligible compared to benefits related to nutritional compounds [ 68 , 69 ]. The present study confirms this perspective in a quantitative assessment.…”

Section: Discussionmentioning

confidence: 99%

Risk-Benefit Assessment of Cereal-Based Foods Consumed by Portuguese Children Aged 6 to 36 Months—A Case Study under the RiskBenefit4EU Project

et al. 2021

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Cereal-based foods, including breakfast (BC) and infant cereals (IC), are among the first solid foods introduced to infants. BC and IC are sources of macro and micronutrients that have beneficial effects on health, but can also be sources of harmful chemical and microbiological contaminants and nutrients that may lead to adverse health effects at high consumption levels. This study was performed under the RiskBenefit4EU project with the aim of assessing the health impact associated with consumption of BC and IC by Portuguese children under 35 months. Adverse effects associated with the presence of aflatoxins, Bacillus cereus, sodium and free sugars were assessed against the benefits of fiber intake. We applied a risk–benefit assessment approach, and quantified the health impact of changes in consumption of BC and IC from current to various alternative consumption scenarios. Health impact was assessed in terms of disability-adjusted life years. Results showed that moving from the current consumption scenario to considered alternative scenarios results in a gain of healthy life years. Portuguese children can benefit from exchanging intake of IC to BC, if the BC consumed has an adequate nutritional profile in terms of fiber, sodium and free sugars, with levels of aflatoxins reduced as much as possible.

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Section: Discussionmentioning

confidence: 99%

Risk-Benefit Assessment of Cereal-Based Foods Consumed by Portuguese Children Aged 6 to 36 Months—A Case Study under the RiskBenefit4EU Project

et al. 2021

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“…According to available data, WGs seem to contain polyphenol amounts similar to those found in fruits and vegetables, with some highly active phenolic compounds more represented ( Table 1 ) [ 60 , 61 , 62 , 65 , 66 ]. Because of frequency of consumption [ 4 ], it has been estimated that WGs provide for about one-third of total polyphenol dietary intake [ 67 ].…”

Section: Dietary Fiber and Polyphenols As Functional Compounds In mentioning

confidence: 99%

“…Rice, maize, and wheat are the most common farmed cereals with a production of 2646 million tons in 2018–2019 [ 4 ]. As a primary source of carbohydrates, cereals provide about 60% of food energy worldwide and are mostly consumed as refined grains (RGs).…”

Section: Introductionmentioning

confidence: 99%

The Impact of Whole Grain Intake on Gastrointestinal Tumors: A Focus on Colorectal, Gastric, and Esophageal Cancers

et al. 2020

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Cereals are one of staple foods in human diet, mainly consumed as refined grains. Nonetheless, epidemiological data indicate that whole grain (WG) intake is inversely related to risk of type 2 diabetes, cardiovascular disease, and several cancer types, as well as to all-cause mortality. Particularly responsive to WG positive action is the gastrointestinal tract, daily exposed to bioactive food components. Herein, we shall provide an up-to-date overview on relationship between WG intake and prevention of gastrointestinal tumors, with a particular focus on colorectal, stomach, and esophagus cancers. Unlike refined counterparts, WG consumption is inversely associated with risk of these gastrointestinal cancers, most consistently with the risk of colorectal tumor. Some WG effects may be mediated by beneficial constituents (such as fiber and polyphenols) that are reduced/lost during milling process. Beside health-promoting action, WGs are still under-consumed in most countries; therefore, World Health Organization and other public/private stakeholders should cooperate to implement WG consumption in the whole population, in order to reach nutritionally effective intakes.

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“…In recent years, much focus is drawn on whole grain foods. High consumption of whole grains in the diet can reduce the risk of chronic diseases, such as diabetes, cardiovascular disease, obesity, and certain cancers (Adams et al, 2020; Li, Jiao, et al, 2022; Li, Wei, et al, 2022; Nugent & Thiellecke, 2019; Reynolds et al, 2019). Dietary fiber is an important nutrient in whole grains.…”

Section: Introductionmentioning

confidence: 99%

Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread

Zhang

Zhao

et al. 2022

Food Processing Preservation

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In this work, different proportions of green wheat flour were used instead of flour to make steamed bread and the physicochemical and nutritional properties of different mixed flours were compared. The effect of green wheat on the quality of dough and steamed bread was evaluated, and a new staple food of green wheat steamed bread was developed. The gluten and elasticity of green wheat flour dough will decrease and the gluten network structure of the dough appeared holes and became uneven. Compared with full wheat steamed bread, as the addition of green wheat flour increased, the sensory quality, specific volume, and elasticity of steamed bread decreased, while firmness, gumminess, and chewiness increased and the flavor had a significant change. Meanwhile, the addition of green wheat flour can significantly reduce the glycemic index of steamed bread, which was beneficial to hinder the violent fluctuation of blood sugar. After adding 20% green wheat flour, the GI value decreased from 81.253 to 73.237. Furthermore, when the green wheat flour was added at 10%, the overall quality of the steamed bread was ideal, which laid a theoretical foundation for industrial production and application. Novelty Impact Statement:The application of the green wheat flour to the preparation of steamed bread can improve the nutrition and reduce the predicted glycemic index of steamed bread, which will provide a theoretical reference for the industrial production of green wheat flour for steamed bread making.

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Wholegrains and health: Many benefits but do contaminants pose any risk?

Cited by 8 publications

References 55 publications

Risk-Benefit Assessment of Cereal-Based Foods Consumed by Portuguese Children Aged 6 to 36 Months—A Case Study under the RiskBenefit4EU Project

Risk-Benefit Assessment of Cereal-Based Foods Consumed by Portuguese Children Aged 6 to 36 Months—A Case Study under the RiskBenefit4EU Project

The Impact of Whole Grain Intake on Gastrointestinal Tumors: A Focus on Colorectal, Gastric, and Esophageal Cancers

Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread

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