Preface 3
Contributing authors 7
Chapter 1: The structure of cereal grains and their products 11
Maud Langton1, José Luis Vázquez Gutiérrex1,2 11
Chapter 2: Definition of wholegrain and determination of content in cereal products 30
Wenche Frølich1 and Per Åman2 30
Chapter 3: Whole grain fractions and their utilisation in foods 40
C. Barron, V. Micard, V. Lullien-Pellerin 40
Chapter 4: Whole Grain Carbohydrates 65
Genyi Zhang1 and Bruce R. Hamaker2 65
Chapter 5: Whole grain content of cereal products 83
Alastair B Ross1,2 , Cynthia Harriman3, Roberto King4 83
Chapter 6: Factors associated with intake and consumption of whole grain 97
Cecilie Kyrø and Anja Olsen 97
Chapter 7: Alkylresorcinols and their metabolites as biomarkers for wholegrain wheat and rye 118
Matti Marklund1, Izabela Biskup2, Afaf Kamal-Eldin3, Rikard Landberg2 118
Chapter 8: Body composition and weight management 172
Nicola McKeown1, Mette Bredal Kristensen2 172
Chapter 9: Whole Grains and type 2 diabetes 210
Shilpa N Bhupathiraju1, Frank B Hu2 210
Chapter 10: Whole grains and cardiovascular disease 241
Chris J Seal1 and Iain A Brownlee1,2 241
Chapter 11: Whole grains and cancer risk 252
Anja Olsen and Cecilie Kyrø 252
Chapter 12: Whole grains and mortality 273
Guri Skeie1*, David R. Jacobs Jr2 273
Chapter 13: Whole Grains and Appetite 291
Sabine Ibrügger1, Kia Nøhr Iversen2, Mette Kristensen1, Rikard Landberg2 291
Chapter 14: Modulating glycaemia with cereal products 327
Marion G. Priebe1, Coby Eelderink1, Roel J. Vonk1 327
Chapter 15: Whole grain, cereal fiber, and the gut function 344
Johan Dicksved and Emma Ivarsson 344
Chapter 16: Bioactive compounds in whole grains and their implications for health 353
Anne-Maria Pajari1, Riitta Freese1, Susanna Kariluoto1, Anna-Maija Lampi1, Vieno Piironen1 353
Chapter 17: Potential negative effects of whole grain consumption 391
Afaf Kamal-Eldin1, Agneta Åkesson2, Maria Kippler3, Karl-Erik Hellenäs4, Nathalie Scheers5, and Ann-Sofie Sandberg5 391
Chapter 18: Application of metabolomics for the assessment of process induced changes in whole grain foods 408
A.J. Lloyd, K. Tailliart1, M. Beckmann, J. Draper1 408
Chapter 19: Application of metabolomics for the assessment of health effects of whole grain foods 434
Kati Hanhineva1, 2, 3 434
Chapter 20: Using transcriptomics and RNA sequencing to assess health effects of whole grains 448
Marjukka Kolehmainen1 448
Chapter 21: Wholegrain from an industry perspective 452
Frank Thielecke1, Wolfgang Bindzus2 452
Chapter 22: Global Regulation and Labelling, Claims, and Communication with Consumers 466
Heddie Mejborn1 and Caroline Sluyter2 466
SUMMARY 486
