 The
Contribution of Cereals to a Healthy Diet
edited by Peter Shewry and Kaisa Poutanen
Journal of Cereal Science, Volume 46,
Issue 3, November 2007
The relationship between diet and health has
become one of the major concerns of governments,
the food industry and consumers, with the realisation
that many of the health challenges facing the
developed world in the 21st century relate not
to shortage of food but to the consumption, and
often over-consumption, of highly refined foods.
Such refining often removes key nutrients, which
are essential for the healthy organism, including
vitamins, minerals and dietary fibre, yielding
starch-rich products with high glycaemic index.
This special issue of Journal of Cereal Science
therefore comes at an opportune time, as it focuses
on the science underpinning the contribution of
cereal-based foods to a healthy diet. Topics range
from consumer acceptability via food processing
technology and human nutrition to plant biotechnology
and breeding. Taken together these papers present
a unique overview of this active and important
area of research.
View
the special issue on ScienceDirect
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