Wheat and Rice in Disease Prevention and Health

Benefits, risks and mechanisms of whole grains in health promotion

Edited by

  • Ronald Watson, Professor of Health Promotion Sciences, Mel and Enid Zuckerman Arizona College of Public Health and School of Medicine, Tucson, AZ, USA
  • Victor Preedy, Department of Dietetics, King's College London, UK
  • Sherma Zibadi, University of Arizona Mel and Enid Zuckerman College of Public Health, Department of Health Promotion Sciences, Arizona Health Science Center, Tucson, AZ

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 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.

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Audience

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.

 

Book information

  • Published: February 2014
  • Imprint: ACADEMIC PRESS
  • ISBN: 978-0-12-401716-0


Table of Contents

PART I: WHEAT AND HEALTH

Section A: Wheat Components in Disease Prevention: Overview

1 Whole Wheat Pasta and Health
RHANISSA HIRAWAN, TRUST BETA   

2 Whole Grain and Phytate-Degrading Human Bifidobacteria 
JUAN MARIO SANZ-PENELLA, MONIKA HAROS

Section B: Wheat in Commercial Animal Production 

3 Effect of Whole Wheat Feeding on Gut Function and Nutrient Utilization in Poultry 
AHMED M. AMERAH, VELMURUGU RAVINDRAN
 
4 Whole Wheat in Commercial Poultry Production  
DARIUSZ KOKOSZYŃSKI

Section C: Wheat in Diabetes and Heart Disease Prevention

5 Wheat Fiber in Postprandial Metabolic Profile and Health
KRISTIN M. NIEMAN, TIA M. RAINS, MARY R.DICKLIN, KEVIN C. MAKI

6 Bioavailability of Calcium, Iron, and Zinc in Whole Wheat Flour 
ANWAAR AHMED, MUHAMMAD ATIF RANDHAWA, MUHAMMAD WASIM  SAJID

7 Nutritive and Digestive Effects of Starch and Fiber in Whole Wheat 
BIRGER SVIHUS

Section D: Wheat in Cancer Prevention  

8 Colorectal Cancer Prevention by Wheat Consumption: A Three-Valued Logic - True, False, Or Otherwise? 
GABRIEL WCISLO, KATARZYNA SZARLEJ-WCISLO

9 Whole Grain and Dietary Fiber Intake and Risk of Prostate Cancer 
KATHARINA NIMPTSCH

10 Bioactive Phytochemicals in Wheat Bran for Colon Cancer Prevention 
SHENGMIN SANG, YINGDONG ZHU

Section E: Gluten and Disease  

11 Immunologic Reactions to Wheat: Celiac Disease, Wheat Allergy and Gluten Sensitivity 
MICHELLE PIETZAK

12 Celiac Disease and its Therapy: Current Approaches and New Advances 
VANDANA NEHRA, ERIC V. MARIETTA, JOSEPH A. MURRAY

13 Gluten Metabolism in Humans: Involvement of the Gut Microbiota
ALBERTO CAMINERO, ESTHER NISTAL, ALEXANDRA R. HERRÁN,
JENIFER PÉREZ-ANDRÉS, LUIS VAQUERO, SANTIAGO VIVAS,
JOSÉ MARÍA RUÍZ DE MORALES, JAVIER CASQUEIRO


14 Adverse Reactions to Gluten: Exploitation of Sourdough Fermentation
RAFFAELLA DI CAGNO, CARLO GIUSEPPE RIZZELLO, MARCO GOBBETTI

Section F: Wheat Fiber

15 Antioxidant Properties of Wheat Bran against Oxidative Stress
MASASHI HIGUCHI

16 Wheat and Rice Dietary Fiber in Colorectal Cancer Prevention and the Maintenance of Health
PHILIP J. HARRIS, LYNNETTE R. FERGUSON

17 Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta
MIKE J. SISSONS, CHRISTOPHER M. FELLOWS

18 Dietary Fiber and Wheat Bran in Childhood Constipation and Health
HELGA VERENA LEONI MAFFEI

19 Wheat Bran and Cadmium in Human Health
TATIANA EMANUELLI, BRUNA GRESSLER MILBRADT, MARIA DA GRAÇA KOLINSKI CALLEGARO, PAULA ROSSINI AUGUSTI

Section G: Wheat Toxicity

20 Wheat Contaminants (Pesticides) and their Dissipation during Processing
MUHAMMAD ATIF RANDHAWA, ANWAAR AHMED, MUHAMMAD SAMEEM JAVED

PART II: RICE AND OTHER WHOLE GRAINS IN HEALTH

Section A: Overview of Rice and Health

A1 Nutrients and Rice Consumption

21 Genetically Modified Rice with Health Benefits as a Means to Reduce Micronutrient Malnutrition: Global Status, Consumer Preferences, and Potential Health Impacts of Rice Biofortification
HANS DE STEUR, JOSEPH BIRUNDU MOGENDI, DIETER BLANCQUAERT, WILLY LAMBERT, DOMINIQUE VAN DER STRAETEN, XAVIER GELLYNCK

22 Rice Bran: A Food Ingredient with Global Public Health Opportunities
ERICA C. BORRESEN, ELIZABETH P. RYAN

 
23 Rice Bran Oil: Benefits to Health and Applications in Pharmaceutical Formulations
LUCAS ALMEIDA RIGO, ADRIANA RAFFIN POHLMANN, SILVIA STANISÇUASKI GUTERRES, RUY CARLOS RUVER BECK

24 Rice Intake, Weight Change and Metabolic Syndrome
ZUMIN SHI, ANNE W. TAYLOR, GARY A. WITTERT

A2 Rice in Diabetes Prevention and Treatment

25 Glycemic Index of Indian Cereal Staple Foods and their Relationship to Diabetes and Metabolic Syndrome
RUCHI VAIDYA, VISWANATHAN MOHAN, MOOKAMBIKA RAMYA BAI, SUDHA VASUDEVAN

26 Rice and Type 2 Diabetes 
AKIKO NANRI, TETSUYA MIZOUE

27 Rice and the Glycemic Index 
UN JAE CHANG, YANG HEE HONG, EUN YOUNG JUNG, HYUNG JOO SUH

A3 Rice Toxicity  and Toxic Contaminants

28 Arsenic in Rice: Sources and Human Health Risk 
MOHAMMAD AZIZUR RAHMAN, MOHAMMAD MAHMUDUR RAHMAN, RAVI NAIDU

29 Arsenic in Rice-Based Infant Foods  
SANDRA MUNERA-PICAZO, AMANDA RAMÍREZ-GANDOLFO, CLAUDIA CASCIO, CONCHA CASTAÑO-IGLESIAS, ANTONIO J. SIGNES-PASTOR, FRANCISCO BURLÓ, PARVEZ I. HARIS, ÁNGEL A. CARBONELL-BARRACHINA

30 Inorganic Arsenic in Rice and Rice Bran: Health Implications 
SUTHEP RUANGWISES, PIYAWAT SAIPAN, NONGLUCK RUANGWISES
 
A4  Rice Fiber

31 Apoptosis and Arabinoxylan Rice Bran
MAMDOOH HELAL GHONEUM

32 y-Oryzanol: An Attractive Bioactive
Component from Rice Bran 
CHRISTELLE LEMUS, APOSTOLIS ANGELIS, MARIA HALABALAKI, ALEXIOS LEANDROS SKALTSOUNIS

33 Evaluation of Physical and Nutritional Properties of Extruded Products Based on Brown Rice and Wild Legume Mixtures 
ELENA PASTOR-CAVADA, SILVINA R. DRAGO, ROLANDO J. GONZÁLEZ

34 Rice Bran Antioxidants in Health and Wellness 
MD. SHAFIQUL ISLAM, NAOKI MATSUKI, REIKO NAGASAKA, KAZUYUKI OHARA, TAKAMITSU HOSOYA,
HIROSHI OZAKI, HIDEKI USHIO, MASATOSHI HORI

35 Organic Rice Bran Oils in Health
KHONGSAK SRIKAEO

36 Fermented Rice Bran Attenuates Oxidative Stress 
DONGYEOP KIM, GI DONG HAN

37 Rice Bran Oil’s Role in Health and Cooking 
ABDUL ROHMAN

Section B: Novel Approaches to Bran and Whole Grains  

38 Amino Acid Production from Rice Straw Hydrolyzates 
CHRISTIAN MATANO, TOBIAS M. MEISWINKEL, VOLKER F. WENDISCH

39 Germinated Barley Foodstuff Dampens Inflammatory Bowel Disease 
OSAMU KANAUCHI, KEIICHI MITSUYAMA, AKIRA ANDOH

40 Development of Functional Foods (Enzyme-Treated Rice Fiber) from Rice By-products  
OSAMU KANAUCHI, MURIEL LARAUCHE, YVETTE TACHÉ

41 Chickpea (Cicer arietinum L.) Fortification of Cereal-Based Foods to Increase Fiber and Phytochemical Content 
CLARA FARES, VALERIA MENGA