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.

Key Features

  • 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.

Table of Contents




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


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


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


Effects of Wheat on Postprandial Insulin and Glucose Responses

Potential Mechanisms of Action


Chapter 6. Bioavailability of Calcium, Iron, and Zinc in Whole Wheat Flour


Mineral Requirements and Consequences of Deficiency


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© 2014
Academic Press
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About the authors

Ronald Ross Watson

Ronald R. Watson, Ph.D., attended the University of Idaho but graduated from Brigham Young University in Provo, Utah, with a degree in chemistry in 1966. He earned his Ph.D. in biochemistry from Michigan State University in 1971. His postdoctoral schooling in nutrition and microbiology was completed at the Harvard School of Public Health, where he gained 2 years of postdoctoral research experience in immunology and nutrition. From 1973 to 1974 Dr. Watson was assistant professor of immunology and performed research at the University of Mississippi Medical Center in Jackson. He was assistant professor of microbiology and immunology at the Indiana University Medical School from 1974 to 1978 and associate professor at Purdue University in the Department of Food and Nutrition from 1978 to 1982. In 1982 Dr. Watson joined the faculty at the University of Arizona Health Sciences Center in the Department of Family and Community Medicine of the School of Medicine. He is currently professor of health promotion sciences in the Mel and Enid Zuckerman Arizona College of Public Health. Dr. Watson is a member of several national and international nutrition, immunology, cancer, and alcoholism research societies. Among his patents he has one on a dietary supplement; passion fruit peel extract with more pending. He continues to do research in animals and in clinical trials on dietary supplements and health including studies using omega-3 fatty acids in heart disease prevention and therapy. For 30 years he was funded by Wallace Research Foundation to study dietary supplements in health promotion. Dr. Watson has edited more than 110 books on nutrition, dietary supplements and over-the-counter agents, and drugs of abuse as scientific reference books. He has published more than 500 research and review articles.

Victor Preedy

Victor R. Preedy BSc, PhD, DSc, FSB, FRSH, FRIPH, FRSPH, FRCPath, FRSC is a senior member of King's College London. He is also Director of the Genomics Centre and a member of the Faculty of Life Sciences and Medicine. Professor Preedy has longstanding academic interests in substance misuse especially in relation to health and well being. He is a member of the Editorial Board of Drug and Alcohol Dependence and a founding member of the Editorial Board of Addiction Biology. In his career Professor Preedy was Reader at the Addictive Behaviour Centre at The University of Roehampton, and also Reader at the School of Pharmacy (now part of University College London; UCL). Professor Preedy is Editor of the multi-volume seminal work The Handbook Of Alcohol Related Pathology (published by Academic Press-Elsevier). Professor Preedy graduated in 1974 with an Honours Degree in Biology and Physiology with Pharmacology. He gained his University of London PhD in 1981. In 1992, he received his Membership of the Royal College of Pathologists and in 1993 he gained his second doctoral degree (DSc). Professor Preedy was elected as a Fellow of the Institute of Biology in 1995 and also as a Fellow to the Royal College of Pathologists in 2000. He was then elected as a Fellow of the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health and Hygiene (2004). In 2009, Professor Preedy became a Fellow of the Royal Society for Public Health and in 2012 a Fellow of the Royal Society of Chemistry. To his credit, Professor Preedy has published over 600 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes.