Whole Grains and Health

Affiliated Researcher

Department of Public Health and Clinical Medicine, Umeå University, Umeå, Sweden

Guest Researcher

Diet, Genes and Environment Group at Danish Cancer Society Research Center, Copenhagen, Denmark

Professor Rikard Landberg is the head of Division of Food and Nutrition Science at Chalmers University of Technology, Sweden. His group studies the preventive role of plant‐based foods using observational and intervention studies as well as various model systems. Professor Landberg is the PI of several RCTs and molecular epidemiological studies on the role of whole grains and dietary fibre in appetite, body weight management, glycaemia, prostate cancer and on cardiometabolic risk. He is particularly interested in the health effects of rye and established the Nordic Rye Forum together with colleagues (https://www.nordicryeforum.info). Professor Landberg also leads studies to test novel OMICs‐based personalized concepts for improved CVD prevention. Metabolomics is a key technique in Professor Landberg’s research program, and it is developed and applied for discovery and validation of exposure and prediction biomarkers, and for molecular phenotyping as the basis for tailored dietary strategies for personalized nutrition. Novel biomarkers, from his lab, such as alkylresorcinolas, are extensively used by researchers all over the world. Professor Landberg has authored more than140 papers and over10 book chapters, and delivered more than 25 invited/keynote lectures. He has an H‐index of 32 according to ISI web of science. Professor Landberg is an elected member of the Young Academy of Sweden and of the National Committee for Nutrition and Food Science at the Swedish Royal Academy of Sciences.

We would like to thank all the authors of the chapters in this book for their great contributions. The authors have generously provided their expertise and time to summarize the current knowledge within their respective field(s). We also would like to thank the following external experts for their help to review and provide input to some of the chapters in this book:

Dr. Carl Brunius, Dr. Susanna Larsson, Dr. Matti Marklund, Dr. Rob M. van Dam, and PhD‐student Kia Nöhr‐Iversen.

Rikard Landberg and Nathalie Scheers

Chapter 1

Maud Langton, Swedish University of Agricultural Sciences, Sweden

José Luis Vázquez Gutiérrex, Swedish University of Agricultural Sciences, Sweden and Centro Technológico ITENE, Spain

Chapter 2

Wenche Frølich, University of Stavanger, Norway

Per Åman, Swedish University of Agricultural Sciences, Sweden

Chapter 3

Cécile Barron, UMR IATE, CIRAD, INRAE, Université de Montpellier, France

Valérie Micard, UMR IATE, CIRAD, INRAE, Université de Montpellier, France

Valérie Lullien‐Pellerin, UMR IATE, CIRAD, INRAE, Université de Montpellier, France

Chapter 4

Genyi Zhang, Jiangnan University, China

Bruce R. Hamaker, Purdue University, USA

Chapter 5

Alastair B. Ross, Chalmers University of Technology, Sweden and AgResearch Ltd, New Zealand

Cynthia Harriman, Oldways Whole Grains Council, USA

Roberto King, Nestlé Research Center, Switzerland

Chapter 6

Cecilie Kyrø, Danish Cancer Society Research Center, Denmark

Anja Olsen, Danish Cancer Society Research Center, Denmark

Chapter 7

Matti Marklund, Tufts University, USA

Izabela Biskup, Chalmers University of Technology, Sweden

Afaf Kamal‐Eldin, United Arab Emirates University, UAE

Rikard Landberg, Chalmers University of Technology, Sweden

Chapter 8

Nicola McKeown, Tufts University, USA

Mette Bredal Kristensen, University of Copenhagen, Denmark

Chapter 9

Shilpa N. Bhupathiraju, Harvard T. Chan School of Public Health, USA

Frank B. Hu, Harvard T. Chan School of Public Health, USA

Chapter 10

Chris J. Seal, Newcastle University, UK

Iain A. Brownlee, Northumbria University, UK

Chapter 11

Anja Olsen, Danish Cancer Society Research Center, Denmark

Cecilie Kyrø, Danish Cancer Society Research Center, Denmark

Chapter 12

Guri Skeie, The Arctic University of Norway, Norway

David R. Jacobs Jr., University of Minnesota, USA

Chapter 13

Sabine Ibrügger, University of Copenhagen, Denmark

Kia Nøhr Iversen, Chalmers University of Technology, Sweden

Mette Kristensen, University of Copenhagen, Denmark

Rikard Landberg, Chalmers University of Technology, Sweden

Chapter 14

Marion G. Priebe, University Medical Center Groningen, The Netherlands

Coby Eelderink, University Medical Center Groningen, The Netherlands

Roel J. Vonk, University Medical Center Groningen, The Netherlands

Chapter 15

Johan Dicksved, Swedish University of Agricultural Sciences, Sweden

Emma Ivarsson, Swedish University of Agricultural Sciences, Sweden

Chapter 16

Anne‐Maria Pajari, University of Helsinki, Finland

Riitta Freese, University of Helsinki, Finland

Susanna Kariluoto, University of Helsinki, Finland Anna‐Maija Lampi, University of Helsinki, Finland Vieno Piironen, University of Helsinki, Finland

Chapter 17

Afaf Kamal‐Eldin, United Arab Emirates University, UAE

Agneta Åkesson, Karolinska Institutet, Sweden

Maria Kippler, Karolinska Institutet, Sweden

Karl‐Erik Hellenäs, National Food Agency, Sweden

Nathalie Scheers, Chalmers University of Technology, Sweden

Ann‐Sofie Sandberg, Chalmers University of Technology, Sweden

Chapter 18

Amanda J. Lloyd, Aberystwyth University, UK

Kathleen Tailliart, Aberystwyth University, UK

Manfred Beckmann, Aberystwyth University, UK

John Draper, Aberystwyth University, UK

Chapter 19

Kati Hanhineva, University of Turku, Finland, University of Eastern Finland, Finland and Chalmers University of Technology, Sweden

Chapter 20

Marjukka Kolehmainen, University of Eastern Finland, Finland

Chapter 21

Frank Thielecke, Thielecke Consulting, Switzerland

Wolfgang Bindzus, Cereal Partners Worldwide S.A., Switzerland

Chapter 22

Heddie Mejborn, Technical University of Denmark, Denmark

Caroline Sluyter, Oldways Whole Grains Council, USA

Additional materials, including multiple choice questions and supplementary chapters, can be found under the #8220;Downloads#8221; section online at https://www.wiley.com/en-gb/Whole+Grains+and+Health-p-9781118939437

Maud Langton 1, and José Luis Vázquez Gutiérrex 1,2

1Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden

2Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden Present address: Centro Technológico ITENE, Valencia, Spain

Through the senses, consumers can subjectively detect properties in food. However, other qualities such as long‐term health benefits of food that cannot be easily detected. A deep knowledge of cereal grain structure and how it is modified by processing is necessary to understand the physical and health properties of the different cereal products. This chapter focuses on the microstructure, at different levels, of cereal grains and their products. The structure of the grain is briefly overviewed and followed by the effect of processing on the structure of different food products. Based on the microstructure of the final product, three groups are distinguished: rolled cereals and porridge, protein network‐based products and starch network‐based products. This different organization is important for food production and technological aspects. The impact on the health‐related aspects of the product is currently investigated.