000			03736nab a22003137a 4500
999			_c58686 _d58678
001			58686
003			MX-TxCIM
005			20231018183732.0
008			121211s2017p||pxxu|||p|op || | eng d
024	8		_ahttps://doi.org/10.1094/CFW-62-2-0065
040			_aMX-TxCIM
041			_aeng
100	1		_aJones, J.M. _94729
245	1	0	_aCIMMYT Series on carbohydrates, wheat, grains, and health : _bcarbohydrates and vitamins from grains and their relationships to mild cognitive impairment, Alzheimer's disease, and Parkinson's disease
260			_c2017. _aUSA : _bAmerican Association of Cereal Chemists,
500			_aPeer review
520			_aGrain-based foods are alleged in the popular media to cause various neurodegenerative conditions, such as mild cognitive impairment (MCI), Alzheimer's disease, and Parkinson's disease. The scientific literature shows that diets containing the right balance of foods, including grain-based foods with an optimal mix of whole and enriched (or fortified) grains, are associated with lower risk for developing a number of neurological conditions. This article, the first of a two-part review, examines the literature on the role of macronutrients, particularly carbohydrates (CHOs), dietary fiber, and vitamins provided by grain-based foods, in the development of various dementias. Studies suggest that grain-based foods and their CHOs and vitamins when incorporated in diets that meet calorie and nutrient needs are important for maintaining brain health and reducing the risk for various dementias. In contrast, excess CHO, fat, or calorie intake from any source, including grain-based foods, may lead to impairment of glucose tolerance, increased inflammation, and production of advanced glycation end products, which are all risk factors for these dementias. The dietary fiber and vitamins found in whole and enriched grain-based foods are associated with normal cognitive functioning. Despite the fact that intake of many B vitamins is low in many elderly people and MCI, Alzheimer's disease, and Parkinson's disease sufferers, the benefits of high-dose supplements, much less lower intakes from grain-based foods, are unclear. It is known, however, that these components play key roles in reactions that reduce oxidation in the brain and promote healthy brain function and that grain-based foods provide one-third to one-half of the required intake of many B vitamins. Although the contribution of these foods to meeting dietary requirements for these vitamins is without question, their role in preventing or treating these disorders is not clear. However, it is clear that grains and the macronutrients and vitamins they contain, when consumed in recommended amounts, do not increase the risk for MCI, Alzheimer's disease, or Parkinson's disease. The companion review will assess the roles of minerals and phytonutrients from grainbased foods, specific grain-based foods, and dietary patterns that contain recommended amounts of grains (e.g., Mediterranean, DASH, and Mind diets), compared to unbalanced patterns, in altering the risk and course of MCI, Alzheimer's disease, and Parkinson's disease.
546			_aText in English
591			_bCIMMYT Informa: 1995 (July 13, 2017)
650		7	_aCarbohydrates _94730 _2AGROVOC
650		7	_91138 _aGrain _2AGROVOC
650		7	_aDisease prevention _94731 _2AGROVOC
700	1		_94732 _aKorczack, R.
700	1		_aPeña-Bautista, R.J. _8INT0368 _gGlobal Wheat Program _9645
700	1		_aBraun, H.J. _gFormerly Global Wheat Program _8INT0599 _9824
773	0		_tCereal Foods World _wu444222 _gv. 62, no. 2, p. 65-75
856	4		_yAccess only for CIMMYT Staff _uhttp://libcatalog.cimmyt.org/Download/cis/58686.pdf
942			_cJA _2ddc _n0