000			nab a22 7a 4500
999			_c63850 _d63842
001			63850
003			MX-TxCIM
005			20210617204128.0
008			190910s2010 xxu|||p|op||| 00| 0 eng d
022			_a1941-1421 (Online)
024	8		_ahttps://doi.org/10.1146/annurev.food.112408.132746
040			_aMX-TxCIM
041			_aeng
100	1		_94729 _aJones, J.M.
245	1	0	_aWhole grains : _bbenefits and challenges
260			_aUSA : _bAnnual Reviews Inc., _c2010.
500			_aPeer review
520			_aInclusion of whole grains (WG) in the diet is recommended in dietary guidance around the world because of their associations with increased health and reduced risk of chronic disease. WGs are linked to reduced risk of obesity or weight gain; reduced risk of cardiovascular disease (CVD), including coronary heart disease (CHD), hypertension, and stroke; improved gut health and decreased risk of cancers of the upper gut; perhaps reduced risk of colorectal cancer; and lower mortality rate. The 2005 United States Dietary Guidelines Advisory Committee has recommended that consumers make “half their grains whole.” Yet, whole grains are puzzling both consumers and scientists. Scientists are trying to determine whether their health benefits are due to the synergy of WG components, individual WG components, or the fact that WG eaters make many of the recommended diet and lifestyle choices. Consumers need to understand the WG benefits and how to identify WG foods to have incentive to purchase and use such foods. Industry needs to develop great-tasting, clearly-labeled products. With both these factors working together, it will be possible to change WG consumption habits among consumers.
546			_aText in English
650		7	_2AGROVOC _915068 _aDietary fibres
650		7	_2AGROVOC _917631 _aBioactive compounds
650		7	_2AGROVOC _914700 _aObesity
650		7	_2AGROVOC _920222 _aCardiovascular diseases
650		7	_2AGROVOC _97612 _aDiabetes
700	1		_920223 _aEngleson, J.
773	0		_dUSA : Annual Reviews Inc., 2010. _gv. 1, p. 19-40 _tAnnual Review of Food Science and Technology _x1941-1421
942			_2ddc _cJA _n0