| Whole Grain and Human Health. International Symposium. Haikko Manor, Finland, June 13 - 15, 2001 | |
Abstract/OtherAbstract
:
|
VTT Symposium 213, Intake of whole grains has in many studies been associated with health benefits, including improved regulation of blood glucose levels, decreased risk of coronary heart disease and different cancers. Researchers have found evidence that increased consumption of whole grains has great potential in improving public health. Important compounds and especially mechanisms behind the health benefits are yet only partly understood. The intake of whole grain products, ie. foods containing all the parts of a grain, is inadequate. Wheat and rice are usually refined so that the outer layers rich in bioactive compounds are removed. Northern Europe is unique in having traditions of the use of whole grain rye breads and foods. There is a distinct use of whole grain oats and barley as well, but the use of these grains is minimal in comparison to their cultivation. Considering consumers' increasing interest in the health values of foods, it is a challenge and opportunity for the food industry to develop new, palatable whole grain foods. This symposium features the latest results about the physiological effects of whole grains and their role in improving human health. It also reviews new types of food processing targeted for whole grain products, and discusses the role of health claims in promoting their use. About 70 contributions from 5 continents give a good picture of the prospects and potential of health promotion by whole grains all over the world. Thanks for the participants for their contribution to the scientific program., Intake of whole grains has in many studies been associated with health benefits, including improved regulation of blood glucose levels, decreased risk of coronary heart disease and different cancers. Researchers have found evidence that increased consumption of whole grains has great potential in improving public health. Important compounds and especially mechanisms behind the health benefits are yet only partly understood. The intake of whole grain products, ie. foods containing all the parts of a grain, is inadequate. Wheat and rice are usually refined so that the outer layers rich in bioactive compounds are removed. Northern Europe is unique in having traditions of the use of whole grain rye breads and foods. There is a distinct use of whole grain oats and barley as well, but the use of these grains is minimal in comparison to their cultivation. Considering consumers' increasing interest in the health values of foods, it is a challenge and opportunity for the food industry to develop new, palatable whole grain foods. This symposium features the latest results about the physiological effects of whole grains and their role in improving human health. It also reviews new types of food processing targeted for whole grain products, and discusses the role of health claims in promoting their use. About 70 contributions from 5 continents give a good picture of the prospects and potential of health promotion by whole grains all over the world. Thanks for the participants for their contribution to the scientific program. |
Authors
:
|
Liukkonen, Kirsi, Kuokka, Annemari, Poutanen, Kaisa |
Related Documents
:
|
0033002233 - Forest research : challenges and concepts in a changing world 0029266833 - Avhrr-based forest probability mapping and reference data collection method 0033002233 - Forest research : challenges and concepts in a changing world |
Contributors
:
|
- |
Publication Detail
:
|
Publisher : VTT Biotechnology Type : text Format : application/pdf |
Date Detail
:
|
2001 |
Subject
:
|
- |
Coverage
:
|
- |
Relation
:
|
- |
Source
:
|
- |
Copyright Information
:
|
Copyright VTT Technical Research Centre of Finland. Full text may not be reproduced, republished, stored, distributed, transmitted, altered or resold except as follows: Full text may be downloaded, held and displayed for private study or research and single copies may be printed out for private study or research. In all citations the source and the copyright holder must be acknowledged. The documents are provided "as is" and "as available" basis. No warranty of kind, either express or implied including but not limited to warranties of title or non-infringement or implied warranties of merchantability or fitness for a particular purpose, is made in relation to the availability, accuracy, reliabi lity or content of these pages. |
Other Details
:
|
Languages : eng |
Export Citation
:
|
APA/MLA Format Download EndNote Download BibTex |
Previous Document: Validation of coupled codes for VVERs by analysis of plant transients
Next Document: Cellular responses to impaired protein folding and transport in Trichoderma reesei