Wheat And Rice In Disease Prevention And Health: Benefits, Risks And Mechanisms Of Whole Grains In Health Promotion by Ronald Ross WatsonWheat And Rice In Disease Prevention And Health: Benefits, Risks And Mechanisms Of Whole Grains In Health Promotion by Ronald Ross Watson

Wheat And Rice In Disease Prevention And Health: Benefits, Risks And Mechanisms Of Whole Grains In…

byRonald Ross WatsonEditorVictor R. Preedy, Sherma Zibadi

Hardcover | February 24, 2014

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Wheat and Rice in Disease Prevention and Healthreviews 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.

  • 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
Ronald Ross Watson PhD is a professor of Health Promotion Sciences in the University of Arizona Mel and Enid Zuckerman College of Public Health. He was one of the founding members of this school serving the mountain west of the USA. He is a professor of Family and Community Medicine in the School of Medicine at the University of Arizon...
Title:Wheat And Rice In Disease Prevention And Health: Benefits, Risks And Mechanisms Of Whole Grains In…Format:HardcoverDimensions:576 pages, 9.41 × 7.24 × 0.98 inPublished:February 24, 2014Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0124017169

ISBN - 13:9780124017160


Table of Contents


Section A: Wheat Components in Disease Prevention: Overview

1 Whole Wheat Pasta and Health

2 Whole Grain and Phytate-Degrading Human Bifidobacteria

Section B: Wheat in Commercial Animal Production

3 Effect of Whole Wheat Feeding on Gut Function and Nutrient Utilization in Poultry

4 Whole Wheat in Commercial Poultry Production

Section C: Wheat in Diabetes and Heart Disease Prevention

5 Wheat Fiber in Postprandial Metabolic Profile and Health

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

7 Nutritive and Digestive Effects of Starch and Fiber in Whole Wheat

Section D: Wheat in Cancer Prevention

8 Colorectal Cancer Prevention by Wheat Consumption: A Three-Valued Logic True, False, Or Otherwise?

9 Whole Grain and Dietary Fiber Intake and Risk of Prostate Cancer

10 Bioactive Phytochemicals in Wheat Bran for Colon Cancer Prevention

Section E: Gluten and Disease

11 Immunologic Reactions to Wheat: Celiac Disease, Wheat Allergy and Gluten Sensitivity

12 Celiac Disease and its Therapy: Current Approaches and New Advances

13 Gluten Metabolism in Humans: Involvement of the Gut Microbiota

14 Adverse Reactions to Gluten: Exploitation of Sourdough Fermentation

Section F: Wheat Fiber

15 Antioxidant Properties of Wheat Bran against Oxidative Stress

16 Wheat and Rice Dietary Fiber in Colorectal Cancer Prevention and the Maintenance of Health

17 Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta

18 Dietary Fiber and Wheat Bran in Childhood Constipation and Health

19 Wheat Bran and Cadmium in Human Health

Section G: Wheat Toxicity

20 Wheat Contaminants (Pesticides) and their Dissipation during Processing


Section A: Overview of Rice and Health

A1 Nutrients and Rice Consumption

21 Genetically Modified Rice with Health Benefits as a Means to Reduce Micronutrient Malnutrition: Global Status, Consumer Preferences, and Potential Health Impacts of Rice Biofortification

22 Rice Bran: A Food Ingredient with Global Public Health Opportunities

23 Rice Bran Oil: Benefits to Health and Applications in Pharmaceutical Formulations

24 Rice Intake, Weight Change and Metabolic Syndrome

A2 Rice in Diabetes Prevention and Treatment

25 Glycemic Index of Indian Cereal Staple Foods and their Relationship to Diabetes and Metabolic Syndrome

26 Rice and Type 2 Diabetes

27 Rice and the Glycemic Index

A3 Rice Toxicity and Toxic Contaminants

28 Arsenic in Rice: Sources and Human Health Risk

29 Arsenic in Rice-Based Infant Foods

30 Inorganic Arsenic in Rice and Rice Bran: Health Implications

A4 Rice Fiber

31 Apoptosis and Arabinoxylan Rice Bran

32 ³ -Oryzanol: An Attractive Bioactive Component from Rice Bran

33 Evaluation of Physical and Nutritional Properties of Extruded Products Based on Brown Rice and Wild Legume Mixtures

34 Rice Bran Antioxidants in Health and Wellness

35 Organic Rice Bran Oils in Health

36 Fermented Rice Bran Attenuates Oxidative Stress

37 Rice Bran Oil's Role in Health and Cooking

Section B: Novel Approaches to Bran and Whole Grains

38 Amino Acid Production from Rice Straw Hydrolyzates

39 Germinated Barley Foodstuff Dampens Inflammatory Bowel Disease

40 Development of Functional Foods (Enzyme-Treated Rice Fiber) from Rice By-products

41 Chickpea (Cicer arietinum L.) Fortification of Cereal-Based Foods to Increase Fiber and Phytochemical Content