Grains - a major source of sustainable protein for health
Review article, 2021

Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-wide. Currently, only 41% of grains are used for human consumption, and up to 35% are used for animal feed. Cereals have been overlooked as a source of environmentally sustainable and healthy plant proteins and could play a major role in transitioning towards a more sustainable food system for healthy diets. Cereal plant proteins are of good nutritional quality, but lysine is often the limiting amino acid. When consumed as whole grains, cereals provide health-protecting components such as dietary fiber and phytochemicals. Shifting grain use from feed to traditional foods and conceptually new foods and ingredients could improve protein security and alleviate climate change. Rapid development of new grain-based food ingredients and use of grains in new food contexts, such as dairy replacements and meat analogues, could accelerate the transition. This review discusses recent developments and outlines future perspectives for cereal grain use.

sustainable diet

cereal food

whole grains

health

proteins

nutrient

Author

Kaisa S. Poutanen

Technical Research Centre of Finland (VTT)

Anna O. Karlund

University of Eastern Finland

Carlos Gomez-Gallego

University of Eastern Finland

Daniel P. Johansson

Swedish University of Agricultural Sciences (SLU)

Nathalie Scheers

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ingela M. Marklinder

Uppsala University

Anne K. Eriksen

Unit Diet

Pia C. Silventoinen

Technical Research Centre of Finland (VTT)

Emilia Nordlund

Technical Research Centre of Finland (VTT)

Nesli Sozer

Technical Research Centre of Finland (VTT)

Kati Hanhineva

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Rikard Landberg

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Nutrition Reviews

0029-6643 (ISSN)

Vol. In Press

Subject Categories

Social Sciences Interdisciplinary

Food Science

Nutrition and Dietetics

DOI

10.1093/nutrit/nuab084

PubMed

34741520

More information

Latest update

3/17/2022