Potential Negative Effects of Whole grain Consumption
Kapitel i bok, 2021

This chapter discusses the acclaimed adverse effects of some constituents of whole grain cereals and their bran, including allergenic proteins and proteins that provoke food sensitivity; toxic effects of the heavy metal cadmium; phytate and phenolic compounds for their chelation of iron; and acrylamide, which is a heat- generated class II carcinogen. The possible adverse effects related to whole grain consumption are important to consider with increased consumption of whole grains and especially bran-rich fractions. Some of the cereal proteins may provoke immune responses causing allergies or trigger autoimmune responses leading to food sensitivity in genetically predisposed individuals. Gluten proteins, which is a collective name for glutamin and prolamin-rich proteins, such as gliadin in wheat, hordeins in barley and secalins in rye, may trigger celiac disease in genetically predisposed individuals carrying, for example, the HLA-DQ8 and/or HLA-DQ2 genotypes.

Författare

A. Kamal-Eldin

United Arab Emirates University

Agneta Åkesson

Karolinska Institutet

Maria Kippler

Karolinska Institutet

KE Hellenäs

Swedish National Food Agency

Nathalie Scheers

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Ann-Sofie Sandberg

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Whole grains and health, 2nd edition

Ämneskategorier

Hälso- och sjukvårdsorganisation, hälsopolitik och hälsoekonomi

Livsmedelsvetenskap

Näringslära

DOI

10.1002/9781118939420.ch17

Mer information

Senast uppdaterat

2021-11-11