Grains – a major source of sustainable protein for health
Reviewartikel, 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.


cereal food

sustainable diet



whole grains


K. Poutanen

Anna Kårlund

Carlos Gómez-Gallego

Itä-Suomen Yliopisto

Daniel P Johansson

Sveriges lantbruksuniversitet (SLU)

Nathalie Scheers

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Ingela M Marklinder

Anne K. Eriksen

Pia C Silventoinen

Teknologian Tutkimuskeskus (VTT)

Emilia Nordlund

Nesli Sozer

Kati Hanhineva

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Marjukka Kolehmainen

Rikard Landberg

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Nutrition Reviews

0029-6643 (ISSN)



Biokemi och molekylärbiologi




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