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.

sustainable diet

cereal food

whole grains





Kaisa S. Poutanen

Teknologian Tutkimuskeskus (VTT)

Anna O. Karlund

Itä-Suomen Yliopisto

Carlos Gomez-Gallego

Itä-Suomen Yliopisto

Daniel P. Johansson

Sveriges lantbruksuniversitet (SLU)

Nathalie Scheers

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Ingela M. Marklinder

Uppsala universitet

Anne K. Eriksen

Unit Diet

Pia C. Silventoinen

Teknologian Tutkimuskeskus (VTT)

Emilia Nordlund

Teknologian Tutkimuskeskus (VTT)

Nesli Sozer

Teknologian Tutkimuskeskus (VTT)

Kati Hanhineva

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Rikard Landberg

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Nutrition Reviews

0029-6643 (ISSN)

Vol. In Press


Tvärvetenskapliga studier







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