<p>Foreword ix</p> <p>Acknowledgments xi</p> <p>Contributing Authors xiii</p> <p><b>Part I. Introduction to Whole Grains and Health 1</b></p> <p>1 The Future of Whole Grains 3<br /> <i>L. Marquart, J. M. Jones, E. A. Cohen, K. Poutanen</i></p> <p>2 Using a Model of the Food and Nutrition System for Examining Whole Grain Foods from Agriculture to Health 17<br /> <i>J. Sobal</i></p> <p><b>Part II. Whole Grains, Dietary Fiber, and Chronic Disease 27</b></p> <p>3 Whole Grains and Diabetes 29<br /> <i>J. W. Anderson, S. B. Conley</i></p> <p>4 Whole Grains and Related Dietary Patterns in Relation to Weight Gain 47<br /> <i>N. McKeown, M. Serdula, S. Liu</i></p> <p>5 Whole Grains and Cardiovascular Disease 59<br /> <i>J. Slavin</i></p> <p>6 Whole Grains and Cancer Prevention 69<br /> <i>G. H. McIntosh</i></p> <p>7 The Effects of Cereal Fibers and Barley Foods Rich in _-glucan on Cardiovascular Disease and Diabetes Risk 75<br /> <i>J. J. Pins, H. Kaur, E. Dodds, J. M. Keenan</i></p> <p><b>Part III. Grain Technology and Health-related Outcomes 87</b></p> <p>8 Biochemistry and Compartmentalization of Cereal Grain Components and Their Functional Relationship to Mammalian Health 89<br /> <i>D. A. Pascoe, R. G. Fulcher</i></p> <p>9 Structure of Whole Grain Breads: Sensory Perception and Health Effects 115<br /> <i>K. Autio, K-H Liukkonen, H. Mykkänen, I. Katina, K. Roininen, K. Poutanen</i></p> <p>10 Aleurone: Processing, Nutrition, Product Development, and Marketing 123<br /> <i>B. Atwell, W. von Reding, J. Earling, M. Kanter, K. Snow</i></p> <p>11 Active Components of Whole Grain Foods 137<br /> <i>S. Cho, C. J. Pratt</i></p> <p>12 White Wheat: Biochemical and Sensory Characteristics of Bread 149<br /> <i>S. R. Frazer</i></p> <p>13 Barley _-glucan and Wheat Arabinoxylan Soluble Fiber Technologies for Health-promoting Bread Products 157<br /> <i>I. Trogh, C. Courtin, J. Delcour</i></p> <p>14 Modulating Glycemia with Cereal Products 177<br /> <i>I. Björck, E. Östman, A. Nilsson</i></p> <p>15 Whole Grain Phytochemicals and Antioxidant Activity 185<br /> <i>R. H. Liu, K. K. Adom</i></p> <p>16 Alkylresorcinols as a Potential Biomarker for Whole Grain Wheat and Rye 209<br /> <i>P. Åman, A. B. Ross, R. Landberg, A. Kamal-Eldin</i></p> <p>17 Resistant Starch as a Contributor to the Health Benefits of Whole Grains 219<br /> <i>D. Topping, A. Bird, S. Toden, M. Conlon, M. Noakes, R. King, G. Mann, Z. Yi Li, M. Morell</i></p> <p>18 Influence of Germination Conditions on the Bioactivity of Rye 229<br /> <i>K-H Liukkonen, K. Katina, A. Kaukovirta-Norja, A-M Lampi, S. Kariluoto, V. Piironen, S-M Heinonen, H. Adlercreutz, A. Nurmi, J-M Pihlava, K. Poutanen</i></p> <p><b>Part IV. Whole Grains and Consumer and Regulatory Issues 241</b></p> <p>19 Barriers to the Consumption of Whole Grain Foods 243<br /> <i>C. J. Seal, A. R. Jones</i></p> <p>20 Consumer Acceptance of Refined and Whole Wheat Breads 255<br /> <i>A. Bakke, Z. Vickers, L. Marquart, S. Sjoberg</i></p> <p>21 The Whole Grain Stamp Program 263<br /> <i>J. Dahlberg, K. D. Gifford, C. W. Harriman</i></p> <p>22 Whole Grains and Consumers 273<br /> <i>M. A. Johnson, T. Burgess-Champoux, M. A. Kantor, M. Reicks</i></p> <p>23 The Industry’s Commitment to Whole Grains Education 293<br /> <i>J. Adams</i></p> <p>24 Industry Initiatives in Whole Grain Education 299<br /> <i>T. Griffiths</i></p> <p>25 Communicating with Consumers: Whole Grain Messaging 305<br /> <i>M. Hermann</i></p> <p>26 Global Regulation, Labeling, Claims, and Seals: Perspectives and Guidelines 309<br /> <i>K. Schmitz, N-G Asp, D. Richardson, L. Marquart</i></p> <p>Index 317</p>