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Grains - a major so...
Grains - a major source of sustainable protein for health
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- Poutanen, Kaisa S. (författare)
- Teknologian Tutkimuskeskus (VTT),Technical Research Centre of Finland (VTT),VTT Technical Research Centre of Finland, Espoo, Finland
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- Karlund, Anna O. (författare)
- Itä-Suomen Yliopisto,University of Eastern Finland,Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
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- Gomez-Gallego, Carlos (författare)
- Itä-Suomen Yliopisto,University of Eastern Finland,Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
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- Johansson, Daniel (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för Molekylära vetenskaper,Department of Molecular Sciences,Sveriges lantbruksuniversitet (SLU),Swedish University of Agricultural Sciences (SLU),Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
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- Scheers, Nathalie, 1974 (författare)
- Chalmers tekniska högskola,Chalmers University of Technology,Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
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- Marklinder, Ingela, 1959- (författare)
- Uppsala universitet,Institutionen för kostvetenskap
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- Eriksen, Anne K. (författare)
- Danish Cancer Research Society Center, Denmark,Unit of Diet, Genes and Environment, Danish Cancer Society Research Center, Copenhagen, Denmark
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- Silventoinen, Pia C. (författare)
- Teknologian Tutkimuskeskus (VTT),Technical Research Centre of Finland (VTT),VTT Technical Research Centre of Finland, Espoo, Finland
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- Nordlund, Emilia (författare)
- Teknologian Tutkimuskeskus (VTT),Technical Research Centre of Finland (VTT),VTT Technical Research Centre of Finland, Espoo, Finland
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- Sozer, Nesli (författare)
- Teknologian Tutkimuskeskus (VTT),Technical Research Centre of Finland (VTT),VTT Technical Research Centre of Finland, Espoo, Finland
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- Hanhineva, Kati, 1972 (författare)
- Chalmers tekniska högskola,Chalmers University of Technology,Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland;Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden;Food Chemistry and Food Development Unit, Department of Biochemistry, University of Turku, Turku, Finland
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- Landberg, Rikard, 1981 (författare)
- Chalmers tekniska högskola,Chalmers University of Technology,Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
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- Kolehmainen, Marjukka (författare)
- Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
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(creator_code:org_t)
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- 2022-05-04
- 2022
- Engelska.
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Ingår i: Nutrition Reviews. - : Oxford University Press (OUP). - 0029-6643 .- 1753-4887. ; 80:6, s. 1648-1663
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https://doi.org/10.1...
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https://doi.org/10.1...
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https://research.cha...
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Abstract
Ämnesord
Stäng
- 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.
Ämnesord
- SAMHÄLLSVETENSKAP -- Annan samhällsvetenskap -- Tvärvetenskapliga studier inom samhällsvetenskap (hsv//swe)
- SOCIAL SCIENCES -- Other Social Sciences -- Social Sciences Interdisciplinary (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Folkhälsovetenskap, global hälsa, socialmedicin och epidemiologi (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Public Health, Global Health, Social Medicine and Epidemiology (hsv//eng)
Nyckelord
- sustainable diet
- whole grains
- proteins
- cereal food
- health
- nutrient
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- Av författaren/redakt...
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Poutanen, Kaisa ...
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Karlund, Anna O.
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Gomez-Gallego, C ...
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Johansson, Danie ...
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Scheers, Nathali ...
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Marklinder, Inge ...
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visa fler...
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Eriksen, Anne K.
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Silventoinen, Pi ...
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Nordlund, Emilia
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Sozer, Nesli
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Hanhineva, Kati, ...
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Landberg, Rikard ...
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Kolehmainen, Mar ...
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- Om ämnet
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- SAMHÄLLSVETENSKAP
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SAMHÄLLSVETENSKA ...
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och Annan samhällsve ...
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och Tvärvetenskaplig ...
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- LANTBRUKSVETENSKAPER
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LANTBRUKSVETENSK ...
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och Lantbruksvetensk ...
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och Livsmedelsvetens ...
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- MEDICIN OCH HÄLSOVETENSKAP
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MEDICIN OCH HÄLS ...
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och Hälsovetenskap
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och Näringslära
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- MEDICIN OCH HÄLSOVETENSKAP
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MEDICIN OCH HÄLS ...
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och Hälsovetenskap
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och Folkhälsovetensk ...
- Artiklar i publikationen
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Nutrition Review ...
- Av lärosätet
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Chalmers tekniska högskola
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Sveriges Lantbruksuniversitet
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Uppsala universitet