Naslov
Wholegrains: benefits, risks and challenges

Autori
Čačić Kenjerić, Daniela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of the 9th international congress "Flour-Bread `17" 11th Croatian congress of cereal technologists "Brašno-Kruh `17" / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2017, 77-77

Skup
9th International Congress "Flour-Bread `17" 11th Croatian Congress of Cereal Technologists "Brašno-Kruh `17"

Mjesto i datum
Opatija, Hrvatska, 25.10.2017. - 27.10.2017

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
wholegrains, benefits, risks, challenges

Sažetak
Wholegrains (WG) are recomended as a part of the daily diet in dietary guidances around the globe. This recommendation is based on the results of scientific studies, which confirmed positive association of their intake with the reduced risk of the widespread chronic noncommunicable diseases (obesity, cardiovascular disease, colon cancer, type 2 diabetes). Due to this fact, consumers are advised to shape their choices. Yet, as any other food, wholegrains are not beneficial for everyone. Digestion-imparing compounds contained in whole grains may result in elevated exposure to poor digestion, toxic, allergic and other disruptive agents. As a result, among other problems, nutrient deficiency may develop. The most problematic is elevated WG intake in persons with iron deficiency anemia (IDA), but zinc, magnesium, calcium and vitamin B12 apsorbtion may be impaired as well due to their high phytates concentrations. At the same time, iron and zinc deficiency are major public health threats worldwide. Specific vulnerable population groups, in which benefits and risks should be individually estimated, are pregnant women and elderly persons. IDA is most common in pregnant women, and elderly persons are likely to suffer from IDA too, due to their impaired functionality of the digestive system caused by ageing. As consumers are ecouraged to eat more WG products, fortification of these products with vitamins and minerals surfaces as one of the options to overcome risks and enhance benefits of WG products. Germination, which increases palatability and nutritional value of legumes and cereals at the same time reduces anti-nutrients, such as phytate and protease inhibitors, and therefore improves bioavailability of iron and zinc, being another option. The aim of this lecture is to present recent standpoints on benefits and risks associated with WG consumption, as well as available options to overcome the gap between them.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita, Prehrambena tehnologija, Nutricionizam

POVEZANOST RADA