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Grain processing and nutrition.

J L Slavin1, D Jacobs, L Marquart

  • 1Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108, USA.

Critical Reviews in Food Science and Nutrition
|August 16, 2000
PubMed
Summary
This summary is machine-generated.

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Processing whole grains enhances their nutritional value and bioavailability. Studies show that processed whole grains are often nutritionally superior to raw grains, improving health benefits.

Area of Science:

  • Nutrition Science
  • Food Science

Background:

  • Whole grains offer vital nutrients and phytochemicals, linked to reduced risks of cardiovascular disease and cancer.
  • Dietary guidelines recommend increasing whole grain intake for health optimization.
  • The impact of processing on whole grain nutrient and phytochemical content requires investigation.

Purpose of the Study:

  • To evaluate how processing affects the nutritional and phytochemical content of whole grains.
  • To understand the implications of grain processing for human health and consumption.

Main Methods:

  • Review of existing epidemiological studies and research on grain processing.
  • Analysis of nutrient and phytochemical changes in grains due to milling and cooking.
  • Examination of animal and human studies on the bioavailability of nutrients from processed grains.

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Main Results:

  • Processing, including milling and cooking, can enhance nutrient and phytochemical bioavailability.
  • Some processing methods concentrate beneficial grain components while removing undesirable ones.
  • Processed grains are often found to be nutritionally superior to unprocessed grains in human and animal models.

Conclusions:

  • Processing is essential for making whole grains consumable and can improve their nutritional profile.
  • Processed whole grains offer enhanced nutrient bioavailability, contributing to better health outcomes.
  • Grain processing yields convenient, palatable, and shelf-stable products, encouraging consumption.