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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 Biotechnology
|April 20, 2001
PubMed
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Processing whole grains enhances their nutritional value and consumer appeal. Studies show processed grains offer superior nutrient bioavailability, making them a healthier choice for cardiovascular disease and cancer prevention.

Area of Science:

  • Nutrition Science
  • Food Science

Background:

  • Whole grains are rich in nutrients and phytochemicals, linked to reduced risks of cardiovascular disease and cancer.
  • Dietary guidelines recommend increasing whole grain intake.
  • 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 determine if processing enhances or diminishes the health benefits of whole grains.

Main Methods:

  • Review of existing studies on grain processing techniques (milling, cooking).
  • Analysis of nutrient and phytochemical changes post-processing.
  • Examination of animal and human studies on the bioavailability of nutrients from processed grains.

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Main Results:

  • Processing, particularly milling and cooking, can concentrate beneficial grain components and improve nutrient digestibility.
  • Processed whole grains demonstrate enhanced nutrient bioavailability compared to unprocessed grains.
  • Processing contributes to desirable product attributes like shelf-stability, convenience, and taste.

Conclusions:

  • Processing is essential for making whole grains consumable and can significantly enhance their nutritional value.
  • Processed whole grains are nutritionally superior to unprocessed grains due to improved bioavailability.
  • Processing techniques play a vital role in maximizing the health benefits and consumer acceptance of whole grains.