Enrichment of Whole Grain Foods with Soluble Fiber: Enhancing Health Benefits and Remedying a Critical Shortfall

摘要

Grain-based foods are the primary source of caloric energy in many parts of the world and are the basis for bread, pasta, noodle, and breakfast cereal products. Research spans epidemiological, clinical, and analytical studies, and there is considerable scientific evidence showing that various components of whole grains contribute to improved overall nutritional status, disease prevention, and even disease management. Longitudinal epidemiological studies that have looked at food consumption habits among various populations, in turn, have provided great insights into target diseases and markers for case-control clinical studies. A comprehensive assessment of research evidence demonstrating that whole grain consumption is associated with the prevention of diabetes, cardiovascular disease, and weight gain was recently published by Ye et al. (29). Their study examined both cohort studies and clinical intervention trials.