Disease Prevention and Management by Nutrition – Whole Grains as Functional Foods

Leila Sadeghi1*, Sandra Büsser1, Marta Silva1, AugustinaEwere Ayogb1, Marina Beyeler1, Helena Jenzer1
1
Bern University of Applied Sciences, Health Division, R&D Nutrition & Dietetics,Murtenstrasse 10, CH-3008 Bern, Switzerland
*Corresponding Author:Professor Leila Sadeghi. Email: leila.sadeghi@bfh.ch

ABSTRACT
Grains are global dietary staples that when consumed in whole grain form, offer considerable health benefits compared with milled grain foods, including reduced body weight gain and reduced cardiovascular and diabetes risks. Dietary patterns, functional foods, and other lifestyle factors play a fundamental role in the development and management of epidemic lifestyle diseases that share risks of developing adverse metabolic outcomes, including hyperglycaemia, hypertension, dyslipidaemia, oxidative stress, and inflammation. Whole grains provide energy, nutrients, fibres, and bioactive compounds that may synergistically contribute to their protective effects. Despite their benefits, the intake of grains appears to be lower than recommended in many countries. Considering whole grains as functional foods may offer a practical, natural, dietary intervention to increase the health benefits and acceptability of whole grains, with potentially widespread effects across populations in attenuating adverse lifestyle disease outcomes. The recommendations provided in this article should help patients and clinicians understand the protective effect of whole grains against chronic disease.

Keywords: Whole Grains, Functional Foods, Nutrition, Human Diseases

Citation: Sadeghi L, Büsser S, Silva M, Ayogb AE, Beyeler M, Jenzer H. Disease Prevention and Management by Nutrition – Whole Grains as Functional Foods. Canad J ClinNutr 2017; 5 (2): 22-33.

DOI: http://dx.doi.org/10.14206/canad.j.clin.nutr.2017.02.03

Download