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Grains - a major source of sustainable protein for health

Poutanen, Kaisa S. and Karlund, Anna O. and Gomez-Gallego, Carlos and Johansson, Daniel and Scheers, Nathalie M. and Marklinder, Ingela M. and Eriksen, Anne K. and Silventoinen, Pia C. and Nordlund, Emilia and Sozer, Nesli and Hanhineva, Kati J. and Kolehmainen, Marjukka and Landberg, Rikard (2022). Grains - a major source of sustainable protein for health. Nutrition Reviews. 80 :6 , 1648-1663
[Article Review/Survey]

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Abstract

Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-wide. Currently, only 41% of grains are used for human consumption, and up to 35% are used for animal feed. Cereals have been overlooked as a source of environmentally sustainable and healthy plant proteins and could play a major role in transitioning towards a more sustainable food system for healthy diets. Cereal plant proteins are of good nutritional quality, but lysine is often the limiting amino acid. When consumed as whole grains, cereals provide health-protecting components such as dietary fiber and phytochemicals. Shifting grain use from feed to traditional foods and conceptually new foods and ingredients could improve protein security and alleviate climate change. Rapid development of new grain-based food ingredients and use of grains in new food contexts, such as dairy replacements and meat analogues, could accelerate the transition. This review discusses recent developments and outlines future perspectives for cereal grain use.

Authors/Creators:Poutanen, Kaisa S. and Karlund, Anna O. and Gomez-Gallego, Carlos and Johansson, Daniel and Scheers, Nathalie M. and Marklinder, Ingela M. and Eriksen, Anne K. and Silventoinen, Pia C. and Nordlund, Emilia and Sozer, Nesli and Hanhineva, Kati J. and Kolehmainen, Marjukka and Landberg, Rikard
Title:Grains - a major source of sustainable protein for health
Series Name/Journal:Nutrition Reviews
Year of publishing :2022
Volume:80
Number:6
Page range:1648-1663
Number of Pages:16
Publisher:OXFORD UNIV PRESS INC
ISSN:0029-6643
Language:English
Publication Type:Article Review/Survey
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution-Noncommercial-No Derivative Works 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 3 Medical and Health Sciences > 303 Health Sciences > Nutrition and Dietetics
Keywords:cereal food, health, nutrient, proteins, sustainable diet, whole grains
URN:NBN:urn:nbn:se:slu:epsilon-p-116500
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-116500
Additional ID:
Type of IDID
DOI10.1093/nutrit/nuab084
Web of Science (WoS)000763987300001
ID Code:27983
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:24 May 2022 07:25
Metadata Last Modified:24 May 2022 07:31

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