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: |
| ||||||
| 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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