Wheat is the most important staple crop in temperate zones and is in increasing demand in
countries undergoing urbanization and industrialization. In addition to being a major source …

Wheat-based foods have been staple foods since about 10,000 years and constitute a major
source of energy, dietary fiber, and micronutrients for the world population. The role of wheat …

Meeting the growing demand for food over the next 20-30 years will be challenging, mainly
because the fastest population growth is occurring in already highly populated developing …

The health benefits of wholegrain cereal products are now widely recognised and
considered to result from the presence of a range of bioactive components, including dietary …

Wheat bran is a concentrated source of insoluble fibre. Fibre intakes are generally lower
than recommendations. This paper reviews the physiological effects of wheat bran and the …

Accumulated evidence in epidemiological studies has consistently shown that consumption
of whole grains (WGs) is inversely associated with risk of major chronic diseases such as …

Epidemiological studies have clearly shown that whole-grain cereals can protect against
obesity, diabetes, CVD and cancers. The specific effects of food structure (increased satiety …

There is strong evidence for health benefits from whole-grain wheat consumption and these
have been linked to their higher fibre, antioxidant/(poly) phenolic and mineral contents …

Wheat is the dominant crop in temperate countries being used for human food and livestock
feed. Its success depends partly on its adaptability and high yield potential but also on the …

After earlier debates on the role of fat, high fructose corn syrup, and added sugar in the
aetiology of obesity, it has recently been suggested that wheat consumption is involved …