Kevin Taylor1 and Pera Gorson2
Patients often must search outside the health care system for nutrition information. This may lead them to rely on questionable scientific data that reinforces existing food myths and to unnecessarily exclude macronutrients from their diets.
International Scientific Association for Probiotics and Prebiotics1
A prebiotic is “a substrate that is selectively utilized by host microorganisms conferring a health benefit.” A wide range of substances targeting different host niches can be considered prebiotics provided they have appropriate scientific support.
Kyle J. Sloan1 and Johnson W. McRorie, Jr.2
There are many misconceptions about the health benefits of specific dietary fibers. Only by recognizing that not all fibers are alike, can we identify the relevant properties for selecting a fiber for specific health benefits.
Felicity Curtain1 and Sara Grafenauer1,2,3
Grains play a key role in the human diet and health. This article reviews Australian dietary recommendations on grains and whole grains and offers a global perspective on how they compare with dietary guidelines around the world.
Bruno Viallis and Pierre Berbezy1
High-amylose wheat, a wheat variety with innovative starch characteristics, has been developed to enable the manufacture of end-products with higher dietary fiber contents. Elements that must be considered in breeding for novel traits are described.
Crispin Howitt and Kevin Taylor
This issue of Cereal Foods World explores health and nutrition and offers global perspectives on the role of food in maintaining health and assisting in the treatment of a variety of health conditions.
Frank Thielecke1,2 and Wai Mun Poon3
Diverse health claim regulations internationally present challenges for health claim applications and trade risks for manufacturers and organizations active in global markets. Further harmonization of health claim regulations between countries is needed.
Primary care practitioners are considered by the public to be a credible source of nutritional information. This interview provides a first-hand account of one physician’s views on carbohydrates, dietary recommendations, and the food industry.
Why do scientific experts struggle to communicate with general consumers? Insights are given on how scientists can engage with consumers who have little information and are using facts that are either incorrect or misapplied.
This Spotlight interview features the Grains & Legumes Nutrition Council, a not-for-profit health-promotion charity and independent authority promoting the health and nutrition benefits of grains and legumes to consumers on behalf of industry.
Mike Gidley describes his work with grains, which focuses on structure–nutrition relationships in plant-based foods, particularly plant cell walls (dietary fiber) and starch. He also discusses the role of grains in human nutrition and health.
Global Food Systems / Product Development & Innovation
Global Food Systems / Cereal Foods
Global Food Systems / Processing