Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing.

Seal, Chris J; Courtin, Christophe M; Venema, Koen; de Vries, Jan

Seal, Chris J; Courtin, Christophe M; Venema, Koen; de Vries, Jan.

Afiliação

Seal CJ; Human Nutrition Research Centre, Population Health Sciences Institute, Newcastle University, Newcastle upon Tyne, NE2 4HH, UK.
Courtin CM; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium.
Venema K; Centre for Healthy Eating & Food Innovation, Maastricht University-Campus Venlo, St Jansweg 20, 5928 RC, Venlo, The Netherlands.
de Vries J; Nutrition Solutions, Reuvekamp 26, 7213CE, Gorssel, The Netherlands.

Compr Rev Food Sci Food Saf ; 20(3): 2742-2768, 2021 05.

Article em En | MEDLINE | ID: mdl-33682356

Assuntos

Diabetes Mellitus Tipo 2; Microbioma Gastrointestinal; Diabetes Mellitus Tipo 2/epidemiologia; Carboidratos da Dieta; Fibras na Dieta; Humanos; Grãos Integrais

Palavras-chave

Whole grain; carbohydrate quality; cereal foods; food processing; gut microbiome

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Diabetes Mellitus Tipo 2 / Microbioma Gastrointestinal Limite: Humans Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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