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Wholegrains: benefits, risks and challenges (CROSBI ID 655366)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Čačić Kenjerić, Daniela Wholegrains: benefits, risks and challenges // Book of abstracts of the 9th international congress "Flour-Bread `17" 11th Croatian congress of cereal technologists "Brašno-Kruh `17" / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2017. str. 77-77

Podaci o odgovornosti

Čačić Kenjerić, Daniela

engleski

Wholegrains: benefits, risks and challenges

Wholegrains (WG) are recomended as a part of the daily diet in dietary guidances around the globe. This recommendation is based on the results of scientific studies, which confirmed positive association of their intake with the reduced risk of the widespread chronic noncommunicable diseases (obesity, cardiovascular disease, colon cancer, type 2 diabetes). Due to this fact, consumers are advised to shape their choices. Yet, as any other food, wholegrains are not beneficial for everyone. Digestion-imparing compounds contained in whole grains may result in elevated exposure to poor digestion, toxic, allergic and other disruptive agents. As a result, among other problems, nutrient deficiency may develop. The most problematic is elevated WG intake in persons with iron deficiency anemia (IDA), but zinc, magnesium, calcium and vitamin B12 apsorbtion may be impaired as well due to their high phytates concentrations. At the same time, iron and zinc deficiency are major public health threats worldwide. Specific vulnerable population groups, in which benefits and risks should be individually estimated, are pregnant women and elderly persons. IDA is most common in pregnant women, and elderly persons are likely to suffer from IDA too, due to their impaired functionality of the digestive system caused by ageing. As consumers are ecouraged to eat more WG products, fortification of these products with vitamins and minerals surfaces as one of the options to overcome risks and enhance benefits of WG products. Germination, which increases palatability and nutritional value of legumes and cereals at the same time reduces anti-nutrients, such as phytate and protease inhibitors, and therefore improves bioavailability of iron and zinc, being another option. The aim of this lecture is to present recent standpoints on benefits and risks associated with WG consumption, as well as available options to overcome the gap between them.

wholegrains, benefits, risks, challenges

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Podaci o prilogu

77-77.

2017.

objavljeno

Podaci o matičnoj publikaciji

Book of abstracts of the 9th international congress "Flour-Bread `17" 11th Croatian congress of cereal technologists "Brašno-Kruh `17"

Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica

Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku

1848-2554

Podaci o skupu

9th International Congress "Flour-Bread `17" 11th Croatian Congress of Cereal Technologists "Brašno-Kruh `17."

pozvano predavanje

25.10.2017-27.10.2017

Opatija, Hrvatska

Povezanost rada

Javno zdravstvo i zdravstvena zaštita, Nutricionizam, Prehrambena tehnologija