A2 Vertaisarvioitu katsausartikkeli tieteellisessä lehdessä

Grains - a major source of sustainable protein for health




TekijätPoutanen Kaisa S., Kårlund Anna O., Gómez-Gallego Carlos, Johansson Daniel P., Scheers Nathalie M., Marklinder Ingela M., Eriksen Anne K., Silventoinen Pia C., Nordlund Emilia, Sozer Nesli, Hanhineva Kati J., Kolehmainen Marjukka, Landberg Rikard

KustantajaOxford University Press

Julkaisuvuosi2022

JournalNutrition Reviews

Tietokannassa oleva lehden nimiNutrition reviews

Lehden akronyymiNutr Rev

Artikkelin numeronuab084

Vuosikerta80

Numero6

Aloitussivu1648

Lopetussivu1663

ISSN0029-6643

eISSN1753-4887

DOIhttps://doi.org/10.1093/nutrit/nuab084

Verkko-osoitehttps://doi.org/10.1093/nutrit/nuab084

Rinnakkaistallenteen osoitehttps://research.utu.fi/converis/portal/detail/Publication/68987761


Tiivistelmä
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.

Ladattava julkaisu

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Last updated on 2024-26-11 at 23:12