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Nutrients
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Nutritional Innovations and Interventions to Promote Whole Grain Consumption
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Nutritional Innovations and Interventions to Promote Whole Grain Consumption

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Carbohydrates".

Deadline for manuscript submissions: closed (25 September 2024) | Viewed by 4875

Special Issue Editor

Dr. Damien P. Belobrajdic

E-Mail Website
Guest Editor
Health and Biosecurity, CSIRO, Adelaide, SA 5000, Australia
Interests: whole grain; dietary fibre; resistant starch; gastrointestinal health; cereals; metabolic health; functional foods

Special Issue Information

Dear Colleagues,

Dietary guidelines continue to emphasise the importance of including whole grain foods as part of a healthy diet to reduce the risk of non-communicable diseases, such as cardiovascular disease, colorectal cancer and type 2 diabetes. However, in many countries, whole grain intake remains low, and refined grains are predominantly consumed. Consequently, a broad range of innovative approaches are needed to support the exchange of refined grain for whole grain and deliver improved health outcomes. Some of these approaches include:

  • Community and public health-based interventions that promote whole grain consumption.
  • The development of whole grain varieties with tailored functional nutritional and health benefits (e.g., specific fibre composition).
  • Nutrition-focused interventions that involve processing technologies and methods that enable the development of whole grain cereal-based food formulations and products with enhanced organoleptic and/or nutritional qualities and greater consumer appeal.

This Special Issue in Nutrients offers an opportunity to highlight novel and innovative research strategies and practical approaches to promote whole grain consumption for improved human health outcomes. It will include the latest findings and developments in a wide spectrum of scientific fields, such as cereal breeding, preclinical and clinical research and food science and technology.  Preclinical and randomised clinical trials, systematic reviews, meta-analyses, narrative reviews and position papers will be considered for publication.

Dr. Damien P. Belobrajdic
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • whole grains
  • whole grain foods
  • wheat
  • oats
  • barley
  • fibre
  • microbiome
  • metabolic health
  • cardiovascular disease
  • colorectal cancer
  • inflammation
  • plant protein

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

11 pages, 268 KiB  
Article
Comparative Evaluation of the Sensory Qualities of Refined and Wholegrain Rice as Ingredients within Mixed Dishes
by Andreia Da Graça, Foyeke Teinye-Boyle and Iain A. Brownlee
Nutrients 2024, 16(13), 1984; https://doi.org/10.3390/nu16131984 - 21 Jun 2024
Viewed by 1108
Abstract
Low wholegrain food consumption is a leading dietary risk for avoidable morbidity and mortality globally, with limited sensory acceptability suggested to be a challenge for changing behaviour. This study aimed to evaluate the sensory acceptability of both wholegrain (brown) and refined (white) rice [...] Read more.
Low wholegrain food consumption is a leading dietary risk for avoidable morbidity and mortality globally, with limited sensory acceptability suggested to be a challenge for changing behaviour. This study aimed to evaluate the sensory acceptability of both wholegrain (brown) and refined (white) rice in common preparations. Four brown- and white-rice-containing dishes (Garlic Rice, Rice and Beans, Jollof Rice, and Rice Pudding) were tested. Quantitative (five-point scales) and qualitative (open question responses) sensory information were collected for dish appearance, aroma, taste, and texture. All four characteristics were scored equally acceptable in Rice and Beans and Rice Pudding (p > 0.05) between paired comparisons for brown and white rice. Scores were significantly lower for all characteristics for Jollof Rice (p ≤ 0.002), and lower for Aroma (median (lower quartile–upper quartile)) for brown (3.5 (3–4)) vs. white rice (4 (4–5)), p = 0.006). Appearance (brown (3 (3–4)) vs. white rice (4 (3.25–5)), p = 0.012), and Texture (brown 3 (2.25–4) vs. white rice (4 (4–5)), p < 0.001) for Garlic Rice. Familiarity and appealingness were qualitative themes aligned with the higher acceptability of white-rice-containing dishes. Certain dishes appear to mask key negative sensory attributes of wholegrain foods, possibly representing a means to increase wholegrain ingredient acceptability, thereby potentially improving individual/population-level intake. Full article
(This article belongs to the Special Issue Nutritional Innovations and Interventions to Promote Whole Grain Consumption)
15 pages, 1879 KiB  
Article
Swapping White for High-Fibre Bread Increases Faecal Abundance of Short-Chain Fatty Acid-Producing Bacteria and Microbiome Diversity: A Randomized, Controlled, Decentralized Trial
by Yanan Wang, Brooke Wymond, Himanshu Tandon and Damien P. Belobrajdic
Nutrients 2024, 16(7), 989; https://doi.org/10.3390/nu16070989 - 28 Mar 2024
Cited by 4 | Viewed by 2854
Abstract
A low-fibre diet leads to gut microbiota imbalance, characterized by low diversity and reduced ability to produce beneficial metabolites, such as short-chain fatty acids (SCFAs). This imbalance is associated with poor gastrointestinal and metabolic health. We aimed to determine whether one dietary change, [...] Read more.
A low-fibre diet leads to gut microbiota imbalance, characterized by low diversity and reduced ability to produce beneficial metabolites, such as short-chain fatty acids (SCFAs). This imbalance is associated with poor gastrointestinal and metabolic health. We aimed to determine whether one dietary change, substitution of white bread with high-fibre bread, improves gut microbiota diversity and SCFA-producing capability. Twenty-two healthy adults completed a two-phase randomized, cross-over trial. The participants consumed three slices of a high-fibre bread (Prebiotic Cape Seed Loaf with BARLEYmax®) or control white bread as part of their usual diet for 2 weeks, with the treatment periods separated by a 4-week washout. High-fibre bread consumption increased total dietary fibre intake to 40 g/d, which was double the amount of fibre consumed at baseline or during the white bread intervention. Compared to white bread, the high-fibre bread intervention resulted in higher faecal alpha diversity (Shannon, p = 0.014) and relative abundance of the Lachnospiracae ND3007 group (p < 0.001, FDR = 0.019) and tended to increase the butyrate-producing capability (p = 0.062). In conclusion, substituting white bread with a high-fibre bread improved the diversity of gut microbiota and specific microbes involved in SCFA production and may enhance the butyrate-producing capability of gut microbiota in healthy adults. These findings suggest that a single dietary change involving high-fibre bread provides a practical way for adults to exceed recommended dietary fibre intake levels that improve gut microbiota composition and support gastrointestinal and metabolic health. Full article
(This article belongs to the Special Issue Nutritional Innovations and Interventions to Promote Whole Grain Consumption)
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