Wheat and Rice in Disease Prevention and Health

Ronald Ross Watson, PhD, is Professor of Health Promotion Sciences at the University of Arizona, Mel and Enid Zuckerman College of Public Health. Dr. Watson began his research in public health at the Harvard School of Public Health as a Fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia and the United States which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring as a Lt. Colonel. He is a distinguished member of several national and international nutrition, immunology, and cancer societies. Dr. Watson’s career has involved studying many lifestyle aspects for their uses in health promotion. He has edited over 100 biomedical reference books and 450 papers and chapters. His teaching and research focuses on alcohol, tobacco, and drugs of abuse in heart function and disease in mouse models. Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books. Dr. Sherma Zibadi received her Ph.D. in Nutritional Sciences from the University of Arizona. Her medical degree and training were done at the Mashhad University of Medical Sciences. She then completed her post-doctoral research fellowship awarded by the American Heart Association where her research involved cardiology and complementary medicine studies. Her research has involved maladaptive cardiac remodeling process, which helps to identify new targets for treatment of heart failure. Dr. Zibadi’s research interest also extends into foods as medicines, exploring the preventive and therapeutic effects of dietary supplements on heart failure and its major risk factors in both basic animal and clinical studies, translating lab research findings into clinical practice. Dr. Zibadi is an author of more than 35 research papers in peer reviewed journals. She has been an editor on 8 scientific books like this one being proposed. She has edited on a variety of clinical topics: breast milk, bottle feeding, wheat and rice in health, polyphenols and health, omega 3 fatty acids, dietary supplements in immune modulation, and dietary fat and health. She and Dr. Watson have collaborated extensively on both laboratory research and editing.

PART I: WHEAT AND HEALTH

Section A: Wheat Components in Disease Prevention: Overview

1 Whole Wheat Pasta and Health

2 Whole Grain and Phytate-Degrading Human Bifidobacteria

Section B: Wheat in Commercial Animal Production

3 Effect of Whole Wheat Feeding on Gut Function and Nutrient Utilization in Poultry

4 Whole Wheat in Commercial Poultry Production

Section C: Wheat in Diabetes and Heart Disease Prevention

5 Wheat Fiber in Postprandial Metabolic Profile and Health

6 Bioavailability of Calcium, Iron, and Zinc in Whole Wheat Flour

7 Nutritive and Digestive Effects of Starch and Fiber in Whole Wheat

Section D: Wheat in Cancer Prevention

8 Colorectal Cancer Prevention by Wheat Consumption: A Three-Valued Logic – True, False, Or Otherwise?

9 Whole Grain and Dietary Fiber Intake and Risk of Prostate Cancer

10 Bioactive Phytochemicals in Wheat Bran for Colon Cancer Prevention

Section E: Gluten and Disease

11 Immunologic Reactions to Wheat: Celiac Disease, Wheat Allergy and Gluten Sensitivity

12 Celiac Disease and its Therapy: Current Approaches and New Advances

13 Gluten Metabolism in Humans: Involvement of the Gut Microbiota

14 Adverse Reactions to Gluten: Exploitation of Sourdough Fermentation

Section F: Wheat Fiber

15 Antioxidant Properties of Wheat Bran against Oxidative Stress

16 Wheat and Rice Dietary Fiber in Colorectal Cancer Prevention and the Maintenance of Health

17 Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta

18 Dietary Fiber and Wheat Bran in Childhood Constipation and Health

19 Wheat Bran and Cadmium in Human Health

Section G: Wheat Toxicity

20 Wheat Contaminants (Pesticides) and their Dissipation during Processing

PART II: RICE AND OTHER WHOLE GRAINS IN HEALTH

Section A: Overview of Rice and Health

A1 Nutrients and Rice Consumption

21 Genetically Modified Rice with Health Benefits as a Means to Reduce Micronutrient Malnutrition: Global Status, Consumer Preferences, and Potential Health Impacts of Rice Biofortification

22 Rice Bran: A Food Ingredient with Global Public Health Opportunities

23 Rice Bran Oil: Benefits to Health and Applications in Pharmaceutical Formulations

24 Rice Intake, Weight Change and Metabolic Syndrome

A2 Rice in Diabetes Prevention and Treatment

25 Glycemic Index of Indian Cereal Staple Foods and their Relationship to Diabetes and Metabolic Syndrome

26 Rice and Type 2 Diabetes

27 Rice and the Glycemic Index

A3 Rice Toxicity and Toxic Contaminants

28 Arsenic in Rice: Sources and Human Health Risk

29 Arsenic in Rice-Based Infant Foods

30 Inorganic Arsenic in Rice and Rice Bran: Health Implications

A4 Rice Fiber

31 Apoptosis and Arabinoxylan Rice Bran

32 ?-Oryzanol: An Attractive Bioactive Component from Rice Bran

33 Evaluation of Physical and Nutritional Properties of Extruded Products Based on Brown Rice and Wild Legume Mixtures

34 Rice Bran Antioxidants in Health and Wellness

35 Organic Rice Bran Oils in Health

36 Fermented Rice Bran Attenuates Oxidative Stress

37 Rice Bran Oil’s Role in Health and Cooking

Section B: Novel Approaches to Bran and Whole Grains

38 Amino Acid Production from Rice Straw Hydrolyzates

39 Germinated Barley Foodstuff Dampens Inflammatory Bowel Disease

40 Development of Functional Foods (Enzyme-Treated Rice Fiber) from Rice By-products

41 Chickpea (Cicer arietinum L.) Fortification of Cereal-Based Foods to Increase Fiber and Phytochemical Content