Читать книгу Whole Grains and Health - Группа авторов - Страница 72

Whole grain carbohydrates consist principally of dietary fibres and starch. They are considered to be the main contributors of the health benefits ascribed to whole grain foods. While starch is quantitatively the major component of whole grains, relatively less is known relating starch quality to the health attributes of whole grains. Whole grain foods are broadly considered low GI foods, though their processing can change this attribute. Thus, the quality of starch is an important factor requiring further investigation, particularly in the area of glucose release kinetics and location of digestion in the gut related to potential gut‐brain axis and ileal brake responses. The role of whole grain dietary fibres on the gut microbiome is large and a growing area of research, and likely an expanded research effort is needed for a more precise and fundamental understanding of the action of different fibres and their physical forms on the microbiota and their consequent effect on health. Last, the complex interactions in whole grain foods among starch, dietary fibre and other food components require more studies to develop novel food processing technologies for processed foods to maximize the health benefits.