"Wheat and Rice in Disease Prevention and Health" reviews the
wide range of studies focusing on the health benefits and disease
prevention associated with the consumption of wheat and rice, the
two most widely consumed whole grains. This book provides
researchers, clinicians, and students with a comprehensive,
definitive, and up-to-date compendium on the diverse basic and
translational aspects of whole grain consumption and its protective
effects across human health and disease. It serves as both a
resource for current researchers as well as a guide to assist those
in related disciplines to enter the realm of whole grain and
nutrition research.
Overall, studies have shown that a decrease in the amount of
whole grains in the modern diet is related to a corresponding
increase in health problems that are attributed to this
all-too-common dietary imbalance. The resulting health issues
associated with an over-processed diet, which provides inadequate
levels of nutrients from whole grains, may include obesity,
diabetes, high blood lipids, chronic inflammatory states, and an
excess of oxidative stress. Strength and endurance may also suffer
as a result of these nutrient deficiencies, followed by declines in
energy and immunity.
Saves researchers and clinicians time in quickly accessing the
latest details on a broad range of nutritional and epidemiological
issuesProvides a common language for nutritionists, nutrition
researchers, epidemiologists, and dietitians to discuss how the
action of wheat and rice protect against disease and modify human
healthPreclinical, clinical, and population studies help
nutritionists, dieticians, and clinicians map out key areas for
research and further clinical recommendations
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