Dietary fiber and the prevention of cancer

Slavin, Joanne; Remacle, Christine; Reusens, Brigitte

doi:10.1533/9781855739017.4.628

Cited by 3 publications

(1 citation statement)

References 64 publications

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“…Dietary fiber, including wheat fiber, has been proposed to have a number of health benefits, including lowering blood pressure and serum cholesterol, improving insulin sensitivity and reducing the incidence of bowel and breast cancers (Bingham et al. ; Richardson ; Slavin ; Cade et al. ; Topping ; Buttriss and Stokes ; Anderson et al.…”

Section: Dietary Fibermentioning

confidence: 99%

Exploiting genetic variation to improve wheat composition for the prevention of chronic diseases

Shewry

Ward

2012

Food and Energy Security

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The increasing global population places a clear priority on increasing food production. However, the continued undernourishment of a significant proportion of the global population is accompanied by increases in developed and rapidly developing countries of over-consumption, particularly of highly refined processed foods which are rich in starch, sugars, and fats, including products made from white wheat flour. This diet combined with an increasingly sedentary lifestyle is associated with a cluster of symptoms which have been termed the metabolic syndrome and are associated with increased risk of type 2 diabetes, atherosclerosis, cardiovascular disease, and forms of cancer. There is clear evidence that the consumption of either wholegrain cereals or components present in these (notably dietary fiber) has beneficial effects in reducing the risk of the metabolic syndrome and associated diseases. This article therefore reviews the major groups of bioactive components present in the wheat grain and discusses strategies for manipulating their amounts and compositions to increase the health benefits of both wholegrain and white flour products.

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Section: Dietary Fibermentioning

confidence: 99%

Exploiting genetic variation to improve wheat composition for the prevention of chronic diseases

Shewry

Ward

2012

Food and Energy Security

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Improving Grain Quality: Wheat

Shewry

2013

Seed Genomics

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Dietary Fibre: Wheat Genes for Enhanced Human Health

Mitchell

Shewry

2015

Advances in Wheat Genetics: From Genome to Field

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The opinions expressed and arguments employed in this publication are the sole responsibility of the authors and do not necessarily refl ect those of the OECD or of the governments of its Member countries.The Special Session was sponsored by the OECD Co-operative Research Programme on Biological Resource Management for Sustainable Agricultural Systems, whose fi nancial support made it possible for most of the invited speakers to participate in the Special Session.Abstract Dietary fi bre (DF) has been shown to be a vital component of diet for human health, decreasing the risk of cardiovascular disease, type II diabetes and possibly bowel cancer. DF in wheat fl our is derived from the cell walls of the starchy endosperm, which is principally composed (~70 %) of the polysaccharide arabinoxylan (AX). Diversity screens of elite wheat germplasm have established that variation in total and water-extractable AX within fl our exists and has high heritability. Identifi cation of genes which determine AX content will assist in introduction of high DF alleles into appropriate backgrounds. We identifi ed candidate genes for the synthesis and feruloylation of AX from bioinformatics approaches. Using RNAi suppression of genes in wheat endosperm, we have shown that a glycosyl transferase (GT) family 61 gene is responsible for nearly all mono-substitution of xylose by arabinose on AX, and that genes in GT43 and GT47 families are responsible for the synthesis of the xylan backbone in AX. Using mapping populations derived from crosses of high AX x normal AX varieties, we are also seeking to identify QTLs for

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Dietary fiber and the prevention of cancer

Cited by 3 publications

References 64 publications

Exploiting genetic variation to improve wheat composition for the prevention of chronic diseases

Exploiting genetic variation to improve wheat composition for the prevention of chronic diseases

Improving Grain Quality: Wheat

Dietary Fibre: Wheat Genes for Enhanced Human Health

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