Wheat and other cereal grains as sources of carbohydrates (CHOs) and other nutrients are the focus of an ongoing series of reviews coauthored by AACCI member Julie M. Jones and members of the CIMMYT Global Wheat Program. As inexpensive sources of energy and vital nutrients, grains are uniquely positioned as a global source of sustainable nutrition. The reviews published in the May-June 2016 issue of Cereal Foods World examine the role of CHOs and cereal grains in disease prevention: the fourth review explores body weight and obesity, while the fifth review focuses on blood pressure, metabolic syndrome, and diabetes.
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