Grains – a major source of sustainable protein for health

• Published in: Nutrition reviews 2022-05, Vol.80 (6), p.1648-1663
• Main Authors: Poutanen, Kaisa S, Kårlund, Anna O, Gómez-Gallego, Carlos, Johansson, Daniel P, Scheers, Nathalie M, Marklinder, Ingela M, Eriksen, Anne K, Silventoinen, Pia C, Nordlund, Emilia, Sozer, Nesli, Hanhineva, Kati J, Kolehmainen, Marjukka, Landberg, Rikard
• Format: Article
• Language: English
• Subjects: Amino acids; Animal feed; Carbohydrates; cereal food; Cereals; Climate change; Dietary Fiber - analysis; Edible Grain - chemistry; Energy sources; Food; Food consumption; Food plants; Food quality; Food sources; Grain; health; Humans; Ingredients; Lysine; nutrient; Nutrition and Dietetics; Nutritive Value; Näringslära; Plant Proteins; Protein sources; Proteins; Special; sustainable diet; Sustainable food systems; Whole Grains
• ISSN: 0029-6643; 1753-4887; 1753-4887
• DOI: 10.1093/nutrit/nuab084

Abstract Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-wide. Currently, only 41% of grains are used for human consumption, and up to 35% are used for animal feed. Cereals have been overlooked as a source of environmentally sustainable and healthy plant proteins and could play a major role in transitioning towards a more sustainable food system for healthy diets. Cereal plant proteins are of good nutritional quality, but lysine is often the limiting amino acid. When consumed as whole grains, cereals provide health-protecting components such as dietary fiber and phytochemicals. Shifting grain use from feed to traditional foods and conceptually new foods and ingredients could improve protein security and alleviate climate change. Rapid development of new grain-based food ingredients and use of grains in new food contexts, such as dairy replacements and meat analogues, could accelerate the transition. This review discusses recent developments and outlines future perspectives for cereal grain use.