Fred Brouns
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View article: Separating Myths From Facts About Bread and Health
Separating Myths From Facts About Bread and Health Open
White bread remains a staple food in many countries and global consumption continues to increase. However, there is an increasingly contentious debate, carried out particularly in social media and the popular press, about the adverse effec…
Corrigendum: Diet associations in endometriosis: a critical narrative assessment with special reference to gluten Open
[This corrects the article DOI: 10.3389/fnut.2023.1166929.].
Diet associations in endometriosis: a critical narrative assessment with special reference to gluten Open
Endometriosis is characterized by the presence of endometrium-like tissue outside the uterus. The etiology remains largely unknown. Despite adequate treatment, patients can still experience symptoms or side effects resulting in therapy inc…
Does sourdough bread provide clinically relevant health benefits? Open
During the last decade, scientific interest in and consumer attention to sourdough fermentation in bread making has increased. On the one hand, this technology may favorably impact product quality, including flavor and shelf-life of bakery…
Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation Open
Five cultivars of bread wheat and spelt and three of emmer were grown in replicate randomised field trials on two sites for two years with 100 and 200 kg nitrogen fertiliser per hectare, reflecting low input and intensive farming systems. …
Do gluten peptides stimulate weight gain in humans? Open
Observations from animal and in vitro laboratory research, and anecdotal evidence, have led to the suggestion that gluten consumption stimulates weight gain by the presence of peptides expressing opioid activity. Another proposed mechanism…
Do ancient wheats contain less gluten than modern bread wheat, in favour of better health? Open
Popular media messaging has led to increased public perception that gluten‐containing foods are bad for health. In parallel, ‘ancient grains’ have been promoted with claims that they contain less gluten. There appears to be no clear defini…
Phytic Acid and Whole Grains for Health Controversy Open
Phytate (PA) serves as a phosphate storage molecule in cereals and other plant foods. In food and in the human body, PA has a high affinity to chelate Zn2+ and Fe2+, Mg2+, Ca2+, K+, Mn2+ and Cu2+. As a consequence, minerals chelated in PA …
Wheat ATIs: Characteristics and Role in Human Disease Open
Amylase/trypsin-inhibitors (ATIs) comprise about 2–4% of the total wheat grain proteins and may contribute to natural defense against pests and pathogens. However, they are currently among the most widely studied wheat components because o…
Saccharide Characteristics and Their Potential Health Effects in Perspective Open
To understand the effects of saccharides on our metabolism and health, we need a clear understanding of what they are, how they differ, and why some types are deemed "less healthy" and others "better for health." There are various ways to …
Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions Open
Wheat is the primary source of nutrition for many, especially those living in developing countries, and wheat proteins are among the most widely consumed dietary proteins in the world. However, concerns about disorders related to the consu…
Correction to: Overweight and diabetes prevention: is a low-carbohydrate–high-fat diet recommendable? Open
In the original publication, the disclosure of potential conflicts of interest statement was not correct.
Use of nutritional information: analysing clusters of consumers who intend to eat healthily Open
Consumers intending to eat healthily should consult available information on the energy, salt, sugar and saturated fat content of foods. Some consumers, however, do this more than others do. The objective of this research was to identify d…
Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review Open
Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perce…
Is Consumption of 100% Orange Juice a Risk Factor for Overweight and Diabetes? Open
Much epidemiological research confirms a correlation between a high consumption of sugar sweetened beverages and obesity, diabetes and cardiovascular diseases. In many of these studies, soft drinks, fruit drinks with added sugars and 100% …
Dietary carbohydrates: a review of international recommendations and the methods used to derive them Open
Despite general consistency, apparent differences among the recommendations of different authorities would likely be minimized by: (1) More explicit quantitative justifications for numerical recommendations and communication of uncertainty…