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Grains

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Book cover Personalized Food Intervention and Therapy for Autism Spectrum Disorder Management

Part of the book series: Advances in Neurobiology ((NEUROBIOL,volume 24))

Abstract

The grain group is small, hard, dry seeds, known to be more durable than other staple foods. They have been a part of the human diet for tens of thousands of years. The two foremost types of commercial grain crops are cereals and legumes or pulses, discussed in Chapter 13 “Seeds.” A low intake of whole grains is actually the leading dietary risk factor for death and disease in the USA. Few healthy grains are discussed in this chapter that can help prevent health problems like heart diseases, diabetes, and cancers.

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Authors and Affiliations

  1. Qatar Research Leadership Program (QRLP), Qatar Foundation, Doha, Qatar

    Sawsan G. Mohammed

  2. Medical student, College of Medicine, Qatar University (QU), Doha, Qatar

    Saoud Bossa

  3. Research & Policy Department, World Innovation Summit for Health (WISH), Qatar Foundation, Doha, Qatar

    M. Walid Qoronfleh

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  1. Sawsan G. Mohammed
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  2. Saoud Bossa
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  3. M. Walid Qoronfleh
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Correspondence to Sawsan G. Mohammed or M. Walid Qoronfleh .

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  1. Food Science and Nutrition, CAMS, Sultan Qaboos University, Muscat, Oman

    M. Mohamed Essa

  2. World Innovation Summit for Health WISH, Qatar Foundation, Doha, Qatar

    M. Walid Qoronfleh

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Mohammed, S.G., Bossa, S., Qoronfleh, M.W. (2020). Grains. In: Essa, M., Qoronfleh, M. (eds) Personalized Food Intervention and Therapy for Autism Spectrum Disorder Management. Advances in Neurobiology, vol 24. Springer, Cham. https://doi.org/10.1007/978-3-030-30402-7_11

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