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Whole Grains and Their Constituents in the Prevention of Colon Cancer

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Vegetables, Whole Grains, and Their Derivatives in Cancer Prevention

Part of the book series: Diet and Cancer ((DICA,volume 2))

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Abstract

Cereal grains are important stable food worldwide. When used as whole-grain products, they provide a good source, not only of energy and protein, but minerals, vitamins, phytochemicals and dietary fibre. Since 1970s, evidence has been accumulating to suggest that high consumption of whole grains protects against cardiovascular diseases and certain types of cancers, particularly colon cancer. This chapter gives first a brief overview of the epidemiological evidence regarding whole grains and colon cancer and then reviews the substantial number of experimental studies which have investigated the effects of different whole grains and their constituents on colon carcinogenesis in animal models. Lastly, the underlying mechanisms whereby whole grains mediate their effects on colon cancer development will be discussed.

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Authors and Affiliations

  1. Division of Nutrition, Department of Food and Environmental Sciences, University of Helsinki, Helsinki, 00014, Finland

    Anne-Maria Pajari

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  1. Anne-Maria Pajari
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Correspondence to Anne-Maria Pajari .

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  1. , Department of Food and Environmental Sci, University of Helsinki, Agnes Sjöberginkatu 2, Helsinki, 00014, Finland

    Marja Mutanen

  2. , Department of Food and Environmental Sci, University of Helsinki, Agnes Sjöberginkatu 2, Helsinki, 00014, Finland

    Anne-Maria Pajari

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Pajari, AM. (2011). Whole Grains and Their Constituents in the Prevention of Colon Cancer. In: Mutanen, M., Pajari, AM. (eds) Vegetables, Whole Grains, and Their Derivatives in Cancer Prevention. Diet and Cancer, vol 2. Springer, Dordrecht. https://doi.org/10.1007/978-90-481-9800-9_10

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