Increasing whole grain consumption can be

Increasing whole grain consumption can be achieved in several ways. Participants in a diet modification intervention were interviewed one month post-intervention to identify behaviors that were helpful in increasing intake [12]. Replacement of refined grain foods with whole grain foods (e.g., brown rice for white rice) was noted as an important behavior. However, the current study demonstrated that it may be easier to increase intake of whole grain foods by using products reformulated to only partially substitute whole grain ingredients for refined grain ingredients, rather than 100% replacement. A previous modeling study showed that partial acetylcholinesterase inhibitor of whole grain for refined flour in common grain foods could effectively increase whole grain consumption among U.S. children from 0.5 to 2.2 ounce equivalent per day [34]. In addition, others have recommended the substitution of white rice with brown rice, barley, couscous and quinoa in many Indian recipes as a culturally sensitive means to reduce risk of chronic disease [35]. The acceptability of idli reformulated with up to 50% whole grain in the current study confirms that substitution of brown for white rice is a favorable strategy that should be studied further, with respect to consumption at the consumer and household level. In many households in southern India, food is prepared at home by women who can choose the level of replacement of brown for white rice in idli, according to preferences of family members. Kuznesof et al. [12] reported that family taste preferences, cooking skills, price, and availability were barriers for sustained intake of whole grain foods. To reformulate idli to include brown rice, no additional cooking skills are required, and the product can become available as a regular traditional food. Therefore, introducing brown rice-blended idli into the diet of southern Indian people and ensuring sustainable consumption may be easily achieved.
Acknowledgement This study was partially supported by the Industrial Innovation Center (IIC), Atyab Food Tech LLC and Sultan Qaboos University – College of Agricultural and Marine Sciences Dean\'s Seed Grant.
Introduction Delfour et al. [1] in 1965 found a sialic acid containing polypeptide from milk-derived κ casein. This polypeptide contained two components: one was insoluble sub-κ-casein produced by chymosin digestion of κ-casein at Phe (105) and Met (106) residues during cheese production, and the other was the TCA-soluble caseino-macropeptide (CMP). About 30%–50% CMP was present in glycosylated form and named as casein glycomacropeptide (CGMP). Studies have found that CGMP has multiple biological activities such as promoting probiotics growth [2], regulating immune activity [3] and inhibiting influenza virus [4]. However, whether it plays a role in colorectal cancer has not been reported at home and abroad. Studies on bioactive peptides are extremely active at home and aboard. Jolles [5] isolated a functional peptide from the degradation products of casein with chrymosin and chymotrypsin and found the peptide could stimulate macrophages and erythrocytes. Parker et al. [6] isolated two active peptides from casein and found they could inhibit the growth of tumor cells. Belshaw et al. [7] laid the foundation of colorectal cancer screening by detecting methylation of 6 genes using feces as sample and first confirmed the feasibility of detecting fecal DNA methylation for colorectal cancer screening. Huang et al. [8] found that expression of mucin 2 (MUC2) might be involved in the tumorigenesis and development of colorectal cancer, and closely related with its invasion, lymph node metastasis and Dukes staging, implicating that MUC2 expression level may be correlated with the invasiveness of colorectal cancer. Pang et al. [23] reviewed the effects of nutrients, functional food ingredients and dietary on DNA methylation and believed that individual nutrients and functional food ingredients could alter DNA methylation and expression, and these epigenetic changes may affect peoples’ health by influencing bodies’ physiological and pathological processes.