Potential Negative Effects of Whole grain Consumption

This chapter discusses the acclaimed adverse effects of some constituents of whole grain cereals and their bran, including allergenic proteins and proteins that provoke food sensitivity; toxic effects of the heavy metal cadmium; phytate and phenolic compounds for their chelation of iron; and acrylamide, which is a heat- generated class II carcinogen. The possible adverse effects related to whole grain consumption are important to consider with increased consumption of whole grains and especially bran-rich fractions. Some of the cereal proteins may provoke immune responses causing allergies or trigger autoimmune responses leading to food sensitivity in genetically predisposed individuals. Gluten proteins, which is a collective name for glutamin and prolamin-rich proteins, such as gliadin in wheat, hordeins in barley and secalins in rye, may trigger celiac disease in genetically predisposed individuals carrying, for example, the HLA-DQ8 and/or HLA-DQ2 genotypes.