Grains – a major source of sustainable protein for health

Kaisa S. Poutanen, Anna O. Kårlund, Carlos Gómez-Gallego, Daniel P. Johansson, Nathalie M. Scheers, Ingela M. Marklinder, Anne K. Eriksen, Pia C. Silventoinen, Emilia Nordlund, Nesli Sözer, Kati J. Hanhineva, Marjukka Kolehmainen, Rikard Landberg (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review


Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-wide. Currently, only 41% of grains are used for human consumption, and up to 35% are used for animal feed. Cereals have been overlooked as a source of environmentally sustainable and healthy plant proteins and could play a major role in transitioning towards a more sustainable food system for healthy diets. Cereal plant proteins are of good nutritional quality, but lysine is often the limiting amino acid. When consumed as whole grains, cereals provide health-protecting components such as dietary fiber and phytochemicals. Shifting grain use from feed to traditional foods and conceptually new foods and ingredients could improve protein security and alleviate climate change. Rapid development of new grain-based food ingredients and use of grains in new food contexts, such as dairy replacements and meat analogues, could accelerate the transition. This review discusses recent developments and outlines future perspectives for cereal grain use.
Original languageEnglish
Article numbernuab084
Pages (from-to)1648-1663
Number of pages16
JournalNutrition Reviews
Issue number6
Early online date6 Nov 2021
Publication statusPublished - 9 May 2022
MoE publication typeA1 Journal article-refereed


  • Dietary Fiber/analysis
  • Edible Grain/chemistry
  • Humans
  • Nutritive Value
  • Plant Proteins
  • Whole Grains


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