Rice: Importance for Global Nutrition.
Rice: Importance for Global Nutrition.
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DOI：
10.3177/jnsv.65.s2
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发表时间：
2019-01-01
影响因子：
1.6
通讯作者：
Ziska, Lewis H
中科院分区：
文献类型：
--
作者：
Fukagawa, Naomi K;Ziska, Lewis H
大米是世界上一半以上人口的主食，种植在100个国家，占全球总产量的90%来自亚洲。尽管有11万多个栽培品种，它们的品质和营养含量各不相同，但经过收获后加工，大米可以分为白米和糙米。区域和文化偏好以及储存和运输过程中的稳定性需求是市场供应和最终消费的最终决定因素。除了卡路里，大米还富含镁、磷、锰、硒、铁、叶酸、硫胺素和烟酸；但它的纤维和脂肪含量较低。尽管糙米被宣传为更健康，因为它含有生物活性化合物，包括精炼后的白米中没有的矿物质和维生素，但白米比糙米被更广泛地消费。这有几个原因，包括烹饪的简易性、适口性和保质期。精米含有较高的血糖负荷，可能会影响血糖平衡，但当与其他食物结合时，它可以被认为是“健康”盘子的一部分。随着全球人口的预计增长，大米仍将是主食。然而，重要的是鼓励全谷物(糙米)的摄入，并找出利用碾磨过程中损失的植物营养素的方法。此外，随着世界面临环境挑战、不断变化的人口结构和消费者需求，农民、医疗保健提供者、食品制造商和营养学家必须通力合作，以确保全球大米生产系统的充足供应、营养完整性和可持续性。
Rice, a staple food for more than half of the world's population, is grown in >100 countries with 90% of the total global production from Asia. Although there are more than 110,000 cultivated varieties of rice that vary in quality and nutritional content, after post-harvest processing, rice can be categorized as either white or brown. Regional and cultural preferences as well as need for stability during storage and transport are the final determinants of market availability and final consumption. In addition to calories, rice is a good source of magnesium, phosphorus, manganese, selenium, iron, folic acid, thiamin and niacin; but it is low in fiber and fat. Although brown rice is promoted as being "healthier" because of bioactive compounds, including minerals and vitamins not present in white rice after polishing, white rice is more widely consumed than brown. This is for several reasons, including cooking ease, palatability, and shelf life. Polished rice has a higher glycemic load and may impact glucose homeostasis but when combined with other foods, it can be considered part of a "healthy" plate. With the projected increase in the global population, rice will remain a staple. However, it will be important to encourage intake of the whole grain (brown rice) and to identify ways to harness the phytonutrients that are lost during milling. Furthermore, as the world faces environmental challenges, changing demographics and consumer demands, farmers, healthcare providers, food manufacturers and nutritionists must work collaboratively to assure adequate supply, nutritional integrity and sustainability of rice production systems globally.