Dietary Fiber Analysis of Four Pulses Using AOAC 2011.25: Implications for Human Health.
Dietary Fiber Analysis of Four Pulses Using AOAC 2011.25: Implications for Human Health.
复制标题
DOI：
10.3390/nu8120829
复制
发表时间：
2016-12-21
期刊：
影响因子：
5.9
通讯作者：
Thompson HJ
中科院分区：
文献类型：
--
作者：
Chen Y;McGee R;Vandemark G;Brick M;Thompson HJ
鹰嘴豆、普通豆类、干豌豆和扁豆都是豆类作物，自农业诞生以来一直是人类饮食的基石。然而，低纤维蛋白质替代品取代饮食中的豆类导致了普遍的缺乏，称为膳食纤维缺口。使用符合食品法典委员会膳食纤维共识定义的美国分析化学家协会 (AOAC) 2011.25 分析方法，对这些豆类作物的纤维含量在用于商业生产的种子类型中进行了评估。这些豆类作物每 100 克可食用部分的纤维含量是其他主食的 2 至 3 倍。此外，同一作物品种之间的纤维含量存在显着差异。我们的结论是，在努力缩小膳食纤维差距的过程中，应强调豆类作物的消费。作物中现有品种之间纤维含量的显着差异可用于进一步提高纤维摄入量，而无需改变饮食习惯。这为基于品种的食品标签提供了理论依据。
Chickpeas, common beans, dry peas, and lentils are pulse crops that have been a cornerstone of the human diet since the inception of agriculture. However, the displacement of pulses from the diet by low fiber protein alternatives has resulted in a pervasive deficiency referred to as the dietary fiber gap. Using an analytical method American Association of Analytical Chemists (AOAC) 2011.25 that conforms to the Codex Alimentarius Commission consensus definition for dietary fiber, the fiber content of these pulse crops was evaluated in seed types used for commercial production. These pulse crops have 2 to 3 times more fiber per 100 g edible portion than other dietary staples. Moreover, there is marked variation in fiber content among cultivars of the same crop. We conclude that pulse crop consumption should be emphasized in efforts to close the dietary fiber gap. The substantial differences in fiber content among currently available cultivars within a crop can be used to further improve gains in fiber intake without the need to change dietary habits. This provides a rationale for cultivar-based food labeling.
登录
查看更多内容
影响因子：
5.9
作者：
Mobley AR;Jones JM;Rodriguez J;Slavin J;Zelman KM
通讯作者：
Zelman KM
影响因子：
--
作者：
Park, Yikyung;Subar, Amy F.;Hollenbeck, Albert;Schatzkin, Arthur
通讯作者：
Schatzkin, Arthur
影响因子：
8.1
作者：
Brummer, Yolanda;Kaviani, Mina;Tosh, Susan M.
通讯作者：
Tosh, Susan M.
影响因子：
9.3
作者：
Jones, Julie Miller
通讯作者：
Jones, Julie Miller
影响因子：
3.6
作者：
Mudryj, Adriana N.;Yu, Nancy;Aukema, Harold M.
通讯作者：
Aukema, Harold M.