The grain, the wholegrain and nothing but the grain: the science behind wholegrain and the reduced risk of heart disease and cancer
The grain, the wholegrain and nothing but the grain: the science behind wholegrain and the reduced risk of heart disease and cancer
复制标题
谷物，全谷物，只有谷物：全谷物背后的科学以及降低患心脏病和癌症的风险
DOI：
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发表时间：
2000
期刊：
影响因子：
--
通讯作者：
D. Richardson
中科院分区：
文献类型：
--
作者：
D. Richardson
全麦食品是营养素和植物保护物质的重要来源，在我们的饮食中供应短缺。鼓励公众增加全麦食品的消费，传递了积极的健康信息，有助于实现减少脂肪和增加纤维摄入量的目标。最近的研究表明，全麦食品的健康益处不仅仅来自纤维。整体食品，如水果、蔬菜和全麦食品，提供了“一揽子”的成分，这些成分可以协同作用，促进健康。全麦食物，特别是谷物，已被证明可以预防冠心病，某些癌症和糖尿病。每天至少一份全麦食物与降低疾病风险有关，增加摄入量可能会有进一步的好处。增加全麦食品的消费量对公共卫生具有重要意义，是一种有吸引力的、以食物为基础的谨慎饮食策略，针对全体人口。
Summary Wholegrain foods are important sources of nutrients and phytoprotective substances that are in short supply in our diet. Encouraging the public to increase consumption of wholegrain foods imparts a positive health message and could contribute towards the achievement of reduced fat and increased fibre intakes. More recent research suggests that the health benefits of wholegrain foods are derived from more than just the fibre. Wholefoods, such as fruit and vegetables and wholegrains, deliver ‘packages’ of constituents that may work synergistically to promote health. Wholegrain foods, particularly cereals, have been shown to be protective against coronary heart disease, certain cancers and diabetes. At least one daily serving of wholegrain food is associated with reduced risk of disease and there may be further benefits with increasing intake. A greater consumption of wholegrain foods has important public health implications, and would be an attractive and prudent food-based dietary strategy, targeted at the whole population.
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DOI：
10.1001/jama.1997.03540300040031
发表时间：
1997-02
期刊：
JAMA
影响因子：
--
作者：
J. Salmerón;J. Manson;M. Stampfer;G. Colditz;A. Wing;W. Willett
通讯作者：
J. Salmerón;J. Manson;M. Stampfer;G. Colditz;A. Wing;W. Willett
全麦消费和冠心病风险：护士健康研究的结果。
DOI：
10.1093/ajcn/70.3.412
发表时间：
1999
期刊：
The American journal of clinical nutrition
影响因子：
--
作者：
Liu,S;Stampfer,MJ;Hu,FB;Giovannucci,E;Rimm,E;Manson,JE;Hennekens,CH;Willett,WC
通讯作者：
Willett,WC
影响因子：
120.7
作者：
Wolk, A;Manson, JE;Willett, WC
通讯作者：
Willett, WC
影响因子：
12.7
作者：
Jacobs, DR;Meyer, KA;Folsom, AR
通讯作者：
Folsom, AR