粮食(全谷物)的营养与健康  

The Grain,the Wholegrain:Nutrition and Health Benefits

作　　者：谭斌[1] 谭洪卓[1] 刘明[1] 田晓红[1] 李爱科[1] 林家永[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《中国粮油学报》2010年第4期100-107,共8页Journal of the Chinese Cereals and Oils Association

基　　金："十一五"国家科技支撑计划(2006BAD02B01)

摘　　要：几个世纪以来,谷类食物一直是人类膳食最重要的组成部分。从新石器时代到21世纪的现代文明,谷物加工技术与谷物营养科学经历了一个漫长的发展变化过程。近年来,大量的研究尤其是流行病学的研究表明,增加全谷物的消费与心脑血管疾病、糖尿病、癌症等慢性疾病的危险降低有关,同时全谷物的摄入有助于健康体重的控制。本文对粮食的营养组成与特点、粮食加工技术的变革、人类对粮食营养与健康的认识发展过程、粮食储藏与营养、粮食加工与营养、粮食营养与慢性疾病之间的关系等进行了综述与分析。For centuries and throughout all cultures, grains have been the mainstay of human diet. There have been lots of changes for cereal processing technology and cereal nutritional science from Neolithic agriculture to the 21st century. Recent years, a number of scientific studies including epidemiological evidence show a relationship between increasing wholegrain consumption and reduced risk of a range of non - communicable diseases such as cardiovascular diseases, type 2 diabetes, some cancers, and wholegrain foods are good for weight maintenance. The nutrition of grain, change of processing technology, change of knowledge for grain nutrition and health, grain storage and nutrition, grain processing and nutrition, and the relationship between grain nutrition and chronic diseases are systematically reviewed in this paper.

关 键 词：全谷物 加工 营养 健康作用 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]