发展糙米全谷物食品 改善国民健康状况  

Development of brown rice whole grain food to improve people’s health

作　　者：谭斌[1] 刘明[1] 吴娜娜[1] 汪丽萍[1] 田晓红[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《食品与机械》2012年第5期2-5,共4页Food and Machinery

基　　金："十二五"国家科技支撑计划重点项目(编号2012BAD34B05)

摘　　要：大米是中国大宗主食品,与国民健康状况关系密切。目前中国大米加工与消费处于追求精白与口感阶段,而糙米(食品)的消费量极低。糙米是一种典型的全谷物食品,增加糙米等全谷物食品的摄入,可以有效降低心脑血管疾病、糖尿病和恶性肿瘤等相关慢性疾病的风险,这已经逐步成为国内外学界的共识。文章深入探讨糙米营养组成特性、糙米全谷物食品的国内外关注状况、发展面临的挑战,以及糙米全谷物食品的研究开发发展方向。Rice is a major food for people in China,and it is germane to people ’s health.Brown rice is not popular for people ’s major food because of its color and mouth feel.As is known to all,brown rice is a kind of representative whole grain food,and it can effectively decrease the risk of the chronic diseases,such as cardiovascular diseases,diabetes mellitus and therioma.This paper describes the statusof the brown rice whole grain food at home and abroad,the challenge in the development of brown rice whole grain food,and the research and development direction for brown rice whole grain food.

关 键 词：全谷物 糙米食品 营养特性 挑战 方向 

分 类 号：R151[医药卫生—营养与食品卫生学]