全谷物食品對中國人群膳食結(jié)構(gòu)改變的評估課件

1、全谷物食品對中國人群膳食結(jié)構(gòu)改變的評估2中國居民食物日消費(fèi)量 3g/d2012中國居民營養(yǎng)與健康狀況監(jiān)測2012年各類食物人均攝入量4谷類食物是能量和宏量營養(yǎng)素的重要來源RiceWheatRice 米Wheat 面Other grain其它谷類谷類食物是膳食纖維和B族維生素的重要來源5Rice 米Wheat 面Other grain其它谷類FiberVit B2Vit B1Niacin谷類食物是礦物質(zhì)和微量元素的重要來源6Rice 米Wheat 面Other grain其它谷類magnesiumironzincselenium全谷物的定義Whole Grain Council,USAWhole

2、 grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that

3、 are found in the original grain seed.American Association of Cereal Chemists，AACCwhole grains shall consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components the starchy endosperm, germ and bran (Fig. 1) are in the same relative proportion as they exist in th

4、e intact caryopsis.FDACereal grains that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain

5、food. Cereal grains may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.7全谷物的定義EU HealthgrainWhole grains shall consist of the intact, ground, cracked or flaked kernel after the removal of inedible

6、 parts such as the hull and husk. The principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact kernel.Small losses of components - i.e. less than 2% of the grain/10% of the bran - that occur through processing m

7、ethods consistent with safety and quality are allowed.Temporary separation of whole grain constituents during processing for later recombination is acceptable. Recombination of the endosperm, bran and germ takes into account that there are variations in the ratio of endosperm, bran and germ between

8、kernels in one ear and between varieties of one type of grain. Recombination per grain and per variety will result in some fluctuations in the ratios of endosperm, bran and germ between batches of flour and products. There should, however, be no significant nutritional losses, and differences should

9、 be no greater than normally found from season to season or between varieties. 8全谷物的健康益處降低心血管疾病風(fēng)險 Reduce CVD risk降低代謝綜合征、型糖尿病風(fēng)險 reduce risks of metabolic syndrome, Type II diabetes降低某些癌癥風(fēng)險 （大腸癌，食道癌） Reduce risks of cancer (colorectal and Esophageal cancer) 改善腸道功能 Improve function of GI track減緩食物消化、增

10、加飽腹感、控制體重 slower digestion, full filling, weight control有益口腔健康 dental health - by ILSI, FAO, FDA, USDA, EFSA9102ser/d,risk of type II diabetes 21%de Munter et al., 2007Aune et al., 2011Mellen et al., 2008全谷類攝入與慢性代謝性疾病風(fēng)險3servings/d，risk of colorectal cancer 27%2.5 ser/d vs. 0.2ser/d, risk of CVD 21%1

11、1Western population 1.12 (0.94, 1.33)Asian population 1.55 (1.20, 2.01)Total 1.27 (1.04, 1.54)Hu et al. 2012隨著精白米攝入增加，二型糖尿病危險增高, 亞洲人群風(fēng)險更高精白米攝入與2型糖尿病風(fēng)險研究方法以糙米和全麥粉替代精白米和精白面粉 替代50 % 現(xiàn)有谷物的攝入 依據(jù)膳食攝入指南和營養(yǎng)素參考攝入量 參考數(shù)據(jù)庫: 2010 national nutrition and health survey data, China CDC 2004 China food composition, C

12、hina CDC 2009 US food composition, USDA SR 2112研究對象面粉 wheat flour 精面粉 Wheat flour, white, no fortification 標(biāo)準(zhǔn)粉 Flour, standard grade 全麥面粉 Wheat flour, whole-grain (USA)米 rice精米 White Rice 糙米 Brown rice13營養(yǎng)成分比較Wheat flour, white 富強(qiáng)粉Standard grade 標(biāo)準(zhǔn)粉Whole grain wheat flour 美國全麥粉Energy 能量361354340Prot

13、ein 蛋白質(zhì)12.3 15.7 13.21Lipids 脂肪1.5 2.5 2.5CHO 碳水化合物74.9 70.9 71.97Dietary fiber 膳食纖維0.4 3.7 10.7Vitamin B10.11 0.46 0.502Vitamin B20.03 0.05 0165Folic acid 葉酸10.3 23.3 44Niacin 煙酸0.94 1.91 4.957Calcium 鈣273134Magnesium 鎂 3250137Iron 鐵0.70.6 3.6Zinc 鋅0.39 0.2 2.6Selenium 硒6.79 7.42 61.814中國食物成分表，USDA

14、 National Nutrient Database for Standard Reference營養(yǎng)成分比較White rice 精米Brown rice 糙米（USDA）Energy 能量337362Protein 蛋白質(zhì)6.4 7.5Lipids 脂肪1.2 2.68CHO 碳水化合物78.1 76.17Dietary fiber 膳食纖維2.8 3.4Vitamin B10.06 0.413VitamineB20.02 0.043Folic acid 葉酸11.5 20Niacin 煙酸0.67 4.308Calcium 鈣333Magnesium 鎂 25143Iron 鐵0.2

15、1.8Zinc 鋅1.76 2.02Selenium 硒4.17 15.115中國食物成分表，USDA National Nutrient Database for Standard Reference50% 精面粉替換為標(biāo)準(zhǔn)粉 16 18.5% 3.7%7.9%1.1% 4.1%RNI2012中國居民營養(yǎng)與健康狀況監(jiān)測50% 精面粉替換為全麥粉17 25% 1%RNI2012中國居民營養(yǎng)與健康狀況監(jiān)測21.5%7.4%20.8%11.2%50% 精米替換為糙米18 23.3% 30.0% 1.7% 1.6% 3.3% 1.6%RNI2012中國居民營養(yǎng)與健康狀況監(jiān)測同時將50%精米、精面粉替

16、換為糙米、標(biāo)準(zhǔn)粉19 9.7% 5.7%RNI2012中國居民營養(yǎng)與健康狀況監(jiān)測41.8% 33.7%3.7% 2.7%同時將50%精米精面替換為糙米、全麥粉20 26.3% 2.7%RNI2012中國居民營養(yǎng)與健康狀況監(jiān)測51.5%13.7%9.0%4.0%44.0%結(jié)果 營養(yǎng)價值: 用糙米和全麥粉替換50%的精白米和精白面能夠提高營養(yǎng)素的攝入，尤其是膳食纖維，vit B1, B2, 錳，鋅，鈣等21全谷物食品購買者的人群特征 高收入、高教育水平者攝入量高 受飲食傳統(tǒng)和文化影響 全谷物攝入量與健康生活習(xí)慣相關(guān)蔬菜水果攝入、規(guī)律運(yùn)動、不吸煙22LANG, R. and JEBB S.A. (2

17、003) Who consumes whole grains, and how much? Proceedings of the Nutrition Society 62, 123-127. 消費(fèi)者選擇全谷物食品的障礙是什么？ 對全谷物健康益處的認(rèn)識不足 消費(fèi)者無法分辨何種食品為全谷物食品 消費(fèi)者不知如何烹調(diào)、食用全谷物 全谷物食品給人苦澀難以下咽的印象 全谷物產(chǎn)品更加昂貴 全谷物食品可選擇種類較少23LANG, R. and JEBB S.A. (2003) Who consumes whole grains, and how much? Proceedings of the Nutriti

18、on Society 62, 123-127. 24基本組成：多種谷物 + 豆類 + 種子堅果 + .優(yōu)良植物蛋白不飽和脂肪酸膳食纖維礦物質(zhì)植物化學(xué)物.High quality proteinsMUFADietary fiberMineralsPhytochemicals.均衡營養(yǎng)，提高口感多谷物其他谷物豆類堅果Isoflavone, sterol, lignan, phytic acid, ferulic acid, lutein, zeaxanthin, carotinoid, Anthocyanin, etc多谷物的選擇及其功能大麥（Barley）Dietary fiber, -gluc

19、an燕麥/莜麥（Oat）-glucan, heart benefitial avenanthran玉米（Corn）Nacin, Vit E, lutein黑麥/裸麥（Rye）Dietary fiber，low GI 黑小麥（Triticale）Essential amino acids and minerals青稞 (hulless barley)Dietary fiber, -glucan小米（Millet）Vit B1, B2, traditional Chinese medicine (Qi,Xue)蕎麥（Buckwheat）Dietary fiber, Rutin，Cardio Vas

20、cular benefits, blood sugar and lipids control黑米&紫米(black & purple kerneled rice)Dietary fiber, anthocyanin, traditional Chinese medicine薏苡（Coix Seed）Dietary fiber, traditional Chinese medicine籽粒莧（Amaranth）High protein and lysine奎藜QuinoaHigh protein and balanced amino acids content 野米/菰米（Wild Rice)High protein and dietary fiber, anti-oxidants2526大豆