全谷物食品对中国人群膳食结构改变的评估课件

1、全谷物食品对中国人群膳食结构改变的评估2中国居民食物日消费量 3g/d2012中国居民营养与健康状况监测2012年各类食物人均摄入量4谷类食物是能量和宏量营养素的重要来源RiceWheatRice 米Wheat 面Other grain其它谷类谷类食物是膳食纤维和B族维生素的重要来源5Rice 米Wheat 面Other grain其它谷类FiberVit B2Vit B1Niacin谷类食物是矿物质和微量元素的重要来源6Rice 米Wheat 面Other grain其它谷类magnesiumironzincselenium全谷物的定义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全谷物的定义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全谷物的健康益处降低心血管疾病风险 Reduce CVD risk降低代谢综合征、型糖尿病风险 reduce risks of metabolic syndrome, Type II diabetes降低某些癌症风险 （大肠癌，食道癌） Reduce risks of cancer (colorectal and Esophageal cancer) 改善肠道功能 Improve function of GI track减缓食物消化、增

10、加饱腹感、控制体重 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全谷类摄入与慢性代谢性疾病风险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随着精白米摄入增加，二型糖尿病危险增高, 亚洲人群风险更高精白米摄入与2型糖尿病风险研究方法以糙米和全麦粉替代精白米和精白面粉 替代50 % 现有谷物的摄入 依据膳食摄入指南和营养素参考摄入量 参考数据库: 2010 national nutrition and health survey data, China CDC 2004 China food composition, C

12、hina CDC 2009 US food composition, USDA SR 2112研究对象面粉 wheat flour 精面粉 Wheat flour, white, no fortification 标准粉 Flour, standard grade 全麦面粉 Wheat flour, whole-grain (USA)米 rice精米 White Rice 糙米 Brown rice13营养成分比较Wheat flour, white 富强粉Standard grade 标准粉Whole grain wheat flour 美国全麦粉Energy 能量361354340Prot

13、ein 蛋白质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 膳食纤维0.4 3.7 10.7Vitamin B10.11 0.46 0.502Vitamin B20.03 0.05 0165Folic acid 叶酸10.3 23.3 44Niacin 烟酸0.94 1.91 4.957Calcium 钙273134Magnesium 镁 3250137Iron 铁0.70.6 3.6Zinc 锌0.39 0.2 2.6Selenium 硒6.79 7.42 61.814中国食物成分表，USDA

14、 National Nutrient Database for Standard Reference营养成分比较White rice 精米Brown rice 糙米（USDA）Energy 能量337362Protein 蛋白质6.4 7.5Lipids 脂肪1.2 2.68CHO 碳水化合物78.1 76.17Dietary fiber 膳食纤维2.8 3.4Vitamin B10.06 0.413VitamineB20.02 0.043Folic acid 叶酸11.5 20Niacin 烟酸0.67 4.308Calcium 钙333Magnesium 镁 25143Iron 铁0.2

15、1.8Zinc 锌1.76 2.02Selenium 硒4.17 15.115中国食物成分表，USDA National Nutrient Database for Standard Reference50% 精面粉替换为标准粉 16 18.5% 3.7%7.9%1.1% 4.1%RNI2012中国居民营养与健康状况监测50% 精面粉替换为全麦粉17 25% 1%RNI2012中国居民营养与健康状况监测21.5%7.4%20.8%11.2%50% 精米替换为糙米18 23.3% 30.0% 1.7% 1.6% 3.3% 1.6%RNI2012中国居民营养与健康状况监测同时将50%精米、精面粉替

16、换为糙米、标准粉19 9.7% 5.7%RNI2012中国居民营养与健康状况监测41.8% 33.7%3.7% 2.7%同时将50%精米精面替换为糙米、全麦粉20 26.3% 2.7%RNI2012中国居民营养与健康状况监测51.5%13.7%9.0%4.0%44.0%结果 营养价值: 用糙米和全麦粉替换50%的精白米和精白面能够提高营养素的摄入，尤其是膳食纤维，vit B1, B2, 锰，锌，钙等21全谷物食品购买者的人群特征 高收入、高教育水平者摄入量高 受饮食传统和文化影响 全谷物摄入量与健康生活习惯相关蔬菜水果摄入、规律运动、不吸烟22LANG, R. and JEBB S.A. (2

17、003) Who consumes whole grains, and how much? Proceedings of the Nutrition Society 62, 123-127. 消费者选择全谷物食品的障碍是什么？ 对全谷物健康益处的认识不足 消费者无法分辨何种食品为全谷物食品 消费者不知如何烹调、食用全谷物 全谷物食品给人苦涩难以下咽的印象 全谷物产品更加昂贵 全谷物食品可选择种类较少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基本组成：多种谷物 + 豆类 + 种子坚果 + .优良植物蛋白不饱和脂肪酸膳食纤维矿物质植物化学物.High quality proteinsMUFADietary fiberMineralsPhytochemicals.均衡营养，提高口感多谷物其他谷物豆类坚果Isoflavone, sterol, lignan, phytic acid, ferulic acid, lutein, zeaxanthin, carotinoid, Anthocyanin, etc多谷物的选择及其功能大麦（Barley）Dietary fiber, -gluc

19、an燕麦/莜麦（Oat）-glucan, heart benefitial avenanthran玉米（Corn）Nacin, Vit E, lutein黑麦/裸麦（Rye）Dietary fiber，low GI 黑小麦（Triticale）Essential amino acids and minerals青稞 (hulless barley)Dietary fiber, -glucan小米（Millet）Vit B1, B2, traditional Chinese medicine (Qi,Xue)荞麦（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籽粒苋（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