我国谷类及其制品主要成分分析

Monitoring and Analysis on Main Food Composition of Cereal in China

目的:研究近年来我国谷物主要营养素成分的分布和变化,为慢性病防控、营养改善及相关政策提供科学依据。方法:通过全国食物成分监测项目采集各省主产和主流消费谷物并进行统一检测和统计分析。结果:与以往相比,大部分谷物维生素E、维生素B 1水平明显降低;糙米、全麦粉等全谷物食品的膳食纤维、维生素E、维生素B族,以及大部分矿物质含量水平明显高于精制谷物,差异有统计学意义。结论:我国谷物维生素E、维生素B 1以及部分矿物质水平较以往偏低,全谷物与精制谷物之间营养素水平差异明显。我国居民应加强对食物成分数据的了解,合理搭配主食谷物。

Objective To study the distribution and changes of major nutrients in Chinese cereals in recent years,and provide scientific basis for the prevention and control of chronic diseases,nutrition improvement and relevant policies.Method The major production and mainstream consumption cereals in each province were collected for unified detection and statistical analysis through the Chinese food nutrition surveillance project.Result The levels of vitamin E and vitamin B 1 in most grains were significantly lower than before.The content of dietary fiber,vitamin E,vitamin B group and most minerals in whole grains such as brown rice and wholemeal flour was significantly higher than that in refined grains,and the difference was statistically significant.Conclusion The levels of vitamin E,vitamin B 1 and some minerals of Chinese cereals were lower than before.There were significant differences in nutrient levels between whole grains and refined grains.Chinese residents should strengthen their understanding of food composition data and modestly choose staple food grains.