The prevalence of overweight and obesity has increased worldwide.Obesity is a well-known risk factor of type 2 diabetes mellitus and cardiovascular disease and raises public health concerns.Many dietary guidelines enc...The prevalence of overweight and obesity has increased worldwide.Obesity is a well-known risk factor of type 2 diabetes mellitus and cardiovascular disease and raises public health concerns.Many dietary guidelines encourage the replacement of refined grains with whole grains(WGs)to enhance body weight management.Current evidence regarding interrelationships among WGs,body weight,and gut microbiota is limited and inconclusive.In this editorial,we comment on the article by Roager et al published in the recent issue of the Gut 2019;68(1):83-93.In the study,obese patients(25<body mass index<35 kg/m2)were randomly assigned to receive two 8-wk dietary controlling periods with WGs and refined grain-rich diet.The results showed significantly decreased body weight in the WG group.Either the composition of gut microbiota or short-chain fatty acids,the leading end product of fermentation of non-digestible carbohydrate by gut microbiota,did not differ between the two groups.The study highly indicated that a WG-rich diet reduced body weight independent of gut microbiota.We then raised some plausible mechanisms of how WGs might influence body weight and demonstrated more literature in line with WGs enhance body weight control through a microbiota-independent pathway.Possible mechanisms include:(1)The abundant dietary fiber contents of WGs increase satiety,satiation,energy excretion from stool,and energy expenditure simultaneously decreasing energy absorption and fat storage;(2)The plentiful amount of polyphenols of WGs improve energy expenditure by hampering adipocyte maturation and function;(3)The sufficient magnesium and zinc of WGs guarantee lean body mass growth and decrease fat mass;(4)The effect of WGs on brown adipose tissue is a key component of non-shivering thermogenesis;and(5)The increase of adiponectin by WGs enhances glucose utilization,lipid oxidation,and energy expenditure.展开更多
<div style="text-align:justify;"> Cereals and cereal products are the basic element in ensuring the food security of the population. Most cereal-based foods contain gluten. Nutritional therapy is the o...<div style="text-align:justify;"> Cereals and cereal products are the basic element in ensuring the food security of the population. Most cereal-based foods contain gluten. Nutritional therapy is the only treatment for people with gluten-related disorders. No gluten-free products are manufactured in the Republic of Moldova, and the imported ones are sold at very high prices. In this context, Moldova is an unexplored field and research is required. The paper investigated the impact of hydrothermal treatments on whole grains and sorghum groats. It was found that whole grains and sorghum groats have a cooking time of about 130 and 40 minutes, respectively, which can be reduced by about 2 times by prior hydration in water. Hydration media and their concentrations (NaCl solutions;sol. NaHCO<sub><span style="font-family:Verdana;">3</span></sub><span style="font-family:Verdana;"> and C</span><sub><span style="font-family:Verdana;">6</span></sub><span style="font-family:Verdana;">H8O</span><sub><span style="font-family:Verdana;">7</span></sub><span style="font-family:Verdana;"> concentrations 0.5%;1.0% and 2.0%</span>) differently influence the cooking time, mass, volume and firmness of the grains. </div>展开更多
This is the only report demonstrating innovative ancient whole grain gluten-free (no yeast or chemicals) products. Ancient whole grain gluten-free flatbreads were prepared with quinoa, teff, amaranth and buckwheat flo...This is the only report demonstrating innovative ancient whole grain gluten-free (no yeast or chemicals) products. Ancient whole grain gluten-free flatbreads were prepared with quinoa, teff, amaranth and buckwheat flours. Dough formulations contained flour, salt and water. Ingredients were mixed for 5 min using table top Kitchen Aid mixer at stir setting 1. Dough was equilibrated for 30 min. 65 g of dough was placed between two sheets of nonstick parchment paper and pressed to 17 cm round flatbreads in a Tortilla Chapatti Press. Each flatbread was cooked for two minutes (one minute each side) in using Flatbread Maker. Taste panels of 64 inhouse volunteers determined that Taste/Flavor of quinoa, teff and amaranth flatbreads were similar and significantly (P ≤ 0.05) better than those for buckwheat flatbread. The taste panel determined ancient whole grain gluten-free flatbreads had acceptance of quinoa 84%, teff 72%, amaranth 66% and buckwheat 38%. Each ancient whole grain gluten-free flatbread contained 25 - 30 g whole grain and 4 - 5 g protein. Quinoa, teff and amaranth one flatbread contained 2 - 3 g dietary fiber, whereas buckwheat flatbread contained 8 g dietary fiber. Consuming two whole grain gluten-free flatbreads with two meals (total = 4) would give 4 - 32 g of dietary fiber. The USDA food guide recom mends that at least 1/2 of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber. The gluten sensitive individuals would enjoy tasty, health promoting, ancient whole grain easy to make flatbreads. These recipes offer consumers additional nutritious gluten-free choices and would lead to in crease in whole grain consumption.展开更多
Intake of wholegrain foods has been associated in large prospective cohort studies with decreased rates of diseases such as type 2 diabetes, ischaemic heart disease and hypertension. Multiple mechanisms for the protec...Intake of wholegrain foods has been associated in large prospective cohort studies with decreased rates of diseases such as type 2 diabetes, ischaemic heart disease and hypertension. Multiple mechanisms for the protectiveness of wholegrain foods have been reported. Health authorities in western countries recommend wholegrains as one of the major food sources in a healthy diet, otherwise rich in vegetables, legumes and low-fat dairy. However, the existing evidence for the intake of wholegrains is highly subject to confounding. Many of the results seen in the prospective cohort studies have not been borne out in randomised controlled trials or good-quality meta-analyses. The recommended intake of wholegrains suggested in some countries is well above what there is evidence for. Products labelled wholegrain have variable quantities of the intact grain and differ widely in their effect on blood glucose. Excessive quantities may add to glycaemic load, and anti-nutrients in wholegrains may have adverse health consequences. With the rate of diabetes and obesity increasing, some researchers have questioned the role of grains as part of a healthy diet. Palaeolithic diets, those that are more in keeping with our evolutionary legacy, contain no grains or dairy, but are rich in vegetables, meat, fish and eggs, with the inclusion of some tubers. Smaller trials in animals and humans comparing a palaeolithic diet to a grain-based diet show improved metabolic profiles in the former.展开更多
研究表明,摄入更多的全谷物可降低慢性代谢性疾病的患病风险。近20余年以来,全谷物产业在主要发达国家及地区发展迅速。近年来,全谷物在我国也引发了广泛关注,我国全谷物标准研制力度不断加强。本文介绍了全谷物及全谷物食品全球定义共...研究表明,摄入更多的全谷物可降低慢性代谢性疾病的患病风险。近20余年以来,全谷物产业在主要发达国家及地区发展迅速。近年来,全谷物在我国也引发了广泛关注,我国全谷物标准研制力度不断加强。本文介绍了全谷物及全谷物食品全球定义共识的进展,概述了国际标准化组织(International Organization for Standardization,ISO)国际标准全谷物工作组、美国、加拿大、荷兰、国际食品法典委员会等国家和机构全谷物原料及全谷物食品相关标准的发展现状;介绍了我国全谷物及全谷物食品定义的制订现状,概述了我国包括国家标准、行业标准、地方标准和团体标准在内的20余个全谷物原料、全谷物食品、全谷物生产技术规程及其他全谷物标准的发布情况,还有一些正在制定中的全谷物相关标准。最后提出了我国全谷物标准体系建设的发展方向和建议,包括充分与我国全谷物食品实际生产情况相结合、与国际接轨、标准检测与认证相结合三个方面。逐步完善构建全谷物食品产业的标准体系,将有助于引导和规范我国全谷物产业的高质量健康发展,推动打造多样化健康谷物食品新生态,为全谷物产业的发展提供技术依据。展开更多
文摘The prevalence of overweight and obesity has increased worldwide.Obesity is a well-known risk factor of type 2 diabetes mellitus and cardiovascular disease and raises public health concerns.Many dietary guidelines encourage the replacement of refined grains with whole grains(WGs)to enhance body weight management.Current evidence regarding interrelationships among WGs,body weight,and gut microbiota is limited and inconclusive.In this editorial,we comment on the article by Roager et al published in the recent issue of the Gut 2019;68(1):83-93.In the study,obese patients(25<body mass index<35 kg/m2)were randomly assigned to receive two 8-wk dietary controlling periods with WGs and refined grain-rich diet.The results showed significantly decreased body weight in the WG group.Either the composition of gut microbiota or short-chain fatty acids,the leading end product of fermentation of non-digestible carbohydrate by gut microbiota,did not differ between the two groups.The study highly indicated that a WG-rich diet reduced body weight independent of gut microbiota.We then raised some plausible mechanisms of how WGs might influence body weight and demonstrated more literature in line with WGs enhance body weight control through a microbiota-independent pathway.Possible mechanisms include:(1)The abundant dietary fiber contents of WGs increase satiety,satiation,energy excretion from stool,and energy expenditure simultaneously decreasing energy absorption and fat storage;(2)The plentiful amount of polyphenols of WGs improve energy expenditure by hampering adipocyte maturation and function;(3)The sufficient magnesium and zinc of WGs guarantee lean body mass growth and decrease fat mass;(4)The effect of WGs on brown adipose tissue is a key component of non-shivering thermogenesis;and(5)The increase of adiponectin by WGs enhances glucose utilization,lipid oxidation,and energy expenditure.
文摘<div style="text-align:justify;"> Cereals and cereal products are the basic element in ensuring the food security of the population. Most cereal-based foods contain gluten. Nutritional therapy is the only treatment for people with gluten-related disorders. No gluten-free products are manufactured in the Republic of Moldova, and the imported ones are sold at very high prices. In this context, Moldova is an unexplored field and research is required. The paper investigated the impact of hydrothermal treatments on whole grains and sorghum groats. It was found that whole grains and sorghum groats have a cooking time of about 130 and 40 minutes, respectively, which can be reduced by about 2 times by prior hydration in water. Hydration media and their concentrations (NaCl solutions;sol. NaHCO<sub><span style="font-family:Verdana;">3</span></sub><span style="font-family:Verdana;"> and C</span><sub><span style="font-family:Verdana;">6</span></sub><span style="font-family:Verdana;">H8O</span><sub><span style="font-family:Verdana;">7</span></sub><span style="font-family:Verdana;"> concentrations 0.5%;1.0% and 2.0%</span>) differently influence the cooking time, mass, volume and firmness of the grains. </div>
文摘This is the only report demonstrating innovative ancient whole grain gluten-free (no yeast or chemicals) products. Ancient whole grain gluten-free flatbreads were prepared with quinoa, teff, amaranth and buckwheat flours. Dough formulations contained flour, salt and water. Ingredients were mixed for 5 min using table top Kitchen Aid mixer at stir setting 1. Dough was equilibrated for 30 min. 65 g of dough was placed between two sheets of nonstick parchment paper and pressed to 17 cm round flatbreads in a Tortilla Chapatti Press. Each flatbread was cooked for two minutes (one minute each side) in using Flatbread Maker. Taste panels of 64 inhouse volunteers determined that Taste/Flavor of quinoa, teff and amaranth flatbreads were similar and significantly (P ≤ 0.05) better than those for buckwheat flatbread. The taste panel determined ancient whole grain gluten-free flatbreads had acceptance of quinoa 84%, teff 72%, amaranth 66% and buckwheat 38%. Each ancient whole grain gluten-free flatbread contained 25 - 30 g whole grain and 4 - 5 g protein. Quinoa, teff and amaranth one flatbread contained 2 - 3 g dietary fiber, whereas buckwheat flatbread contained 8 g dietary fiber. Consuming two whole grain gluten-free flatbreads with two meals (total = 4) would give 4 - 32 g of dietary fiber. The USDA food guide recom mends that at least 1/2 of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber. The gluten sensitive individuals would enjoy tasty, health promoting, ancient whole grain easy to make flatbreads. These recipes offer consumers additional nutritious gluten-free choices and would lead to in crease in whole grain consumption.
文摘Intake of wholegrain foods has been associated in large prospective cohort studies with decreased rates of diseases such as type 2 diabetes, ischaemic heart disease and hypertension. Multiple mechanisms for the protectiveness of wholegrain foods have been reported. Health authorities in western countries recommend wholegrains as one of the major food sources in a healthy diet, otherwise rich in vegetables, legumes and low-fat dairy. However, the existing evidence for the intake of wholegrains is highly subject to confounding. Many of the results seen in the prospective cohort studies have not been borne out in randomised controlled trials or good-quality meta-analyses. The recommended intake of wholegrains suggested in some countries is well above what there is evidence for. Products labelled wholegrain have variable quantities of the intact grain and differ widely in their effect on blood glucose. Excessive quantities may add to glycaemic load, and anti-nutrients in wholegrains may have adverse health consequences. With the rate of diabetes and obesity increasing, some researchers have questioned the role of grains as part of a healthy diet. Palaeolithic diets, those that are more in keeping with our evolutionary legacy, contain no grains or dairy, but are rich in vegetables, meat, fish and eggs, with the inclusion of some tubers. Smaller trials in animals and humans comparing a palaeolithic diet to a grain-based diet show improved metabolic profiles in the former.
文摘研究表明,摄入更多的全谷物可降低慢性代谢性疾病的患病风险。近20余年以来,全谷物产业在主要发达国家及地区发展迅速。近年来,全谷物在我国也引发了广泛关注,我国全谷物标准研制力度不断加强。本文介绍了全谷物及全谷物食品全球定义共识的进展,概述了国际标准化组织(International Organization for Standardization,ISO)国际标准全谷物工作组、美国、加拿大、荷兰、国际食品法典委员会等国家和机构全谷物原料及全谷物食品相关标准的发展现状;介绍了我国全谷物及全谷物食品定义的制订现状,概述了我国包括国家标准、行业标准、地方标准和团体标准在内的20余个全谷物原料、全谷物食品、全谷物生产技术规程及其他全谷物标准的发布情况,还有一些正在制定中的全谷物相关标准。最后提出了我国全谷物标准体系建设的发展方向和建议,包括充分与我国全谷物食品实际生产情况相结合、与国际接轨、标准检测与认证相结合三个方面。逐步完善构建全谷物食品产业的标准体系,将有助于引导和规范我国全谷物产业的高质量健康发展,推动打造多样化健康谷物食品新生态,为全谷物产业的发展提供技术依据。
