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铁和的可用性以及不同饼干的和效果
Antonio Martínez-Martínez1, David Planes-Muñoz1, Carmen Frontela-Saseta1,2
1Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", 30100 Murcia, Spain.
Foods (Basel, Switzerland)
|September 28, 2023
概括
"消化"饼干标签并不能保证更好的营养质量. 与"消化"类型相比,传统的饼干,特别是玛丽亚类型的饼干,具有更高的矿物质可用性和和效果.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 人类健康 人类健康 人类健康
背景情况:
- 由小麦粉制成的饼干提供矿物质和食纤维,但植物酸盐会影响矿物质的吸收.
- 谷物产品中高纤维含量会影响腹感,这是调节食物摄入的关键因素.
研究的目的:
- 为了评估不同类型饼干中铁和的可用性.
- 为了评估西班牙销售的传统饼干与"消化"饼干的腹效应.
- 为了确定饼干类型是否影响矿物质的生物可用性和腹感.
主要方法:
- 收集营养信息并分析饼干标签上的植物酸盐和矿物质含量.
- 模拟胃肠道消化,以评估矿物质的可用性.
- 使用视觉模拟量表 (VAS) 调查问卷评估了饼干的腹效应.
主要成果:
- 矿物质含量各不相同:传统的饼干含有更高的,而"消化"饼干含有更高的铁.
- 玛丽亚型饼干显示出最高的和铁可用性.
- 尽管纤维含量较低,但玛丽亚型饼干对控制食物摄入 (腹感) 的效果更大.
结论:
- 饼干上的"消化"描述符与优越的营养质量无关.
- 在"消化"饼干中,矿物质的可用性和腹效应并非始终得到增强.
- 玛丽亚型饼干可能在矿物质吸收和腹感方面提供更好的营养益处.
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