与常规精制主食相比,小米的消费是否有助于提高血红蛋白水平? :一个系统的审查和元分析
Seetha Anitha1,2, Takuji W Tsusaka3, D Ian Givens4
1Asia-Pacific Association of Agricultural Research Institutions (APAARI), Bangkok, Thailand.
Frontiers in nutrition
|February 29, 2024
概括
小米的消费显著提高了血红蛋白水平,改善了血液健康,并可能对抗贫血. 这一发现突出了米尔特斯.
科学领域:
- 营养科学 营养科学
- 公共卫生 公共卫生
- 饮食干预 饮食干预
背景情况:
- 贫血是一个重要的全球公共卫生问题.
- 麦芽是营养丰富的谷物,具有公认的健康益处.
- 2023年被联合国指定为国际千叶年.
结论:
- 小米的消费有效地改善了血液中的血红蛋白度.
- 增加铁的摄入量是改善血红蛋白水平背后的可能机制.
- 建议对小米铁含量和生物可用性的进一步研究.
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