意大利面:它是一个不健康的精制食品吗?
Livia Sa Augustin1, Peter R Ellis2, Marie-Ann Vanginkel3
1Epidemiology and Biostatistics Unit, Istituto Nazionale Tumori, IRCCS "Fondazione G. Pascale", Naples, Italy.
意大利面是一种富含纤维,低血糖指数的食物,经常被错误分类. 研究表明,目前的碳水化合物定义未能捕捉其结构复杂性和健康益处,需要重新评估.
科学领域:
- 营养科学 营养科学
- 食品科学 食品科学 食品科学
背景情况:
- 面食是从 durum wheat 麦芽中提取的,其细胞壁在结构上保持完整,作为食纤维起作用.
- 尽管它有好处,但意大利面经常被归类为精制碳水化合物,并与不健康的饮食有关.
- 流行病学和临床数据显示,食用意大利面对健康没有任何负面影响.
研究的目的:
- 为了突出意大利面的营养特征与其饮食分类之间的差异.
- 倡导基于结构复杂性的饮食碳水化合物的重新定义.
主要方法:
- 对意大利面的成分进行分析,重点关注 durum wheat 麦芽结构.
- 审查现有的流行病学和临床试验数据关于意大利面消费.
- 评估当前的食碳水化合物术语和分类系统.
主要成果:
- 意大利面表现出低血糖指数食物和良好的纤维来源的特征.
- 坚硬小麦麦粉的完整细胞壁使其与精细磨粉区别开来.
- 目前的饮食分类没有充分代表意大利面的积极属性.
结论:
- 鉴于其营养状况,面食被归类为精制碳水化合物是有问题的.
- 需要重新定义饮食中的碳水化合物,以考虑结构复杂性和健康益处.
- 更新的术语对于准确了解碳水化合物对健康的影响至关重要.
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