无质饮食,一个朋友或敌人,一个美国人的观点
Tariq Alam1, Gautam Saripalli1, Sachin Rustgi2,3,4
1Department of Plant and Environmental Sciences, Clemson University Pee Dee Research and Education Center, Florence, SC, 29506, USA.
无质产品通常被认为更健康,但比含质的产品含有更少的蛋白质,更多的糖和卡路里. 这些无质替代品对消费者来说也更昂贵.
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:
- 关于谷蛋白对健康的影响的错误信息很普遍,导致健康的人避免它.
- 这推动了无质饮食的显著增加.
- 许多消费者在没有医疗必要的情况下减少或避免使用质.
研究的目的:
- 为了比较无质与含质产品的营养含量和价格.
- 为了研究能量,糖和食纤维的差异.
- 为制定饮食建议和政策提供信息.
主要方法:
- 对39种无质产品及其含有质的对应产品进行比较分析.
- 评估能量,糖,食纤维和价格.
- 专注于美国消费者可用的产品.
主要成果:
- 平均而言,无质产品的蛋白质含量显著减少.
- 与含有质的选择相比,无质产品含有更多的糖和卡路里.
- 平均而言,无质产品的价格更高.
结论:
- 无质产品对于一般人群来说,可能在营养上并不优越.
- 调查结果可以指导医疗保健专业人员和政策制定者.
- 根据特定医疗状况的无质处方的决定提供信息.
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