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Although consumption of whole-grain foods seems
to reduce the risk of several types of neoplasms, the potential
influence of a diet rich in starches and refined grains is less clear.
Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects
Barley genotypes spaghetti acetic acid
2016/5/31
Diets with a low glycemic index (GI) have been
shown to improve glucose tolerance in both healthy and diabetic
subjects. Two potential mechanisms are discussed in relation to
long-term metabolic ef...
Degradation of phytic acid in cereal porridges improves iron absorption by human subjects
Iron absorption phytic acid cereal porridges
2016/12/30
Phytic acid in cereal-based and legume-based complementary foods inhibits iron absorption. Low iron absorption from cereal porridges contributes to the high prevalence of iron deficiency in infants fr...
Oligofructose-supplemented infant cereal: 2 randomized, blinded, community-based trials in Peruvian infants
Prebiotics oligofructose randomized trial
2016/12/30
The objective of this study was to evaluate the effects of dietary supplementation with the prebiotic oligofructose with and without zinc on the prevalence of diarrhea in a community with a high burde...
High-fiber oat cereal compared with wheat cereal consumption favorably alters LDL-cholesterol subclass and particle numbers in middle-aged and older men
Lipoproteins triacylglycerol LDL subclass LDL particle number oat fiber wheat fiber men high-fiber diet
2016/12/19
Background: No studies have examined whether increased consumption of oat cereal, rich in soluble fiber, favorably alters lipoprotein particle size and number.
Objective: We examined the ef...
Iron bioavailability in infants from an infant cereal fortified with ferric pyrophosphate or ferrous fumarate
Iron infants ferrous fumarate ferric pyrophosphate, bioavailability stable isotopes infant cereal
2016/6/7
Background: Infant cereals are commonly fortified with insoluble
iron compounds with low relative bioavailability, such as ferric
pyrophosphate, because of organoleptic changes that occur
after add...