精製穀物

精製穀物是指加工後其外層部位（麩皮、胚芽和穎殼）幾乎被全部丟棄的穀物，因為此種穀物的營養成分主要在外層，而外層部位被丟棄後穀物只剩下內部的澱粉質部分^[1]，因此精製穀物的營養成分就比較單一，可持續性不如全谷。^[2]包括白麵包、穀粉、葛子和白米在內的穀物都是精製穀物^[3]。經磨碎加工過的精煉穀物質地更細膩，並且具有較長的保質期^[4]^[5]。20世紀初，隨着美國越來越多的人食用精製穀物，也有越來越多的人缺乏營養（鐵、硫胺、核黃素和煙酸）^[6]^[7]。為了解決這個問題，美國國會於1942年通過一項法案，要求廠家在銷售精製穀物之前必須將鐵、煙鹼酸、維生素B1和維生素B2添加到精製穀物中。1996年時又要求廠家必須在精製穀物中加入葉酸^[6]。

參考文獻

^ Marcus, Jacqueline B. (2013). "Chapter 4 - Carbohydrate Basics: Sugars, Starches and Fibers in Foods and Health: Healthy Carbohydrate Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts" （頁面存檔備份，存於互聯網檔案館）. In Culinary Nutrition: The Science and Practice of Healthy Cooking. pp. 149-187. ISBN 978-0123918826
^ 孫麗紅主編. 何裕民精准饮食抗癌智慧生了肠癌怎么吃. 長沙: 湖南科學技術出版社. 2021: 41. ISBN 978-7-5710-1260-1.
^ "Grains" （頁面存檔備份，存於互聯網檔案館）. myplate.gov. Retrieved 16 November 2022.
^ Poutanen, Kaisa S; Kårlund, Anna O; Gómez-Gallego, Carlos; Johansson, Daniel P; Scheers, Nathalie M; Marklinder, Ingela M; Eriksen, Anne K; Silventoinen, Pia C; Nordlund, Emilia Nordlund; Sozer, Nesli; Hanhineva, Kati J; Kolehmainen, Marjukka; Landberg, Rikard. Grains – a major source of sustainable protein for health. Nutrition Reviews. 2022, 80 (6): 1648–1663 [2023-08-10]. PMC 9086769  . PMID 34741520. doi:10.1093/nutrit/nuab084  . （原始內容存檔於2023-05-12）.
^ "Whole Grains, Refined Grains, and Dietary Fiber" （頁面存檔備份，存於互聯網檔案館）. heart.org. Retrieved 16 November 2022.
^ ^6.0 ^6.1 Sizer, Frances; Whitney, Ellie. (2013). Nutrition: Concepts and Controversies. Cengage Learning. pp. 125-126. ISBN 9781285785981
^ Edelstein, Sari. (2019). Food Science: An Ecological Approach. Jones & Bartlett Learning. p. 480-482. ISBN 9781284122305

[1] Marcus, Jacqueline B. (2013). "Chapter 4 - Carbohydrate Basics: Sugars, Starches and Fibers in Foods and Health: Healthy Carbohydrate Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts" （頁面存檔備份，存於互聯網檔案館）. In Culinary Nutrition: The Science and Practice of Healthy Cooking. pp. 149-187. ISBN 978-0123918826

[2] 孫麗紅主編. 何裕民精准饮食抗癌智慧生了肠癌怎么吃. 長沙: 湖南科學技術出版社. 2021: 41. ISBN 978-7-5710-1260-1.

[3] "Grains" （頁面存檔備份，存於互聯網檔案館）. myplate.gov. Retrieved 16 November 2022.

[4] Poutanen, Kaisa S; Kårlund, Anna O; Gómez-Gallego, Carlos; Johansson, Daniel P; Scheers, Nathalie M; Marklinder, Ingela M; Eriksen, Anne K; Silventoinen, Pia C; Nordlund, Emilia Nordlund; Sozer, Nesli; Hanhineva, Kati J; Kolehmainen, Marjukka; Landberg, Rikard. Grains – a major source of sustainable protein for health. Nutrition Reviews. 2022, 80 (6): 1648–1663 [2023-08-10]. PMC 9086769  . PMID 34741520. doi:10.1093/nutrit/nuab084  . （原始內容存檔於2023-05-12）.

[5] "Whole Grains, Refined Grains, and Dietary Fiber" （頁面存檔備份，存於互聯網檔案館）. heart.org. Retrieved 16 November 2022.

[Sizer_2013-6] 6.0 ^6.1 Sizer, Frances; Whitney, Ellie. (2013). Nutrition: Concepts and Controversies. Cengage Learning. pp. 125-126. ISBN 9781285785981

[Edelstein_2019-7] Edelstein, Sari. (2019). Food Science: An Ecological Approach. Jones & Bartlett Learning. p. 480-482. ISBN 9781284122305

[1]

[2]

[3]

[4]

[5]

[6]

[7]