精制谷物

精制谷物是指加工后其外层部位（麸皮、胚芽和颖壳）几乎被全部丢弃的谷物，因为此种谷物的营养成分主要在外层，而外层部位被丢弃后谷物只剩下内部的淀粉质部分^[1]，因此精制谷物的营养成分就比较单一，可持续性不如全谷。^[2]包括白面包、谷粉、葛子和白米在内的谷物都是精制谷物^[3]。经磨碎加工过的精炼谷物质地更细腻，并且具有较长的保质期^[4]^[5]。20世纪初，随着美国越来越多的人食用精制谷物，也有越来越多的人缺乏营养（铁、硫胺、核黄素和烟酸）^[6]^[7]。为了解决这个问题，美国国会于1942年通过一项法案，要求厂家在销售精制谷物之前必须将铁、烟碱酸、维生素B1和维生素B2添加到精制谷物中。1996年时又要求厂家必须在精制谷物中加入叶酸^[6]。

参考文献

^ 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" （页面存档备份，存于互联网档案馆）. In Culinary Nutrition: The Science and Practice of Healthy Cooking. pp. 149-187. ISBN 978-0123918826
^ 孙丽红主编. 何裕民精准饮食抗癌智慧生了肠癌怎么吃. 长沙: 湖南科学技术出版社. 2021: 41. ISBN 978-7-5710-1260-1.
^ "Grains" （页面存档备份，存于互联网档案馆）. 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  . （原始内容存档于2023-05-12）.
^ "Whole Grains, Refined Grains, and Dietary Fiber" （页面存档备份，存于互联网档案馆）. 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" （页面存档备份，存于互联网档案馆）. In Culinary Nutrition: The Science and Practice of Healthy Cooking. pp. 149-187. ISBN 978-0123918826

[2] 孙丽红主编. 何裕民精准饮食抗癌智慧生了肠癌怎么吃. 长沙: 湖南科学技术出版社. 2021: 41. ISBN 978-7-5710-1260-1.

[3] "Grains" （页面存档备份，存于互联网档案馆）. 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  . （原始内容存档于2023-05-12）.

[5] "Whole Grains, Refined Grains, and Dietary Fiber" （页面存档备份，存于互联网档案馆）. 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

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