精制谷物

精制谷物是指加工后其外层部位（麩皮、胚芽和颖壳）几乎被全部丢弃的谷物，因為此種谷物的营养成分主要在外层，而外層部位被丟棄後穀物只剩下內部的淀粉质部分^[1]，因此精制谷物的营养成分就比较单一，可持續性不如全谷。^[2]包括白面包、穀粉、葛子和白米在內的穀物都是精制谷物^[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，隨著美國越來越多的人食用精制谷物，也有越來越多的人缺乏營養（铁、硫胺、核黄素和烟酸）^[6]^[7]。為了解決這個問題，美國國會於1942年通過一項法案，要求廠家在銷售精制谷物之前必須將鐵、菸鹼酸、維生素B1和維生素B2添加到精制谷物中。1996年時又要求廠家必須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

[1]

[2]

[3]

[4]

[5]

[6]

[7]