Chromium in refined and unrefined sugars--possible nutritional implications in the etiology of cardiovascular diseases.
نویسندگان
چکیده
It has recently been discovered that chromium is an essential element, particularly in relation to carbohydrate metabolism. Food refinement leads to a loss of chromium as well as of other trace elements. The nutritional significance, particularly in relation to cardiovascular diseases, of the excessive consumption of refined food, poor in trace elements, is not well understood. The first results of a WHO study on the chromium content of different brands of refined and unrefined sugars obtained from various countries are described here. Flameless atomic absorption was used for chromium analysis. Molasses have the highest chromium content (0.266 mg/kg), followed by unrefined (0.162) and brown (0.064) sugars. Refined sugar has the lowest chromium content (0.020 mg/kg). No differences associated with the geographic origin of the sugars were observed.
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متن کاملSome nutritional properties of unrefined sugar and its promotion of the survival of new-born rats.
1. The claims that rats fed on diets with 'brown sugar' (unrefined muscovado) perform better in a number of ways than do rats fed on refined white sugar (sucrose) have been examined. 2. Male Wistar rats were fed on purified diets from weaning, in which the carbohydrate component was either maize starch or unrefined sugar or sucrose. The sugars produced no differences in growth rate, body compos...
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عنوان ژورنال:
- Bulletin of the World Health Organization
دوره 49 3 شماره
صفحات -
تاریخ انتشار 1973