نتایج جستجو برای: whole grains

تعداد نتایج: 305864  

Journal: :Work 2012
Bartira Gorgulho Dirce Maria Lobo Marchioni Adriana Balian da Conceição Josiane Steluti Marina Hurga Mussi Roberta Nagai-Manelli Liliane Reis Teixeira Andréa Aparecida da Luz Frida Marina Fischer

Considering the scarcity of studies with young workers and the role of diet in the prevention of chronic diseases, the objective of the study was to assess the quality of diet of working college students. The present study investigated 43 university students, aged between 18 and 25 years old who had systematically being involved in a working activity in the past 6 months, paid or unpaid, at lea...

2016
Induck Choi Chon-Sik Kang Choon-Kee Lee Sun-Lim Kim

Whole grain wheat flour (WGWF) is the entire grain (bran, endosperm, and germ) milled to make flour. The WGWF of 31 Korean wheat (Triticum aestivum L.) cultivars were analyzed for the chemical compositions, and classified into groups by hierarchical cluster analysis (HCL). The average composition values showed a substantial variation among wheat varieties due to different wheat varieties. Wheat...

Journal: :The American journal of clinical nutrition 2007
Arthur Schatzkin Traci Mouw Yikyung Park Amy F Subar Victor Kipnis Albert Hollenbeck Michael F Leitzmann Frances E Thompson

BACKGROUND Whether the intake of dietary fiber can protect against colorectal cancer is a long-standing question of considerable public health import, but the epidemiologic evidence has been inconsistent. OBJECTIVE The objective was to investigate the relation between dietary fiber and whole-grain food intakes and invasive colorectal cancer in the prospective National Institutes of Health-AAR...

Journal: :Circulation 2008
Frank B Hu

Radical dietary shifts in many developed and developing nations are supplanting traditional patterns of eating with a Western diet high in animal products and refined carbohydrates and low in whole grains, fruits, and vegetables. In China, for example, consumption of animal products increased by nearly 40% between 1989 and 1997,1 and fastfood sales more than doubled between 1999 and 2005.2 Furt...

2017
Hongyan Li Melissa A. Fitzgerald Sangeeta Prakash Timothy M. Nicholson Robert G. Gilbert

The stickiness of cooked rice is important for eating quality and consumer acceptance. The first molecular understanding of stickiness is obtained from leaching and molecular structural characteristics during cooking. Starch is a highly branched glucose polymer. We find (i) the molecular size of leached amylopectin is 30 times smaller than that of native amylopectin while (ii) that of leached a...

2014
Pernilla Sandvik Iwona Kihlberg Anna Karin Lindroos Ingela Marklinder Margaretha Nydahl

BACKGROUND Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. OBJECTIVE To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the ...

Journal: :Nutrition reviews 2002
Janet R Hunt

With reduced intake of meat and increased intake of phytate-containing legumes and whole grains, movement toward plant-based diets reduces dietary iron and zinc absorption. Although vegetarians have lower iron stores, adverse health effects of lower iron and zinc absorption have not been demonstrated with varied, plant-based diets consumed in developed countries. Improved assessment methods and...

Journal: :The British journal of nutrition 2011
Roschelle Heuberger Joseph Wakshlag

The purpose of the present cross-sectional, convenience sampled study was to ascertain differences in diet and lifestyle between cat (n 155) and dog (n 318) owners and their pets. Average cat ownership was 6.1 (SD 5) years and average cat's age was 6.9 (SD 5) years. Cats were reported to be overweight (14 %), fed ad libitum (87 %), given medication (11 %) and had health conditions (24 %). Cat's...

Journal: :Archives of internal medicine 2010
Qi Sun Donna Spiegelman Rob M van Dam Michelle D Holmes Vasanti S Malik Walter C Willett Frank B Hu

BACKGROUND Because of differences in processing and nutrients, brown rice and white rice may have different effects on risk of type 2 diabetes mellitus. We examined white and brown rice consumption in relation to type 2 diabetes risk prospectively in the Health Professionals Follow-up Study and the Nurses' Health Study I and II. METHODS We prospectively ascertained and updated diet, lifestyle...

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