本文選題：克全　切入點(diǎn)：《每日郵報(bào)》　出處：《中國(guó)食品學(xué)報(bào)》2015年04期 　論文類型：期刊論文

【摘要】：正據(jù)英國(guó)《每日郵報(bào)》報(bào)道,近日,哈佛公共衛(wèi)生學(xué)院公布的一項(xiàng)研究結(jié)果表明,多吃全麥?zhǔn)澄锬軌蚪档突及┌Y、心臟病和糖尿病的機(jī)率,延長(zhǎng)壽命。研究數(shù)據(jù)顯示,與平均每天僅攝入3.98克全麥?zhǔn)澄锏娜讼啾?平均每天攝入34克全麥?zhǔn)澄锏娜嗽缢罊C(jī)率要低17%。在考慮肥胖、運(yùn)動(dòng)等其它健康相關(guān)因素的條件下,該結(jié)果仍然成立。另外,大量攝入全麥?zhǔn)澄锬軌蚍謩e降低11%和48%死于呼吸疾病和糖尿病的機(jī)率。而大量攝入谷物纖維則能分別降低15%和34%死于癌癥和糖尿病的機(jī)率。
[Abstract]:According to the Daily Mail, a study released by the Harvard School of Public Health recently showed that eating more whole grains can reduce the risk of cancer, heart disease and diabetes and prolong life expectancy. People who consume an average of only 3.98 grams of whole grain a day have a 17 percent lower risk of early death than those who consume an average of 3.98 grams of whole grain food a day. This is true when other health-related factors, such as obesity, exercise, and so on, are taken into account. Heavy intake of whole grains reduced the risk of dying of respiratory diseases and diabetes by 11% and 48%, respectively, while high intake of cereal fiber reduced the risk of dying of cancer and diabetes by 15% and 34%, respectively.
【分類號(hào)】：TS971

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