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Resistant Starch Content in Foods Commonly Consumed in the United States: A Narrative Review
Journal of the Academy of Nutrition and Dietetics ( IF 3.5 ) Pub Date : 2020-02-01 , DOI: 10.1016/j.jand.2019.10.019
Mindy A. Patterson , Madhura Maiya , Maria L. Stewart

Resistant starch (RS; types 1 to 5) cannot be digested in the small intestine and thus enters the colon intact, with some types capable of being fermented by gut microbes. As a fiber, types 1, 2, 3, and 5 are found naturally in foods, while types 2, 3, and 4 can be added to foods as a functional ingredient. This narrative review identifies RS content in whole foods commonly consumed in the United States. Scientific databases (n=3) were searched by two independent researchers. Ninety-four peer-reviewed articles published between 1982 and September 2018 were selected in which the RS was quantified and the food preparation method before analysis was suitable for consumption. The RS from each food item was adjusted for moisture if the RS value was provided as percent dry weight. Each food item was entered into a database according to food category, where the weighted mean±weighted standard deviation was calculated. The range of RS values and overall sample size for each food category were identified. Breads, breakfast cereals, snack foods, bananas and plantains, grains, pasta, rice, legumes, and potatoes contain RS. Foods that have been cooked then chilled have higher RS than cooked foods. Foods with higher amylose concentrations have higher RS than native varieties. The data from this database will serve as a resource for health practitioners to educate and support patients and clients interested in increasing their intake of RS-rich foods and for researchers to formulate dietary interventions with RS foods and examine associated health outcomes.

中文翻译:

美国常用食品中的抗性淀粉含量:叙述性评论

抗性淀粉(RS;1 至 5 型)不能在小肠中消化,因此可以完整地进入结肠,有些类型可以被肠道微生物发酵。作为一种纤维,1、2、3 和 5 型天然存在于食物中,而 2、3 和 4 型可以作为功能成分添加到食物中。该叙述性审查确定了美国通常食用的全食品中的 RS 含量。两名独立研究人员搜索了科学数据库 (n=3)。选择了 1982 年至 2018 年 9 月发表的 94 篇同行评审文章,其中对 RS 进行了量化,分析前的食物制备方法适合食用。如果 RS 值以干重百分比形式提供,则对每个食品的 RS 进行水分调整。每个食品项目都根据食品类别输入数据库,其中计算加权平均值±加权标准偏差。确定了每个食品类别的 RS 值范围和总体样本量。面包、早餐麦片、休闲食品、香蕉和大蕉、谷物、意大利面、大米、豆类和土豆都含有 RS。煮熟然后冷藏的食物比煮熟的食物具有更高的 RS。直链淀粉浓度较高的食物比本地品种具有更高的 RS。该数据库中的数据将作为健康从业者的资源,用于教育和支持有兴趣增加富含 RS 食物的患者和客户,并为研究人员制定 RS 食物的饮食干预措施并检查相关的健康结果。确定了每个食品类别的 RS 值范围和总体样本量。面包、早餐麦片、休闲食品、香蕉和大蕉、谷物、意大利面、大米、豆类和土豆都含有 RS。煮熟然后冷藏的食物比煮熟的食物具有更高的 RS。直链淀粉浓度较高的食物比本地品种具有更高的 RS。该数据库中的数据将作为健康从业人员的资源,用于教育和支持有兴趣增加富含 RS 食物的患者和客户,并为研究人员制定 RS 食物的饮食干预措施并检查相关的健康结果。确定了每个食品类别的 RS 值范围和总体样本量。面包、早餐麦片、休闲食品、香蕉和大蕉、谷物、意大利面、大米、豆类和土豆都含有 RS。煮熟然后冷藏的食物比煮熟的食物具有更高的 RS。直链淀粉浓度较高的食物比本地品种具有更高的 RS。该数据库中的数据将作为健康从业者的资源,用于教育和支持有兴趣增加富含 RS 食物的患者和客户,并为研究人员制定 RS 食物的饮食干预措施并检查相关的健康结果。直链淀粉浓度较高的食物比本地品种具有更高的 RS。该数据库中的数据将作为健康从业者的资源,用于教育和支持有兴趣增加富含 RS 食物的患者和客户,并为研究人员制定 RS 食物的饮食干预措施并检查相关的健康结果。直链淀粉浓度较高的食物比本地品种具有更高的 RS。该数据库中的数据将作为健康从业者的资源,用于教育和支持有兴趣增加富含 RS 食物的患者和客户,并为研究人员制定 RS 食物的饮食干预措施并检查相关的健康结果。
更新日期:2020-02-01
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