The whole grain content of foods consumed in the UK

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• 作者：Angela R. Jones^a ; ^b ; ^{angela.jones@ncl.ac.uk" class="auth_mail" title="E-mail the corresponding author} ; Kay D. Mann^a ; ^b ; Sharron A. Kuznesof^c ; David P. Richardson^d ; Chris J. Seal^a ; ^c
• 关键词：Whole grain ; Whole-grain foods ; Intake ; UK
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 January 2017
• 年：2017
• 卷：214
• 期：Complete
• 页码：453-459
• 全文大小：312 K

文摘

<dl class="listitem" id="list_l0005"><dt class="label">•dt><dd>

d="p0005">The whole grain content of 372 foods consumed in the UK has been calculated.

dd><dt class="label">•dt><dd>

d="p0010">These data can enable the assessment of whole grain intake in the UK.

dd><dt class="label">•dt><dd>

d="p0015">Less than one third of foods contained 51% or more whole grain dry matter.

dd><dt class="label">•dt><dd>

d="p0020">Foods containing <51% whole grain are important when assessing whole grain intake.

dd>dl>