The total fibre intake at baseline was not associated with the risk of TKR after adjustment for confounders. Among the food sources of fibre, higher intake of legumes was associated with a lower risk of TKR in a dose-dependent manner; compared with those having the lowest quartile intake, HR...
Intake and Dietary Food Sources of Fibre in Spain: Differences with Regard to the Prevalence of Excess Body Weight and Abdominal Obesity in Adults of the A... Intake and Dietary Food Sources of Fibre in Spain: Differences with Regard to the Prevalence of Excess Body Weight and Abdominal ...
Results: The major fat sources were dairy products, margarines, meat & meat products, and cakes & buns. Most plant foods, especially fruit, vegetables and breakfast cereals, were negatively associated with fat intake. Low fat consumers had significantly higher intakes of dietary fibre, vitamin C...
et al. Food sources of fat may clarify the inconsistent role of dietary fat intake for incidence of type 2 diabetes. Am. J. Clin. Nutr. 101, 1065–1080 (2015). Article CAS PubMed Google Scholar Diaz-Lopez, A. et al. Dairy product consumption and risk of type 2 diabetes in an ...
Hence, incorporating both animal- and plant-based proteins into our daily meals can provide a higher quality of protein to support overall health. To help us make better dietary choices, let’s learn more about the different sources of protein: ...
Incidental products derived from the manufacturing or processing of plant based foods: cereals,fruits,vegetables,as well as algae,are sources of abundant dietary fibre. These fibre-rich by-products can fortify foods,increasing their dietary fibre content and result in healthy products,low in calories...
摘要: With the improvement of people's living standard,the intake of dietary fibre is fewer,this text mainly introduced the dietary fibre whose definition,origin,physiological function,research and application of dietary fibre in food.关键词:
(on average 14%) with a well-balanced amino acid profile and are good sources of dietary fiber (14.6%), unsaturated fatty acids (4.7%), vitamins (ascorbic acid, tocopherol, carotenoids, folate, riboflavin, and thiamine), minerals, and bioactive components (e.g., polyphenols, saponins, ...
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review Incidental products derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abunda.....
For a wide range of information, several encyclopedias exclusively for food chemistry or food technology are good sources of literature, such as The Encyclopedia of Science and Technology. Monographs are basically comprehensive surveys of current knowledge on a specific subject. Recently, a number of ...