Forskel mellem versioner af "Fuldkorn"

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'''Fuldkorn''', er et [[gryn]] af enhver [[korn]]sort og [[Pseudocereal|pseudoceraler,]] der indeholder [[endosperm]]en, [[Kim (korn)|kim]] og [[klid]], i modsætning til [[raffinerede korn]], som kun bibeholder endospermen.<ref name="HEALTHGRAIN2013">{{Cite web|url=|title=Whole grain definition|last=European Commission in the Communities 6th Framework Programme, Integrated Project HEALTHGRAIN|date=2013|access-date=3. juni 2017}}</ref><ref name="AACCwholegrain">{{Cite web|url=|title=Whole Grains|publisher=[[American Association of Cereal Chemists|AACC]]|access-date=3. juni 2017}}</ref><ref name=AACC2013>{{cite journal|url=|title=Whole Grain Definition: New Perspectives for Inclusion of Grains and Processing but not for Analysis|journal=Cfw Plexus|last=van der Kamp|first=JW|date=2013|doi=10.1094/CPLEX-2013-1001-08B|accessdate=3. juni 2017}}</ref>
Som en del af en generel sund kost, er indtaget af fuldkorn forbundet med lavere risiko for flere sygdomme.<ref name="Heart2016">{{Cite web|url=|title=Whole Grains and Fiber|publisher=American Heart Association|access-date=1. december 2016|date=2016|quote=Dietary fiber from whole grains, as part of an overall healthy diet, may help improve blood cholesterol levels, and lower risk of heart disease, stroke, obesity and type 2 diabetes.}}</ref> Fuldkorn er en kilde til [[kulhydrat]]er, flere [[Næringsstof (fødemiddel)|næringsstoffer]] og [[Kostfibre|kostfiber]].<ref name="eufic">{{Cite web|url=|publisher=European Food Information Council|title=Whole Grain Fact Sheet|date=1. januar 2009|access-date=6. december 2016}}</ref><ref name="usda1">{{Cite web|url=|publisher=US Department of Agriculture, Food and Nutrition Service|date=Januaryjanuar 2014|title=Whole Grain Resource for the National School Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich Criteria|quote=Additionally, menu planners are encouraged to serve a variety of foods that meet whole grain-rich criteria and may not serve the same product every day to count for the HUSSC whole grain-rich criteria.}}</ref><ref name="usda2">{{Cite web|url=|publisher=US Department of Agriculture, MyPlate|title=All About the Grains Group|date=2016|access-date=6. december 2016}}</ref> Kornproteiner har lav kvalitet på grund af mangler i [[Essentiel aminosyre|essentielle aminosyrer]], hovedsageligt [[lysin]].<ref name="UNESCO-EOLSS">{{Cite web|url=|title=Impacts of agriculture on human health and nutrition – Vol. II - Improving the Protein Content and Quality of Temperate Cereals: Wheat, Barley and Rye|last=Shewry|first=PR|publisher=UNESCO - [[Encyclopedia of Life Support Systems|Encyclopedia Life Support Systems (UNESCO-EOLSS)]]|access-date=2. juni 2017|quote=When compared with the WHO requirements of essential amino acids for humans, wheat, barley and rye are seen to be deficient in lysine, with threonine being the second limiting amino acid (Table 1).}}</ref><ref name="FAOcerealsquality">{{Cite web|url=|title=Nutritional quality of cereals|publisher=Food and Agriculture Organization of the United Nations|access-date=1. juni 2017}}</ref> I modsætning hertil har proteinerne fra pseudocerealerne en høj næringsværdi.<ref name=FAOproperties2015>{{cite journal|url=;jsessionid=0E53708D8FB5B35BCA1BB4BBE8D7DDFB?request_locale=ru&recordID=US201600108750&query=&sourceQuery=&sortField=&sortOrder=&agrovocString=&advQuery=&centerString=&enableField=|title=Properties of extruded whole grain cereals and pseudocereals flours|journal=International Journal of Food Science & Technology|volume=50|issue=10|pages=2152–2159|authors=Robin F, Théoduloz C, Srichuwong S|date=2015|doi=10.1111/ijfs.12893|accessdate=3. juni 2017}}</ref><ref name=SaturniFerretti2010>{{cite journal| vauthors=Saturni L, Ferretti G, Bacchetti T| title=The gluten-free diet: safety and nutritional quality | journal=Nutrients | year= 2010 | volume= 2 | issue= 1 | pages= 16–34 | pmid=22253989 | doi=10.3390/nu2010016 | pmc=3257612 | type=Review }}</ref>
I en lille del af den almindelige befolkning, kan [[gluten]] – proteiner der findes i hvede og beslægtede kornsorter<ref name=Biesiekierski2017>{{cite journal| author=Biesiekierski JR| title=What is gluten? | journal=J Gastroenterol Hepatol | year= 2017 | volume= 32 Suppl 1 | pages= 78–81 | pmid=28244676 | doi=10.1111/jgh.13703 | type=Review | quote= Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten.” The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, coeliac disease.}}{{open access}}</ref> – udløse [[cøliaki]], [[glutensentivitet]], [[Ataksi|glutenataksi]] og [[dermatitis herpetiformis]].<ref name=LudvigssonLeffler>{{cite journal |vauthors=Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, Hadjivassiliou M, Kaukinen K, Kelly CP, Leonard JN, Lundin KE, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C |title=The Oslo definitions for coeliac disease and related terms |journal=Gut |volume=62 |issue=1 |pages=43–52 | date=Januaryjanuar 2013 |doi=10.1136/gutjnl-2011-301346 |url=|pmc=3440559|pmid=22345659}}</ref>
== Referencer ==