Fuldkorn: Forskelle mellem versioner
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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=https://www.healthgrain.org/sites/healthgrain.org/files/page/7/Healthgrain_Consortium_Whole_Grain_definition_2013-12.pdf|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=http://www.aaccnet.org/initiatives/definitions/Pages/WholeGrain.aspx|title=Whole Grains|publisher=[[American Association of Cereal Chemists|AACC]]|access-date=3. juni 2017}}</ref><ref name=AACC2013>{{cite journal|url=http://www.aaccnet.org/publications/plexus/cfwplexus/library/books/Documents/WholeGrainsSummit2012/CPLEX-2013-1001-08B.pdf|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=http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/HealthyDietGoals/Whole-Grains-and-Fiber_UCM_303249_Article.jsp#|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=http://www.eufic.org/article/en/expid/whole-grain-fact-sheet/|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=http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf|publisher=US Department of Agriculture, Food and Nutrition Service|date=
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=
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