| Autor: |
Aparicio A; Departamento de Nutrición y Ciencia de los Alimentos. Facultad de Farmacia. Universidad Complutense de Madrid. Grupo de Investigación VALORNUT-UCM (920030). IdISSC., Salas-González MD; Departamento de Nutrición y Ciencia de los Alimentos. Facultad de Farmacia. Universidad Complutense de Madrid. Grupo de Investigación VALORNUT-UCM (920030)., Lorenzo-Mora AM; Departamento de Nutrición y Ciencia de los Alimentos. Facultad de Farmacia. Universidad Complutense de Madrid., Bermejo LM; Departamento de Nutrición y Ciencia de los Alimentos. Facultad de Farmacia. Universidad Complutense de Madrid. Grupo de Investigación VALORNUT-UCM (920030). IdISSC. |
| Jazyk: |
Spanish; Castilian |
| Zdroj: |
Nutricion hospitalaria [Nutr Hosp] 2022 Sep 01; Vol. 39 (Spec No3), pp. 3-7. |
| DOI: |
10.20960/nh.04301 |
| Abstrakt: |
Introduction: Due to their composition, whole grain cereals allow to achieve the recommended intakes of numerous nutrients that are usually ingested in insufficient amounts according to various studies. On the other hand, scientific evidence indicates that the consumption of whole grain cereals is associated with positive effects on health against the suffering of some chronic non-communicable diseases such as obesity, cardiovascular disease, diabetes or cancer. These effects may be due to their high content of vitamins, minerals, fiber and bioactive compounds. The consumption of whole grain cereals is low, which could be due to the lack of knowledge of its beneficial effects by the population. The consumption of 3 or more servings a day of whole grain cereals contributes to achieve a better nutritional and health status of individuals from early ages. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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