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微营养素缺乏的主要原因是从主要饮食中摄入的生物可利用矿物和维生素不足。普遍消费的食品和饮料(如大米、小麦、玉米,豆类、茶和咖啡)含有的抑制因子较高,而微营养紊吸收的增强因子较低。因此,如谷物和豆之类的主要粮食不仅是贫乏的生物可利用微营养素来源,而且会干扰食品强化加工过程中添加的微营养素的吸收。影响生物利用率(我们身体新陈代谢所吸收的微营养素比例)的生物化学过程有着固有的复杂
The main reason for micronutrient deficiencies is the lack of bioavailable minerals and vitamins intakes from the main diet. Commonly-consumed foods and beverages (such as rice, wheat, corn, beans, tea and coffee) contain higher inhibitory factors, while micronutrients have lower uptake enhancers. Thus, staple foods such as grains and beans are not only a source of scarce bio-available micronutrients but also interfere with the uptake of micronutrients added during food fortification. Biochemical processes that affect bioavailability (the proportion of micronutrients absorbed by our body’s metabolism) are inherently complex