en ESPAGNOL
\nLanguage: Spanish <\/p>\n
Source: ARCHIVOS LATINOAMERICANOS DE NUTRICION, 54 (2): 52-58 Suppl. 1 JUN 2004
\nKeywords: cereals; Mediterranean Diet; polysacharides.fibre; glycemic index; food pattern
\nKeyWords Plus: GLYCEMIC LOAD; RISK; INDEX; PREVENTION; NUTRITION; WEIGHT; WOMEN; FOODS; FIBER
\nAbstract:
\nWheat, bread and pasta in Mediterranean diets. Cereals in diets have varied along evolution trends in food patterns. Cereals are starchy foods and are the main source of polysacharides in the diet. In Mediterranean countries, cereals have been used in different ways, though they are mainly used as refined cereals. Wheat bread is one of the most commonly used. In the average Spanish diet, considerable changes have taken place since 1961 leading to a significant decrease in percent energy from carbohydrate. At the same time, percent energy from fat has increased as web as protein intake. These changes in the nutritional pattern reflect a continuous decrease in consumption of grains and cereals, pulses and potatoes. In the last decades, consumption of pasta however has increased as web as consumption of processed bakery products and biscuits. Scientific and epidemiological evidence show that cereals should be the main source of energy in the diet, in line with the so-called Mediterranean Diet. Polysacharides should provide 50-55% energy. In order to reach that goal, cereal, legumes and potatoes should be included in the daily diet as 4-6 portions. Whole grain cereales should be preferred or food preparations combining pasta, potatoes or rice with vegetables in order to reduce the glycemic index. Processed bakery products and biscuits should be consumed in moderation. <\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-50789","resume","type-resume","status-publish","hentry"],"acf":{"auteurs":null,"adresse":null,"numero":null,"page":null,"mois":null,"annee":null,"mots-cles":null,"sources":null},"yoast_head":"\n