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食用精米将增加患糖尿病风险

所属:听力板块 作者:crystal156 阅读:2712 次 评论:0 条 [我要评论]  [+我要收藏]

小编摘要:最近来沪的美国科学院院士、哈佛大学营养系主任沃尔特·威利教授指出,精制大米、面粉都具有很高的“血糖指数”,如长期大量摄入这类食物,就会大大增加患2型糖尿病的风险。

 

这里是美国之音慢速英语健康报告。
This is the VOA Special English Health Report.
大米是许多人的饮食的重要组成部分。来自哈佛大学公共卫生学院的研究人员发布了一项关于大米的报告。该报告表明,吃精米(又称白米)将增加患2型糖尿病的风险。而吃糙米(又称红米、粗粮)可以减少这种风险。
Rice is an important part of many people's diets. Researchers from the Harvard School of Public Health in Massachusetts have released a report about rice. It shows that eating white rice increases the risk of Type Two diabetes. However, eating brown rice reduces the risk of the disease.
世界卫生组织表示,全球有超过2.2亿人患糖尿病。 2型糖尿病归结于身体不能有效利用它制造的糖分。
The World Health Organization says more than two hundred twenty million people worldwide have diabetes. Type Two diabetes results when the body cannot effectively use the sugar it produces.
超过3.9万名男子及15.7万名妇女参与了这项研究。他们被问及他们的饮食和日常活动,以及任何先天性疾病。这项研究发现,每周食用5次或5次以上精米的人们,患2型糖尿病的风险增加了17%。但每周食用2次或2次以上糙米的人们,患2型糖尿病的风险降低了11%。
More than thirty-nine thousand men and one hundred fifty-seven thousand women took park in the study. They were asked about their diet and day-to-day activities, as well as any pre-existing diseases. The study found that the people who ate five or more servings of white rice per week had a seventeen percent increased risk of developing Type Two diabetes. But those who ate two or more servings of brown rice a week had an eleven percent reduced risk of getting the disease.
糙米是谷物的原始形态。精米则经过加工,涉及到去壳,包括去除谷壳,麸皮和胚芽,只留下白色内核。精米通常会补充其在加工过程中失去的养分。
Brown rice is the grain in its natural form. White rice results after it has been refined. This involves removing the outer cover, including the husk, bran and germ. Only the inner white kernel is left. White rice is often enriched to replace some nutrients lost during the refining process.
孙奇(音译)是该报告的主要撰稿人,他表示,糙米的表壳可以减缓体内消化酶转化淀粉的工作。这意味着与精米相比,食用糙米可以使得糖分向血液中的释放减缓。
Qi Sun is the lead writer of the report. He says the outer parts of brown rice slow down the work of the body's digestive enzymes into starch. This means that the release of sugar into the bloodstream is slower after eating brown rice compared to white rice.
迅速释放血糖到血液中的饮食与患2型糖尿病的高风险紧密关联。其确切原因尚不得而知。
A diet of foods that quickly release sugar into the bloodstream has been linked with a greater risk of Type two diabetes. The exact reason for this is not known.
孙博士称,粗加工谷物比精加工谷物营养价值更丰富。他说,如果用全麦或大麦等全麸谷物替代精米,患2型糖尿病的风险可以降低36%。他表示,人们应该尽可能用全麸谷物替代精米和其他精加工碳水化合物。
Doctor Sun says less refined grains have more nutritional value than refined grains. He says replacing white rice with whole grains like whole wheat or barley could result in a thirty-six percent lower chance of developing Type Two diabetes. He says people should replace white rice and other refined carbohydrates with whole grains whenever possible.
然而由于富油的麸皮,糙米保存时间不像精米那么长。这使得糙米在贫困社区可用性差。国际水稻研究所正在研究淀粉释放速度更慢的精米品种。
However, brown rice does not last as long as white rice because of the oil-rich layer of bran. This makes it less usable in poor communities. The International Rice Research Institute is working to develop kinds of white rice whose starch is released more slowly.
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2011-07-29 15:27 编辑:crystal156
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