کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2681731 | 1142454 | 2016 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Les Åufs et les ovoproduits dans l'alimentation des Français
ترجمه فارسی عنوان
تخم مرغ و محصولات تخم مرغ در رژیم غذایی فرانسوی
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کلمات کلیدی
موضوعات مرتبط
علوم پزشکی و سلامت
پزشکی و دندانپزشکی
غدد درون ریز، دیابت و متابولیسم
چکیده انگلیسی
Considering the quality of its proteins and lipids, and its vitamins and minerals content, egg is a qualitative food. But in France, the average consumption of eggs is low: between 20 to 30Â g/day/person, i.e. 3 to 4 eggs per week. Despite its high nutritional density, egg then provides a low part of the nutrients actually consumed by the population (2 to 3%), except vitamin D (â10%). Consumer surveys show that, even highly unjustified, health consideration (cholesterol content) still bridles egg consumption. Actually, nutritional studies show that an increased egg consumption does not increase cardiovascular risk, up to 1 egg per day at least. Moreover, many studies demonstrated that the nutritional profile of egg can be easily modified; this could also increase the contribution of eggs in the dietary intakes, and this for many different nutrients. Combined with its low environmental impact, the nutritional qualities of egg could make this food a part of the solution for a more sustainable food system.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Cahiers de Nutrition et de Diététique - Volume 51, Issue 3, June 2016, Pages 147-156
Journal: Cahiers de Nutrition et de Diététique - Volume 51, Issue 3, June 2016, Pages 147-156
نویسندگان
Françoise Nau, Juliane Floury, Hayo van der Werf, Anne-Emmanuelle Le Minous,