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'''Fuldkorn''', er et [[gryn]] af enhver [[Korn|kornsort]] og [[Pseudocereal|pseudoceraler,]] der indeholder [[Endosperm|endospermen]], [[Kim (korn)|kim]] og [[klid]], i modsætning til [[Raffinerede korn|raffinerede korn]], som kun bibeholder endospermen.<ref name="HEALTHGRAIN2013">{{Cite web|url=https://www.healthgrain.org/sites/healthgrain.org/files/page/7/Healthgrain_Consortium_Whole_Grain_definition_2013-12.pdf|title=Whole grain definition|last=European Commission in the Communities 6th Framework Programme, Integrated Project HEALTHGRAIN|date=2013|access-date=3 June 2017}}</ref><ref name="AACCwholegrain">{{Cite web|url=http://www.aaccnet.org/initiatives/definitions/Pages/WholeGrain.aspx|title=Whole Grains|publisher=[[American Association of Cereal Chemists|AACC]]|access-date=3 June 2017}}</ref><ref name="AACC2013">{{Cite journal}}</ref>
'''Fuldkorn''', er et [[gryn]] af enhver [[Korn|kornsort]] og [[Pseudocereal|pseudoceraler,]] der indeholder [[Endosperm|endospermen]], [[Kim (korn)|kim]] og [[klid]], i modsætning til [[Raffinerede korn|raffinerede korn]], som kun bibeholder endospermen.<ref name="HEALTHGRAIN2013">{{Cite web|url=https://www.healthgrain.org/sites/healthgrain.org/files/page/7/Healthgrain_Consortium_Whole_Grain_definition_2013-12.pdf|title=Whole grain definition|last=European Commission in the Communities 6th Framework Programme, Integrated Project HEALTHGRAIN|date=2013|access-date=3 June 2017}}</ref><ref name="AACCwholegrain">{{Cite web|url=http://www.aaccnet.org/initiatives/definitions/Pages/WholeGrain.aspx|title=Whole Grains|publisher=[[American Association of Cereal Chemists|AACC]]|access-date=3 June 2017}}</ref><ref name=AACC2013>{{cite journal|url=http://www.aaccnet.org/publications/plexus/cfwplexus/library/books/Documents/WholeGrainsSummit2012/CPLEX-2013-1001-08B.pdf|title=Whole Grain Definition: New Perspectives for Inclusion of Grains and Processing but not for Analysis|journal=Cfw Plexus|last=van der Kamp|first=JW|date=2013|doi=10.1094/CPLEX-2013-1001-08B|accessdate=3 June 2017}}</ref>


Som en del af en generel sund kost, er indtaget af fuldkorn forbundet med lavere risiko for flere sygdomme.<ref name="Heart2016">{{Cite web|url=http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/HealthyDietGoals/Whole-Grains-and-Fiber_UCM_303249_Article.jsp#|title=Whole Grains and Fiber|publisher=American Heart Association|access-date=1 December 2016|date=2016|quote=Dietary fiber from whole grains, as part of an overall healthy diet, may help improve blood cholesterol levels, and lower risk of heart disease, stroke, obesity and type 2 diabetes.}}</ref> Fuldkorn er en kilde til [[Kulhydrat|kulhydrater]], flere [[Næringsstof (fødemiddel)|næringsstoffer]] og [[Kostfibre|kostfiber]].<ref name="eufic">{{Cite web|url=http://www.eufic.org/article/en/expid/whole-grain-fact-sheet/|publisher=European Food Information Council|title=Whole Grain Fact Sheet|date=1 January 2009|access-date=6 December 2016}}</ref><ref name="usda1">{{Cite web|url=http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf|publisher=US Department of Agriculture, Food and Nutrition Service|date=January 2014|title=Whole Grain Resource for the National School Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich Criteria|quote=Additionally, menu planners are encouraged to serve a variety of foods that meet whole grain-rich criteria and may not serve the same product every day to count for the HUSSC whole grain-rich criteria.}}</ref><ref name="usda2">{{Cite web|url=https://www.choosemyplate.gov/grains|publisher=US Department of Agriculture, MyPlate|title=All About the Grains Group|date=2016|access-date=6 December 2016}}</ref> Kornproteiner har lav kvalitet på grund af mangler i [[Essentiel aminosyre|essentielle aminosyrer]], hovedsageligt [[lysin]].<ref name="UNESCO-EOLSS">{{Cite web|url=http://www.eolss.net/sample-chapters/c10/E5-21-04-04.pdf|title=Impacts of agriculture on human health and nutrition – Vol. II - Improving the Protein Content and Quality of Temperate Cereals: Wheat, Barley and Rye|last=Shewry|first=PR|publisher=UNESCO - [[Encyclopedia of Life Support Systems|Encyclopedia Life Support Systems (UNESCO-EOLSS)]]|access-date=2 June 2017|quote=When compared with the WHO requirements of essential amino acids for humans, wheat, barley and rye are seen to be deficient in lysine, with threonine being the second limiting amino acid (Table 1).}}</ref><ref name="FAOcerealsquality">{{Cite web|url=http://www.fao.org/docrep/x2184e/x2184e05.htm|title=Nutritional quality of cereals|publisher=Food and Agriculture Organization of the United Nations|access-date=1 June 2017}}</ref> I modsætning hertil har proteinerne fra pseudocerealerne en høj næringsværdi.<ref name="FAOproperties2015">{{Cite journal}}</ref><ref name="SaturniFerretti2010">{{Cite journal}}</ref>
Som en del af en generel sund kost, er indtaget af fuldkorn forbundet med lavere risiko for flere sygdomme.<ref name="Heart2016">{{Cite web|url=http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/HealthyDietGoals/Whole-Grains-and-Fiber_UCM_303249_Article.jsp#|title=Whole Grains and Fiber|publisher=American Heart Association|access-date=1 December 2016|date=2016|quote=Dietary fiber from whole grains, as part of an overall healthy diet, may help improve blood cholesterol levels, and lower risk of heart disease, stroke, obesity and type 2 diabetes.}}</ref> Fuldkorn er en kilde til [[Kulhydrat|kulhydrater]], flere [[Næringsstof (fødemiddel)|næringsstoffer]] og [[Kostfibre|kostfiber]].<ref name="eufic">{{Cite web|url=http://www.eufic.org/article/en/expid/whole-grain-fact-sheet/|publisher=European Food Information Council|title=Whole Grain Fact Sheet|date=1 January 2009|access-date=6 December 2016}}</ref><ref name="usda1">{{Cite web|url=http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf|publisher=US Department of Agriculture, Food and Nutrition Service|date=January 2014|title=Whole Grain Resource for the National School Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich Criteria|quote=Additionally, menu planners are encouraged to serve a variety of foods that meet whole grain-rich criteria and may not serve the same product every day to count for the HUSSC whole grain-rich criteria.}}</ref><ref name="usda2">{{Cite web|url=https://www.choosemyplate.gov/grains|publisher=US Department of Agriculture, MyPlate|title=All About the Grains Group|date=2016|access-date=6 December 2016}}</ref> Kornproteiner har lav kvalitet på grund af mangler i [[Essentiel aminosyre|essentielle aminosyrer]], hovedsageligt [[lysin]].<ref name="UNESCO-EOLSS">{{Cite web|url=http://www.eolss.net/sample-chapters/c10/E5-21-04-04.pdf|title=Impacts of agriculture on human health and nutrition – Vol. II - Improving the Protein Content and Quality of Temperate Cereals: Wheat, Barley and Rye|last=Shewry|first=PR|publisher=UNESCO - [[Encyclopedia of Life Support Systems|Encyclopedia Life Support Systems (UNESCO-EOLSS)]]|access-date=2 June 2017|quote=When compared with the WHO requirements of essential amino acids for humans, wheat, barley and rye are seen to be deficient in lysine, with threonine being the second limiting amino acid (Table 1).}}</ref><ref name="FAOcerealsquality">{{Cite web|url=http://www.fao.org/docrep/x2184e/x2184e05.htm|title=Nutritional quality of cereals|publisher=Food and Agriculture Organization of the United Nations|access-date=1 June 2017}}</ref> I modsætning hertil har proteinerne fra pseudocerealerne en høj næringsværdi.<ref name=FAOproperties2015>{{cite journal|url=http://agris.fao.org/agris-search/search.do;jsessionid=0E53708D8FB5B35BCA1BB4BBE8D7DDFB?request_locale=ru&recordID=US201600108750&query=&sourceQuery=&sortField=&sortOrder=&agrovocString=&advQuery=&centerString=&enableField=|title=Properties of extruded whole grain cereals and pseudocereals flours|journal=International Journal of Food Science & Technology|volume=50|issue=10|pages=2152–2159|authors=Robin F, Théoduloz C, Srichuwong S|date=2015|doi=10.1111/ijfs.12893|accessdate=3 June 2017}}</ref><ref name=SaturniFerretti2010>{{cite journal| vauthors=Saturni L, Ferretti G, Bacchetti T| title=The gluten-free diet: safety and nutritional quality | journal=Nutrients | year= 2010 | volume= 2 | issue= 1 | pages= 16–34 | pmid=22253989 | doi=10.3390/nu2010016 | pmc=3257612 | type=Review }}</ref>

I en lille del af den almindelige befolkning, kan [[gluten]] &#x2013; proteiner der findes i hvede og beslægtede kornsorter<ref name="Biesiekierski2017">{{Cite journal}}{{Open access}}</ref> &#x2013; udløse [[cøliaki]], [[glutensentivitet]], [[Ataksi|glutenataksi]] og [[dermatitis herpetiformis]].<ref name="LudvigssonLeffler">{{Cite journal}}</ref>


I en lille del af den almindelige befolkning, kan [[gluten]] &#x2013; proteiner der findes i hvede og beslægtede kornsorter<ref name=Biesiekierski2017>{{cite journal| author=Biesiekierski JR| title=What is gluten? | journal=J Gastroenterol Hepatol | year= 2017 | volume= 32 Suppl 1 | pages= 78–81 | pmid=28244676 | doi=10.1111/jgh.13703 | type=Review | quote= Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten.” The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, coeliac disease.}}{{open access}}</ref> &#x2013; udløse [[cøliaki]], [[glutensentivitet]], [[Ataksi|glutenataksi]] og [[dermatitis herpetiformis]].<ref name=LudvigssonLeffler>{{cite journal |vauthors=Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, Hadjivassiliou M, Kaukinen K, Kelly CP, Leonard JN, Lundin KE, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C |title=The Oslo definitions for coeliac disease and related terms |journal=Gut |volume=62 |issue=1 |pages=43–52 | date=January 2013 |doi=10.1136/gutjnl-2011-301346 |url=|pmc=3440559|pmid=22345659}}</ref>
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== Referencer ==
== Referencer ==
{{Reflist|30em=}}
{{Reflist|30em}}

<references group=""></references>
[[Kategori:Korn]]
[[Kategori:Korn]]
[[Kategori:Pages with unreviewed translations]]
[[Kategori:Pages with unreviewed translations]]

Versionen fra 15. mar. 2019, 14:38

Fuldkorn, er et gryn af enhver kornsort og pseudoceraler, der indeholder endospermen, kim og klid, i modsætning til raffinerede korn, som kun bibeholder endospermen.[1][2][3]

Som en del af en generel sund kost, er indtaget af fuldkorn forbundet med lavere risiko for flere sygdomme.[4] Fuldkorn er en kilde til kulhydrater, flere næringsstoffer og kostfiber.[5][6][7] Kornproteiner har lav kvalitet på grund af mangler i essentielle aminosyrer, hovedsageligt lysin.[8][9] I modsætning hertil har proteinerne fra pseudocerealerne en høj næringsværdi.[10][11]

I en lille del af den almindelige befolkning, kan gluten – proteiner der findes i hvede og beslægtede kornsorter[12] – udløse cøliaki, glutensentivitet, glutenataksi og dermatitis herpetiformis.[13]

Referencer

  1. ^ European Commission in the Communities 6th Framework Programme, Integrated Project HEALTHGRAIN (2013). "Whole grain definition" (PDF). Hentet 3 juni 2017.{{cite web}}: CS1-vedligeholdelse: Dato automatisk oversat (link)
  2. ^ "Whole Grains". AACC. Hentet 3 juni 2017.{{cite web}}: CS1-vedligeholdelse: Dato automatisk oversat (link)
  3. ^ van der Kamp, JW (2013). "Whole Grain Definition: New Perspectives for Inclusion of Grains and Processing but not for Analysis" (PDF). Cfw Plexus. doi:10.1094/CPLEX-2013-1001-08B. Hentet 3 juni 2017.{{cite journal}}: CS1-vedligeholdelse: Dato automatisk oversat (link)
  4. ^ "Whole Grains and Fiber". American Heart Association. 2016. Hentet 1 december 2016. Dietary fiber from whole grains, as part of an overall healthy diet, may help improve blood cholesterol levels, and lower risk of heart disease, stroke, obesity and type 2 diabetes.{{cite web}}: CS1-vedligeholdelse: Dato automatisk oversat (link)
  5. ^ "Whole Grain Fact Sheet". European Food Information Council. 1 januar 2009. Hentet 6 december 2016.{{cite web}}: CS1-vedligeholdelse: Dato automatisk oversat (link)
  6. ^ "Whole Grain Resource for the National School Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich Criteria" (PDF). US Department of Agriculture, Food and Nutrition Service. januar 2014. Additionally, menu planners are encouraged to serve a variety of foods that meet whole grain-rich criteria and may not serve the same product every day to count for the HUSSC whole grain-rich criteria.{{cite web}}: CS1-vedligeholdelse: Dato automatisk oversat (link)
  7. ^ "All About the Grains Group". US Department of Agriculture, MyPlate. 2016. Hentet 6 december 2016.{{cite web}}: CS1-vedligeholdelse: Dato automatisk oversat (link)
  8. ^ Shewry, PR. "Impacts of agriculture on human health and nutrition – Vol. II - Improving the Protein Content and Quality of Temperate Cereals: Wheat, Barley and Rye" (PDF). UNESCO - Encyclopedia Life Support Systems (UNESCO-EOLSS). Hentet 2 juni 2017. When compared with the WHO requirements of essential amino acids for humans, wheat, barley and rye are seen to be deficient in lysine, with threonine being the second limiting amino acid (Table 1).{{cite web}}: CS1-vedligeholdelse: Dato automatisk oversat (link)
  9. ^ "Nutritional quality of cereals". Food and Agriculture Organization of the United Nations. Hentet 1 juni 2017.{{cite web}}: CS1-vedligeholdelse: Dato automatisk oversat (link)
  10. ^ Robin F, Théoduloz C, Srichuwong S (2015). "Properties of extruded whole grain cereals and pseudocereals flours". International Journal of Food Science & Technology. 50 (10): 2152-2159. doi:10.1111/ijfs.12893. Hentet 3 juni 2017.{{cite journal}}: CS1-vedligeholdelse: Bruger authors parameter (link) CS1-vedligeholdelse: Dato automatisk oversat (link)
  11. ^ Saturni L, Ferretti G, Bacchetti T (2010). "The gluten-free diet: safety and nutritional quality". Nutrients (Review). 2 (1): 16-34. doi:10.3390/nu2010016. PMC 3257612. PMID 22253989.
  12. ^ Biesiekierski JR (2017). "What is gluten?". J Gastroenterol Hepatol (Review). 32 Suppl 1: 78-81. doi:10.1111/jgh.13703. PMID 28244676. Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten.” The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, coeliac disease.open access-publikation - kan frit læses
  13. ^ Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, Hadjivassiliou M, Kaukinen K, Kelly CP, Leonard JN, Lundin KE, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C (januar 2013). "The Oslo definitions for coeliac disease and related terms". Gut. 62 (1): 43-52. doi:10.1136/gutjnl-2011-301346. PMC 3440559. PMID 22345659.{{cite journal}}: CS1-vedligeholdelse: Dato automatisk oversat (link)
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