近十年来,一些流行病学调查发现饮水硬度与心血管病死亡率呈负相关关系。有人认为其原因可能不是由于饮水中钙镁缺乏所致,因为人从饮水中获得的钙镁只占日摄入总量的10—20％。本研究目的是用不同硬度的水烹制食品,以观察食物无机盐组成的改变。烹制用水采自荷兰六个城市的自来水,烹制食品有土豆、胡萝卜、花椰菜(cauliflower)、苣荬菜(endive)。水和食品中的Fe、Mn、Ca、Mg、Na、K、Zn皆用 In the past decade, some epidemiological studies have found that there is a negative correlation between drinking water hardness and cardiovascular mortality. Some people think that the reason may not be due to lack of calcium and magnesium in drinking water, because people from drinking water to obtain calcium and magnesium accounted for only 10-20% of the total daily intake. The purpose of this study was to cook food with varying hardness of water to observe changes in the composition of inorganic salts in food. Cooking water is tapped in tap water in six Dutch cities, including potatoes, carrots, cauliflower and endive. Water and food in the Fe, Mn, Ca, Mg, Na, K, Zn are all used