论文部分内容阅读
啤酒的营养成份均呈水溶性状态,极易被人体吸收利用,所以早在1972年第九届“国际营养食品会议”上,啤酒就被正式列为营养食品。但长期以来,啤酒的保健作用却很少有人了解。啤酒有益于肾病患者,患有肾病、肾硬化症的病人.必须严格限制对钠盐的摄取。经临床治疗发现,若在患者的食谱增加适量的啤酒,会比原来更容易控制对盐分的摄取量,并且患者在饮食上感觉胃口好,食欲增加。啤酒可以减少心脏病的发病率。适量饮用啤酒,对防止心脏病有独特的效果。美国曾对侨居夏威夷的日本男性作过调查,结果发现每天饮用一杯啤酒的人,心脏痛、冠心痛的发病率比不饮啤酒的人低17.4%。
Beer’s nutritional ingredients are water-soluble state, easily absorbed by the body to use, so as early as 1972 Ninth “International Conference on Nutritious Food”, the beer was officially classified as nutritious food. But for a long time, the role of beer in health care is rarely understood. Beer is good for patients with kidney disease, patients with kidney disease and nephrosclerosis. The intake of sodium must be strictly limited. After clinical treatment found that if the patient’s diet to increase the amount of beer, will be easier than the original control of salt intake, and patients feel good appetite in the diet, increased appetite. Beer can reduce the incidence of heart disease. Moderate consumption of beer, to prevent heart disease has a unique effect. The United States once surveyed Japanese men living in Hawaii and found that people who consumed a glass of beer a day had a 17.4% lower rate of heart pain and coronary heart disease than those who did not drink beer.