D'Alessandro Annunziata, De Pergola Giovanni
Endocrinologist, General Practitioner. General Medicine ASL BA/4 D.S.S. 8, viale Japigia 38/G, Bari 70126, Italy.
Department of Biomedical Sciences and Human Oncology, Section of Internal Medicine and Oncology, University of Bari "Aldo Moro", School of Medicine, Policlinico, Piazza Giulio Cesare 11, Bari 70124, Italy.
Nutrients. 2014 Oct 16;6(10):4302-16. doi: 10.3390/nu6104302.
Bread was a staple in the traditional Mediterranean diet of the early 1960s, as well as nowadays; however, it was a stone ground sourdough bread in Nicotera and probably in the Greek cohorts of the Seven Countries Study. In the present review, the nutritional characteristics of this food are analyzed in relation to its protective effects on coronary heart disease, metabolic diseases and cancer. According to our traditions, cultural heritage and scientific evidence, we propose that only cereal foods with low glycemic index (GI) and rich in fiber have to be placed at the base of the Mediterranean diet pyramid, whereas refined grains and high GI starchy foods have to be sited at the top.
面包在20世纪60年代初的传统地中海饮食中以及如今都是主食；然而，在尼科泰拉以及七国研究中的希腊队列中，它是石磨酸面团面包。在本综述中，分析了这种食物的营养特性及其对冠心病、代谢性疾病和癌症的保护作用。根据我们的传统、文化遗产和科学证据，我们建议只有血糖生成指数（GI）低且富含纤维的谷物食品应置于地中海饮食金字塔的底部，而精制谷物和高GI淀粉类食物应置于顶部。
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