PDF(Pubmed)
Abstract：
With a shift towards plant-based diets for human and planetary health, monitoring the mineral content of staple crops is important to ensure population nutrient requirements can be met. This review aimed to explore changes in the iron content of unprocessed wheat and rice in Australia over time. A comprehensive systematic search of four electronic databases and the gray literature was conducted. A total of 25 papers published between 1930 and 2023 that measured the iron content of unprocessed wheat and rice were included. Triticum aestivum was the most common wheat type studied, including 26 cultivars; iron content ranged from 40 to 50 µg/g in the 1930s and 1970s and was more variable after this time due to the introduction of modern cultivars, with most values between 25 and 45 µg/g. The iron content of rice (Oryza sativa) was more consistent at 10-15 µg/g between the 1980s and 2020s. Variations over the years may be attributed to environmental, biological, and methodological factors but these were not well documented across all studies, limiting the interpretation of findings. As the number of individuals following plant-based diets continues to rise, the ongoing monitoring of the mineral content in commonly consumed plant-based foods is warranted.
摘要：
随着人类和地球健康向植物性饮食的转变，监测主食作物的矿物质含量对于确保满足人口营养需求很重要。这篇综述旨在探讨澳大利亚未加工小麦和大米中铁含量随时间的变化。对四个电子数据库和灰色文献进行了全面系统的检索。包括1930年至2023年之间发表的25篇论文，这些论文测量了未加工的小麦和大米的铁含量。小麦是研究的最常见的小麦类型，包括26个品种；在1930年代和1970年代，铁含量从40到50µg/g不等，由于引入了现代品种，此后变化更大，大多数值在25到45微克/克之间。在1980年代至2020年代之间，水稻（Oryzasativa）的铁含量更一致，为10-15µg/g。多年来的变化可能归因于环境，生物，和方法学因素，但这些在所有研究中都没有得到很好的记录，限制对发现的解释。随着植物性饮食的个体数量继续增加，有必要对常见植物性食品中的矿物质含量进行持续监测。
