關(guān)于健康的英語美文閱讀
近年來,健康傳播已成為傳播學(xué)發(fā)展的一個(gè)新的分支。國外的健康傳播研究開始于上個(gè)世紀(jì)70年代,而在中國大陸學(xué)術(shù)界健康傳播研究目前還處于起步階段。小編精心收集了關(guān)于健康的英語美文，供大家欣賞學(xué)習(xí)!
關(guān)于健康的英語美文篇1
10大健康飲食習(xí)慣
One question I'm frequently asked is "What's the secret to a healthy diet?" The answer isn't all that mysterious. You just have to keep some basic guidelines in mind, beginning with:
經(jīng)常有人問我：“健康飲食有什么秘訣?” 其實(shí)答案并不神秘。你只需要遵循以下這些基本準(zhǔn)則：
1. Use smaller plates.
1. 換小點(diǎn)的盤子
Whether you're already trim or trying to lose weight, one of the best things you can do for your waistline and your health is to downsize your dishware. Cornell University nutrition researcher Brian Wansink, PhD, has found that switching from a 12-inch to a ten-inch plate leads people to eat 22 percent fewer calories. If you downsized only your dinner plate, you'd be eliminating more than 5,000 calories a month from your diet. It really is that simple.
不管你是想保持苗條身材還是想減肥，最好的辦法之一就是縮小餐具尺寸。康奈爾大學(xué)營養(yǎng)學(xué)研究員布萊恩-文森克博士發(fā)現(xiàn)，把盤子從12英寸縮小到10英寸，可以使人們少攝入22%的卡路里。即使你只在晚飯時(shí)用小點(diǎn)的盤子，一個(gè)月下來你也可以從飲食中減少5000卡路里的攝入。就是這么簡單。
2. Make half of every meal fruits or vegetables.
2. 每頓飯都要保證一半是水果或蔬菜
At breakfast, fill your bowl halfway with cereal, then top it off with berries or sliced banana. At lunch, eat a smaller—or half—sandwich, and add two pieces of fruit. At dinner, make sure your plate is at least 50 percent salad, broccoli, asparagus, cauliflower, or whatever veggie you choose. This ensures that you get enough nutrients and automatically reduces the amount of fat and calories you consume (provided you don't go crazy with fatty dressings and toppings).
早餐時(shí)可以吃半碗燕麥片加漿果和香蕉片。午飯吃一個(gè)小點(diǎn)的(或半個(gè))漢堡和兩塊水果。晚飯保證你的餐盤里至少有50%的萵苣、西蘭花、蘆筍和花椰菜，你自己喜歡吃的蔬菜都行。這不僅能保證你所需要的營養(yǎng)，而且能減少脂肪和卡路里的消耗(前提是你不迷戀多脂調(diào)味品和澆頭)。
3. Don't eat on the run.
3. 吃飯要細(xì)嚼慢咽
The first problem with grabbing and gulping is that it usually means fast food. And even a smallish fast food lunch (small burger, medium fries, diet soda) delivers around 800 calories—more than the average woman would want to get at dinner. When we eat on the go, our brains tend to register the food as a snack—regardless of how many calories we consume—leading us to overeat at our next meal.
狼吞虎咽通常意味著快餐。即使是很小份的快餐午飯(小漢堡，中包薯?xiàng)l，無糖汽水)熱量也都有差不多800卡路里的，這超過了一般女性想在晚飯時(shí)攝入的熱量。當(dāng)我們狼吞虎咽時(shí)，不管我們消耗了多少卡路里，大腦會(huì)默認(rèn)這些食物是小吃，這會(huì)讓我們下頓飯時(shí)吃的更多。
4. The shorter the ingredient list, the better.
4. 營養(yǎng)成分列表越短越好
Most of the healthiest foods have only one ingredient: Think broccoli, spinach, blueberries, etc. Longer lists generally mean more sugar, more salt, more artificial flavors. More unhealthy stuff.
絕大多數(shù)的健康食物都只有一種成分：比如西蘭花、菠菜、藍(lán)莓等。較長的營養(yǎng)成分列表通常意味著更多的糖和鹽，更多的人工香料和更多不健康的添加劑。
5. Nutritious food doesn't have to be expensive.
5. 有營養(yǎng)的食物不一定昂貴
The smart choices cost no more. In fact, there was a potential small savings associated with the healthy selections. And that's without considering such economical options as occasionally substituting beans or lentils for meat, or making a sandwich at home rather than spending money at a restaurant.
如果選擇得當(dāng)，有營養(yǎng)的食物并不昂貴。事實(shí)上，健康的選擇甚至還能省錢。偶爾用黃豆或扁豆來代替肉，或者是在家自己做漢堡而不是去飯店花錢，這些選擇既經(jīng)濟(jì)又健康。
6. Take an extra ten minutes a day to prepare healthy meals.
6. 每天多花十分鐘時(shí)間準(zhǔn)備健康的飯菜
By devoting a few minutes to planning for more nutritious eating, you invest in your own health and that of your family. And when I say few, I mean it: Studies from UCLA suggest that a wholesome home-cooked dinner takes only about ten minutes longer to prepare, on average, than serving processed or ready-made food. If you make enough for leftovers you'll save time in the long run. And don't forget: Obesity, diabetes, and heart disease all lead to doctor and hospital visits—which take a lot of time.
每天花幾分鐘時(shí)間烹飪更有營養(yǎng)的飯菜，這對你和你的家人都有好處。這里說的幾分鐘，我是說真的：加州大學(xué)洛杉磯分校的研究認(rèn)為，自己做一份有益健康的晚飯，比去飯店和叫外賣只多十分鐘。如果你做的飯多得夠下一頓吃，長期下來還會(huì)省下更多的時(shí)間。并且不要忘了：肥胖、糖尿病和心臟病會(huì)把你送進(jìn)醫(yī)院，這會(huì)浪費(fèi)你更多的時(shí)間。
7. Retrain your palate.
7. 反復(fù)訓(xùn)練你的味蕾
As any 5-year-old or picky eater can attest, familiarity is a powerful driver of dietary preference. But taste buds are malleable and can be taught to appreciate new and subtler flavors. When you swap processed, high-fat, sodium-packed, and oversweetened food for healthier fare, it can take one to two weeks before your taste buds acclimate. Don't expect to love new flavors right away (and certainly don't expect your kids to). Just keep serving the new dishes, and soon neither you nor your palate will recall what all the fuss was about.
任何一個(gè)5歲的小孩和挑食者都可以證明，飲食偏好主要是因?yàn)閷δ撤N食物的熟悉。但是味蕾具有可塑性，可以學(xué)會(huì)接受新的微妙的口味。當(dāng)你從高脂肪高鈉和高糖的食物轉(zhuǎn)變?yōu)檩^為健康的飲食時(shí)，你的味蕾可能需要一兩個(gè)禮拜才能適應(yīng)。不要指望立馬就能愛上新的口味(也不要指望你的孩子能)。繼續(xù)吃對你來說新的菜肴，很快你和你味蕾都會(huì)忘了剛開始的不習(xí)慣。
8. Stop eating before you feel full.
8. 吃飽之前就停止進(jìn)食
Slow the pace of your meals. Pay attention to what you're eating. And call it quits when you're about 80 percent full. After a pause, you'll likely find that "mostly full" is full enough. Studies indicate that simply by eating at a leisurely pace, you could drop up to 20 pounds a year.
放慢吃飯速度，注意看看你在吃什么。吃到8分飽時(shí)就不要再吃了。過一會(huì)兒你就會(huì)發(fā)現(xiàn)，“8分飽” 就足夠了。研究表明，只要放慢進(jìn)食速度，你每年就能減下20磅的體重。
9. Sit down to dinner with the entire family.
9. 與家人共進(jìn)晚餐
Kids who eat with their parents are less likely to consume junk, less likely to overeat, and less likely to be overweight. Parents who eat with their children report greater satisfaction with family life. And families who eat together are far less likely to be plagued by eating disorders, drug use, smoking, and alcohol abuse. That's a remarkable benefit to something as simple as sitting down together for a family meal.
和父母一起吃飯的孩子，吃到垃圾食品、吃得太多和體重超重的可能性都比較小;和孩子一起吃飯的父母，會(huì)覺得生活更幸福。而且和家人一起吃飯的人，很少有可能存在飲食失調(diào)、濫用毒品、吸煙和酗酒的問題。只是和家人坐在一起吃飯這么簡單的事情，好處就這么顯而易見。
10. You really are what you eat.
10. 飲食決定你的身體狀況
The best way to keep your body humming is to eat a well-rounded, nutritious diet. As for better mental acuity—well, you get the idea: Your brain depends on the vitality of your heart, lungs, liver, kidneys (you name the organ) to be in tip-top shape. The best way to bring out your best attributes is to foster your overall health through smart eating—a diet that favors produce, grains, legumes, and lean sources of protein, such as fish and soy.
保持精力旺盛的最好辦法就是營養(yǎng)全面的飲食。你要知道：你的大腦取決于你的心臟、肺、肝臟和腎臟的活力是否處于最好的狀態(tài)。為了讓你有更好的精神敏銳性，最好的辦法就是通過明智的飲食來獲得全面的整體的健康。飲食中需包含農(nóng)產(chǎn)品如谷物、蔬菜，以及脂肪含量低的蛋白質(zhì)，如魚和豆類。
關(guān)于健康的英語美文篇2
健康飲食結(jié)構(gòu) 低淀粉高脂肪
People who avoid carbohydrates and eat more fat, even saturated fat, lose more body fat and have fewer cardiovascular risks than people who follow the low-fat diet that health authorities have favored for decades, a major new study shows.
一項(xiàng)重大的新研究顯示，比起那些遵循衛(wèi)生部門數(shù)十年來一直推崇的低脂飲食的人，不吃碳水化合物但攝入較多脂肪、乃至飽和脂肪的人，消耗的體脂更多，并且罹患心血管疾病的風(fēng)險(xiǎn)更低。
The findings are unlikely to be the final salvo in what has been a long and often contentious debate about what foods are best to eat for weight loss and overall health. The notion that dietary fat is harmful, particularly saturated fat, arose decades ago from comparisons of disease rates among large national populations.
長期以來，關(guān)于哪種食物對減重和身體健康最有好處一直存在爭議，上述結(jié)論不太可能成為定論。幾十年前，通過比較全國大量人口的患病率，人們形成了膳食脂肪、尤其是飽和脂肪對人體有害的概念。
But more recent clinical studies in which individuals and their diets were assessed over time have produced a more complex picture. Some have provided strong evidence that people can sharply reduce their heart disease risk by eating fewer carbohydrates and more dietary fat, with the exception of trans fats. The new findings suggest that this strategy more effectively reduces body fat and also lowers overall weight.
但是，通過在一段時(shí)間內(nèi)評估個(gè)人及其飲食習(xí)慣，近期的臨床研究描繪出了一幅更為復(fù)雜的畫面。有些研究提供了非常有力的證據(jù)顯示，人們可以通過攝入較少的碳水化合物和較多的膳食脂肪——反式脂肪除外——來大幅度降低罹患心臟疾病的風(fēng)險(xiǎn)。這些新的發(fā)現(xiàn)說明，這種做法能更有效地減少體脂，并同時(shí)減輕體重。
The new study was financed by the National Institutes of Health and published in the Annals of Internal Medicine. It included a racially diverse group of 150 men and women — a rarity in clinical nutrition studies — who were assigned to follow diets for one year that limited either the amount of carbs or fat that they could eat, but not overall calories.
這項(xiàng)新研究由美國國立衛(wèi)生研究院(National Institutes of Health)出資，成果發(fā)表在了《內(nèi)科學(xué)年鑒》(Annals of Internal Medicine)上。調(diào)查對象包括各個(gè)族裔的150名男女——這在臨床營養(yǎng)研究中并不多見。按照指派的結(jié)果，這些人必須在一年內(nèi)遵守限制碳水化合物或脂肪攝入量的飲食要求，但無需限制總體的卡路里攝入量。
“To my knowledge, this is one of the first long-term trials that’s given these diets without calorie restrictions,” said Dariush Mozaffarian, the dean of the Friedman School of Nutrition Science and Policy at Tufts University, who was not involved in the new study. “It shows that in a free-living setting, cutting your carbs helps you lose weight without focusing on calories. And that’s really important because someone can change what they eat more easily than trying to cut down on their calories.”
“據(jù)我所知，這屬于首批不限制卡路里攝入的飲食方式長期試驗(yàn)，”塔夫茨大學(xué)弗里德曼營養(yǎng)科學(xué)與政策學(xué)院(Friedman School of Nutrition Science and Policy at Tufts University)院長達(dá)柳什·莫扎法里安(Dariush Mozaffarian)說。他沒有參與這項(xiàng)新研究。“這表明，在可以想吃什么就吃什么的情況下，減少碳水化合物的攝入有助于減輕體重，而且還不需要關(guān)注卡路里。這一點(diǎn)很重要，因?yàn)榕c努力減少卡路里攝入相比，人們更容易改變飲食的種類。”
Diets low in carbohydrates and higher in fat and protein have been commonly used for weight loss since Dr. Robert Atkins popularized the approach in the 1970s. Among the longstanding criticisms is that these diets cause people to lose weight in the form of water instead of body fat, and that cholesterol and other heart disease risk factors climb because dieters invariably raise their intake of saturated fat by eating more meat and dairy.
自20世紀(jì)70年代，羅伯特·阿特金斯博士(Robert Atkins)開始推行低碳水化合物高脂高蛋白飲食以來，此類減肥方式就開始被廣泛采用。一直有批評聲認(rèn)為，這種飲食習(xí)慣減去的是人體的水份，而不是脂肪，而且膽固醇等心臟疾病的風(fēng)險(xiǎn)因素也會(huì)隨之攀升，因?yàn)槿藗兪秤昧烁嗟娜忸惡湍讨破?，必然?huì)增加飽和脂肪的攝入量。
Many nutritionists and health authorities have “actively advised against” low-carbohydrate diets, said the lead author of the new study, Dr. Lydia A. Bazzano of the Tulane University School of Public Health and Tropical Medicine. “It’s been thought that your saturated fat is, of course, going to increase, and then your cholesterol is going to go up,” she said. “And then bad things will happen in general.”
上述新研究論文的第一作者、杜蘭大學(xué)公共衛(wèi)生及熱帶疾病學(xué)院(Tulane University School of Public Health and Tropical Medicine)的莉迪婭·A·巴扎諾博士(Lydia A. Bazzano)表示，許多營養(yǎng)學(xué)專家和衛(wèi)生部門都“大力反對”低碳水化合物的飲食方式。“他們總是認(rèn)為，你的飽和脂肪攝入量肯定會(huì)增加，然后你的膽固醇就會(huì)升高，”她說。“接下來，通常會(huì)帶來不良后果。”
The new study showed that was not the case.
這項(xiàng)新研究表明，事實(shí)并非如此。
By the end of the yearlong trial, people in the low-carbohydrate group had lost about eight pounds more on average than those in the low-fat group. They had significantly greater reductions in body fat than the low-fat group, and improvements in lean muscle mass — even though neither group changed their levels of physical activity.
在為期一年的試驗(yàn)結(jié)束時(shí)，低碳水化合物攝入小組的成員體重，比低脂肪小組平均多減了8磅左右(約合3.6公斤)。與后者相比，他們的體脂減少量明顯更大，而且精瘦肌肉量也增加了——雖然兩組受試人員均沒有改變身體活動(dòng)量。
While the low-fat group did lose weight, they appeared to lose more muscle than fat.
盡管低脂肪攝入小組的成員的確減輕了體重，但他們失去的肌肉似乎比脂肪更多。
“They actually lost lean muscle mass, which is a bad thing,” Dr. Mozaffarian said. “Your balance of lean mass versus fat mass is much more important than weight. And that’s a very important finding that shows why the low-carb, high-fat group did so metabolically well.”
“他們減去的其實(shí)是精瘦肌肉，這并不好，”莫扎法里安說。“肌肉量與脂肪量的平衡要比體重本身重要得多。這是一個(gè)非常重要的發(fā)現(xiàn)，說明了為什么低碳水化合物、高脂肪攝入的小組在代謝方面會(huì)表現(xiàn)得這么好。”
The high-fat group followed something of a modified Atkins diet. They were told to eat mostly protein and fat, and to choose foods with primarily unsaturated fats, like fish, olive oil and nuts. But they were allowed to eat foods higher in saturated fat as well, including cheese and red meat.
高脂肪攝入小組所遵循的飲食習(xí)慣是一種經(jīng)過改良的阿特金斯減肥法。按照要求，他們主要攝入蛋白質(zhì)和脂肪，而且選擇主要含不飽和脂肪的食物，比如魚類、橄欖油和堅(jiān)果。但是，他們也可以食用奶酪和紅肉等飽和脂肪含量較高的食物。
A typical day’s diet was not onerous: It might consist of eggs for breakfast, tuna salad for lunch, and some kind of protein for dinner — like red meat, chicken, fish, pork or tofu — along with vegetables. Low-carb participants were encouraged to cook with olive and canola oils, but butter was allowed, too.
每天的飲食并不麻煩：可以是早餐吃雞蛋，中餐吃金槍魚沙拉，晚餐攝入某種蛋白質(zhì)——比如牛羊肉、雞肉、魚肉、豬肉或豆腐——以及一些蔬菜。研究人員建議低碳水化合物小組的成員最好用橄欖油和菜籽油來烹飪，不過也可以食用黃油。
Over all, they took in a little more than 13 percent of their daily calories from saturated fat, more than double the 5 to 6 percent limit recommended by the American Heart Association. The majority of their fat intake, however, was unsaturated fats.
總體而言，他們從飽和脂肪中攝取的熱量占卡路里日攝入量的13%多一點(diǎn)，超過了美國心臟協(xié)會(huì)(American Heart Association)推薦的5%到6%限值的兩倍。不過，他們攝入的主要是不飽和脂肪。
The low-fat group included more grains, cereals and starches in their diet. They reduced their total fat intake to less than 30 percent of their daily calories, which is in line with the federal government’s dietary guidelines. The other group increased their total fat intake to more than 40 percent of daily calories.
低脂肪攝入小組的飲食里包括較多的谷物和淀粉。他們把從脂肪攝取的熱量降到了卡路里日攝入量的30%以下，與聯(lián)邦政府推薦的飲食標(biāo)準(zhǔn)相符。另外一組從脂肪攝取的總熱量則超過了他們卡路里日攝入量的40%。
Both groups were encouraged to eat vegetables, and the low-carbohydrate group was told that eating some beans and fresh fruit was fine as well.
研究人員建議兩組成員多吃蔬菜，而且低碳水化合物攝入小組還被告知，食用一些豆類和新鮮水果也沒事。
In the end, people in the low-carbohydrate group saw markers of inflammation and triglycerides — a type of fat that circulates in the blood — plunge. Their HDL, the so-called good cholesterol, rose more sharply than it did for people in the low-fat group.
最后，低碳水化合物攝入小組的成員出現(xiàn)了炎癥和甘油三酸脂——一種在血液中循環(huán)的脂肪——標(biāo)記物突降的跡象。與低脂肪攝入小組的成員相比，他們的高密度脂蛋白(HDL)——即“有益膽固醇”——的增加要顯著得多。
Blood pressure, total cholesterol and LDL, the so-called bad cholesterol, stayed about the same for people in each group.
兩組人員的血壓、總膽固醇和低密度脂蛋白(LDL)——即“有害膽固醇”——則大約保持在之前的水平。
Nonetheless, those on the low-carbohydrate diet ultimately did so well that they managed to lower their Framingham risk scores, which calculate the likelihood of a heart attack within the next 10 years. The low-fat group on average had no improvement in their scores.
盡管如此，低碳水化合物攝入小組的成員最后的身體狀態(tài)非常棒，以至于他們的弗雷明漢風(fēng)險(xiǎn)評分——評估10年內(nèi)心肌梗死的發(fā)病可能性——也降低了。然而，低脂肪攝入小組的評分則一般沒有改善。
The decrease in risk on the low-carboydrate diet “should translate into a substantial benefit,” said Dr. Allan Sniderman, a professor of cardiology at McGill University in Montreal.
蒙特利爾麥克吉爾大學(xué)(McGill University)的心臟病學(xué)教授阿蘭·斯奈德曼(Allan Sniderman)稱，低碳水化合物飲食減少患病風(fēng)險(xiǎn)的情況“應(yīng)該被理解為能夠帶來相當(dāng)大的好處”。
One important predictor of heart disease that the study did not assess, Dr. Sniderman said, was the relative size and number of LDL particles in the bloodstream. Two people can have the same overall LDL concentration, but very different levels of risk depending on whether they have a lot of small, dense LDL particles or a small number of large and fluffy particles.
斯奈德曼說，此次研究并沒有評估心臟疾病的一項(xiàng)重要預(yù)測指標(biāo)，即血液中LDL顆粒的相對大小和數(shù)量。兩個(gè)LDL總體濃度相當(dāng)?shù)牡娜?，患病風(fēng)險(xiǎn)可能差異很大，這取決于他們的LDL顆粒是數(shù)量多、體積小、密度高，還是數(shù)量少、體積大、密度低。
Eating refined carbohydrates tends to raise the overall number of LDL particles and shift them toward the small, dense variety, which contributes to atherosclerosis. Saturated fat tends to make LDL particles larger, more buoyant and less likely to clog arteries, at least when carbohydrate intake is not high, said Dr. Ronald M. Krauss, the former chairman of the American Heart Association’s dietary guidelines committee.
食用精煉碳水化合物可能會(huì)增加LDL顆粒的整體數(shù)量，并把它們變成體積小、密度高的類型。這可能會(huì)對動(dòng)脈硬化起到促進(jìn)作用。美國心臟協(xié)會(huì)膳食指南委員會(huì)前主席羅納爾·M·克勞斯博士(Ronald M. Krauss)稱，至少當(dāng)碳水化合物的攝入量不高時(shí)，飽和脂肪可能會(huì)使LDL粒子變得更大、密度更低，從而降低堵塞動(dòng)脈的可能性。
Small, dense LDL is the kind typically found in heart patients and in people who have high triglycerides, central obesity and other aspects of the so-called metabolic syndrome, said Dr. Krauss, who is also the director of atherosclerosis research at Children’s Hospital Oakland Research Institute.
克勞斯說，體積小、密度高的LDL在心臟病患者和那些甘油三酸脂偏高、罹患向心性肥胖等“代謝綜合征”的人群身上很常見。他目前還在奧克蘭兒童醫(yī)院研究中心(Children’s Hospital Oakland Research Institute)擔(dān)任動(dòng)脈硬化研究的負(fù)責(zé)人。
“I’ve been a strong advocate of moving saturated fat down the list of priorities in dietary recommendations for one reason: because of the increasing importance of metabolic syndrome and the role that carbohydrates play,” Dr. Krauss said.
克勞斯說，“我強(qiáng)烈建議把飽和脂肪從飲食禁忌的清單上往后移，只為一個(gè)原因：因?yàn)榇x綜合征的重要性日益增加，以及碳水化合物在其中起到的作用。”
Dr. Mozaffarian said the research suggested that health authorities should pivot away from fat restrictions and encourage people to eat fewer processed foods, particularly those with refined carbohydrates.
莫扎法里安表示，新研究說明，衛(wèi)生部門應(yīng)該把注意力從限制脂肪攝入量上轉(zhuǎn)移開來，鼓勵(lì)人們少食用加工食品，尤其是那些含有提煉碳水化合物的食品。
The average person may not pay much attention to the federal dietary guidelines, but their influence can be seen, for example, in school lunch programs, which is why many schools forbid whole milk but serve their students fat-free chocolate milk loaded with sugar, Dr. Mozaffarian said.
莫扎法里安說，普通人可能不會(huì)太過關(guān)注聯(lián)邦飲食指南，但它們的影響在學(xué)校的午餐計(jì)劃等方面顯而易見。這就是為什么許多學(xué)校都不提供全脂牛奶，轉(zhuǎn)而提供加了很多食糖的脫脂巧克力奶。
關(guān)于健康的英語美文篇3
一天一個(gè)梨,脂肪遠(yuǎn)離你
We've long been told that an apple a day keeps the doctor away.
我們早就聽過“一天一蘋果，醫(yī)生遠(yuǎn)離我”的說法。
But now, researchers have discovered a pear a day keeps the pounds away.
但如今研究者發(fā)現(xiàn)，一天一個(gè)梨，也可以讓脂肪遠(yuǎn)離我們。
A new study found that pears are associated with lower body weight.
一項(xiàng)最新的研究稱，梨與體重減輕有某種相關(guān)性。
People who consume pears are 35 per cent less likely to be obese, scientists discovered.
科學(xué)家發(fā)現(xiàn)，吃梨的人，其肥胖的概率比不吃的人低35%。
The study also found that pear consumption is associated with higher diet quality.
該研究還發(fā)現(xiàn)，吃梨可以提高膳食質(zhì)量。
Pears are an 'excellent source' of fiber, in addition to being a good source of vitamin C.
梨除了富含維C，還是非常好的纖維食物。
A single medium pear contains nearly 24 per cent the daily fiber recommendations – and is only100 calories.
一個(gè)中等大小的梨含有人體每天所需的約24%的纖維，而卡路里含量只有100。
The fruit is also free of fat, cholesterol and sodium – and contains 190 mg of potassium.
梨不含脂肪、膽固醇和鈉——但含有190毫克的鉀。
Researchers from the Louisiana State University looked at data from 2001 to 2010 for thestudy.
路易斯安那州立大學(xué)的研究人員從2001年到2010年一直在對此進(jìn)行研究。
They used a nationally representative sample to analyse the association of fresh pearconsumption with nutrient intake, nutrient adequacy, diet quality and cardiovascular riskfactors in adults.
他們從全國抽取試驗(yàn)樣本，分析成年人食用鮮梨與營養(yǎng)攝取量、營養(yǎng)充分性、膳食質(zhì)量和心血管疾病之間的關(guān)系。
Dr Carol O'Neil, who led the study, said: 'The association between pears and lower weight isvery exciting.
卡羅·奧尼爾博士主持此次研究。她說：“梨與減重之間的關(guān)系讓人十分興奮。”
‘We believe fiber intake may have driven the lower body weights that were seen in this study.'
“通過這次研究，我們相信攝入纖維可以降低體重。”
She added: ‘There was no difference in energy intake or level of physical activity found betweenthe fresh pear consumers and non-consumers.'
她補(bǔ)充道：“在吃梨與沒有吃梨的人之間，沒有能量攝入或體力活動(dòng)的差異。”
Eating one medium fresh pear each day has a positive effect on nutrient intake.
每天吃一個(gè)中等大小的鮮梨對營養(yǎng)吸收非常有益。
The fruit has higher percentages of fiber, vitamin C, magnesium, copper and potassium, andleads to higher mean intakes of total sugars.
梨這種水果富含纖維素、維生素C、鎂、銅和鉀，會(huì)導(dǎo)致人體總糖的平均攝入量更高。
Consumers of fresh pears also have lower intakes of total, monounsaturated fatty acids,saturated fatty acids and added sugars.
食用鮮梨也會(huì)降低人體對總脂肪酸、單不飽和脂肪酸、飽和脂肪酸和添加糖的吸收量。
According to the USDA Guidelines for Americans, people who eat more fruit as part of anoverall healthy diet are more likely to reduce their risk of chronic diseases.
根據(jù)美國農(nóng)業(yè)部(USDA)向美國居民發(fā)布的飲食指南，吃更多水果、把水果當(dāng)作健康飲食一部分的人更不容易得慢性疾病。
But, the researchers noted that little has been published on the health outcomes associatedwith individual fruits – including pears.
但研究人員指出，很少有人發(fā)表文章關(guān)注人類健康與單一某種水果(包括梨)之間的聯(lián)系。
However, the USA Pear Bureau said it is continuing to collaborate with researchers tocommission additional studies to show the relationship between pears and positive healthoutcomes.
不過，美國梨業(yè)局稱，它將繼續(xù)與科研人員合作，進(jìn)一步研究梨對人體健康的積極影響。
The study was published in Nutrition and Food Science.
該研究成果已發(fā)表在《營養(yǎng)與食品科學(xué)》期刊上。
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