<!--more--><span style="font-family: 標楷體"><span style="color: #000000"><span style="font-size: large"><br /><span style="mso-bidi-font-family: 新細明體; mso-ansi-language: EN-US; mso-fareast-language: ZH-TW; mso-bidi-language: AR-SA">記者詹建富整理<span lang="EN-US">/</span>聯合報 2010/10/19<br /><br /><div><span><font color="#292929">正解:</font></span></div><div>部分麵包店標榜全麥麵包可減重,並不正確,能否減重,必須要視整體進食量與運動量而定。麥子精製程度愈高,屬於高升糖指數食物,可能讓血糖、胰島素分泌不平穩。<br /> </div><div>諮詢署立雙和醫院職業醫學科主任祝年豐</div></span></span></span></span>