膳食脂肪含量与2型糖尿病的发病风险  

Dietary Fat and Risk of Type 2 Diabetes

作　　者：朱静芬[1] 施榕[1] 

机构地区：[1]上海第二医科大学人文与卫生管理学院,上海200025

出　　处：《上海第二医科大学学报》2005年第6期643-646,共4页Acta Universitatis Medicinalis Secondae Shanghai

摘　　要：2型糖尿病的发生和发展与膳食因素密切相关,而膳食中脂肪的摄入总量和种类的不同对2型糖尿病的发生危险同样重要。大规模的人群流行病学研究发现,2型糖尿病发病风险与膳食总脂肪摄入量可能并无关系,而主要是与脂肪摄入种类有关,饱和脂肪酸和反式脂肪酸可增加2型糖尿病的发生风险,而不饱和脂肪酸可降低2型糖尿病的发生风险。There is a close relationship between occurrence and development of diabetes with dietary factors. The results of epidemiological researches indicate that a higher intake of unsaturated fat could be beneficial, whereas a higher intake of saturated fat and trans fat could adversely increase the risk of type 2 diabetes. Dietary recommendations to prevent type 2 diabetes should focus more on the quality of fat in the diet than quantity alone.

关 键 词：发病风险 脂肪含量 对2型糖尿病 不饱和脂肪酸 发生风险 反式脂肪酸 膳食因素 研究发现 流行病学 摄人量 总脂肪 

分 类 号：R587.1[医药卫生—内分泌] R589.2[医药卫生—内科学]