膳食水果摄入与糖尿病风险  

Fruit Intake and Diabetes Risk

作　　者：王蓉[1] 范志红[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食物与营养》2014年第6期84-87,共4页Food and Nutrition in China

摘　　要：水果富含多种植物化学物和膳食纤维,它们对保持体内血糖稳态有一定作用。相关流行病学研究提示,合理摄入水果特别是浆果,可降低糖尿病的风险,但摄入果汁对糖尿病风险没有积极作用。水果类食品对糖尿病风险的影响与摄入水果的种类、摄入方式及整体膳食合理性有关。Fruits are sources of phytochemicals and dietary fibers, which are regarded as beneficial components to glycemic homeostasis. Epidemiological studies indicated that reasonable intake of fruit, especially berries, were correlated with reduced risk of diabetes, while the intake of fruit juice did not play a positive role in diabetes prevention. The effect of fruit intake on diabetes risk depended on the category of fruits products, the way of consuming fruit and the overall nutritional balance in the diet.

关 键 词：水果 果汁 糖尿病风险 酚类物质 膳食纤维 

分 类 号：R587.1[医药卫生—内分泌]