...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Nutrition & Intermediary Metabolism >Dietary supplementation with fructose or glucose does not influence blood lipids and c—reactive protein in healthy subjects
【24h】

Dietary supplementation with fructose or glucose does not influence blood lipids and c—reactive protein in healthy subjects

机译：饮食中补充果糖或葡萄糖不会影响健康受试者的血脂和c反应蛋白

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Background/Aims: The mechanisms by which consumption of fructoserich diets may be linked with elevated risk of developing obesity andrelated chronic diseases remain debatable. Fructose-induced hyperlipidaemiaand inflammation have been thought to mediate the adversehealth effects of fructose. This study aimed to investigate the effects ofdietary supplementation with fructose or glucose on blood lipids and lowgrade inflammation in healthy subjects.Methods: This was a two-arm, parallel-design, randomised dietary interventiontrial. Participants (n ? 24) were asked to supplement their usualdiets with 50 g of either fructose or glucose per day for a period of 4 weeks.Blood samples were collected at baseline and post intervention for theanalysis of blood lipids, glucose, insulin and high sensitivity C-reactiveprotein (hs-CRP). An independent-sample t-test was conducted tocompare the effects of fructose and glucose supplementation.Results: Following dietary supplementation with fructose or glucose therewas no significant difference in fasting blood insulin, glucose, totalcholesterol, triglyceride, LDL-cholesterol, HDL-cholesterol, total/HDLcholesterol ratio and hs-CRP levels (all p > 0.05). The change in bloodglucose, insulin, hs-CRP and lipid levels from baseline to post-interventionwith fructose versus glucose were also similar.Conclusions: Type of sugar (fructose or glucose) consumed does not influenceblood lipid profile, glycaemic indices and low grade inflammationin healthy individuals.
机译：背景/目的：食用富含果糖的饮食可能与肥胖和相关慢性疾病发展的风险增加有关的机制仍然值得商bat。据认为，果糖引起的高脂血症和炎症可介导果糖的不良健康影响。这项研究旨在研究饮食中添加果糖或葡萄糖对健康受试者的血脂和低度炎症的影响。方法：这是一个两臂，平行设计的随机饮食干预试验。参与者（n？24）被要求在日常饮食中每天补充50 g果糖或葡萄糖，持续4周。在基线和干预后收集血液样本以分析血脂，葡萄糖，胰岛素和高敏感性C反应蛋白（hs-CRP）。结果：饮食中补充果糖或葡萄糖后，空腹血糖，空腹血糖，总胆固醇，甘油三酸酯，低密度脂蛋白胆固醇，高密度脂蛋白胆固醇，总胆固醇/高胆固醇比率和hs-CRP水平（所有p> 0.05）。从基线到果糖与葡萄糖干预后的血糖，胰岛素，hs-CRP和脂质水平的变化也相似。结论：摄入的糖类型（果糖或葡萄糖）不影响健康人的血脂谱，血糖指数和低度炎症个人。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号