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Dietary fat and risk of type 2 diabetes

机译:膳食脂肪和2型糖尿病的风险

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Purpose of review Nutrition recommendations emphasize that not only dietary fat quantity but also fat quality plays a role in the prevention of type 2 diabetes (T2D). The aim of this review is to summarize the evidence for dietary fat and risk of T2D, to highlight recent findings and point out future research directions. Recent findings Total fat intake was not associated with risk of T2D, whereas the findings on fatty acids (FAs) and risk of T2D were controversial. Recent findings suggested that FAs from the same classes (e.g. omega-6 FAs) but different sources might be differently associated with the risk of T2D, with indication for an association with lower risk of T2D for plant-based and higher risk/no association for animal-based FAs. In addition, differences between populations from different geographic areas might exist, but no interaction effects for fat intake and genetic predisposition were observed regarding T2D risk. The simultaneous investigation of different fats and dietary patterns can provide important and meaningful insights into these associations. Summary The evidence for the association between dietary fat intake and risk of T2D is not conclusive yet. To strengthen the evidence, the complexity of the different associations of dietary fats should be considered in well conducted future studies.
机译:审查营养建议的目的强调,不仅饮食脂肪量而且还在预防2型糖尿病(T2D)中发挥作用。本综述的目的是总结膳食脂肪和T2D风险的证据,以突出最近的发现并指出未来的研究方向。最近发现总脂肪摄入与T2D的风险无关,而脂肪酸(FAS)的发现和T2D的风险是有争议的。最近的发现表明,来自同一类的FAS(例如OMEGA-6 FAS),但不同的来源可能与T2D的风险不同,指示具有较低的T2D风险,用于基于工厂和更高的风险/没有关联的关联。基于动物的FAS。此外,可能存在来自不同地理区域的群体之间的差异,但没有观察到T2D风险的脂肪摄入和遗传易感性的相互作用效果。同时调查不同脂肪和饮食模式可以为这些协会提供重要和有意义的见解。发明内容饮食脂肪摄入和T2D风险之间的关系尚未结论。为了加强证据,应在未来的研究中考虑不同膳食脂肪协会的复杂性。

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