Dietary fats and prevention of type 2 diabetes.
Dietary fats and prevention of type 2 diabetes.
复制标题
DOI：
10.1016/j.plipres.2008.10.002
复制
发表时间：
2009-01
影响因子：
13.6
通讯作者：
Hu, Frank B.
中科院分区：
文献类型：
--
作者：
Riserus, Ulf;Willett, Walter C.;Hu, Frank B.
关键词：
虽然2型糖尿病主要由生活方式和基因决定，但饮食成分可能会影响其发展和并发症。由于脂肪酸通过改变细胞膜功能、酶活性、胰岛素信号和基因表达来影响葡萄糖代谢，因此对膳食脂肪特别感兴趣。本文以2型糖尿病的预防为重点，综述了有关膳食脂肪类型与糖尿病风险关系的流行病学文献。它还总结了关于膳食脂肪对代谢介质（如胰岛素抵抗）影响的对照饲养研究。综上所述，有证据表明，用不饱和（多不饱和和/或单不饱和）脂肪代替饱和脂肪和反式脂肪酸对胰岛素敏感性有有益影响，并可能降低2型糖尿病的风险。在多不饱和脂肪中，n-6系列的亚油酸可改善胰岛素敏感性。另一方面，长链n-3脂肪酸似乎不会改善胰岛素敏感性或葡萄糖代谢。在饮食实践中，富含植物油的食物，包括非氢化人造黄油、坚果和种子，应该取代肉类和富含脂肪的乳制品中富含饱和脂肪的食物。应尽量减少部分氢化脂肪的摄入。需要更多的对照长期研究来提高我们对预防糖尿病的不同类型脂肪的最佳比例的认识。
Although type 2 diabetes is determined primarily by lifestyle and genes, dietary composition may affect both its development and complications. Dietary fat is of particular interest because fatty acids influence glucose metabolism by altering cell membrane function, enzyme activity, insulin signaling, and gene expression. This paper focuses on the prevention of type 2 diabetes and summarizes the epidemiologic literature on associations between types of dietary fat and diabetes risk. It also summarizes controlled feeding studies on the effects of dietary fats on metabolic mediators, such as insulin resistance. Taken together, the evidence suggests that replacing saturated fats and trans fatty acids with unsaturated (polyunsaturated and/or monounsaturated) fats has beneficial effects on insulin sensitivity and is likely to reduce risk of type 2 diabetes. Among polyunsaturated fats, linoleic acid from the n-6 series improves insulin sensitivity. On the other hand, long-chain n-3 fatty acids do not appear to improve insulin sensitivity or glucose metabolism. In dietary practice, foods rich in vegetable oils, including non-hydrogenated margarines, nuts, and seeds, should replace foods rich in saturated fats from meats and fat-rich dairy products. Consumption of partially hydrogenated fats should be minimized. Additional controlled, long-term studies are needed to improve our knowledge on the optimal proportion of different types of fats to prevent diabetes.
登录
查看更多内容
影响因子：
5
作者：
Harding, AH;Day, NE;Wareham, NJ
通讯作者：
Wareham, NJ
影响因子：
4.4
作者：
Clarke, SD
通讯作者：
Clarke, SD
影响因子：
3.9
作者：
Fasching, P;Ratheiser, K;Waldhausl, W
通讯作者：
Waldhausl, W
影响因子：
3.9
作者：
Covington, D. K.;Briscoe, C. A.;Jayawickreme, C. K.
通讯作者：
Jayawickreme, C. K.
影响因子：
8.2
作者：
Corpeleijn, E.;Feskens, E. J. M.;Blaak, E. E.
通讯作者：
Blaak, E. E.