Science:膳食脂肪并非“敌人”(综述)

创作:小肠 审核:小肠君 2018年12月01日
饮食中碳水化合物/脂肪比例(C/L)对肥胖、糖尿病、心血管疾病和癌症的影响复杂,低脂饮食和低碳水化合物饮食在不同研究中分别显示出促健康作用;
脂肪、碳水化合物的来源以及分子特性,会影响二者对机体健康的作用;
不存在通用的最优膳食C/L,重视营养成分质量的情况下,健康膳食中C/L的浮动范围很大;
需要加大科研投入,深入研究膳食中C/L、营养物质质量对健康的影响;
代谢异常和糖尿病病人等群体,需要更有针对性的饮食结构。
延伸阅读

Science [IF:41.037]

Dietary fat: From foe to friend?

膳食脂肪:化敌为友?

10.1126/science.aau2096

2018-11-16, Review

Abstract & Authors:展开

Abstract:收起
For decades, dietary advice was based on the premise that high intakes of fat cause obesity, diabetes, heart disease, and possibly cancer. Recently, evidence for the adverse metabolic effects of processed carbohydrate has led to a resurgence in interest in lower-carbohydrate and ketogenic diets with high fat content. However, some argue that the relative quantity of dietary fat and carbohydrate has little relevance to health and that focus should instead be placed on which particular fat or carbohydrate sources are consumed. This review, by nutrition scientists with widely varying perspectives, summarizes existing evidence to identify areas of broad consensus amid ongoing controversy regarding macronutrients and chronic disease.

First Authors:
David S Ludwig

Correspondence Authors:
David S Ludwig

All Authors:
David S Ludwig,Walter C Willett,Jeff S Volek,Marian L Neuhouser