饮食饱和脂肪和胆固醇:打破鸡蛋和心血管疾病的神话。

IF 2.4 Q3 NUTRITION & DIETETICS
Journal of Nutritional Science Pub Date : 2023-09-11 eCollection Date: 2023-01-01 DOI:10.1017/jns.2023.82
Rona Antoni
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引用次数: 0

摘要

虽然多年来,随着对大多数普通人群的历史性限制被取消,饮食胆固醇指南已经放弃,但自20世纪80年代以来,减少饱和脂肪摄入的建议一直是饮食指南的支柱,最近营养科学咨询委员会(SACN)加强了这一建议。胆固醇代谢是复杂的,已知饱和脂肪在提高低密度脂蛋白(LDL)胆固醇水平方面有更重要的作用,这是心血管疾病(CVD)的一个公认的风险因素。然而,从代谢研究中可以清楚地看出,对膳食胆固醇和饱和脂肪都存在高反应性;因此,对于人群的特定亚群,这两种营养素都可能减少。考虑到这一点,本文旨在概述反应性生物变异的潜在机制,并介绍目前正在进行的研究,有望确定可用于预测反应性的简单生物标志物,并提供量身定制的个性化饮食建议。鸡蛋是众所周知的膳食胆固醇来源,同时饱和脂肪含量低。临床实践中遇到的一个常见问题是,个人必须限制摄入以控制血液胆固醇水平。这篇文章总结了最近的主要论文,这些论文证实了鸡蛋可以作为健康均衡饮食的一部分,同时强调了在某些人群中进行进一步研究的必要性,例如在糖尿病患者中。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Dietary saturated fat and cholesterol: cracking the myths around eggs and cardiovascular disease.

Whilst dietary cholesterol guidelines have waivered through the years with historic restrictions lifted for the majority of the general population, recommendations to reduce saturated fat intake have been the mainstay of dietary guidelines since the 1980s and were recently reinforced by the Scientific Advisory Committee on Nutrition (SACN). Cholesterol metabolism is complex, with saturated fat known to have a more significant contribution at raising levels of low-density lipoprotein (LDL) cholesterol, a well-established risk factor for cardiovascular disease (CVD). However, it is clear from metabolic research that hyper-responsiveness to both dietary cholesterol and saturated fat exists; hence, for specific subsets of the population, reductions in both nutrients may be indicated. With this in mind, the current article aims to provide an overview of the mechanisms underlying biological variation in responsiveness and introduces research currently underway which will hopefully identify simple biomarkers that can be used to predict responsiveness and permit tailored, personalised, dietary advice. Eggs are a well-known source of dietary cholesterol whilst being low in saturated fat. A common question encountered in clinical practice is must individuals limit intake to manage blood cholesterol levels. This article summarises key recent papers which confirm that eggs can be enjoyed as part of a healthy balanced diet, whilst highlighting the need for further research in certain population groups, e.g. in individuals with diabetes.

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来源期刊
Journal of Nutritional Science
Journal of Nutritional Science NUTRITION & DIETETICS-
CiteScore
3.00
自引率
0.00%
发文量
91
审稿时长
7 weeks
期刊介绍: Journal of Nutritional Science is an international, peer-reviewed, online only, open access journal that welcomes high-quality research articles in all aspects of nutrition. The underlying aim of all work should be, as far as possible, to develop nutritional concepts. JNS encompasses the full spectrum of nutritional science including public health nutrition, epidemiology, dietary surveys, nutritional requirements, metabolic studies, body composition, energetics, appetite, obesity, ageing, endocrinology, immunology, neuroscience, microbiology, genetics, molecular and cellular biology and nutrigenomics. JNS welcomes Primary Research Papers, Brief Reports, Review Articles, Systematic Reviews, Workshop Reports, Letters to the Editor and Obituaries.
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