脂肪酸对葡萄糖代谢和 2 型糖尿病的影响

IF 5.9 2区 医学 Q1 NUTRITION & DIETETICS
Dilek Sivri, Yasemin Akdevelioğlu
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引用次数: 0

摘要

2 型糖尿病是一种炎症性、非传染性疾病,以胰岛β细胞功能障碍和胰岛素抵抗为特征。虽然生活方式、遗传和环境因素与 2 型糖尿病的高风险有关,但营养仍然是最重要的因素之一。膳食中脂肪酸的特定类型和增加量与 2 型糖尿病及其并发症有关。预防 2 型糖尿病的膳食建议提倡饮食中减少饱和脂肪酸和反式脂肪酸,同时增加单不饱和脂肪酸、多不饱和脂肪酸和欧米伽-3 脂肪酸的摄入量。尽管遵循膳食脂肪酸摄入量的建议对减少 2 型糖尿病及其相关并发症非常重要,但其潜在机制仍不清楚。本综述将介绍脂肪酸对糖代谢和 2 型糖尿病作用机制的最新情况,以及预防 2 型糖尿病的饮食建议。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Fatty Acids on Glucose Metabolism and Type 2 Diabetes.

Type 2 diabetes is an inflammatory, non-infectious disease characterized by dysfunctional pancreatic β-cells and insulin resistance. Although lifestyle, genetic, and environmental factors are associated with a high risk of type 2 diabetes, nutrition remains one of the most significant factors. Specific types and increased amounts of dietary fatty acids are associated with type 2 diabetes and its complications. Dietary recommendations for the prevention of type 2 diabetes advocate for a diet that is characterized by reduced saturated fatty acids and trans fatty acids alongside an increased consumption of monounsaturated fatty acids, polyunsaturated fatty acids, and omega-3 fatty acids. Although following the recommendations for dietary fatty acid intake is important for reducing type 2 diabetes and its related complications, the underlying mechanisms remain unclear. This review will provide an update on the mechanisms of action of fatty acids on glucose metabolism and type 2 diabetes, as well as dietary recommendations for the prevention of type 2 diabetes.

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来源期刊
Nutrition reviews
Nutrition reviews 医学-营养学
CiteScore
12.20
自引率
1.60%
发文量
121
审稿时长
6-12 weeks
期刊介绍: Nutrition Reviews is a highly cited, monthly, international, peer-reviewed journal that specializes in the publication of authoritative and critical literature reviews on current and emerging topics in nutrition science, food science, clinical nutrition, and nutrition policy. Readers of Nutrition Reviews include nutrition scientists, biomedical researchers, clinical and dietetic practitioners, and advanced students of nutrition.
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