Đánh giá lại tác động của thực phẩm từ sữa và chất béo sữa đối với nguy cơ bệnh tim mạch

Springer Science and Business Media LLC - Tập 48 - Trang 191-203 - 2009
J. Bruce German1, Robert A. Gibson2, Ronald M. Krauss3, Paul Nestel4, Benoît Lamarche5, Wija A. van Staveren6, Jan M. Steijns7, Lisette C. P. G. M. de Groot6, Adam L. Lock8, Frédéric Destaillats9
1Department of Food Science and Technology, University of California, Davis, USA
2Functional Food Science, University of Adelaide, Adelaide, Australia
3Children’s Hospital Oakland Research Institute, University of California, Berkeley, USA
4Baker Heart and Diabetes Research Institute, Melbourne, Australia
5Institute of Nutraceuticals and Functional Foods, Laval University, Quebec, Canada
6Wageningen University and Research Centre, Wageningen, The Netherlands
7Campina Innovation, Wageningen, The Netherlands
8Department of Animal Science, University of Vermont, Burlington, USA
9Nestlé Research Center, Lausanne 26, Switzerland

Tóm tắt

Bài đánh giá này cung cấp một cái nhìn lại về những tác động tiềm tàng của thực phẩm từ sữa, bao gồm cả chất béo sữa, đối với nguy cơ bệnh tim mạch (CVD)/bệnh tim mạch vành (CHD). Các hàng hóa và thực phẩm chứa chất béo bão hòa được tập trung đặc biệt vì các khuyến nghị dinh dưỡng công cộng hiện tại hướng tới việc giảm tiêu thụ chất béo bão hòa như một biện pháp nhằm cải thiện sức khỏe tổng thể của cộng đồng. Một hội nghị với sự tham gia của các nhà khoa học từ các quan điểm khác nhau về chất béo dinh dưỡng và sức khỏe đã được tổ chức để xem xét cơ sở khoa học cho những khuyến nghị này. Bài đánh giá và tóm tắt hội nghị này tập trung vào bốn lĩnh vực chính liên quan đến sinh học của thực phẩm từ sữa và chất béo sữa cũng như tác động tiềm năng của chúng đối với sức khỏe con người: (a) tác động của thực phẩm từ sữa đối với CVD trong các nghiên cứu đoàn hệ triển vọng; (b) tác động của chất béo sữa đối với các yếu tố nguy cơ lipid trong huyết tương đối với CVD; (c) tác động của chất béo sữa đối với các yếu tố nguy cơ không phải lipid đối với CVD; và (d) vai trò của các sản phẩm từ sữa như những người đóng góp thiết yếu các vi chất dinh dưỡng trong các mô hình thực phẩm tham khảo cho người cao tuổi. Bất chấp sự đóng góp của các sản phẩm từ sữa vào thành phần axit béo bão hòa trong chế độ ăn uống, và với sự đa dạng của thực phẩm từ sữa với thành phần khác nhau một cách rộng rãi, không có chứng cứ rõ ràng rằng việc tiêu thụ thực phẩm từ sữa luôn liên quan đến nguy cơ cao hơn về CVD. Do đó, các khuyến nghị giảm tiêu thụ thực phẩm từ sữa mà không xem xét bản chất của sản phẩm sữa nên được thực hiện một cách thận trọng.

Từ khóa

#thực phẩm từ sữa #chất béo sữa #bệnh tim mạch #nguy cơ CVD #khuyến nghị dinh dưỡng

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