摘要
综述了近年来国内外有关乳制品摄入与糖尿病防控相关的流行病学研究证据和可能机制。研究表明,乳制品摄入量与II型糖尿病风险之间有负相关性,摄入量在200 g/d以内时这种负相关性最为显著。在各乳制品种类中,发酵乳制品的作用更为肯定。乳制品中所含的钙、乳清蛋白以及共轭亚油酸等成分可能是改善糖尿病危险因子的有益成分。
The article reviewed the recent research evidence fi：om epidemiological studies on the relationship of dairy products and the risk of type 2 diabetes （T2D） and the possible mechanisms. Consistent evidence accumulates that dietary dairy intake was inversely associated with risk of type 2 diabetes （T2D）, especially when the consumption level was below 200 g/d. Among the dairy foods, the most pronounced associated with lower risk of T2D were found to be fermented dairy products. Components such as whey protein, calcium and conjugated linoleic acid （CLA） in dairy products may contribute to the reduction of T2D risk.
出处
《中国乳品工业》
CAS
北大核心
2014年第6期34-37,共4页
China Dairy Industry
