食事 の 脂肪: 敵 から 友 に?
David S Ludwig1,2, Walter C Willett2,3, Jeff S Volek4
1New Balance Foundation Obesity Prevention Center, Boston Children's Hospital, Boston, MA, USA. david.ludwig@childrens.harvard.edu.
Science (New York, N.Y.)
|November 17, 2018
まとめ
脂肪と炭水化物の摂取は慢性疾患のリスクについて議論されています. このレビューでは,健康と病気の予防のためのマクロ栄養素の量と質に関する証拠を検証しています.
科学分野:
- 栄養学
- 代謝 健康
- 慢性疾患 の 疫学
背景:
- 肥満や慢性疾患を予防するために 伝統的な食事のガイドラインは低脂肪摂取を強調しました
- 新しい証拠は加工された炭水化物の摂取を 代謝の悪影響と結びつけ 低炭水化物とケトジンの食事への興味を助長しています
- 大量栄養素の量か質が 健康上の結果にとってより重要かどうかについては議論がある.
研究 の 目的:
- 慢性疾患における食中のマクロ栄養素 (脂肪と炭水化物) の役割に関する現在の科学的証拠をレビューし,統合する.
- 異なる視点を持つ栄養科学者の間で合意と議論の余地のある分野を特定する.
- 食中の脂肪と炭水化物の摂取量に関する公衆衛生上の勧告を伝える.
主な方法:
- 既存の科学的証拠の包括的な文献レビュー
- 食中の脂肪,炭水化物,慢性疾患との関係を調べた研究の分析.
- 異なる視点を持つ栄養学者の研究成果をまとめました
主要な成果:
- マクロ栄養素の量から質への理解の転換が示唆されています
- 特定の食物源に対する脂肪と炭水化物の量の相対的な重要性については論争が続いている.
- 炭水化物の有害性について 意見が一致しています
結論:
- 慢性疾患における食事脂肪と炭水化物の役割は複雑で多面的です
- マクロ栄養素の量だけに 焦点を当てることは不十分かもしれない. 食物源の質は極めて重要です.
- 長期的な健康のために最適なバランスとマクロ栄養素の種類を完全に解明するにはさらなる研究が必要です.
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