冠心病:七个饮食因素
1AFRC Institute of Food Research, Norwich Laboratory.
Lancet (London, England)
|October 19, 1991
概括
影响冠心病 (CHD) 的饮食因素是复杂的,不能完全由脂质假设解释. 测量异构性和血栓性的新指数可能比多不和脂肪与和脂肪的比率更好地预测心脏病风险.
科学领域:
- 营养科学 营养科学
- 心血管研究的心血管研究.
- 饮食流行病学 饮食流行病学
背景情况:
- 饮食因素与冠心病 (CHD) 发病率有关.
- 目前的理解往往依赖于脂质假设.
- 特定饮食成分在CHD促进或保护中的作用需要细致的评估.
研究的目的:
- 审查证据,将饮食因素与冠心病 (CHD) 联系起来.
- 批判性地分析饮食成分在心血管疾病中的功能作用.
- 为评估饮食对心脏病风险的影响提出替代指标.
主要方法:
- 系统审查关于饮食和慢性病的科学文献.
- 分析有关饮食因素的保护或促进作用的证据.
- 评估当前脂质假设的局限性.
主要成果:
- 饮食对心血管疾病的影响比脂质假设所暗示的要复杂得多.
- 多不和/和脂肪酸的比率可能是一个过于简单的衡量饮食风险的方法.
- 有证据表明需要更复杂的索引.
结论:
- 饮食和冠心病之间的关系是复杂的.
- 作为高级指标,建议使用原性和血栓性指数.
- 取代多不和/和比可以改善心血管疾病风险评估.
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