摘要
发酵乳制品因发酵而发生结构和质地改变,并产生独特营养物质,且具有特殊的风味和营养特点,对中老年人健康具有较多健康益处。基于全球队列研究的相关证据,本文综述了发酵乳制品摄入与中老年人群超重/肥胖、心脑血管疾病、糖尿病前期和糖尿病、认知、肿瘤发生间的相关性,以及发酵乳制品潜在健康作用机制的研究进展。
Fermented dairy products undergo structural and textural changes during fermentation,resulting in the production of unique nutrients.Therefore,they have special flavors and nutritional characteristics,offering health benefits for middle-aged and older adults,based on relevant evidence from global cohort studies.This article reviews evidence from global long-term follow-up cohort studies investigating the associations between fermented dairy products intake and overweight/obesity,cardiovascular and cerebrovascular diseases,prediabetes and diabetes,cognition,and tumorigenesis.Additionally,this review explores the potential mechanisms for these associations.
作者
张玉梅
江华
李婷
段素芳
冯罡
何婷超
司徒文佑
ZHANG Yumei;JIANG Hua;LI Ting;DUAN Sufang;FENG Gang;HE Tingchao;SZETO Man-Yau Ignatius(Department of Nutrition and Food Hygiene,School of Public Health,Peking University,Beijing 100191,China;School of Nursing,Peking University,Beijing 100191,China;Inner Mongolia Yili Industrial Group Co.Ltd.,Inner Mongolia Hohhot 010110,China;Inner Mongolia Dairy Technology Research Institute Co.,Ltd.,Inner Mongolia Hohhot 010110,China;National Center of Technology Innovation for Dairy(NCTID),Inner Mongolia Hohhot 010000,China)
出处
《中国食品卫生杂志》
CSCD
北大核心
2023年第10期1401-1405,共5页
Chinese Journal of Food Hygiene
基金
“科技兴蒙”重点专项项目(2020-科技兴蒙-国创中心-4)。
关键词
发酵乳制品
酸奶
中老年
队列
非传染性慢性疾病
超重/肥胖
心脑血管疾病
糖尿病
fermented dairy products
yogurt
middle-aged and older adults
cohort
noncommunicable chronic disease
overweight/obesity
cardiovascular and cerebrovascular diseases
diabetes
