| 代苏尧,杨帆,胡逸凡,肖雄.不同膳食模式与常见慢性非传染性疾病关系的研究进展[J].Chinese journal of Epidemiology,2021,42(8):1509-1517 |
| 不同膳食模式与常见慢性非传染性疾病关系的研究进展 |
| Research progress on the relationship between dietary patterns and common noninfectious chronic diseases |
| Received:October 16, 2020 |
| DOI：10.3760/cma.j.cn112338-20201016-01241 |
| KeyWord: 膳食模式 慢性非传染性疾病 |
| English Key Word: Dietary pattern Noninfectious chronic disease |
| FundProject:国家重点研发计划（2017YFC0907305，2017YFC0907300）；国家自然科学基金（81903415）；四川省科技厅重点研发项目（2020YFS0215）；中国营养学会-振东国人体质与健康研究基金（CNS-ZD2020-149） |
| Author Name | Affiliation | E-mail | | Dai Suyao | West China School of Public Health and West China Forth Hospital, Sichuan University, Chengdu 610041, China | | | Yang Fan | West China School of Public Health and West China Forth Hospital, Sichuan University, Chengdu 610041, China | | | Hu Yifan | West China School of Public Health and West China Forth Hospital, Sichuan University, Chengdu 610041, China | | | Xiao Xiong | West China School of Public Health and West China Forth Hospital, Sichuan University, Chengdu 610041, China | xiaoxiong.scu@scu.edu.cn |
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| Abstract: |
| 随着社会的发展，中国居民膳食模式逐渐趋向西式化，同时疾病谱也逐渐转变为慢性非传染性疾病，如缺血性心脏病和脑卒中。饮食已被视为许多慢性疾病共同且可改变的影响因素。本研究通过检索中、英文数据库2015-2020年的文献，从系统的角度梳理并整合了近年来膳食模式与心血管系统、代谢性疾病、消化系统、运动系统和精神系统的研究结局指标、可能机制和研究结论等。本研究发现以红肉及其加工肉类、快餐食品、含糖饮料等为特征的膳食模式是大多数疾病的危险因素，而以蔬菜、水果、全谷物、鱼等为特征的膳食模式是大多数疾病的保护因素。本文提出了膳食模式研究中应注意的问题，为后续的研究以及疾病的预防和干预提供科学依据。 |
| English Abstract: |
| With the development of society, the dietary pattern of Chinese residents gradually tends to be Westernized, and the disease spectrum has also been progressively changed into chronic non-communicable diseases like ischemic heart disease and stroke. Diet has been recognized as a common and modifiable factor for many chronic diseases. In this paper, the researches on dietary patterns and common chronic non-communicable diseases in recent years were summarized by searching the literature in Chinese and English databases in the past five years (2015-2020). This research integrated the outcome indicators, possible mechanisms, and research conclusions of dietary patterns and cardiovascular system, metabolic diseases, digestive system, locomotor system, and mental system in the past five years from the perspective of the human system. Dietary patterns characterized by red meat and processed meats, fast foods, sugary beverages were identified as risk factors for most diseases. In contrast, nutritional patterns characterized by vegetables, fruits, whole grains, fish were protective factors for most conditions. Meanwhile, it also put forward some problems that should be paid attention to in studying dietary patterns to provide a scientific basis for the follow-up research and the prevention and intervention of diseases. |
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