以研究實證綜論現代人飲食與健康

Review the Research Evidences on Dietary Intake and Health Issues among the Modern People

林小玲(Shir-Ling Lin) ； 尹祚芊(Yin Teresa Jeo-Chen) ； 劉千禎(Chien-Chen Liu)

《榮總護理》 26卷2期 (2009/06) Pp. 145-152

https://doi.org/10.6142/VGHN.26.2.145

摘要

現代人講究精緻烹調美食，食品烹調業為提升植物性油脂的應用價值，常利用反式脂肪氫化或部分氫化使食品安定，透過這些改變增加脂肪熔點，並增加美味。然反式脂肪酸影響健康，本文將依據研究實證，綜合論述現代人飲食與健康之危機，即探討反式脂肪酸對血脂、心血管疾病、糖尿病、及與認知功能之關係，認識成人之非酒精性脂肪肝、青少年與青壯年之代謝症候群及糖尿病、嬰幼兒與學齡兒之飲食與肥胖之影響與重要性。藉由提醒國人注重飲食健康促進，以提昇現代人之飲食健康。

關鍵字

反式脂肪酸 ； 飲食健康促進

並列摘要

Modern people are fastidious about their cooking and culinary skills. The chef could use the trans fatty acid, which altered with hydrogenation or partial hydrogenation to stabilize an ignition point of food, to make food delicious. Thus, the trans fatty acid harms people's health. This article is aiming to review the risks about dietary trans fatty acid intake. Futhermore, the issues on nonalcoholic fatty liver disease, metabolic syndrome, and obese children' health are also discussed. To remind modern people to pay attention to their life style and healthy diet will promote their nutrition and health status.

並列關鍵字

trans fatty acid ； dietary health promotion