Food groups in dietary prevention of type 2 diabetes

• Autorzy: Basiak-Rasala A. , Rozanska D. , Zatonska K.
• Języki publikacji: EN

Abstrakty

EN

According to the World Health Organization diabetes will be the seventh leading cause of death worldwide in 2030. Majority of diabetic patients suffer from type 2 diabetes (T2DM), which is mostly avoidable. The most important modifiable risk factors of type 2 diabetes are: overweight and obesity, improper diet, sedentary lifestyle and tobacco smoking. Even in prediabetic state, improving diet and physical activity can slow down or even stop progression to diabetes. In the view of health burden of diabetes it is essential to thoroughly investigate the risk factors and develop more specific preventive strategies. Recently published studies focus on food groups rather than individual products to assess the link between nutrition and risk of type 2 diabetes. Identifying food groups of possible beneficial and deleterious effect on the risk of type 2 diabetes could facilitate the dietary counselling. The aim of the overview is to summarize the possible association between consumption of food groups on the risk of type 2 diabetes on the basis of available literature. Observations from studies and meta-analyses indicate on an inverse association between consumption of fresh vegetables and fruit, whole grains, lean dairy, fish, nuts and the risk of type 2 diabetes. Food groups that seemed to increase the risk of type 2 diabetes are: red and processed meat, refined grains, sugar-sweetened beverages. It is important to note, that no individual nutrients, but diverse dietary pattern, composed of every recommended food group in adequate amounts can contribute to healthy lifestyle and T2DM prevention.

PL

Według Światowej Organizacji Zdrowia (WHO) do 2030 roku cukrzyca stanie się siódmą z kolei przyczyną zgonów na świecie. Większość pacjentów cierpi na cukrzycę typu 2, której podłoże jest w dużej mierze modyfikowalne. Najważniejszymi modyfikowalnymi czynnikami ryzyka cukrzycy są: nadwaga i otyłość, nieprawidłowa dieta, brak aktywności fizycznej oraz palenie tytoniu. Wprowadzenie interwencji w zakresie poprawy sposobu żywienia oraz zwiększenia aktywności fizycznej wśród pacjentów ze stanem przed cukrzycowym może spowolnić lub nawet zatrzymać progresję do pełnoobjawowej cukrzycy typu 2. Z powodu ogromnego zagrożenia dla zdrowia publicznego, którego przyczyną jest stały wzrost zachorowań na cukrzycę, istnieje konieczność badania czynników ryzyka w celu opracowania skutecznych programów zdrowotnych. Niedawno publikowane badania analizujące związek pomiędzy żywieniem a cukrzycą typu 2, skupiają się na grupach produktów, a nie na pojedynczych składnikach pokarmowych. Identyfikacja korzystnych oraz potencjalnie szkodliwych grup produktów wpływających na ryzyko cukrzycy typu 2 może okazać się bardzo pomocna w poradnictwie zdrowotnym. Celem artykułu przeglądowego jest podsumowanie zależności pomiędzy spożywaniem poszczególnych grup produktów a ryzykiem cukrzycy typu 2 w świetle aktualnej literatury naukowej. Do grup produktów, które w badaniach oraz meta-analizach powiązane są z niższym ryzykiem cukrzycy typu 2 należą: warzywa i owoce, pełnoziarniste produkty zbożowe, chudy nabiał, ryby oraz orzechy. Do grup produktów, które powiązane są z wyższym ryzykiem cukrzycy typu 2 należą: czerwone oraz przetworzone mięso, produkty zbożowe z oczyszczonego ziarna, słodzone napoje. Należy zaznaczyć, że nie pojedyncze składniki pokarmowe lecz zróżnicowana dieta, składająca się z zalecanych grup produktów w odpowiednich ilościach przyczynia się do prewencji cukrzycy typu 2.

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2019
• Tom: 70
• Numer: 4
• Opis fizyczny: p.347-357,ref.

Twórcy

autor

Basiak-Rasala A.

• Department of Social Medicine, Wroclaw Medical University, Bujwida str. 44, 50-345 Wroclaw, Poland

autor

Rozanska D.

• Department of Dietetics, Wroclaw Medical University, Parkowa str. 34, Wroclaw, Poland

autor

Zatonska K.

• Department of Social Medicine, Wroclaw Medical University, Bujwida str. 44, 50-345 Wroclaw, Poland

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Identyfikatory

DOI

10.32394/rpzh.2019.0086