老年人群膳食营养因素与代谢综合征关系

Study on relationship between dietary nutrition factors and metabolic syndrome in elderly people

目的 老年人群由于胃肠功能减退,各种膳食营养摄入量均不同程度降低,其中维生素和微量矿质元素降低幅度相对更大,导致碳水化合物、蛋白质和脂肪摄入量相对增加,代谢综合征(MS)患病风险升高。方法 为降低老年人群MS患病风险,需限制三大供能营养素摄入,且以限制碳水化合物为主。维生素和微量元素对MS的影响目前还存有较多争议,建议以保障正常摄入量为宜。膳食纤维对人体胃肠功能、免疫应答和糖脂代谢均具有积极作用,故需要增加摄入量。结果 地中海膳食模式是目前确认对预防MS具有良好效果的膳食方案,食物构成以豆类、坚果、蔬菜和水果为主,并适量摄入谷类、海鲜和奶制品。以蔬菜、菌类以及豆制品为主的植物性膳食模式也有利于改善血糖和血脂,从而预防MS发生和进展。因不同地区老年人群饮食习惯、健康状况和膳食结构均存在明显差异,单一和特定膳食模式对预防MS的意义仍然较低,结论 针对不同个体营养水平合理增加或限制相应食物摄入量,制定多样化和个体化饮食方案将成为发展趋势。

Objective Due to the decline of gastrointestinal function, the intakes of various dietary nutrients in the elderly population are reduced to varying degrees.Among them, the reduction in vitamins and trace mineral elements is relatively greater, resulting in relative increases in the intake of carbohydrates, proteins and fats and an increased risk of development of metabolic syndrome(MS). Methods In order to reduce the risk of MS in the elderly population, it is necessary to limit the intakes of the three major energy-supplying nutrients, mainly carbohydrates.The effects of vitamins and trace elements on MS are still controversial, and it is recommended to ensure normal intake.Dietary fiber has positive effects on gastrointestinal function, immune response, and glucolipid metabolism.Therefore, it is necessary to increase the intake. Results Mediterranean diet is currently confirmed to have a good effect on the prevention of MS,and the diet consists mainly of beans, nuts, vegetables and fruits, with appropriate intakes of cereals, seafood and dairy products.Plant-based diet based on vegetables, mushrooms and bean products is also beneficial to improving blood glucose and blood lipids, thereby preventing the occurrence and progression of MS.Owing to the significant differences in dietary habits, health status and dietary structure among the elderly population in different regions, the significance of single and specific dietary patterns for the prevention of MS is still low. Conclusion It will become a development trend to formulate diversified and individualized dietary regimen through the reasonable increases or limitations of corresponding food intakes according to different individual nutritional levels.