食品与发酵工业 >

2020 , Vol. 46 >Issue 17: 285 - 290

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024257

综述与专题评论

食品功能性成分调控妊娠糖尿病的研究进展

  • 张佳雯 ,
  • 林水治 ,
  • 李世洋 ,
  • 林少玲 ,
  • 胡嘉淼
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  • 福建农林大学 食品科学学院,福建 福州,350002
本科生(胡嘉淼副教授为通讯作者,E-mail:jiamiao.hu@fafu.edu.cn)

收稿日期: 2020-04-21

  修回日期: 2020-05-12

  网络出版日期: 2020-10-14

基金资助

国家自然科学基金项目(31801649);福建农林大学杰出青年科研人才计划项目(xjq201908)

收起

Research progress on the gestational diabetes mellitus regulation by functional food ingredients

  • ZHANG Jiawen ,
  • LIN Shuizhi ,
  • LI Shiyang ,
  • LIN Shaoling ,
  • HU Jiamiao
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  • College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China

Received date: 2020-04-21

  Revised date: 2020-05-12

  Online published: 2020-10-14

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摘要

妊娠糖尿病(gestational diabetes mellitus, GDM)是指在怀孕期间首次出现的葡萄糖耐量异常状态,其患病率在全球范围内逐年上涨。目前研究表明,GDM会给母体和胎儿带来严重的潜在危害,可诱发母体其他妊娠并发症、增高胎儿死亡率等严重影响。其中饮食干预在临床护理中已被证实对于妊娠糖尿病患者,特别是对于程度较轻的患者,具有良好的血糖控制效果,可有效降低产后并发症发生率、新生儿并发症发生率,具有明显优势。该文阐述了GDM的风险因素并总结了食品功能性成分(如碳水化合物、维生素、微生态制剂、辣椒素、皂苷、葛根素等)对GDM的调控效果及其作用机理,可为进一步开发GDM的饮食干预调控方式提供参考。

关键词： 妊娠糖尿病; 风险因素; 食品功能性成分; 碳水化合物; 维生素

本文引用格式

张佳雯 , 林水治 , 李世洋 , 林少玲 , 胡嘉淼 . 食品功能性成分调控妊娠糖尿病的研究进展[J]. 食品与发酵工业, 2020 , 46(17) : 285 -290 . DOI: 10.13995/j.cnki.11-1802/ts.024257

Abstract

Gestational diabetes mellitus (GDM) refers to abnormal glucose tolerance diagnosed for the first time in pregnancy. GDM prevalence has increased year by year around the world. Current research demonstrates that GDM could bring potential severe harm to the mother and fetus, such as inducing maternal pregnancy complications and increasing fetal mortality. Among them, the dietary intervention has been proven beneficial for GDM patients in clinical nursing, especially for those with milder symptoms, which can significantly decrease blood glucose, and effectively lower the incidence of postpartum complications and neonatal complications. This review summarized the risk factors of GDM as well as the effects and mechanisms of functional food ingredients such as carbohydrates, vitamins, microecological preparations, capsaicin, saponin and puerarin on the regulation of GDM, which could provide references for further development of the dietary intervention for GDM treatment.

Key words： gestational diabetes mellitus; risk factor; functional food ingredient; carbohydrate; vitamin

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