Use of functional foods for diabetes prevention in China

文献类型： 外文期刊

第一作者： Zeng, Yawen

作者： Zeng, Yawen;Pu, Xiaoying;Du, Juan;Yang, Shuming;Yang, Tao;Jia, Ping

作者机构：

关键词： Diabetes mellitus;functional food;prevention strategies;whole grains

期刊名称：AFRICAN JOURNAL OF PHARMACY AND PHARMACOLOGY （ 影响因子：0.839； 五年影响因子：0.875 ）

ISSN： 1996-0816

年卷期： 2012 年 6 卷 35 期

页码：

收录情况： SCI

摘要： Diabetes is the most important modifiable risk factor for life-threatening diseases. The following conclusions were drawn on the basis of the analysis of different factors: (1) Main reasons for the prevalence of diabetes in China are low dietary fiber, unhealthy life-style, obesity, and genetic factors. (2) All factors that cause diabetes are linked to dietary factors, especially the loss of functional components from brown rice (whole grains) to white rice (wheat flour) especially good rice (wheat flour) for diet is a major factors that cause diabetes. Since the diabetes has become the major public health problem in China strategies aimed at its prevention and treatment are needed. (3) Functional food for dietary uses is the key for diabetes prevention in China, including whole grains foods (brown rice, wheat flour of whole grains, barley, buckwheat, oats and others) as well as functional rice with high resistant starch for dietary purpose. (4) There are a lot of challenges to promote functional foods with whole grains or high resistant starch in China. Our goal is to establish one research center of functional foods with members from the manufacturers, breeding scientists, education, medical and news media, to promote functional foods.

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