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研究:吃太多白米 糖尿病風險高

Posted on: June 15, 2010


(路透)2010年6月15日 星期二 13:50

(路透紐約15日電)根據美國最新研究,食用糙米或其他全麥製品的人,罹患糖尿病    的風險似乎比吃白米的人要低。

哈佛    公共衛生學院與布里翰婦女醫院(BrighamWomen’s Hospital)共組的研究團隊,分析20萬名追蹤長達22年的成年人,結果發現,吃較多精製白米與罹患第2型糖尿病風險較高有關。

第2型糖尿病症狀是高血糖,乃因身體無法適當處理血糖導致,往往和肥胖及飲食不當有關。這種疾病有時能透過飲食和運動控制,但多數需要吃藥。

參與研究的孫琦博士(Qi Sun,譯音)告訴「路透健康」(Reuters Health):「整體而言,民眾應該特別注意他們的碳水化合物攝取,試著以全麥換掉包括白米在內的精製碳水化合物。」

目前美國的飲食指南建議,至少一半的碳水化合物來自全麥製品。

研究人員估算,每天1餐(約50克)不吃白米,改吃等量的糙米,罹患第2型糖尿病的風險就減少16%。

他們更算出,以全麥穀物類取代白米,更可降低罹病率高達36%。

研究報告刊登在「內科醫學檔案」(Archives ofInternal Medicine)。中央社(翻譯)

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