دوره 33، شماره 356: هفته چهارم آذر ماه 1394:1829-1841

مروری بر تأثیر مصرف پروتئین آب پنیر در جلوگیری از بیماری‌های متابولیک

فؤاد علیمرادی, مریم جوادی, حسین جوینده, سید امیرحسین ذهنی مقدم, نسترن میری

چکیده


با پیشرفت علم و افزایش سطح بهداشت عمومی، با وجود کاهش چشم‌گیر بیماری‌های عفونی، شیوع بیماری‌های مزمن گسترش پیدا کرده است؛ به شکلی که سازمان بهداشت جهانی، بیماری‌های قلبی- عروقی را به عنوان یکی از مهم‌ترین عوامل بروز مرگ و میر در جهان معرفی می‌کند. چاقی و اضافه وزن نیز در سال‌های اخیر یکی از مشکلات عمده‌ی سلامتی در کشورهای پیشرفته و در حال توسعه به شمار می‌رود که با بسیاری از بیماری‌ها در ارتباط بوده، بار اقتصادی و اجتماعی سنگینی را بر دولت‌ها تحمیل می‌کند. به تازگی، مطالعات فراوانی در زمینه‌ی پیش‌گیری و درمان این بیماری‌ها در سراسر جهان به انجام رسیده است. محققان روش‌های گوناگونی از قبیل دارو درمانی، اصلاح رژیم غذایی، فعالیت فیزیکی مناسب و استفاده از برخی مواد مغذی در قالب مکمل‌ها را برای دست‌یابی به کاهش خطر ابتلا به بیماری‌های متابولیک مورد استفاده قرار داده‌اند. در این میان، به کار بردن روشی کم‌خطر، مؤثر و در دسترس که بتوان از آن برای پیش‌گیری از این بیماری‌ها در افراد مختلف استفاده کرد، اهمیت فراوانی دارد. بررسی مطالعات مختلف نشان داده است که پروتئین آب پنیر (Whey protein) می‌تواند اثرات مفیدی در پیش‌گیری از این بیماری‌ها داشته باشد. این پروتئین از اجزای تشکیل دهنده‌ی شیر است و دارای ویژگی‌های منحصر به فردی می‌باشد که آن را از سایر منابع پروتئینی متمایز می‌کند. در این مطالعه‌ی مروری، ما به بررسی تأثیر مصرف پروتئین آب پنیر در ممانعت از بروز بیماری‌های متابولیک می‌پردازیم.


واژگان کلیدی


پروتئین آب پنیر؛ اشتها؛ بیماری متابولیک؛ بیماری قلبی- عروقی

تمام متن:

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