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Dergiler / Aksaray University Journal of Sport and Health Researches / 2021 / Cilt: 2 Sayı: 2

Kardiyovasküler Hastalıklarda Protein Kaynaklarının Etkisi

Effect of Protein Sources on Cardiovascular Diseases

Çağla Pınarlı(İSTANBUL GEDİK ÜNİVERSİTESİ)0000-0002-8733-8148
Nur Sinem Türkmen(Özel Şişli Memorial Hastanesi)0000-0002-6310-0098
Sayfa
151–161
Yayın Tarihi
2021-12-29
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Yapay Zeka Hızlı Bakış & Çıkarımlar

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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Güncel kanıtlar, bitkisel protein ağırlıklı beslenmeyi desteklemektedir.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Kardiyovasküler hastalıklar ile diyet ilişkisini araştıran çalışmalar genellikle karbonhidrat ve yağ kaynaklarına odaklanmıştır.
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Temel Bulgular & Veri:Bu çalışmadaki amaç, kardiyovasküler hastalıklara, diyetsel protein kaynaklarının etkilerini incelemektir.
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Sonuç & Katkı:Güncel kanıtlar, bitkisel protein ağırlıklı beslenmeyi desteklemektedir.
🔬Tür:Laboratuvar & Saha Deneyi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Protein · Kardiyovasküler hastalıklar · Beslenme

Özet

Kardiyovasküler hastalıklar ile diyet ilişkisini araştıran çalışmalar genellikle karbonhidrat ve yağ kaynaklarına odaklanmıştır. Bu çalışmadaki amaç, kardiyovasküler hastalıklara, diyetsel protein kaynaklarının etkilerini incelemektir. Hayvansal ve bitkisel protein kaynakları, (süt ve süt ürünleri, yumurta, et, tavuk, balık, baklagiller ve tahıllar) farklı besin matriksine sahip olmaları sebebiyle lipid metabolizmasına ve kardiyometabolik risklere farklı etki ederler. Kardiyovasküler hastalıkların beslenme tedavisinde, süt ürünleri, tam tahıllar, yağlı tohumlar, tavuk, balık ile meyve ve sebzelerin tüketimi arttırılırken; yağ içeriği yüksek olan hayvansal kaynaklı besinlerin, işlenmiş kırmızı et, rafine şeker içeren yiyecek ve içeceklerin tüketiminin kısıtlanması genel bir beslenme önerisidir. Güncel kanıtlar, bitkisel protein ağırlıklı beslenmeyi desteklemektedir.

Abstract

Studies investigating the relationship between cardiovascular diseases and diet have generally focused on carbohydrate and fat sources. The aim of this study is to examine the effects of dietary protein sources on cardiovascular diseases. Animal and plant protein sources (milk and dairy products, eggs, meat, chicken, fish, legumes and cereals) have different effects on lipid metabolism and cardiometabolic risks due to their different nutritional matrix. In the nutritional treatment of cardiovascular diseases, the consumption of dairy products, whole grains, oil seeds, chicken, fish, fruits and vegetables is increased; restriction of consumption of foods of animal origin with high fat content, processed red meat, refined sugar-containing foods and beverages is a general nutritional recommendation. Current evidence supports a plant-based diet.

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Bu Makaleye Atıf Yap

Pınarlı, Ç., Türkmen, N. S. (2021). Kardiyovasküler Hastalıklarda Protein Kaynaklarının Etkisi. Aksaray University Journal of Sport and Health Researches, Cilt: 2 Sayı: 2, 151–161. https://doi.org/10.54152/asujshr.1025886

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