Kardiyovasküler Hastalıklarda Protein Kaynaklarının Etkisi

Öz

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.

Anahtar Kelimeler

• Protein
• Kardiyovasküler hastalıklar
• Beslenme

Effect of Protein Sources on Cardiovascular Diseases

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.

Keywords

• Protein
• Cardiovascular diseases
• Nutrition

Kaynakça

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