O efeito do fracionamento das refeições na redução do colesterol
Year: 2011
Type: article
Abstract: Introduction: There is debate today about the risks of an inadequate diet: saturated fat, carbohydrates and salt, but also the low frequency of meals, but rather deepens the evil effects of fractionation of meals for health in the medium and long. Objective: This study proposes to conduct a literature review about what has been published about the effect of splitting meals in reducing cholesterol in humans. After careful bibliographical study of several authors found that there are several publications addressing the subject searched, but in Brazil the issue is still not as discussed as in other countries. This fact is due to the small number of national publications found. Literature review: The review showed that in most studies, the meal frequency around 6 meals a day leads to a lower daily energy intake and a regular control of cholesterol synthesis due to a regular insulin secretion. Thus, just by changing the frequency of food intake to a regular attendance has been a reduction in total cholesterol and LDL. It was also seen that the meal fraction is extremely important for the prevention and treatment of persons with diabetes since insulin sensitivity is directly related to their secretion rate. Conclusions: It is concluded that the correct fractionation of meals is an important factor in lowering cholesterol and preventing cardiovascular disease, but still it is necessary to make further studies in order to achieve results more concise.
Author: Mata, Guilherme Rossi da
Institution: University Gama Filho
Language: Portuguese
Topic: Dietary Effects on Health
Subfield: Physiology (medical)
Field: Medicine
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W1622241397