Eating at home can help reduce the risk of type 2 diabetes
Release date: 2015-11-12
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Recently, at the 2015 American Heart Association Scientific Conference, researchers from the Boston School of Public Health pointed out that eating at home may help reduce the risk of type 2 diabetes in individuals.
According to the researchers, individuals who eat lunch and dinner at home (about 11-14 meals a week at home) may have type 2 diabetes compared to individuals who have lunch or dinner less than 6 times a week. The risk is reduced by 13%; type 2 diabetes is the main risk factor for heart disease, and researchers don't know enough about breakfast patterns. In the article, they do a lot of work for 58,000 women and 41,000 male individuals. Data analysis and a follow-up study of these individuals for 36 years.
At the beginning of the study, none of these subjects had diabetes, cardiovascular disease, or cancer. Researcher Harvard TH Chan pointed out that in the United States in the past 50 years, the trend of eating or ordering in restaurants has increased, while at the same time suffering from type 2 The trend of individuals with diabetes has also increased; a number of research data reveal that eating out, especially eating fast food, is directly related to the quality of the diet and weight gain of children and young people.
In this study, the researchers conducted a study of middle-aged and elderly groups for 8 years. It was found that individuals who ate at home may be directly related to moderate weight loss, while overweight is an individual with cardiovascular disease and 2 Risk factors for type 2 diabetes, the researchers in this study did not clearly indicate how many times an individual should eat at home each week. The researchers only indicated that frequent meals at home may help reduce the risk of type 2 diabetes in individuals.
Source: Bio Valley
The main functions of sweeteners in food are as follows [2]:
(1) Taste: Sweetness is one of the indicators of many foods. In order to make food and beverages taste palatable, a certain amount of sweetener needs to be added.
(2) For the adjustment and enhancement of flavor, sweetness is generally required in cakes; in beverages, there is a "sugar-acid ratio" for flavor adjustment. Sweeteners allow products to achieve good flavor while retaining fresh flavor.
(3) The formation of flavor, sweetness and the flavor of many foods are complementary to each other, and the flavor of many products is produced by the combination of flavor substances and sweeteners, so many foods are added with sweeteners.
Food additives sweeteners Neotame, Sucralose
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