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たんぱく質

たんぱく質は食事のなかで重要な役割を果たす栄養素です。赤味の肉や脂を多く含む魚、ナッツや豆類といった野菜に多く含まれています。

參考文獻

1. Lindström, J., Louheranta, A., Mannelin, M., Rastas, M., Salminen, V., Eriksson, J., Uusitupa, M., Tuomilehto, J., & Finnish Diabetes Prevention Study Group (2003). The Finnish Diabetes Prevention Study (DPS): Lifestyle intervention and 3-year results on diet and physical activity. Diabetes care, 26(12), 3230–3236. https://doi.org/10.2337/diacare.26.12.3230

2. Gong, Q., Zhang, P., Wang, J., Ma, J., An, Y., Chen, Y., Zhang, B., Feng, X., Li, H., Chen, X., Cheng, Y. J., Gregg, E. W., Hu, Y., Bennett, P. H., Li, G., & Da Qing Diabetes Prevention Study Group (2019). Morbidity and mortality after lifestyle intervention for people with impaired glucose tolerance: 30-year results of the Da Qing Diabetes Prevention Outcome Study. The lancet. Diabetes & endocrinology, 7(6), 452–461. https://doi.org/10.1016/S2213-8587(19)30093-2

3. Singapore Heart Foundation: Sugar, 2021.

4. https://www.myheart.org.sg/healthy-eating/heart-smart-eating/sugar/