ANALISIS ASUPAN MAKRONUTRIEN TERHADAP RESISTENSI INSULIN
DOI:
https://doi.org/10.31004/prepotif.v6i2.5383Keywords:
asupan mikronutrien, resistensi insulinAbstract
Resistensi insulin merupakan perkembangan awal terjadinya penyakit diabetes melitus (DM) tipe 2. Resistensi insulin ditandai dengan menurunnya kemampuan jaringan (otot, hati, dan jaringan lemak) dalam merespon insulin yang bersirkulasi normal dalam darah. Pada penduduk Indonesia, menurut data dari Riset Kesehatan Dasar (Riskesdas) 2018, prevalensi DM pada usia ?15 tahun mengalami peningkatan dari 6,9% pada tahun 2013 menjadi 8,5% pada tahun 2018. Faktor-faktor yang dapat mempengaruhi terjadinya resistensi insulin, yaitu usia, jenis kelamin, obesitas, kurang aktivitas fisik, merokok, status sosioekonomi, dan asupan makanan. Asupan makanan yang dapat mempengaruhi terjadinya resistensi insulin adalah asupan makronutrien. Asupan makronutrien yaitu karbohidrat, protein, dan lemak mempunyai peran yang berhubungan dengan resistensi insulin. Penelitian ini merupakan tinjauan kepustakaan yang bertujuan untuk menganalisis hubungan asupan makronutrien dengan resistensi insulin. Penelitian ini dilakukan dengan cara mengumpulkan data sekunder yang berasal dari jurnal nasional atau internasional yang diperoleh dari hasil pencarian pada google scholar. Hasil dari pencarian tersebut didapatkan 10 artikel yang masuk kriteria inklusi. Seluruh artikel menunjukkan bahwa beberapa makronutrien merupakan prediktor yang signifikan terhadap resistensi insulin. Asupan tinggi karbohidrat sederhana seperti fruktosa, protein hewani tinggi lemak, dan tinggi asam lemak jenuh dapat menyebabkan resistensi insulin. Pola diet dengan asupan karbohidrat tinggi serat, mengurangi gula sederhana, konsumsi asupan asam lemak tidak jenuh yang seimbang, mengurangi asupan asam lemak jenuh, dan konsumsi protein dari sumber rendah lemak akan mengurangi risiko resistensi insulinReferences
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