对辅助降血糖、降血脂保健食品双功能评价模式的探讨

通过对辅助降血糖、降血脂双功能保健食品的理论基础、动物模型建立及评价指标等方面的综合分析,研究申报辅助降血糖、血脂的保健食品联合评价模式的可行性。目前,辅助降血糖合并辅助降血脂双功能保健食品研发和评价的理论基础已趋成熟,但建模方法和评价指标具有较大差异,尤其建模药物及剂量、高脂饲料配方及含量等关键参数存在较大分歧,应当在对比研究的基础上进行优化和统一。另外,应当尽快建立申报保健食品的多功能联合评价模式,对各功能之间的相互作用进行充分分析评价以替代现行独立评价的模式,从而提高多功能保健食品功能评价的科学性。

Exploration of dual-function evaluation model of health food for auxiliary glycemia-lowering and auxiliary cholesterol-lowering

Based on the comprehensive analysis of theoretical basis, establishment of animal model and evaluation index of health food for auxiliary glycemia-lowering and auxiliary cholesterol-lowering, the feasibility of dual-function evaluation model was studied. At present, the development and evaluation of theoretical basis of health food for auxiliary glycemia-lowering and auxiliary cholesterol-lowering has become mature. However, there are significant differences between modeling method and evaluation indicators, particularly in some key parameters such as modeling drugs, dosage, high-fat diet formulation and content and so on. These need to be optimized and unified after comparative study and research. The multi-function joint evaluation should be established, and the interaction among various functions of health food should be adequately analyzed and assessed as soon as possible, so as to improve the scientific nature of the multi-functional health food function evaluation. Thereafter the current evaluation method could be replaced which could only analyze and assess the function individually.