曾建銘

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Verwandte Themen營養師血糖 diabetes 糖尿病蛋白質熱量 nutrition 攝護腺癌

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4 g önceKI-Zusammenfassung

攝護腺癌治療恐致肌肉流失、脂肪堆積營養師籲掌握3重點抗癌

攝護腺癌患者治療後出現肚子變大、血糖升高的情況，可能與荷爾蒙治療減少男性荷爾蒙有關。營養師曾建銘提醒，應掌握吃對保住肌肉、運動訓練肌力、控制腰圍體重3要點，維持飲食品質與體力。

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18.06.2026KI-Zusammenfassung

營養師教長輩防跌10口訣穩、慢、查、問、練、用、夠

營養師曾建銘提醒，長輩跌倒後若因害怕再跌而減少活動，可能造成肌力流失，進而增加再次跌倒的風險。為此，他提出日常生活防跌10口訣，從環境、自身狀況與肌力營養3面向著手，幫助長輩走得更穩更安全。

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16.06.2026KI-Zusammenfassung

營養師：糖尿病飲食關鍵在「時間」與「蛋白質」，高蛋白早餐助穩定血糖

營養師曾建銘指出，糖尿病飲食不僅要看醣類攝取量，進食時間、蛋白質來源和醣類分配同樣重要。研究顯示，含乳製品的高蛋白早餐搭配白天早期限碳，有助穩定血糖、降低飢餓感與甜食渴望。但提醒飲食調整需個人化並長期執行。

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15.06.2026KI-Zusammenfassung

營養師：糖尿病飲食新指引強調碳水品質與個人化，破除「不吃澱粉」迷思

營養師曾建銘指出，最新糖尿病營養治療指引強調，與其盲目追求低碳水，不如關注碳水化合物的品質與飯後血糖反應。指引核心概念包含破除不吃澱粉迷思、擺脫保健品依賴，以及建立可持續的飲食節奏，強調個人化與食物導向的長期行為管理。

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Gesundheit

13.06.2026KI-Zusammenfassung

營養師建議腎友嘗試低氮澱粉補充熱量減少負擔

營養師曾建銘建議腎友可嘗試低氮澱粉，如冬粉、粉粿等，以補充熱量並減少腎臟負擔。他提醒並非所有澱粉都安全，糖尿病腎友需注意血糖，且已洗腎者不適用此飲食法。

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Diabetics Warned: Shortness of Breath, Fatigue May Signal Heart Failure

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Gesundheit·01.06.2026KI-Zusammenfassung

Diabetics Warned: Shortness of Breath, Fatigue May Signal Heart Failure

Nutritionist Tseng Chien-ming warns diabetics that symptoms like shortness of breath, fatigue, leg swelling, and sudden weight gain may indicate heart failure, not just aging. He advises monitoring NT-proBNP levels and seeking further cardiac evaluation if elevated, emphasizing comprehensive care beyond just blood sugar control.

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Nutritionist: Don't demonize fruit; eating it wrong is the issue

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25.05.2026KI-Zusammenfassung

Nutritionist: Don't demonize fruit; eating it wrong is the issue

Nutritionist Tseng Chien-ming states that over 80% of Taiwanese don't eat enough fruit. He emphasizes that fruit isn't the cause of weight gain or diabetes, but rather incorrect consumption methods and portions. He advises eating 2 servings daily, preferring whole fruit over juice, and consuming it in moderation.

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Nutritionist Explains NOVA Classification of Ultra-Processed Foods

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24.05.2026KI-Zusammenfassung

Nutritionist Explains NOVA Classification of Ultra-Processed Foods

Nutritionist Tseng Chien-ming explains the NOVA classification system for food processing, categorizing items from whole corn to colorful corn flakes. He advises prioritizing whole foods, using processed ingredients moderately, and treating ultra-processed foods as occasional indulgences, especially for those with chronic conditions.

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