Association Between Type of Dietary Fish and Seafood Intake and the Risk of Incident Type 2 Diabetes The European Prospective Investigation of Cancer (EPIC)-Norfolk cohort study
Association Between Type of Dietary Fish and Seafood Intake and the Risk of Incident Type 2 Diabetes The European Prospective Investigation of Cancer (EPIC)-Norfolk cohort study
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DOI：
10.2337/dc09-0116
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发表时间：
2009-10-01
期刊：
影响因子：
16.2
通讯作者：
Khaw, Kay-Tee
中科院分区：
文献类型：
--
作者：
Patel, Pinal S.;Bingham, Sheila A.;Khaw, Kay-Tee
研究设计与方法：这是一项以人群为基础的前瞻性队列研究(欧洲癌症前瞻性调查[EPIC]-诺福克)，研究对象为基线年龄为40-79岁的男性和女性(1993-1997)。鱼和海鲜(白鱼、油性鱼、油炸鱼和贝类)的习惯性摄入量使用半定量食物频率问卷进行评估，并归类为每周少于一份或一份或多份。结果：在对年龄、性别、糖尿病家族史、教育程度、吸烟、体力活动、饮食因素(总能量摄入量、酒精摄入量、血浆维生素Q和肥胖(BMI和腰围)进行调整后的分析中，较高的总鱼类摄入量(每周摄取一份或多份鱼与少于一份/周)与明显较低的糖尿病风险(优势比[OR]0.75[95%CI 0.58-0.96])相关。白鱼和油性鱼的摄入量同样与糖尿病风险呈负相关，但在调整饮食因素(油性鱼)或肥胖症(白鱼)后，相关性并不显著。油炸鱼与糖尿病风险没有显著关联。在调整后的分析中，每周食用一份或多份贝类与糖尿病风险的增加(OR 1.36[1.02-1.81])相关。结论：食用总的、白色的和含油的鱼类可能有利于降低糖尿病的风险，强化定期食用鱼类的公共健康信息。摄入更多的贝类似乎与患糖尿病的风险增加有关，这需要进一步研究烹饪方法和机制，
OBJECTIVE - To investigate the association between Fish and seafood intake and new-onset type 2 diabetes.RESEARCH DESIGN AND METHODS - This was a population-based prospective cohort (European Prospective Investigation of Cancer [EPIC]-Norfolk) study of men and women aged 40-79 years at baseline (1993-1997). Habitual fish and seafood intake (white fish, oily Fish, fried fish, and shellfish) was assessed using a semiquantitative food frequency questionnaire and categorized as less than one or one or more portions/week. During a median (interquartile range) follow-up of 10.2 (9.1-11.2) years, there were 725 incident diabetes cases among 21,984 eligible participants.RESULTS - Higher total fish intake (one or more versus less than one portions/week) was associated With a significantly lower risk of diabetes (odds ratio [OR] 0.75 [95% CI 0.58-0.96]), in analyses adjusted for age, sex, family history of diabetes, education, smoking, physical activity, dietary factors (total energy intake, alcohol intake, and plasma vitamin Q and obesity (BMI and waist circumference). White fish and oily fish intakes were similarly inversely associated with diabetes risk, but the associations were not significant after adjustment for dietary factors (oily fish) or obesity (white fish). Fried fish was not significantly associated with diabetes risk. Consuming one or more portions/week of shellfish was associated with an increased risk of diabetes (OR 1.36 [1.02-1.81]) in adjusted analyses.CONCLUSIONS - Total, white, and oily fish consumption may be beneficial for reducing risk of diabetes, reinforcing the public health message to consume fish regularly. Greater shellfish intake seems to be associated with an increased risk of diabetes, warranting further investigation into cooking methods and mechanisms,