Dietary omega-3 fatty acids and fish consumption and risk of type 2 diabetes
Dietary omega-3 fatty acids and fish consumption and risk of type 2 diabetes
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DOI：
10.3945/ajcn.110.005603
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发表时间：
2011-01-01
影响因子：
7.1
通讯作者：
Lee, I-Min
中科院分区：
文献类型：
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作者：
Djousse, Luc;Gaziano, J. Michael;Lee, I-Min
背景：虽然饮食中的omega-3脂肪酸可能对心血管有益，但尚不清楚这些营养素是否也会对2型糖尿病（T2D）的风险产生不利影响。目的：我们评估饮食中omega-3脂肪酸和鱼类摄入是否与T2D风险增加相关。设计：这是一项前瞻性研究，研究对象为36,328名妇女（平均年龄：54.6岁），她们参加了1992年至2008年的妇女健康研究。事件T2D是自我报告的，主要通过收集参与者的补充信息进行验证。通过使用经过验证的食物频率问卷，获得了omega-3和鱼类摄入量的信息。我们使用Cox比例风险模型来估计调整后的相对风险。结果：在平均12.4年的随访期间，2370名女性发生了T2D。基于海洋而非植物的omega-3脂肪酸与T2D事件呈正相关。从海洋omega-3摄入量最低到最高的五分位数，T2D的多变量校正风险比（95% ci）分别为1.0（参考）、1.17（1.03,1.33）、1.20（1.05,1.38）、1.46（1.28,1.66）和1.44(1.25,1.65)（趋势P < 0.0001）。在鱼的摄入量中也观察到类似的关联，但额外调整二十二碳六烯酸导致这种关联消除。海洋omega-3脂肪酸与T2D之间的关系在高血压和非高血压受试者以及报告不经常吃鱼的女性中被观察到。结论：我们的数据表明，长链omega-3脂肪酸的摄入增加了T2D的风险，特别是摄入量较高（>= 0.20 g omega-3/d或>= 2份鱼/d）。妇女健康研究在clinicaltrials.gov注册为NCT00000479。[J]中华临床医学杂志，2011;33(3):391 - 391。
Background: Although dietary omega-3 (n-3) fatty acids may confer some cardiovascular benefits, it is unclear whether these nutrients may also unfavorably affect risk of type 2 diabetes (T2D).Objective: We evaluated whether dietary omega-3 fatty acids and fish consumption were associated with increased risk of T2D.Design: This was a prospective study of 36,328 women (mean age: 54.6 y) who participated in the Women's Health Study and who were followed from 1992 to 2008. Incident T2D was self-reported and validated primarily through the collection of supplementary information from participants. Information on omega-3 and fish intakes was obtained by using a validated food-frequency questionnaire. We used Cox proportional hazard models to estimate adjusted relative risks.Results: During an average follow-up of 12.4 y, 2370 women developed T2D. Marine but not plant-based omega-3 fatty acids were positively associated with incident T2D. From the lowest to highest quintiles of marine omega-3 intake, the multivariable-adjusted hazard ratios (95% CIs) for T2D were 1.0 (referent), 1.17 (1.03, 1.33), 1.20 (1.05, 1.38), 1.46 (1.28, 1.66), and 1.44 (1.25, 1.65), respectively (P for trend < 0.0001). A similar association was observed with fish intake, but additional adjustment for docosahexaenoic acid led to the elimination of the association. The relation between marine omega-3 fatty acids and T2D was observed in hypertensive and nonhypertensive subjects and in women who reported infrequent fish consumption.Conclusion: Our data suggest an increased risk of T2D with the intake of long-chain omega-3 fatty acids, especially with higher intakes (>= 0.20 g omega-3/d or >= 2 servings of fish/d). The Women's Health Study was registered at clinicaltrials.gov as NCT00000479. Am J Clin Nutr 2011;93:143-50.