Meats, processed meats, obesity, weight gain and occurrence of diabetes among adults: Findings from Adventist Health Studies
Meats, processed meats, obesity, weight gain and occurrence of diabetes among adults: Findings from Adventist Health Studies
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DOI：
10.1159/000121365
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发表时间：
2008-01-01
影响因子：
3.9
通讯作者：
Brinegar, Charles H.
中科院分区：
文献类型：
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作者：
Vang, Arnold;Singh, Pramil N.;Brinegar, Charles H.
目的：研究肉类摄入量与成人糖尿病发生的关系。研究方法：在一项前瞻性队列研究中，我们检查了8,401名来自基督复临死亡率研究和基督复临健康研究（加州，美国）的队列成员（年龄45-88岁）中记录的饮食与糖尿病发病率之间的关系，这些成员在基线时均为非糖尿病患者。在17年的随访中，我们发现了543例糖尿病病例。结果如下：（1）每周食用所有肉类的受试者患糖尿病的可能性（相对于零肉类摄入量）增加29%（OR = 1.29; 95%CI 1.08，1.55）。(2)食用任何加工肉类（咸鱼和法兰克福香肠）的受试者患糖尿病的可能性增加38%（OR = 1.38; 95%CI 1.05-1.82）。(3)长期坚持（超过17年的时间间隔）至少每周摄入肉类的饮食与糖尿病几率增加74%（OR = 1.74; 95%CI 1.36-2.22）相关，相对于长期坚持素食饮食（零肉类摄入）。进一步的分析表明，这种风险可能归因于肥胖和/或体重增加，这两者都是该队列中的强风险因素。值得注意的是，即使在控制体重和体重变化后，每周肉类摄入量仍然是糖尿病的重要风险因素（OR = 1.38; 95%CI 1.06-1.08）。结论：我们的研究结果提高了肉类摄入，特别是加工肉类，是糖尿病饮食风险因素的可能性。版权所有（C）2008 S. Karger AG，巴塞尔。
Aim: To examine the relation between meat intake and diabetes occurrence in adults. Methods: In a prospective cohort study we examined the relation between diet and incident diabetes recorded among 8,401 cohort members (ages 45-88 years) of the Adventist Mortality Study and Adventist Health Study (California, USA) who were non-diabetic at baseline. During the 17-year follow-up, we identified 543 incident diabetes cases. Results: (1) Subjects who were weekly consumers of all meats were 29% (OR = 1.29; 95% CI 1.08, 1.55) more likely (relative to zero meat intake) to develop diabetes. (2) Subjects who consumed any processed meats (salted fish and frankfurters) were 38% (OR = 1.38; 95% CI 1.05-1.82) more likely to develop diabetes. (3) Long-term adherence (over a 17-year interval) to a diet that included at least weekly meat intake was associated with a 74% increase (OR = 1.74; 95% CI 1.36-2.22) in odds of diabetes relative to long-term adherence to a vegetarian diet (zero meat intake). Further analyses indicated that some of this risk may be attributable to obesity and/or weight gain-both of which were strong risk factors in this cohort. It is noteworthy that even after control for weight and weight change, weekly meat intake remained an important risk factor (OR = 1.38; 95% CI 1.06-1.08) for diabetes. Conclusions: Our findings raise the possibility that meat intake, particularly processed meats, is a dietary risk factor for diabetes. Copyright (C) 2008 S. Karger AG, Basel.