Dietary habits associated with reduced insulin resistance: The Nagahama study

Dietary habits associated with reduced insulin resistance: The Nagahama study
复制标题

DOI:
10.1016/j.diabres.2018.04.006
复制
发表时间:
2018-07-01
影响因子:
5.1
通讯作者:
Inagaki, Nobuya
Inagaki, Nobuya
中科院分区:
医学3区
文献类型:
--
作者:
Ikeda, Kaori;Sato, Tosiya;Inagaki, Nobuya

文献摘要

被引文献

相似文献

目的:探讨胰岛素抵抗与饮食习惯之间的关系。方法:横断面分析采用基于社区的队列,永滨综合人类生物科学前瞻性队列。以log HOMA-IR或log HOMA-13为因变量,分别以20项饮食习惯、吸烟、病史、糖尿病家族史、年龄、BMI为各性别同步自变量进行多元线性回归分析。结果:每天吃鱼的女性(n = 2956)的HOMA-IR是对照组的0.90倍(P = 0.043)。每天喝味噌汤的女性的HOMA-IR是对照组的0.95倍(P = 0.038)。每天吃蔬菜的男性(n = 1371)的HOMA-IR是对照组的0.91倍(P = 0.003)。每周吃4 ~ 5次鸡蛋的男性的HOMA-IR是对照组的1.14倍(P = 0.011)。每天吃水果的男性的HOMA-IR为1.13,比对照组高(P = 0.008)。结论:与胰岛素抵抗较低相关的饮食习惯是每天吃鱼菜、味噌汤或蔬菜,晚餐吃主食、鸡蛋菜或水果的频率较低。(C) 2018 Elsevier B.V.版权所有
Aims: To investigate the association between insulin resistance assessed by a homeostasis model and dietary habits.Methods: Cross-sectional analysis using a community-based cohort, the Nagahama Prospective Cohort for Comprehensive Human Bioscience. Multiple linear regression analysis was performed with log HOMA-IR or log HOMA-13 as the dependent variable and 20 dietary habits, tobacco smoking, medical history, family medical history of diabetes, age and BMI as the simultaneous independent variables in each sex separately.Results: Females (n = 2956) eating fish dishes every day had a HOMA-IR 0.90 times that of the reference group (P = 0.043). Females eating miso-soup every day had a HOMA-IR 0.95 times that of the reference group (P = 0.038). Males (n = 1371) eating vegetable dishes every day had a HOMA-IR 0.91 times that of the reference group (P = 0.003). Males eating egg dishes 4 to 5 times per week had a HOMA-IR 1.14 times that of the reference group (P = 0.011). Males eating fruits every day had a HOMA-IR 1.13 that of the reference group (P = 0.008).Conclusions: Dietary habits associated with lower insulin resistance were eating fish dishes, miso soup or vegetable dishes every day and eating staple foods for dinner, egg dishes or fruits less frequently. (C) 2018 Elsevier B.V. All rights reserved.