Consumption of coffee, green tea, oolong tea, black tea, chocolate snacks and the caffeine content in relation to risk of diabetes in Japanese men and women
Consumption of coffee, green tea, oolong tea, black tea, chocolate snacks and the caffeine content in relation to risk of diabetes in Japanese men and women
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DOI：
10.1017/s0007114509991966
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发表时间：
2010-02-14
影响因子：
3.6
通讯作者：
Shimizu, Hiroyuki
中科院分区：
文献类型：
--
作者：
Oba, Shino;Nagata, Chisato;Shimizu, Hiroyuki
尽管咖啡摄入量与糖尿病风险之间的负关联已被多次报道，但咖啡因摄入量在这种关联中的作用仍不清楚。我们评估了咖啡和其他饮料以及含有咖啡因的食物的摄入量与糖尿病发病率的关系。这项研究的参与者是日本高山社区队列中的5897名男性和7643名女性。1992年用半定量FFQ测量了咖啡、绿茶、乌龙茶、红茶和巧克力零食的消费量。在2002年的随访调查中，报告了糖尿病的发展和诊断时间。评估相关因素、年龄、吸烟状况、体重指数、体力活动、教育年限。调整了饮酒量、总能量摄入量、脂肪摄入量和女性的绝经状态。与少喝或不喝咖啡的男性相比，每月喝一杯到每周喝六杯咖啡的男性和每天喝一杯或更多咖啡的男性的相关危险比分别为0.69(95%CI为0.50，0.97)和0-69(95%CI为0.49，0.98)，趋势P值为0.32。喝咖啡方式相同的女性的危险比分别为1.08(95%可信区间0.74，1.60)和0~70(95%可信区间0.44，1.12)，趋势P值为0.03。在男性和女性中，估计的咖啡因总摄入量和糖尿病风险之间的相关性都不显著。研究结果表明，喝咖啡可以降低患糖尿病的风险。除了咖啡因摄入的影响外，这种保护作用也可能存在。
Although the inverse association between coffee consumption and risk of diabetes has been reported numerous times, the role of caffeine intake in this association has remained unclear. We evaluated the consumption of coffee and other beverages and food containing caffeine in relation to the incidence of diabetes. The study participants were 5897 men and 7643 women in a community-based cohort in Takayama, Japan. Consumption of coffee, green tea, oolong tea, black tea and chocolate snacks were measured with a semi-quantitative FFQ in 1992. At the follow-up survey in 2002, the development of diabetes and the time of diagnosis were reported. To assess the association, age, smoking status, BMI, physical activity, education in years. alcohol consumption, total energy intake, fat intake and women's menopausal status were adjusted. Among men who consumed one cup per month to Six CLIPS per week and among those who consumed one cup per d or more, the associated hazard ratios were 0.69 (95 % CI 0.50, 0.97) and 0-69 (95 % CI 0.49, 0.98) compared with those who drank little to no coffee, with a P value for trend of 0.32. The hazard ratios for women with the same Coffee Consumption patterns were 1.08 (95 % CI 0.74, 1.60) and 0-70 (95 % CI 0.44, 1.12), with a P value for trend of 0.03. The association between estimated total caffeine intake and risk of diabetes was insignificant both among men and among women. The results imply that coffee consumption decreased the risk of developing diabetes. The protective effect may exist aside from the influence of caffeine intake.