Dietary iron intake and the risk of type 2 diabetes mellitus in middle-aged and older adults in urban China: a prospective cohort study
Dietary iron intake and the risk of type 2 diabetes mellitus in middle-aged and older adults in urban China: a prospective cohort study
复制标题
中国城市中老年人膳食铁摄入量与2型糖尿病风险的前瞻性队列研究
DOI：
10.1017/s0007114520005048
复制
发表时间：
2021-10-14
影响因子：
3.6
通讯作者：
Zhu, Hui-Lian
中科院分区：
文献类型：
--
作者：
Li, Shu-Yi;Wang, Fan;Zhu, Hui-Lian
膳食铁摄入量与糖尿病风险之间的关系仍不一致。我们旨在探讨中国城市中老年人群膳食铁摄入量与2型糖尿病（T2DM）风险之间的关系。本研究使用的数据来自广州营养与健康研究，这是一项正在进行的基于社区的前瞻性队列研究。参与者于2008年至2013年在广州社区招募。数据分析共纳入2696名年龄在40-75岁、基线时无T2DM的参与者，随访时间中位数为5.6年（四分位数间距为4.1 - 5.9年）。T2DM通过自我报告诊断、空腹血糖≥7.0 mmol/l或糖化Hb≥6.5 %诊断。Cox比例风险模型用于估计风险比（HR）和95% CI。我们在13476人年期间确定了205例T2DM病例。与第一个四分位数相比，血红素铁摄入量第四个四分位数的T2DM风险调整HR为1.92 （95% CI为1.07,3.46；p趋势= 0.010）。从全肉中摄取血红素铁（HR 2.74; 95% CI 1.22, 6.15; Ptrend = 0.011）和从红肉中摄取血红素铁（HR 1.86; 95% CI 1.01, 3.44; Ptrend = 0.034）存在显著相关性，但从加工肉、家禽或鱼/贝类中摄取血红素铁则不存在显著相关性。饮食中总铁或非血红素铁摄入量与T2DM风险之间的关系无显著性。我们的研究结果表明，较高的饮食中血红素铁（特别是来自红肉）的摄入量，而不是总铁或非血红素铁，与中老年人群较高的2型糖尿病风险相关。
Abstract The association between dietary Fe intake and diabetes risk remains inconsistent. We aimed to explore the association between dietary Fe intake and type 2 diabetes mellitus (T2DM) risk in middle-aged and older adults in urban China. This study used data from the Guangzhou Nutrition and Health Study, an on-going community-based prospective cohort study. Participants were recruited from 2008 to 2013 in Guangzhou community. A total of 2696 participants aged 40–75 years without T2DM at baseline were included in data analyses, with a median of 5·6 (interquartile range 4·1–5·9) years of follow-up. T2DM was identified by self-reported diagnosis, fasting glucose ≥ 7·0 mmol/l or glycosylated Hb ≥ 6·5 %. Cox proportional hazard models were used to estimate hazard ratios (HR) and 95 % CI. We ascertained 205 incident T2DM cases during 13 476 person-years. The adjusted HR for T2DM risk in the fourth quartile of haem Fe intake was 1·92 (95 % CI 1·07, 3·46; Ptrend = 0·010), compared with the first quartile intake. These significant associations were found in haem Fe intake from total meat (HR 2·74; 95 % CI 1·22, 6·15; Ptrend = 0·011) and haem Fe intake from red meat (HR 1·86; 95 % CI 1·01, 3·44; Ptrend = 0·034), but not haem Fe intake from processed meat, poultry or fish/shellfish. The association between dietary intake of total Fe or non-haem Fe with T2DM risk had no significance. Our findings suggested that higher dietary intake of haem Fe (especially from red meat), but not total Fe or non-haem Fe, was associated with greater T2DM risk in middle-aged and older adults.