Dietary fat intake and risk of type 2 diabetes in women.
Dietary fat intake and risk of type 2 diabetes in women.
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DOI：
10.1093/ajcn/73.6.1019
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发表时间：
2001-06
期刊：
影响因子：
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通讯作者：
J. Salmerón;F. Hu;J. Manson;M. Stampfer;G. Colditz;E. Rimm;W. Willett
中科院分区：
文献类型：
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作者：
J. Salmerón;F. Hu;J. Manson;M. Stampfer;G. Colditz;E. Rimm;W. Willett
特定类型的膳食脂肪与2型糖尿病风险之间的长期关系尚不清楚。目的：我们的目的是研究膳食脂肪摄入量与2型糖尿病风险之间的关系。设计：我们前瞻性地跟踪了1980年84204名年龄在34-59岁之间，没有糖尿病、心血管疾病或癌症的女性。详细的饮食信息进行了评估，在基线和更新，在1984年，1986年和1990年使用有效的问卷调查。2型糖尿病的相对危险度是从非饮食和饮食协变量校正后的混合logistic模型中获得的。结果在14年的随访中，记录了2507例2型糖尿病事件。总脂肪摄入量与碳水化合物的等效能量摄入量相比，与2型糖尿病的风险无关;脂肪总能量增加5%，相对风险（RR）为0.98（95%CI：0.94，1.02）。饱和或单不饱和脂肪酸的摄入量也与糖尿病的风险没有显着相关。然而，对于多不饱和脂肪能量增加5%，RR为0.63（0.53，0.76; P < 0.0001），对于反式脂肪酸能量增加2%，RR为1.39（1.15，1.67; P = 0.0006）。我们估计，用多不饱和脂肪替代2%的反式脂肪酸等能能量将导致40%的风险降低（RR：0.60; 95% CI：0.48，0.75）。这些数据表明，总脂肪和饱和和单不饱和脂肪酸摄入量与女性2型糖尿病的风险无关，但反式脂肪酸增加，多不饱和脂肪酸降低风险。用非氢化多不饱和脂肪酸代替反式脂肪酸可能会大大降低2型糖尿病的风险。
BACKGROUND The long-term relations between specific types of dietary fat and risk of type 2 diabetes remain unclear. OBJECTIVE Our objective was to examine the relations between dietary fat intakes and the risk of type 2 diabetes. DESIGN We prospectively followed 84204 women aged 34-59 y with no diabetes, cardiovascular disease, or cancer in 1980. Detailed dietary information was assessed at baseline and updated in 1984, 1986, and 1990 by using validated questionnaires. Relative risks of type 2 diabetes were obtained from pooled logistic models adjusted for nondietary and dietary covariates. RESULTS During 14 y of follow-up, 2507 incident cases of type 2 diabetes were documented. Total fat intake, compared with equivalent energy intake from carbohydrates, was not associated with risk of type 2 diabetes; for a 5% increase in total energy from fat, the relative risk (RR) was 0.98 (95% CI: 0.94, 1.02). Intakes of saturated or monounsaturated fatty acids were also not significantly associated with the risk of diabetes. However, for a 5% increase in energy from polyunsaturated fat, the RR was 0.63 (0.53, 0.76; P < 0.0001) and for a 2% increase in energy from trans fatty acids the RR was 1.39 (1.15, 1.67; P = 0.0006). We estimated that replacing 2% of energy from trans fatty acids isoenergetically with polyunsaturated fat would lead to a 40% lower risk (RR: 0.60; 95% CI: 0.48, 0.75). CONCLUSIONS These data suggest that total fat and saturated and monounsaturated fatty acid intakes are not associated with risk of type 2 diabetes in women, but that trans fatty acids increase and polyunsaturated fatty acids reduce risk. Substituting nonhydrogenated polyunsaturated fatty acids for trans fatty acids would likely reduce the risk of type 2 diabetes substantially.