Specific plasma lipid classes and phospholipid fatty acids indicative of dairy food consumption associate with insulin sensitivity
Specific plasma lipid classes and phospholipid fatty acids indicative of dairy food consumption associate with insulin sensitivity
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DOI：
10.3945/ajcn.113.071712
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发表时间：
2014-01-01
影响因子：
7.1
通讯作者：
Meikle, Peter John
中科院分区：
文献类型：
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作者：
Nestel, Paul John;Straznicky, Nora;Meikle, Peter John
背景资料：报告表明，食用乳制品可能会降低患2型糖尿病的风险，这是基于循环反刍动物脂肪酸升高的证据。目的：我们确定与全脂乳制品消费相关的某些磷脂种类和脂肪酸是否也可能与胰岛素抵抗降低有关。设计：通过对86例超重和肥胖代谢综合征患者进行口服葡萄糖耐量试验，确定了胰岛素抵抗和敏感性的四个变量。血浆磷脂，鞘脂和脂肪酸测定通过使用脂质组学分析和气相色谱质谱法，提供乳制品消费的客观标志物。食品记录提供了有关乳制品的信息。协会进行了调整，潜在的混杂因素年龄，性别，收缩压，腰：臀比，或体重指数（BMI）和多重comparation.Results：溶血磷脂酰胆碱，溶血血小板活化因子，和几个磷脂脂肪酸直接相关的全脂乳制品的份数线性回归分析。溶血磷脂酰胆碱和溶血血小板激活因子也与胰岛素敏感性直接相关，（Matsuda指数未校正，两者P < 0.001;多重比较校正后，两者P < 0.02），与胰岛素抵抗呈负相关（空腹胰岛素未校正，两者P < 0.001;校正后，分别P = 0.04和P < 0.05;稳态模型评估胰岛素抵抗校正后，两者P = 0.04;在调整的120分钟测试期间的葡萄糖后胰岛素血浆胰岛素曲线下面积，两者P < 0.01）。用BMI代替腰臀比适度减弱了相关性。磷脂脂肪酸17：0也往往直接与胰岛素敏感性和resistance.Conclusion：胰岛素抵抗的变量是较低的特定的血浆磷脂，也是全脂乳制品消费的指标浓度较高。本试验在clinicaltrials.gov上注册为NCP 00163943。
Background: Reports have suggested that the consumption of dairy foods may reduce risk of type 2 diabetes on the basis of evidence of raised circulating ruminant fatty acids.Objective: We determined whether certain phospholipid species and fatty acids that are associated with full-fat dairy consumption may also be linked to diminished insulin resistance.Design: Four variables of insulin resistance and sensitivity were defined from oral-glucose-tolerance tests in 86 overweight and obese subjects with metabolic syndrome. Plasma phospholipids, sphingolipids, and fatty acids were determined by using a lipidomic analysis and gas chromatography mass spectrometry to provide objective markers of dairy consumption. Food records provided information on dairy products. Associations were determined by using linear regression analyses adjusted for potential confounders age, sex, systolic blood pressure, waist:hip ratio, or body mass index (BMI) and corrected for multiple comparisons.Results: Lysophosphatidylcholine, lyso-platelet-activating factor, and several phospholipid fatty acids correlated directly with the number of servings of full-fat dairy foods. Lysophosphatidylcholine and lyso-platelet-activating factor were also associated directly with insulin sensitivity when accounting for the waist:hip ratio (Matsuda index unadjusted, P < 0.001 for both; adjusted for multiple comparisons, P < 0.02 for both) and inversely with insulin resistance (fasting insulin unadjusted, P < 0.001 for both; adjusted, P = 0.04 and P < 0.05, respectively; homeostasis model assessment of insulin resistance adjusted, P = 0.04 for both; post glucose insulin area under the plasma insulin curve during the 120 min of the test adjusted, P < 0.01 for both). The substitution of BMI for the waist: hip ratio attenuated associations modestly. Phospholipid fatty acid 17:0 also tended to be associated directly with insulin sensitivity and inversely with resistance.Conclusion: Variables of insulin resistance were lower at higher concentrations of specific plasma phospholipids that were also indicators of full-fat dairy consumption. This trial was registered at clinicaltrials.gov as NCP00163943.