增加酸奶摄入或可预防2型糖尿病
  • 纳入3项美国大型前瞻性队列研究,评估美国男性和女性乳制品摄入的长期变化与2型糖尿病(T2D)风险的关联;
  • 1986-2013年间共采集2783210人年数据,记录11906例T2D病例;
  • 同维持摄入稳定相比,平均每天减少1份总乳制品摄入与增加11%的T2D风险相关;
  • 平均每天增加>0.5份酸奶与降低11%的T2D风险相关,而每天增加>0.5份奶酪与增加9%的T2D风险相关;
  • 用1份酸奶或低脂牛奶替代奶酪,分别与降低16%和12%的T2D风险相关。
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近期The American Journal of Clinical Nutrition上发表的一项前瞻性队列研究探索了乳制品摄入变化情况与2型糖尿病风险的关系。该研究指出增加酸奶摄入量,或用酸奶/低脂牛奶替换同等分量的奶酪与较低的2型糖尿病风险相关。
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Changes in dairy product consumption and risk of type 2 diabetes: results from 3 large prospective cohorts of US men and women

乳制品摄入变化与患2型糖尿病风险:来自3个美国男性和女性的大型前瞻性队列结果分析

10.1093/ajcn/nqz180

2019-08-26, Article

Abstract & Authors:展开

Abstract:收起
Background: Whether changes in dairy product consumption are related to subsequent risk of type 2 diabetes (T2D) remains unknown.
Objective: We evaluated the association of long-term changes in dairy product consumption with subsequent risk of T2D among US men and women.
Methods: We followed up 34,224 men in the Health Professionals Follow-Up Study (1986–2012), 76,531 women in the Nurses’ Health Study (1986–2012), and 81,597 women in the Nurses’ Health Study II (1991–2013). Changes in dairy consumption were calculated from consecutive quadrennial FFQs. Multivariable Cox proportional regression models were used to calculate HRs for T2D associated with changes in dairy product consumption. Results of the 3 cohorts were pooled using an inverse variance–weighted, fixed-effect meta-analysis.
Results: During 2,783,210 person-years, we documented 11,906 incident T2D cases. After adjustment for initial and changes in diet and lifestyle covariates, decreasing total dairy intake by >1.0 serving/d over a 4-y period was associated with an 11% (95% CI: 3%, 19%) higher risk of T2D in the subsequent 4 y compared with maintaining a relatively stable consumption (i.e., change in intake of ±1.0 serving/wk). Increasing yogurt consumption by >0.5 serving/d was associated with an 11% (95% CI: 4%, 18%) lower T2D risk, whereas increasing cheese consumption by >0.5 serving/d was associated with a 9% (95% CI: 2%, 16%) higher risk compared with maintaining stable intakes. Substituting 1 serving/d of yogurt or reduced-fat milk for cheese was associated with a 16% (95% CI: 10%, 22%) or 12% (95% CI: 8%, 16%) lower T2D risk, respectively.
Conclusions: Increasing yogurt consumption was associated with a moderately lower risk of T2D, whereas increasing cheese consumption was associated with a moderately higher risk among US men and women. Our study suggests that substituting yogurt or reduced-fat milk for cheese is associated with a lower risk of T2D.

First Authors:
Jean-Philippe Drouin-Chartier

Correspondence Authors:
Jean-Philippe Drouin-Chartier,Frank B Hu

All Authors:
Jean-Philippe Drouin-Chartier,Yanping Li,Andres Victor Ardisson Korat,Ming Ding,Benoît Lamarche,JoAnn E Manson,Eric B Rimm,Walter C Willett,Frank B Hu

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