Liu S, Manson J E, Stampfer M J, Hu F B, Giovannucci E, Colditz G A, Hennekens C H, Willett W C
Brigham and Women's Hospital, Harvard Medical School, Boston, USA.
Am J Public Health. 2000 Sep;90(9):1409-15. doi: 10.2105/ajph.90.9.1409.
This study examined the association between intake of whole vs refined grain and the risk of type 2 diabetes mellitus.
We used a food frequency questionnaire for repeated dietary assessments to prospectively evaluate the relation between whole-grain intake and the risk of diabetes mellitus in a cohort of 75,521 women aged 38 to 63 years without a previous diagnosis of diabetes or cardiovascular disease in 1984.
During the 10-year follow-up, we confirmed 1879 incident cases of diabetes mellitus. When the highest and the lowest quintiles of intake were compared, the age and energy-adjusted relative risks were 0.62 (95% confidence interval [CI] = 0.53, 0.71, P trend < .0001) for whole grain, 1.31 (95% CI = 1.12, 1.53, P trend = .0003) for refined grain, and 1.57 (95% CI = 1.36, 1.82, P trend < .0001) for the ratio of refined- to whole-grain intake. These findings remained significant in multivariate analyses. The findings were most evident for women with a body mass index greater than 25 and were not entirely explained by dietary fiber, magnesium, and vitamin E.
These findings suggest that substituting whole- for refined-grain products may decrease the risk of diabetes mellitus.
本研究探讨了全谷物与精制谷物摄入量与2型糖尿病风险之间的关联。
我们使用食物频率问卷进行重复的饮食评估，以前瞻性地评估1984年75521名年龄在38至63岁之间、既往未诊断出糖尿病或心血管疾病的女性队列中全谷物摄入量与糖尿病风险之间的关系。
在10年的随访期间，我们确诊了1879例糖尿病新发病例。比较摄入量最高和最低五分位数时，全谷物的年龄和能量调整相对风险为0.62（95%置信区间[CI]=0.53，0.71，P趋势<.0001），精制谷物为1.31（95%CI=1.12，1.53，P趋势=.0003），精制谷物与全谷物摄入量之比为1.57（95%CI=1.36，1.82，P趋势<.0001）。这些发现在多变量分析中仍然显著。这些发现对于体重指数大于25的女性最为明显，并且不能完全由膳食纤维、镁和维生素E来解释。
这些发现表明，用全谷物产品替代精制谷物产品可能会降低糖尿病风险。
