Departments of Nutrition (SHL, QS, WCW, KW, AP, and FBH) and Epidemiology (WCW, FG, and FBH), Harvard School of Public Health, and the Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School (QS, WCW, AHE, FG, and FBH), Boston, MA; and the Saw Swee Hock School of Public Health and Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore (AP).
Am J Clin Nutr. 2014 Feb;99(2):352-60. doi: 10.3945/ajcn.113.075663. Epub 2013 Nov 27.
Greater red meat intake is associated with an increased type 2 diabetes and cardiovascular disease risk. However, the relation of red meat intake to biomarkers of inflammation and glucose metabolism has not been investigated thoroughly.
We hypothesized that greater red meat intake would be associated with biomarkers of inflammation and glucose metabolism, which would be partly explained by body mass index (BMI).
We analyzed cross-sectional data from diabetes-free female participants in the Nurses' Health Study (n = 3690). Multiple linear regression was conducted to assess the associations of total, unprocessed, and processed red meat intakes (quartile categories) with plasma C-reactive protein (CRP), ferritin, adiponectin, fasting insulin, and hemoglobin A1c (Hb A1c).
Greater total, unprocessed, and processed red meat intakes were associated with higher plasma CRP, ferritin, fasting insulin, and Hb A1c and lower adiponectin after adjustment for demographic information (P-trend ≤ 0.03 for all). Adiponectin was not associated with any type of red meat intake when further adjusted for medical and lifestyle factors. After adjustment for BMI, most of these associations with inflammatory and glucose metabolic biomarkers were substantially attenuated and no longer significant. BMI accounted for a statistically significant proportion of associations with CRP, Hb A1c, and fasting insulin (P-contribution ≤ 0.02 for all) but not with ferritin. Substituting a serving of total red meat intake with alternative protein food in a combination of poultry, fish, legumes, and nuts was associated with significantly lower CRP (β ± SE: -0.106 ± 0.043), ferritin (-0.212 ± 0.075), Hb A1c (-0.052 ± 0.015), and fasting insulin (-0.119 ± 0.036) (all P ≤ 0.02 for comparison of extreme quartiles for all).
Greater red meat intake is associated with unfavorable plasma concentrations of inflammatory and glucose metabolic biomarkers in diabetes-free women. BMI accounts for a significant proportion of the associations with these biomarkers, except for ferritin. Substituting red meat with another protein food is associated with a healthier biomarker profile of inflammatory and glucose metabolism.
大量摄入红色肉类与 2 型糖尿病和心血管疾病风险增加有关。然而，红色肉类摄入量与炎症和葡萄糖代谢生物标志物的关系尚未得到充分研究。
我们假设，大量摄入红色肉类与炎症和葡萄糖代谢生物标志物有关，而这部分关系可以用体重指数（BMI）来解释。
我们分析了来自糖尿病女性参与者的横断面数据（护士健康研究，n=3690）。采用多元线性回归来评估总红色肉类、未加工红色肉类和加工红色肉类摄入量（四分位数类别）与血浆 C 反应蛋白（CRP）、铁蛋白、脂联素、空腹胰岛素和糖化血红蛋白（HbA1c）之间的关联。
在调整人口统计学信息后（所有 P 趋势值≤0.03），总红色肉类、未加工红色肉类和加工红色肉类的摄入量与较高的 CRP、铁蛋白、空腹胰岛素和 HbA1c 有关，与脂联素水平较低有关。当进一步调整医疗和生活方式因素时，脂联素与任何类型的红色肉类摄入量均无关联。在调整 BMI 后，这些与炎症和葡萄糖代谢生物标志物的关联大部分显著减弱且不再显著。BMI 可解释 CRP、HbA1c 和空腹胰岛素关联的统计学上显著比例（所有 P 贡献值≤0.02），但不能解释铁蛋白的关联。用禽肉、鱼、豆类和坚果等替代蛋白食品代替总红色肉类摄入量的一份，与 CRP（β±SE：-0.106±0.043）、铁蛋白（-0.212±0.075）、HbA1c（-0.052±0.015）和空腹胰岛素（-0.119±0.036）的浓度显著降低有关（所有比较极端四分位数时 P≤0.02）。
在无糖尿病的女性中，红色肉类摄入量较高与炎症和葡萄糖代谢生物标志物的血浆浓度呈不利关系。BMI 可解释这些生物标志物的关联的大部分比例，除了铁蛋白。用另一种蛋白质食物代替红色肉类与炎症和葡萄糖代谢的更健康生物标志物特征有关。
