类胡萝卜素的饮食摄入量与2型糖尿病风险

Dietary intake of carotenoids and risk of type 2 diabetes.

作者信息

Sluijs I, Cadier E, Beulens J W J, van der A D L, Spijkerman A M W, van der Schouw Y T

机构信息

Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, The Netherlands.

出版信息

Nutr Metab Cardiovasc Dis. 2015 Apr;25(4):376-81. doi: 10.1016/j.numecd.2014.12.008. Epub 2014 Dec 31.

DOI:10.1016/j.numecd.2014.12.008

PMID:25716098

Abstract

BACKGROUND AND AIMS

Carotenoids may reduce diabetes risk, due to their antioxidant properties. However, the association between dietary carotenoids intake and type 2 diabetes risk is still unclear. Therefore, the objective of this study was to examine whether higher dietary carotenoid intakes associate with reduced type 2 diabetes risk.

METHODS AND RESULTS

Data from 37,846 participants of the European Prospective Investigation into Cancer and Nutrition- Netherlands study were analyzed. Dietary intakes of β-carotene, α-carotene, β-cryptoxanthin, lycopene, lutein & zeaxanthin and the sum of these carotenoids were assessed using a validated food frequency questionnaire. Incident type 2 diabetes was mainly self-reported, and verified against general practitioner information. Mean ±SD total carotenoid intake was 10 ± 4 mg/day. During a mean ±SD follow-up of 10 ± 2 years, 915 incident cases of type 2 diabetes were ascertained. After adjustment for age, sex, diabetes risk factors, dietary intake, waist circumference and BMI, higher β-carotene intakes associated inversely with diabetes risk [Hazard Ratio quartile 4 versus quartile 1 (HR(Q4)): 0.78 (95%CI:0.64,0.95), P-linear trend 0.01]. For α-carotene, a borderline significant reduced risk was observed, with a HR(Q4) of 0.85 (95%CI:0.70,1.03), and P-linear trend 0.05. β-cryptoxanthin, lycopene, lutein & zeaxanthin, and the sum of all carotenoids did not associate with diabetes risk.

CONCLUSIONS

This study shows that diets high in β-carotene and α-carotene are associated with reduced type 2 diabetes in generally healthy men and women.

摘要

背景与目的

类胡萝卜素因其抗氧化特性可能降低糖尿病风险。然而，饮食中类胡萝卜素摄入量与2型糖尿病风险之间的关联仍不明确。因此，本研究的目的是探讨较高的饮食类胡萝卜素摄入量是否与降低的2型糖尿病风险相关。

方法与结果

分析了欧洲癌症与营养前瞻性调查-荷兰研究中37846名参与者的数据。使用经过验证的食物频率问卷评估β-胡萝卜素、α-胡萝卜素、β-隐黄质、番茄红素、叶黄素和玉米黄质的饮食摄入量以及这些类胡萝卜素的总和。2型糖尿病发病情况主要通过自我报告，并根据全科医生的信息进行核实。类胡萝卜素总摄入量的平均值±标准差为10±4毫克/天。在平均±标准差为10±2年的随访期间，确定了915例2型糖尿病发病病例。在对年龄、性别、糖尿病风险因素、饮食摄入量、腰围和体重指数进行调整后，较高的β-胡萝卜素摄入量与糖尿病风险呈负相关[四分位数4与四分位数1的风险比（HR(Q4)）：0.78（95%置信区间：0.64,0.95），P线性趋势0.01]。对于α-胡萝卜素，观察到风险有临界显著降低，HR(Q4)为0.85（95%置信区间：0.70,1.03），P线性趋势0.05。β-隐黄质、番茄红素、叶黄素和玉米黄质以及所有类胡萝卜素的总和与糖尿病风险无关。