代谢综合征是否与黄油、非氢化植物油和氢化植物油的摄入量呈负相关：德黑兰脂质与葡萄糖研究。
Is the metabolic syndrome inversely associates with butter, non-hydrogenated- and hydrogenated-vegetable oils consumption: Tehran lipid and glucose study.
作者信息
Hosseinpour-Niazi Somayeh, Mirmiran Parvin, Hosseini-Esfahani Firoozeh, Azizi Fereidoun
机构信息
Nutrition and Endocrine Research center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
出版信息
Diabetes Res Clin Pract. 2016 Feb;112:20-29. doi: 10.1016/j.diabres.2015.11.008. Epub 2015 Nov 23.
AIM
The aim of this study was to investigate the association between hydrogenated- (HVOs) and non-hydrogenated vegetable oils (non-HVOs) and butter and the metabolic syndrome (MetS) after 3-years of follow-up in adults.
METHODS
This study was conducted between 2006-2008 and 2009-2011 within the framework of the Tehran Lipid and Glucose Study, on 1582 adults, aged 19-84 years. Intakes of HVOs, non-HVOs and butter were assessed by a validated semi-quantitative food frequency questionnaire. Based on the consumption of food rich in fat including HVOs, non-HVOs and butter, participants were categorized to consumers and non-consumers.
RESULTS
Of 1582 participants during a 3-year follow-up, 15.2% developed MetS. Non-consumption of butter was associated with lower MetS risk compared with its consumption. Among consumers of food rich in fat, intake of HVOs and butter were associated with an increased risk of MetS; ORs in the final multivariate model were 2.70 (95% CI: 1.52-4.78) for HVOs and 2.03 (95% CI: 1.20-3.41) for butter, in the highest, compared to the lowest category of dietary intakes. Intake of non-HVOs was not associated with risk of MetS.
CONCLUSIONS
Consumption of HVOs and butter were positively associated with an increase risk of MetS.
目的
本研究旨在调查成年人随访3年后氢化植物油（HVOs）、非氢化植物油（non - HVOs）和黄油与代谢综合征（MetS）之间的关联。
方法
本研究于2006 - 2008年至2009 - 2011年在德黑兰脂质与葡萄糖研究框架内进行，研究对象为1582名年龄在19 - 84岁的成年人。通过一份经过验证的半定量食物频率问卷评估HVOs、non - HVOs和黄油的摄入量。根据富含脂肪食物（包括HVOs、non - HVOs和黄油）的消费情况，将参与者分为消费者和非消费者两类。
结果
在1582名参与者的3年随访期间，15.2%的人患上了代谢综合征。与食用黄油相比，不食用黄油与较低的代谢综合征风险相关。在富含脂肪食物的消费者中，摄入HVOs和黄油与代谢综合征风险增加相关；在最终的多变量模型中，与饮食摄入量最低类别相比，最高类别中HVOs的比值比（OR）为2.70（95%置信区间：1.52 - 4.78），黄油的OR为2.03（95%置信区间：1.20 - 3.41）。摄入non - HVOs与代谢综合征风险无关。
结论
食用HVOs和黄油与代谢综合征风险增加呈正相关。
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