Muraki Isao, Rimm Eric B, Willett Walter C, Manson JoAnn E, Hu Frank B, Sun Qi
Department of Cardiovascular Disease Prevention, Osaka Center for Cancer and Cardiovascular Disease Prevention, Osaka, Japan Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA.
Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA.
Diabetes Care. 2016 Mar;39(3):376-84. doi: 10.2337/dc15-0547. Epub 2015 Dec 17.
We aimed to elucidate whether potato consumption is associated with a higher risk of type 2 diabetes (T2D).
We analyzed data in three cohorts consisting of U.S. male and female health professionals without diabetes, cardiovascular disease, and cancer at baseline: 70,773 women from the Nurses' Health Study (1984-2010), 87,739 women from Nurses' Health Study II (1991-2011), and 40,669 men from the Health Professionals Follow-up Study (1986-2010). Potato consumption was assessed quadrennially using validated food frequency questionnaires (FFQs), and we calculated 4-year change in potato consumption from consecutive FFQs. Self-reported T2D diagnosis was confirmed using a validated supplementary questionnaire.
During 3,988,007 person-years of follow-up, 15,362 new cases of T2D were identified. Higher consumption of total potatoes (including baked, boiled, or mashed potatoes and french fries) was significantly associated with an elevated risk for T2D: the pooled hazard ratio (HR) of T2D compared with <1 serving/week was 1.07 (95% CI 0.97-1.18) for 2-4 servings/week and 1.33 (95% CI 1.17-1.52) for ≥7 servings/week after adjustment for demographic, lifestyle, and dietary factors. In addition, the pooled HRs of T2D for every 3 servings/week were 1.04 (95% CI 1.01-1.08) for baked, boiled, or mashed potatoes, and 1.19 (95% CI 1.13-1.25) for french fries. We further estimated that the HR of T2D was 0.88 (95% CI 0.84-0.91) for replacing 3 servings/week of total potatoes with the same amount of whole grains. Last, in comparison with stable potato consumption, every 3-servings/week increment of potato consumption in 4 years was associated with a 4% (95% CI 0-8%) higher T2D risk.
Greater consumption of potatoes, especially french fries, was associated with a higher T2D risk, independent of BMI and other risk factors. Replacement of potatoes with whole grains was associated with a lower T2D risk.
我们旨在阐明食用土豆是否与2型糖尿病（T2D）风险增加有关。
我们分析了三个队列的数据，这些队列由基线时无糖尿病、心血管疾病和癌症的美国男性和女性健康专业人员组成：护士健康研究（1984 - 2010年）中的70773名女性、护士健康研究II（1991 - 2011年）中的87739名女性以及健康专业人员随访研究（1986 - 2010年）中的40669名男性。使用经过验证的食物频率问卷（FFQ）每四年评估一次土豆摄入量，我们根据连续的FFQ计算土豆摄入量的4年变化。通过经过验证的补充问卷确认自我报告的T2D诊断。
在3988007人年的随访期间，共确定了15362例T2D新病例。土豆总摄入量较高（包括烤土豆、煮土豆或土豆泥以及炸薯条）与T2D风险升高显著相关：在对人口统计学、生活方式和饮食因素进行调整后，与每周食用量少于1份相比，每周食用2 - 4份土豆时T2D的合并风险比（HR）为1.07（95%CI 0.97 - 1.18），每周食用量≥7份时为1.33（95%CI 1.17 - 1.52）。此外，烤土豆、煮土豆或土豆泥每增加3份/周，T2D的合并HR为1.04（95%CI 1.01 - 1.08），炸薯条每增加3份/周，T2D的合并HR为1.19（95%CI 1.13 - 1.25）。我们进一步估计，用等量全谷物替代每周3份土豆总摄入量时，T2D的HR为0.88（95%CI 0.84 - 0.91）。最后，与稳定的土豆摄入量相比，4年内土豆摄入量每增加3份/周，T2D风险增加4%（95%CI 0 - 8%）。
土豆摄入量增加，尤其是炸薯条，与T2D风险升高有关，独立于体重指数和其他风险因素。用全谷物替代土豆与较低的T2D风险相关。
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