J Nutr. 2015 Apr 1;146(4):767-777. doi: 10.3945/jn.115.223610.
Higher consumption of some polyphenols has been associated with a reduced risk of diabetes. However, no studies have evaluated the relation between all polyphenol subclasses and the incidence of diabetes.
We aimed to prospectively examine the associations between the intake of total polyphenols and different groups of polyphenols (flavonoids, phenolic acids, stilbenes, lignans, and others) on the risk of incident diabetes in the PREDIMED (Prevención con Dieta Mediterránea) trial.
This was an observational cohort analysis of the nondiabetic participants in the PREDIMED trial. This study was a multicenter, controlled, randomized, parallel-group feeding trial to assess the effects of either a Mediterranean diet that was supplemented with extra-virgin olive oil or nuts or advice to adhere to a low-fat control diet on cardiovascular outcomes in elderly men and women at high cardiovascular disease risk. From the 7447 randomly assigned participants, 3430 were selected because they were free of diabetes at baseline and filled out the food-frequency questionnaires (FFQs). Polyphenol intake was calculated by matching food consumption data from repeated FFQs with the Phenol-Explorer database on the polyphenol content of each reported food. HRs and 95% CIs for diabetes according to tertiles of polyphenol intake were estimated with the use of time-dependent Cox proportional hazards models.
Over a mean of 5.51 y of follow-up (18,900 person-years), there were 314 new cases of diabetes. After multivariable adjustment, we observed a 28% reduction in new-onset diabetes in the highest compared with the lowest tertile of total polyphenol intake (HR: 0.72; 95% CI: 0.52, 0.99; P-trend = 0.05). The intake of subclasses of polyphenols also was inversely associated with diabetes risk, including for total flavonoids (HR: 0.67; 95% CI: 0.48, 0.93; P-trend = 0.02), stilbenes (HR: 0.57; 95% CI: 0.38, 0.84; P-trend = 0.003), dihydroflavonols (HR: 0.59; 95% CI: 0.40, 0.88; P-trend = 0.003), and flavanones (HR: 0.69; 95% CI: 0.49, 0.97; P-trend = 0.03).
A high intake of total polyphenols, total flavonoids (specifically flavanones and dihydroflavonols), and stilbenes is associated with a reduced risk of diabetes in elderly persons at high risk of cardiovascular disease. This trial was registered at http://www.controlled-trials.com as ISRCTN35739639.
某些多酚类物质的较高摄入量与糖尿病风险降低有关。然而，尚无研究评估所有多酚亚类与糖尿病发病率之间的关系。
我们旨在前瞻性地研究PREDIMED（地中海饮食预防）试验中总多酚摄入量以及不同多酚类组（黄酮类、酚酸类、芪类、木脂素类及其他）的摄入量与新发糖尿病风险之间的关联。
这是一项对PREDIMED试验中未患糖尿病参与者的观察性队列分析。该研究是一项多中心、对照、随机、平行组饮食试验，旨在评估补充特级初榨橄榄油或坚果的地中海饮食或遵循低脂对照饮食建议对心血管疾病高风险老年男性和女性心血管结局的影响。从7447名随机分配的参与者中，选取了3430名，因为他们在基线时未患糖尿病且填写了食物频率问卷（FFQ）。通过将重复FFQ中的食物消费数据与Phenol-Explorer数据库中每种报告食物的多酚含量进行匹配，计算多酚摄入量。使用时间依赖性Cox比例风险模型估计根据多酚摄入量三分位数划分的糖尿病的风险比（HR）和95%置信区间（CI）。
在平均5.51年的随访期（18,900人年）内，有314例新发糖尿病病例。经过多变量调整后，我们观察到总多酚摄入量最高三分位数组与最低三分位数组相比，新发糖尿病风险降低了28%（HR：0.72；95%CI：0.52，0.99；P趋势 = 0.05）。多酚亚类的摄入量也与糖尿病风险呈负相关，包括总黄酮类（HR：0.67；95%CI：0.48，0.93；P趋势 = 0.02）、芪类（HR：0.57；95%CI：0.38，0.84；P趋势 = 0.003）、二氢黄酮醇类（HR：0.59；95%CI：0.40，0.88；P趋势 = 0.003）和黄烷酮类（HR：0.
