Radzeviciene Lina, Ostrauskas Rytas
Institute of Endocrinology, Medical Academy, Lithuanian University of Health Sciences, Eiveniu 2, 50009 Kaunas, Lithuania.
Nutrients. 2017 Jan 13;9(1):67. doi: 10.3390/nu9010067.
Type 2 diabetes mellitus (T2DM) is thought to arise from the complex interplay between genetic and environmental factors. It is important to identify modifiable risk factors that may help to reduce the risk of diabetes. Data on salt intake and the risk of type 2 diabetes are limited. The aim of this study was to assess the relationship between adding salt to prepared meals and the risk of type 2 diabetes.
In a case-control study, we included 234 cases, all of whom were patients aged 35-86 years with a newly confirmed diagnosis of T2DM, and 468 controls that were free of the disease. Cases and controls (ratio 1:2) were matched by gender and age (±5 years). A questionnaire was used to collect information on possible risk factors for diabetes. Adding salt to prepared meals was assessed according to: Never, when there was not enough, or almost every time without tasting. The odds ratios (OR), and 95% confidence intervals (CI) for type 2 diabetes was calculated using a conditional logistic regression.
The cases had a higher body mass index and a significantly lower education level compared to the controls. Variables such as waist circumference, body mass index, eating speed, smoking, family history of diabetes, arterial hypertension, plasma triglycerides, educational level, occupational status, morning exercise, marital status, daily urine sodium excretion, and daily energy intake were retained in the models as confounders. After adjusting for possible confounders, an approximately two-fold increased risk of type 2 diabetes was determined in subjects who add salt to prepared meals when "it is not enough" or "almost every time without tasting" (1.82; 95% CI 1.19-2.78; = 0.006) compared with never adding salt.
Presented data suggest the possible relationship between additional adding of salt to prepared meals and an increased risk of type 2 diabetes.
2型糖尿病（T2DM）被认为是由遗传和环境因素之间复杂的相互作用引起的。识别可能有助于降低糖尿病风险的可改变风险因素很重要。关于盐摄入量与2型糖尿病风险的数据有限。本研究的目的是评估在已准备好的饭菜中加盐与2型糖尿病风险之间的关系。
在一项病例对照研究中，我们纳入了234例病例，所有病例均为年龄在35 - 86岁之间新确诊的T2DM患者，以及468例无该疾病的对照。病例和对照（比例1:2）按性别和年龄（±5岁）进行匹配。使用问卷收集有关糖尿病可能风险因素的信息。根据以下情况评估在已准备好的饭菜中加盐的情况：从不、当不够时、或几乎每次不尝味道时。使用条件逻辑回归计算2型糖尿病的比值比（OR）和95%置信区间（CI）。
与对照相比，病例的体重指数更高，教育水平显著更低。腰围、体重指数、进食速度、吸烟、糖尿病家族史、动脉高血压、血浆甘油三酯、教育水平、职业状况、晨练、婚姻状况、每日尿钠排泄量和每日能量摄入量等变量作为混杂因素保留在模型中。在调整可能的混杂因素后，与从不加盐的受试者相比，在“不够时”或“几乎每次不尝味道时”在已准备好的饭菜中加盐的受试者患2型糖尿病的风险增加了约两倍（1.82；95%CI 1.19 - 2.78；P = 0.006）。
现有数据表明在已准备好的饭菜中额外加盐与2型糖尿病风险增加之间可能存在关联。
