1Division of Human Nutrition,Wageningen University,6700 AA Wageningen,The Netherlands.
2FrieslandCampina,3800 BN Amersfoort,The Netherlands.
Br J Nutr. 2018 Feb;119(4):442-455. doi: 10.1017/S0007114517003762.
Previous studies show associations between dairy product consumption and type 2 diabetes, but only a few studies conducted detailed analyses for a variety of dairy subgroups. Therefore, we examined cross-sectional associations of a broad variety of dairy subgroups with pre-diabetes and newly diagnosed type 2 diabetes (ND-T2DM) among Dutch adults. In total, 112 086 adults without diabetes completed a semi-quantitative FFQ and donated blood. Pre-diabetes was defined as fasting plasma glucose (FPG) between 5·6 and 6·9 mmol/l or HbA1c% of 5·7-6·4 %. ND-T2DM was defined as FPG ≥7·0 mmol/l or HbA1c ≥6·5 %. Logistic regression analyses were conducted by 100 g or serving increase and dairy tertiles (T1ref), while adjusting for demographic, lifestyle and dietary covariates. Median dairy product intake was 324 (interquartile range 227) g/d; 25 549 (23 %) participants had pre-diabetes; and 1305 (1 %) had ND-T2DM. After full adjustment, inverse associations were observed of skimmed dairy (OR100 g 0·98; 95 % CI 0·97, 1·00), fermented dairy (OR100 g 0·98; 95 % CI 0·97, 0·99) and buttermilk (OR150 g 0·97; 95 % CI 0·94, 1·00) with pre-diabetes. Positive associations were observed for full-fat dairy (OR100 g 1·003; 95 % CI 1·01, 1·06), non-fermented dairy products (OR100 g 1·01; 95 % CI 1·00, 1·02) and custard (ORserving/150 g 1·13; 95 % CI 1·03, 1·24) with pre-diabetes. Moreover, full-fat dairy products (ORT3 1·16; 95 % CI 0·99, 1·35), non-fermented dairy products (OR100 g 1·05; 95 % CI 1·01, 1·09) and milk (ORserving/150 g 1·08; 95 % CI 1·02, 1·15) were positively associated with ND-T2DM. In conclusion, our data showed inverse associations of skimmed and fermented dairy products with pre-diabetes. Positive associations were observed for full-fat and non-fermented dairy products with pre-diabetes and ND-T2DM.
先前的研究表明，乳制品的消费与 2 型糖尿病之间存在关联，但仅有少数研究对各种乳制品亚组进行了详细分析。因此，我们在荷兰成年人中检查了各种乳制品亚组与糖尿病前期和新诊断的 2 型糖尿病（ND-T2DM）之间的横断面关联。共有 112086 名无糖尿病的成年人完成了半定量 FFQ 并捐献了血液。糖尿病前期定义为空腹血糖（FPG）在 5.6 至 6.9 mmol/l 或 HbA1c%在 5.7-6.4%之间。ND-T2DM 定义为 FPG≥7.0 mmol/l 或 HbA1c≥6.5%。通过 100 克或服务量增加和乳制品三分位数（T1ref）进行逻辑回归分析，同时调整人口统计学、生活方式和饮食协变量。乳制品摄入量中位数为 324（四分位距 227）克/天；25549 名（23%）参与者患有糖尿病前期；1305 名（1%）患有 ND-T2DM。经过充分调整后，发现脱脂乳制品（OR100 g 0.98；95%CI 0.97，1.00）、发酵乳制品（OR100 g 0.98；95%CI 0.97，0.99）和酪乳（OR150 g 0.97；95%CI 0.94，1.00）与糖尿病前期呈负相关。全脂乳制品（OR100 g 1.003；95%CI 1.01，1.06）、非发酵乳制品（OR100 g 1.01；95%CI 1.00，1.02）和奶油冻（ORserving/150 g 1.13；95%CI 1.03，1.24）与糖尿病前期呈正相关。此外，全脂乳制品（ORT3 1.16；95%CI 0.99，1.35）、非发酵乳制品（OR100 g 1.05；95%CI 1.01，1.09）和牛奶（ORserving/150 g 1.08；95%CI 1.02，1.15）与 ND-T2DM 呈正相关。总之，我们的数据显示，脱脂和发酵乳制品与糖尿病前期呈负相关。全脂和非发酵乳制品与糖尿病前期和 ND-T2DM 呈正相关。
