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.
Can J Diabetes. 2018 Dec;42(6):613-618. doi: 10.1016/j.jcjd.2018.02.010. Epub 2018 Feb 26.
Previous studies indicate that the risk for diabetes associated with high consumption of potato differs in various populations. We aimed to investigate the associations between total, boiled and fried potato intake and the risk for incident diabetes in Tehranian adults.
This cohort study was conducted in 1,981 adults, aged 19 to 70 years, who participated in the Tehran Lipid and Glucose Study and were followed up for 6 years. Usual dietary potato intakes were assessed using a valid and reliable food-frequency questionnaire. Anthropometric, biochemical and blood pressure data were determined, and diabetes was defined according to the criteria of the American Diabetes Association.
The mean (± SD) age and potato intake of participants was 38.9±13.4 years and 30.2±30.7 g/day, respectively. The risk for incident diabetes in participants was 6.7% after 6 years of follow up. After adjusting for age, sex, body mass index, physical activity, smoking, family history of diabetes, hypertension, serum triglyceride levels, high-density lipoprotein cholesterol levels, energy intakes and consumption of saturated fat, fruit, whole grains, vegetables, nuts and legumes, the risk for incident diabetes was lower in subjects with higher intakes of total potato (OR=0.46; 95% CI 0.25 to 0.84) and boiled potato (OR=0.47; 95% CI 0.26 to 0.85) in comparison with those who had the lowest intakes (p for trend <0.05). However, there was no significant association between fried potato intake and risk for diabetes (OR=0.50; 95% CI 0.25 to 1.07; p for trend >0.05).
Our findings indicate that, in Tehranian adults, a moderate intake of dietary total and boiled, but not fried, potatoes may be associated with a lower risk for incident diabetes.
既往研究表明，不同人群中摄入大量土豆与糖尿病风险之间存在差异。本研究旨在探讨德黑兰成年人总摄入量、煮土豆和炸土豆摄入量与新发糖尿病风险之间的相关性。
该队列研究纳入了 1981 名年龄在 19 至 70 岁之间的成年人，他们参加了德黑兰血脂和血糖研究，并随访了 6 年。使用经过验证和可靠的食物频率问卷评估了习惯性的土豆摄入量。测定了人体测量学、生化和血压数据，并根据美国糖尿病协会的标准定义了糖尿病。
参与者的平均（±SD）年龄和土豆摄入量分别为 38.9±13.4 岁和 30.2±30.7g/天。6 年随访后，参与者新发糖尿病的风险为 6.7%。在调整年龄、性别、体重指数、体力活动、吸烟、糖尿病家族史、高血压、血清甘油三酯水平、高密度脂蛋白胆固醇水平、能量摄入和饱和脂肪、水果、全谷物、蔬菜、坚果和豆类的消耗后，与最低摄入量相比，总摄入量（OR=0.46；95%CI 0.25 至 0.84）和煮土豆（OR=0.47；95%CI 0.26 至 0.85）摄入量较高的受试者新发糖尿病的风险较低（趋势检验 p<0.05）。然而，炸土豆摄入量与糖尿病风险之间无显著相关性（OR=0.50；95%CI 0.25 至 1.07；趋势检验 p>0.05）。
本研究结果表明，在德黑兰成年人中，适量摄入膳食总土豆、煮土豆，而不是炸土豆，可能与新发糖尿病风险降低有关。
