马铃薯摄入量与 2 型糖尿病风险：7 项前瞻性队列的综合分析。

Potato Consumption and Risk of Type 2 Diabetes Mellitus: A Harmonized Analysis of 7 Prospective Cohorts.

机构信息

Department of Medicine, Brigham and Women's Hospital, Boston, MA, United States; Department of Medicine, Harvard Medical School, Boston, MA, United States.

Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, Minneapolis, MN, United States.

出版信息

J Nutr. 2024 Oct;154(10):3079-3087. doi: 10.1016/j.tjnut.2024.07.020. Epub 2024 Sep 16.

DOI:10.1016/j.tjnut.2024.07.020

PMID:39289134

Abstract

BACKGROUND

Data on the relation of potato consumption with risk of type 2 diabetes (T2D) are limited and inconsistent. It is unclear whether the plant-based diet index (PDI), which is a novel and comprehensive tool to assess overall dietary pattern, modifies the association of potato intake with T2D.

OBJECTIVES

We examined the association of total, combined baked, boiled, and mashed potatoes and fried potatoes with risk of T2D and test the interaction between PDI score and potato consumption on T2D risk.

METHODS

We conducted a de novo, harmonized, individual-level data from 7 United States cohorts (N = 105,531). Cox regression was used to estimate hazard ratios (HRs) separately in each cohort adjusting for anthropometric, demographic, and lifestyle factors and cohort-specific results were pooled using an inverse-variance weighted method.

RESULTS

Mean age ranged from 25 to 72 y, 65% women, and mean consumption of total potatoes ranged from 1.9 to 4.3 times per week. In the primary analysis, total potato intake was not associated with T2D risk: multivariable adjusted HR of 1.01 (95% confidence interval [CI]: 0.95, 1.08) for consumption of 1-2 servings/wk; 1.01 (95% CI: 0.93, 1.10) for >2-3 servings/wk; 1.05 (95% CI: 0.99, 1.12) for >3 to <5 servings/wk; and 1.07 (95% CI: 0.99, 1.16) for 5+ servings/wk compared with no potato intake. In secondary analyses, consumption of combined baked, boiled, and mashed potatoes was not associated with T2D risk, whereas fried potato consumption was positively associated with T2D risk: HR were 1 (ref), 1.07 (95% CI: 1.02, 1.12), and 1.12 (95% CI: 1.03, 1.22) for intake frequency of 0/wk, >0 to 1/wk, and >1/wk, respectively (P-trend = 0.04). There was no significant interaction between PDI score and potato consumption on T2D risk.

CONCLUSIONS

Although consumption of total potato is not associated with T2D risk, a modest elevated risk of T2D is observed with fried potato consumption.

摘要

背景

目前有关食用土豆与 2 型糖尿病（T2D）风险之间关系的数据有限且不一致。目前尚不清楚植物性饮食指数（PDI）是否可以改变土豆摄入量与 T2D 之间的关联，PDI 是一种评估整体饮食模式的新的综合工具。

目的

我们旨在研究总土豆、烘焙土豆、煮土豆、土豆泥和炸土豆与 T2D 风险之间的关系，并检验 PDI 评分与土豆摄入量对 T2D 风险的交互作用。

方法

我们对 7 个美国队列（N=105531）的全新、协调、个体水平的数据进行了分析。Cox 回归分别在每个队列中进行，调整了人体测量学、人口统计学和生活方式因素，使用逆方差加权法对队列特异性结果进行了汇总。

结果

平均年龄范围为 25-72 岁，65%为女性，每周总土豆摄入量范围为 1.9-4.3 次。在主要分析中，总土豆摄入量与 T2D 风险无关：每周食用 1-2 份时的多变量调整 HR 为 1.01（95%可信区间：0.95，1.08）；每周食用>2-3 份时的 HR 为 1.01（95%可信区间：0.93，1.10）；每周食用>3-<5 份时的 HR 为 1.05（95%可信区间：0.99，1.12）；每周食用 5 份以上时的 HR 为 1.07（95%可信区间：0.99，1.16），与不食用土豆相比。在次要分析中，烘焙土豆、煮土豆和土豆泥的摄入量与 T2D 风险无关，而炸土豆的摄入量与 T2D 风险呈正相关：每周食用 0 次、>0 至 1 次和>1 次时的 HR 分别为 1（参考）、1.07（95%可信区间：1.02，1.12）和 1.12（95%可信区间：1.03，1.22）（P 趋势=0.04）。PDI 评分与土豆摄入量之间不存在 T2D 风险的显著交互作用。