State Key Laboratory of Vaccines for Infectious Diseases, Xiang-An Biomedicine Laboratory, School of Public Health, Xiamen University, 361101, Xiamen, China.
State Key Laboratory of Molecular Vaccinology and Molecular Diagnostics, National Innovation Platform for Industry-Education Integration in Vaccine Research, Xiamen University, 361101, Xiamen, China.
Sci Rep. 2024 Oct 3;14(1):23026. doi: 10.1038/s41598-024-74886-4.
This study investigates the correlation between dietary sialic acid intake which mainly come from eggs, red meat, and dairy products and serum HbA1c levels. A survey among Xiamen's general population, China, collected dietary data from 2,908 participants over the past year. A semi-quantitative food frequency questionnaire (FFQ) was employed. Sialic acid intake was calculated, along with measurements of biochemical indicators, including fasting blood glucose, HbA1c, blood lipids, and insulin. Sociodemographic and physical data were also collected. Logistic regression models evaluated the relationship between dietary sialic acid and HbA1c levels. The daily sialic acid intake in Xiamen's general population was 48.55 (21.68, 65.23) mg/1000Kcal, accompanied by a 1.96% rate of high HbA1c. A significant negative correlation between dietary sialic acid and HbA1c was observed. Individuals in the highest quartile of sialic acid intake (> 65.48 mg/1000 kcal) had a lower risk of high HbA1c compared to those in the lowest quartile (< 23.63 mg/1000 kcal) [OR: 0.123 (0.022, 0.689)]. A high dietary sialic acid intake within a specific range may reduce the risk of elevated HbA1c levels, suggesting a potential preventive effect. Note that this effect is limited to specific intake ranges.
本研究调查了饮食唾液酸摄入量与血清 HbA1c 水平之间的相关性，饮食唾液酸主要来自鸡蛋、红色肉类和乳制品。对中国厦门的一般人群进行了一项调查，在过去一年中收集了 2908 名参与者的饮食数据。采用半定量食物频率问卷（FFQ）。计算了唾液酸的摄入量，以及包括空腹血糖、HbA1c、血脂和胰岛素在内的生化指标的测量值。还收集了社会人口统计学和身体数据。逻辑回归模型评估了饮食唾液酸与 HbA1c 水平之间的关系。厦门一般人群的每日唾液酸摄入量为 48.55（21.68，65.23）mg/1000Kcal，HbA1c 升高率为 1.96%。饮食唾液酸与 HbA1c 之间存在显著的负相关。与最低四分位数（<23.63 mg/1000 kcal）相比，唾液酸摄入量最高四分位数（>65.48 mg/1000 kcal）的个体 HbA1c 升高的风险较低[OR：0.123（0.022，0.689）]。在特定范围内摄入高唾液酸饮食可能会降低 HbA1c 水平升高的风险，这表明其可能具有预防作用。需要注意的是，这种作用仅限于特定的摄入范围。
