Pokharel Pratik, Olsen Anja, Kyrø Cecilie, Tjønneland Anne, Murray Kevin, Blekkenhorst Lauren C, Jakobsen Marianne U, Dahm Christina C, Bondonno Catherine P, Hodgson Jonathan M, Bondonno Nicola P
Diet, Cancer and Health, Danish Cancer Institute, Copenhagen, Denmark; Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Perth, Western Australia, Australia.
Diet, Cancer and Health, Danish Cancer Institute, Copenhagen, Denmark; Department of Public Health, Aarhus University, Aarhus, Denmark.
J Nutr. 2025 Jan;155(1):270-279. doi: 10.1016/j.tjnut.2024.10.040. Epub 2024 Nov 1.
Although potatoes are considered a dietary staple in some cultures, evidence suggests that their impact on type 2 diabetes (T2D) risk is nuanced, with preparation methods and dietary patterns playing crucial roles. Investigating the substitution effects of replacing potatoes with other foods is required to inform dietary recommendations for lowering T2D risk.
The objective of this was to investigate associations between the substitution of potatoes (excluding fries/chips) with other food groups (vegetables, whole grains, refined grains, red meat, processed meat, poultry, fish, and dairy) and the risk of T2D.
The diet of participants from the prospective Danish Diet, Cancer, and Health study (DCH) was measured at baseline (1993-1997) by a food frequency questionnaire. Participants were followed up for incident T2D from baseline until 2012. Associations between the substitution of potatoes (total, boiled, and mashed) with other food groups and incident T2D was assessed by multivariable Cox proportional hazards model.
In 54,793 DCH study participants, during a median follow-up of 16.3 y, 7693 incident T2D cases were recorded. A 26% lower risk of T2D was observed when 50 g/d of potatoes were substituted with the same amount of whole grains [hazard ratio and 95% confidence interval (CI): 0.74 (0.70, 0.79)]. Similarly, a lower risk of T2D was observed upon substituting 25 g/d of potatoes with an equivalent amount of green leafy [HR (95% CI): 0.79 (0.74, 0.83)], cruciferous [HR (95% CI): 0.87 (0.83, 0.92)], and yellow/orange/red vegetables [HR (95% CI): 0.97 (0.96, 0.99)]. Conversely, a higher risk of T2D was observed when potatoes were substituted with poultry [HR (95% CI): 1.08 (1.02, 1.15)], red meat [HR (95% CI): 1.06 (1.02, 1.10)], and processed meat [HR (95% CI): 1.17 (1.11, 1.23)]. Replacing boiled potatoes with red meat or poultry was associated with a higher risk of T2D compared with replacing mashed potatoes.
Substituting potatoes with whole grains and most types of vegetables was associated with a lower risk of T2D, whereas substituting potatoes with poultry, red meat, and processed meat was associated with a higher risk.
尽管在某些文化中土豆被视为主食，但有证据表明，其对2型糖尿病（T2D）风险的影响较为复杂，制备方法和饮食模式起着关键作用。需要研究用其他食物替代土豆的替代效应，以为降低T2D风险的饮食建议提供依据。
本研究的目的是调查用其他食物组（蔬菜、全谷物、精制谷物、红肉、加工肉类、家禽、鱼类和乳制品）替代土豆（不包括薯条/薯片）与T2D风险之间的关联。
通过食物频率问卷对前瞻性丹麦饮食、癌症与健康研究（DCH）参与者在基线期（1993 - 1997年）的饮食进行测量。从基线期到2012年对参与者进行T2D发病随访。通过多变量Cox比例风险模型评估用其他食物组替代土豆（总量、煮土豆和土豆泥）与T2D发病之间的关联。
在54793名DCH研究参与者中，中位随访16.3年期间，记录到7693例T2D发病病例。当用等量的全谷物替代50克/天的土豆时，观察到T2D风险降低26% [风险比和95%置信区间（CI）：0.74（0.70，0.79）]。同样，用等量的绿叶蔬菜[HR（95%CI）：0.79（0.74，0.83）]、十字花科蔬菜[HR（95%CI）：0.87（0.83，0.92）]和黄/橙/红色蔬菜[HR（95%CI）：0.97（0.96，0.99）]替代25克/天的土豆时，也观察到T2D风险降低。相反，用家禽[HR（95%CI）：1.08（1.02，1.15）]、红肉[HR（95%CI）：1.06（1.02，1.10）]和加工肉类[HR（95%CI）：1.17（1.11，1.23）]替代土豆时，观察到T2D风险升高。与用土豆泥替代相比，用红肉或家禽替代煮土豆与更高的T2D风险相关。
用全谷物和大多数蔬菜替代土豆与较低的T2D风险相关，而用家禽、红肉和加工肉类替代土豆则与较高的风险相关。
