与红肉和加工肉类消费有关的糖尿病风险的剂量反应元分析 - 亚洲人口,2006-2021年
Hancheng Yu1, Jijuan Zhang1, Jinchi Xie1
1Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan City, Hubei Province, China.
China CDC weekly
|November 29, 2023
概括
减少红肉和加工肉的摄入量可能会降低东亚人的糖尿病风险. 这项研究发现,加工肉类的消费增加了糖尿病的风险,而未经加工的红肉显示了U形的关联.
科学领域:
- 营养科学 营养科学
- 流行病学 流行病学
- 公共卫生 公共卫生
背景情况:
- 红肉和加工肉的消费与西方国家的糖尿病风险更高有关.
- 对于亚洲人群来说,关于肉类摄入量和糖尿病风险的证据仍然不确.
研究的目的:
- 研究东亚人口中红肉和加工肉消费与糖尿病风险之间的关联.
- 为此群体提供基于证据的饮食习惯建议,以预防糖尿病.
主要方法:
- 对前性队列研究的剂量反应元分析.
- 包括专门针对东亚人群进行的研究.
- 统计分析以确定肉类消费水平与糖尿病发病率之间的关系.
主要成果:
- 加工肉类的消费与2型糖尿病的风险增加有关.
- 未经加工的红肉消费显示出与糖尿病风险的U形关联.
- 有意义的发现突出了肉类对东亚人糖尿病风险的影响.
结论:
- 减少加工和未加工红肉的摄入量是东亚人口预防糖尿病的推策略.
- 饮食指南应考虑东亚肉类消费的具体建议.
- 进一步的研究可能会探索不同亚洲族群中肉类消费与糖尿病相关的机制.
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