通过代谢特征检查奶酪摄入量与2型糖尿病易感性之间的因果关系:从孟德尔随机化中的见解
Yanjiang Yang1, Xiaorui Wang2, Wenwen Yang3
1Department of Rheumatology and Immunology, The People's Hospital of Qiandongnan Autonomous Prefecture, Kaili 556000, Guizhou Province, China.
Journal of dairy science
|November 22, 2025
概括
吃奶酪可以通过影响脂肪代谢物如甘油三和胆固醇,以及专蛋白水平来降低2型糖尿病的风险. 这项研究揭示了2型糖尿病的新饮食预防途径.
科学领域:
- 代谢健康 代谢健康
- 营养流行病学 营养流行病学
- 遗传流行病学遗传流行病学
背景情况:
- 2型糖尿病 (T2D) 是一种由饮食因素影响的全球代谢障碍.
- 虽然奶酪消费与T2D保护有关,但根本的代谢机制尚未完全理解.
研究的目的:
- 调查奶酪摄入量对2型糖尿病风险的潜在保护作用.
- 为了确定介导代谢途径,特别是涉及代谢物,在奶酪消费和T2D风险之间的关系.
主要方法:
- 使用孟德尔随机化 (MR) 分析,对奶酪摄入量 (英国生物银行) 和T2D风险 (FinnGen) 的遗传变异进行分析.
- 分析了249种代谢物以确定介导因素.
- 使用逆变量加权 (IVW) 方法进行因果估计和MR-Egger进行灵敏度分析.
主要成果:
- 奶酪摄入量与T2D风险呈反向关联 (OR = 0.616).
- 在249个代谢物中,有26个显著调解了这种关系,包括甘油三,自由胆固醇,葡萄糖和白蛋白.
- 已识别的T2D相关代谢物,如氨基酸 (例如,AA,Leu,Val) 和体 (例如,乙乙酸,3-基酸).
结论:
- 奶酪的消费可以通过调节脂质代谢物 (甘油三,胆固醇) 和专蛋白来降低T2D风险.
- 这些发现表明,饮食T2D预防的新代谢途径.
- 需要进一步研究奶酪的特定成分,如发酵副产品.
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