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首页> 美国卫生研究院文献>The Journal of Nutrition >Dietary Flavonoids and Flavonoid-Rich Foods Are Not Associated with Risk of Type 2 Diabetes in Postmenopausal Women
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Dietary Flavonoids and Flavonoid-Rich Foods Are Not Associated with Risk of Type 2 Diabetes in Postmenopausal Women

机译：膳食中的类黄酮和富含类黄酮的食物与绝经后妇女的2型糖尿病风险无关

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Flavonoids have anti-inflammatory and antioxidative effects and thus may protect against diabetes. Therefore, we hypothesized that consumption of flavonoids and specific food and beverage sources of flavonoids would be associated with reduced risk of incident diabetes. At baseline (1986), diet (by food frequency questionnaire) and health information were collected from 35,816 postmenopausal women free of diabetes. Self-reported incident diabetes was ascertained 5 times during the study (1987, 1989, 1992, 1997, and 2004). Cox proportional hazards regression was used to calculate hazard ratios for incident diabetes according to categories of total flavonoids and anthocyanidins, flavones, flavanones, flavonols, flavan-3-ol monomers, isoflavones, and proanthocyanidins. Hazard ratios according to intake categories of flavonoid-rich foods and beverages were also calculated (apples, pears, berries, broccoli, bran, citrus, tea, and red wine). Flavonoid consumption was not associated with diabetes risk after multivariable adjustment. Although other flavonoid-rich foods and beverages were not associated, red wine was inversely associated with diabetes. Women who reported drinking red wine ≥1 time/wk had a 16% reduced risk of diabetes than those drinking wine <1 time/wk [HR (95% CI): 0.84 (0.71, 0.99)], with parallel findings for white wine, beer, and liquor. In conclusion, these data do not support a diabetes-protective effect of flavonoids. The suggestive evidence of a protective effect of regular red wine consumption is shared with an inverse association between alcohol drinks in general and diabetes risk and may reflect the effects of nonflavonoid constituents that are common to all alcohol drinks.
机译：类黄酮具有抗炎和抗氧化作用，因此可以预防糖尿病。因此，我们假设食用类黄酮以及特定类黄酮的食品和饮料来源将降低患糖尿病的风险。在基线（1986年）时，从35,816名无糖尿病的绝经后妇女中收集了饮食（通过食物频率问卷调查）和健康信息。在该研究中，自我报告的突发性糖尿病被确定为5次（1987、1989、1992、1997和2004）。根据总类黄酮和花青素，黄酮，黄酮，黄酮醇，flavan-3-ol单体，异黄酮和原花色素的类别，使用Cox比例风险回归来计算发生糖尿病的风险比。还根据富含类黄酮的食品和饮料的摄入类别（苹果，梨，浆果，西兰花，麸皮，柑橘，茶和红酒）计算了危险比。经过多变量调整后，类黄酮的摄入与糖尿病风险无关。尽管没有其他富含类黄酮的食品和饮料，但红酒与糖尿病成反比。报告饮用红酒≥1次/周的女性患糖尿病的风险比饮用葡萄酒<1次/周的女性降低了16％[HR（95％CI）：0.84（0.71，0.99）]，与白葡萄酒的发现相似，啤酒和白酒。总之，这些数据不支持类黄酮对糖尿病的保护作用。经常饮用红酒具有保护作用的暗示性证据通常与酒精饮料与糖尿病风险呈负相关，并且可能反映了所有酒精饮料中常见的非类黄酮成分的影响。

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