Associations of diet and lifestyle with new-onset diabetes and major cardiovascular events: The cardiometabolic disease and cancer cohort (4C) study and mendelian randomization

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-01-01 Epub Date: 2024-12-10 DOI:10.1016/j.jff.2024.106614

Yue-Yang Zhang , Pei-Dong Li , Bing-Xue Chen , Qin Wan

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Abstract

Background and Aim

At present, there is an absence of a widely accepted model for a healthy diet-lifestyle in China. Therefore, this study aims to provide novel evidence for the development of a healthier diet-lifestyle model specifically tailored to the Chinese population.

Methods and Results

Over the 10-year follow-up period of 7612 participants, 545 incident cases of diabetes and 308 incident cases of major cardiovascular events were documented. Cox regression analysis indicated that participants consuming 0–2 servings of milk per week had a reduced risk of diabetes, with a hazard ratio of 0.72 (0.56–0.92). In contrast, coffee consumption was associated with an increased risk of diabetes. Moderate consumption of carbonated drinks and fruit drink was linked to a decreased risk of major cardiovascular events. The RCS analysis and Mendelian randomization analysis yielded largely consistent results.

Conclusions

These research findings underscore the crucial role of maintaining appropriate dietary and lifestyle habits for overall health in adults.

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饮食和生活方式与新发糖尿病和主要心血管事件的关联：心脏代谢疾病和癌症队列（4C）研究和孟德尔随机化

背景和目的目前，在中国还没有一个被广泛接受的健康饮食生活模式。因此，本研究旨在为开发专门针对中国人群的更健康的饮食生活方式模式提供新的证据。方法与结果在7612名参与者的10年随访期间，记录了545例糖尿病事件和308例主要心血管事件。Cox回归分析表明，每周饮用0-2份牛奶的参与者患糖尿病的风险降低，风险比为0.72（0.56-0.92）。相反，喝咖啡会增加患糖尿病的风险。适量饮用碳酸饮料和水果饮料可以降低患主要心血管疾病的风险。RCS分析和孟德尔随机化分析的结果基本一致。结论这些研究结果强调了保持适当的饮食和生活习惯对成年人整体健康的重要作用。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.