食品加工程度与非裔美国成人 2 型糖尿病患者的血糖控制有关:德克萨斯州 STRIDE 临床试验结果。

IF 3.5 2区 医学 Q2 NUTRITION & DIETETICS Journal of the Academy of Nutrition and Dietetics Pub Date : 2024-10-09 DOI:10.1016/j.jand.2024.10.007
Erin A Hudson, Jaimie N Davis, Keally Haushalter, Hirofumi Tanaka, Susan K Dubois, Mary A Steinhardt, Marissa Burgermaster
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引用次数: 0

摘要

背景:2 型糖尿病(T2DM)对非裔美国人(AA)的影响尤为严重。尽管饮食在糖尿病管理中非常重要,但饮食质量和/或食物加工程度与患有 T2DM 的非裔成人血糖控制的关系仍不清楚:本研究旨在探讨患有 T2DM 的 AA 族成人的饮食质量评分和饮食加工程度与 HbA1c 之间的关系:这项横断面研究使用了德克萨斯州 STRIDE(德克萨斯州糖尿病教育中的韧性与力量)参与者的基线数据,这是一项正在进行的临床试验:参与本次分析的参与者(n=273)均为患有 T2DM 的 AA 成人,他们是在 2020 年 8 月至 2023 年 4 月期间通过德克萨斯州奥斯汀及周边地区的当地教会招募的:参与者提供两次 24 小时饮食回忆(一次周末,一次工作日)和血液样本以测量 HbA1c。计算 "健康饮食指数-2015"、"替代健康饮食指数-2010 "和 "替代地中海饮食 "得分。采用 NOVA 方法计算来自超加工食品(UPF)和未加工或微量加工食品(U/MPF)的克数和热量百分比:线性回归和方差分析模型检验了膳食质量评分和食品加工程度与 HbA1c 之间的关系,并对人口统计学协变量进行了调整。在发现与 UPF 和 U/MPF 存在显著交互作用后,根据胰岛素使用情况对模型进行了分层:回归分析显示,UPF 在总膳食中所占的克数与 HbA1c 呈正相关(βadj =0.015,Padj =0.032),而 U/MPF 与 HbA1c 呈反相关(βadj =-0.014,Padj =0.043)。任何饮食质量评分与 HbA1c 之间均无明显关联:结论:在患有 T2DM 的 AA 成人中,只有食物加工程度与 HbA1c 相关。未来的研究应探讨食品加工与 HbA1c 之间是否存在因果关系,并研究 UPFs 可能影响血糖控制的机制:
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Degree of Food Processing Is Associated With Glycemic Control in African American Adults With Type 2 Diabetes: Findings From Texas Strength Through Resilience in Diabetes Education Clinical Trial.

Background: Type 2 diabetes mellitus (T2DM) disproportionately affects African American (AA) populations. Despite the importance of diet in diabetes management, the association of diet quality and/or the degree of food processing with glycemic control in AA adults with T2DM remains unclear.

Objective: This study aimed to examine associations between diet quality scores and the degree of processing in the diet with glycosylated hemoglobin (HbA1c) level in AA adults with T2DM.

Design: This cross-sectional study used baseline data from participants in Texas Strength Through Resilience in Diabetes Education, an ongoing clinical trial.

Participants/setting: Participants involved in this analysis (N = 273) were AA adults with T2DM recruited through local churches in Austin, TX, and the surrounding areas from August 2020 through April 2023.

Main outcome measures: Participants provided 2 24-hour dietary recalls (1 weekend and 1 weekday) and a blood sample to measure HbA1c level. Healthy Eating Index 2015, Alternative Healthy Eating Index 2010, and Alternate Mediterranean Diet scores were calculated. The NOVA method was used to calculate the percentage of grams and calories that came from ultraprocessed foods and unprocessed or minimally processed foods.

Statistical analyses performed: Linear regression and analysis of variance models tested associations between the diet quality scores and degree of food processing with HbA1c level, adjusting for demographic covariates. Models were stratified by insulin use after finding a significant interaction with ultraprocessed foods and unprocessed or minimally processed foods.

Results: Regression analyses revealed that the percentage of grams in the total diet from ultraprocessed foods was positively associated with HbA1c level (βadj = .015; Padj = .032), whereas unprocessed or minimally processed foods were inversely associated with HbA1c level (βadj = -.014; Padj = .043). There was no significant association between any diet quality score and HbA1c level.

Conclusions: In AA adults with T2DM, only the degree of food processing was associated with HbA1c level. Future research should explore whether a causal relationship exists between food processing and HbA1c level and investigate mechanisms by which ultraprocessed foods may affect glycemic control.

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来源期刊
CiteScore
7.20
自引率
10.40%
发文量
649
审稿时长
68 days
期刊介绍: The Journal of the Academy of Nutrition and Dietetics is the premier source for the practice and science of food, nutrition, and dietetics. The monthly, peer-reviewed journal presents original articles prepared by scholars and practitioners and is the most widely read professional publication in the field. The Journal focuses on advancing professional knowledge across the range of research and practice issues such as: nutritional science, medical nutrition therapy, public health nutrition, food science and biotechnology, foodservice systems, leadership and management, and dietetics education.
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