维生素 D 水平与 2 型糖尿病风险之间的关系:孟德尔随机研究的系统回顾。

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2025-03-12 DOI:10.1080/10408398.2025.2466758
Kexin Sun, Yunan Chen, Hugh Simon Hung San Lam, Edmund Anthony Severn Nelson, Alice Pik-Shan Kong, Shiu Lun Au Yeung, Lai Ling Hui
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Association between vitamin D level and risk of type 2 diabetes: a systematic review of Mendelian Randomization studies.

This study aims to review the evidence from Mendelian randomization (MR) studies on the causal role of vitamin D in type 2 diabetes (T2D). A systematic search (registered on PROSPERO (CRD42024551731)) was performed in PubMed, Embase and Web of Science for publications up to June 2024. MR studies including vitamin D as the exposure and T2D as the outcome were included. Among the 22 studies included, which were mainly in European populations, half used single nucleotide polymorphisms (SNPs) located on vitamin D synthesis and metabolism genes, while others selected SNPs based on statistical thresholds. Negative associations implying that vitamin D protects against T2D were reported in three one-sample and three two-sample MR studies. The remaining studies reported null associations between genetically predicted circulating 25-hydroxyvitamin D and risk of T2D regardless of MR design, study population, data source or SNP selection. Findings from MR studies on circulating 25-hydroxyvitamin D and risk of T2D do not consistently support the causal role of vitamin D in T2D in the general population. Future MR studies to examine the non-linear association of vitamin D with T2D or disease progression from prediabetes are warranted to clarify the use of vitamin D in the prevention of T2D.

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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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