PDF(Pubmed)
Abstract：
Diabetic nephropathy (DN) is one of the most prevalent and severe complications of diabetes mellitus (DM) and is associated with increased morbidity and mortality. We aimed to investigate the associations between red, processed, and white meat consumption and the odds of developing kidney damage and DN in women. We enrolled 105 eligible women with DN and 105 controls (30-65 years). A validated and reliable food frequency questionnaire (FFQ) was used to evaluate the consumption of red, processed, and white meat. Biochemical variables and anthropometric measurements were assessed for all patients using pre-defined protocols. Binary logistic regression was conducted to examine possible associations. The results of the present study showed that there was a direct significant association between high consumption of red meat and processed meats and odds of microalbuminuria (red meat 2.30, 95% CI 1.25, 4.22; P-value = 0.007, processed meat: OR 2.16, 95% CI 1.18, 3.95; P-value = 0.01), severe albuminuria (red meat OR 3.25, 95% CI 1.38, 7.46; P-value = 0.007, processed meat: OR 2.35, 95% CI 1.01, 5.49; P-value = 0.04), BUN levels (red meat: OR 2.56, 95% CI 1.10, 5.93; P-value = 0.02, processed meat: OR 2.42, 95% CI 1.04, 5.62; P-value = 0.03), and DN (red meat 2.53, 95% CI 1.45, 4.42; P-value = 0.001, processed meat: OR 2.21; 95% CI 1.27, 3.85; P-value = 0.005). In summary, our study suggests that higher consumption of red and processed meat sources may be associated with microalbuminuria, severe albuminuria, higher BUN level, and higher odds of DN.
摘要：
糖尿病肾病（DN）是糖尿病（DM）最常见和最严重的并发症之一，并与发病率和死亡率增加有关。我们的目的是调查红色，已处理,和白肉消费以及女性发生肾脏损害和DN的几率。我们招募了105名符合条件的DN女性和105名对照（30-65岁）。经过验证和可靠的食物频率问卷（FFQ）用于评估红色，已处理,白肉。使用预定义的方案评估所有患者的生化变量和人体测量值。进行二元逻辑回归以检查可能的关联。本研究的结果表明，红肉和加工肉类的高消费量与微量白蛋白尿的几率之间存在直接的显着关联（红肉2.30，95％CI1.25，4.22;P值=0.007，加工肉：OR2.16，95％CI1.18，3.95;P值=0.01），严重的蛋白尿（红肉OR3.25，95％CI1.38，7.46;P值=0.007，加工肉：OR2.35，95％CI1.01，5.49;P值=0.04），BUN水平（红肉：OR2.56，95％CI1.10，5.93；P值=0.02，加工肉：OR2.42，95％CI1.04，5.62；P值=0.03），和DN（红肉2.53，95%CI1.45，4.42；P值=0.001，加工肉：OR2.21；95%CI1.27，3.85；P值=0.005）。总之,我们的研究表明，较高的红肉和加工肉源的消费可能与微量白蛋白尿有关，严重的白蛋白尿，较高的BUN水平，DN的几率更高。
