有证据表明，个体脂肪酸的摄入量与2型糖尿病（T2D）风险之间的关系各不相同。然而,作为脂肪酸来源的不同食用油的摄入量与T2D之间的关联在很大程度上仍然未知。
我们的目的是在一个全国性的中国队列中评估个人食用油摄入量与T2D事件之间的关系。
从中国健康与营养调查（CHNS）中获得的15,022名年龄≥20岁的中国成年人在1997年，2000年，2004年，2006年或2009年进行了随访，直到2011年。消耗各种烹饪油/脂肪，包括猪油，花生油,大豆油,菜籽油,芝麻油,在每次调查中，使用3天24小时记录评估精炼混合植物油，并计算累积平均摄入量。建立多变量校正Cox比例风险回归模型来估计T2D的HR。
经过14年的中位随访，共记录了1014例病例。动物和植物食用油/脂肪的摄入均与较高的T2D风险相关。与非消费者相比，猪油最高三分位数的多变量校正HR和95%CI为1.31(1.03，1.67)，1.36（1.10，1.66）花生油，1.14（0.91，1.43）大豆油，1.11（0.87，1.43）菜籽油，芝麻油为1.02（0.79，1.32），和1.42（1.12，1.82）的精炼混合植物油。用1汤匙/d（8克·2000千卡-1·d-1）的大豆油代替猪油的总和，花生油,精制混合植物油，和其他植物油与3%(HR:0.97;95%CI:0.95,0.99)的T2D风险降低相关。
猪油的摄入量，花生油,和精制混合植物油，而不是大豆油，菜籽油,和芝麻油与较高的T2D风险相关。总的来说，减少食用油的消耗可能会保护中国人群免受T2D的侵害。该试验在clinicaltrials.gov注册为NCT03259321。
Evidence suggests that the relations between intakes of individual fatty acids and risk of type 2 diabetes (T2D) vary. However, associations between intakes of different cooking oils as sources of fatty acids and incident T2D remain largely unknown.
We aimed to evaluate relations between intakes of individual cooking oils and incident T2D in a nationwide Chinese cohort.
Overall 15,022 Chinese adults aged ≥20 y from the China Health and Nutrition Survey (CHNS) without self-reported T2D at entry in the 1997, 2000, 2004, 2006, or 2009 rounds were followed up until 2011. Consumption of various cooking oils/fats including lard, peanut oil, soybean oil, canola oil, sesame oil, and refined blended plant oil was assessed using 3-d 24-h records in each survey and the cumulative mean intake was calculated. Multivariable-adjusted Cox proportional hazards regression models were constructed to estimate the HRs of T2D.
A total of 1014 cases were recorded after a median follow-up of 14 y. The intakes of animal and plant cooking oils/fats were both associated with higher T2D risk. Compared with nonconsumers, multivariable-adjusted HRs and 95% CIs for the highest tertiles were 1.31 (1.03, 1.67) for lard, 1.36 (1.10, 1.66) for peanut oil, 1.14 (0.91, 1.43) for soybean oil, 1.11 (0.87, 1.43) for canola oil, 1.02 (0.79, 1.32) for sesame oil, and 1.42 (1.12, 1.82) for refined blended plant oil. Substituting 1 tablespoon/d (8 g · 2000 kcal-1 · d-1) of soybean oil for the sum of lard, peanut oil, refined blended plant oil, and other plant oils was associated with a 3% (HR: 0.97; 95% CI: 0.95, 0.99) lower risk of T2D.
Intakes of lard, peanut oil, and refined blended plant oil but not soybean oil, canola oil, and sesame oil are associated with higher T2D risk. Reducing the consumption of cooking oils in general may be protective against T2D among the Chinese population.This
trial was registered at clinicaltrials.gov as NCT03259321.
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