未经证实:先前的研究表明,膳食支链氨基酸(BCAA)的摄入与心血管疾病(CVD)风险之间存在相互矛盾的证据。然而,这种关系尚未在2型糖尿病患者中进行研究.因此,我们评估了总饮食和个体饮食BCAA(亮氨酸,异亮氨酸,和缬氨酸)摄入对中国2型糖尿病患者心血管疾病风险的影响。
UNASSIGNED:在2013年3月至2015年9月期间,在中国招募了419名被诊断为CVD(2周内)的2型糖尿病患者。根据年龄(±5岁)和性别,CVD病例与2型糖尿病对照组1:1匹配,但无CVD。使用经过验证的79项半定量食物频率问卷(FFQ)来评估参与者的饮食数据。每个人的总膳食BCAA是异亮氨酸每日摄入量的总和,亮氨酸,还有缬氨酸.OR和对应的CI是通过对潜在混杂因素进行调整的条件逻辑回归模型计算的。
未经批准:每日总BCAA摄入量的中值为11.87g,病例的四分位数间距为10.46-13.15g,12.47g,对照组的四分位数间距为11.08-13.79g(P=0.001)。多变量调整后,饮食BCAA与CVD风险呈负相关(ORQ4-Q1=0.23,95CI=0.10,0.51,总BCAA的P趋势<0.001;ORQ4-Q1=0.20,95CI=0.07,0.53,亮氨酸的P趋势=0.001)。对于总膳食BCAA每增加1-S.D。亮氨酸或缬氨酸摄入量与54%相关(95CI=29%,70%,P=0.001),64%(95CI=29%,82%,P=0.003),或54%(95CI=1%,79%,P=0.049)降低CVD风险,分别。全谷物,淀粉蔬菜,蘑菇,水果,鸡蛋,发现乳制品和乳制品来源的BCAA可降低CVD风险(P范围:=0.002-0.027)。
未经批准:更高的BCAA摄入量,特别是亮氨酸和缬氨酸,可能与心血管疾病风险较低有关。
UNASSIGNED: Previous studies showed conflicting evidence on the association between the intake of dietary branched-chain amino acid (BCAA) and the risk of cardiovascular disease (CVD). However, this relationship has not been studied in patients with type 2 diabetes. Therefore, we evaluated the effects of total and individual dietary BCAA (leucine, isoleucine, and
valine) intake on CVD risk among individuals with type 2 diabetes in China.
UNASSIGNED: A total of 419 patients with type 2 diabetes who have been diagnosed with CVD (within 2 weeks) were recruited between March 2013 and September 2015 in China. Cases with CVD were 1:1 matched to controls with type 2 diabetes but without CVD by age (±5 years) and sex. A validated 79-item semiquantitative food frequency questionnaire (FFQ) was administered to assess the participants\' dietary data. Total dietary BCAA per individual was the summation of the daily intake of isoleucine, leucine, and
valine. OR and corresponding CIs were computed by conditional logistic regression models adjusted for potential confounders.
UNASSIGNED: Median values of the daily intake of total BCAA were 11.87 g, with an interquartile range of 10.46-13.15 g for cases, and 12.47 g, with an interquartile range of 11.08-13.79 g for controls (P = 0.001). Dietary BCAA was inversely related to CVD risk after multivariable adjustment (OR Q4-Q1 = 0.23, 95%CI = 0.10, 0.51, P trend <0.001 for total BCAA; OR Q4-Q1 = 0.20, 95%CI = 0.07, 0.53, P trend = 0.001 for leucine). For each 1-S.D. increase in total dietary BCAA, leucine or
valine intake was associated with 54% (95%CI = 29%, 70%, P = 0.001), 64% (95%CI = 29%, 82%, P = 0.003), or 54% (95%CI = 1%, 79%, P = 0.049) decrease in the risk of CVD, respectively. Whole grains, starchy vegetables, mushrooms, fruit, eggs, and dairy and dairy product-derived BCAA were found to attenuate CVD risk (P ranged: = 0.002-0.027).
UNASSIGNED: Higher BCAA intake, in particular leucine and
valine, might be associated with a lower risk of CVD.