Potato Intake and the Risk of Overweight/Obesity, Hypertension, Diabetes, and Cardiovascular Disease: A Systematic Review and Meta-analysis of Observational Studies.

IF 5.9 2区 医学 Q1 NUTRITION & DIETETICS
Yuhao Su, Xiaoning Liu, Bin Jiang, Haitian He, Fengjuan Li, Xinying Li, Yanqi Wang, Xiaojuan Chen, Xiaojie Wang, Jun Luo, Lifang Chen, Jun Wu, Fulan Hu, Ming Zhang, Dongsheng Hu, Jianping Ma, Pei Qin
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引用次数: 0

Abstract

Context: Results from observational studies and meta-analyses examining the relationship between total, fried, and nonfried potato intake and cardiometabolic disease remain conflicted.

Objective: The aim was to synthesize existing evidence on the relationships between total potato intake and specific types of potato intake with the risk of overweight/obesity, hypertension, diabetes, gestational diabetes mellitus (GDM), cardiovascular disease (CVD), coronary heart disease (CHD), and stroke.

Data sources: Systematic searches were conducted in PubMed, Embase, and Web of Science until July 13, 2023.

Data extraction: Data extracted from studies included first author, publication year, location, data source, follow-up duration (cohort studies only), demographics, sample size, cases, outcomes, exposure and outcome types, measurements, adjustments, study design, potato intake categories, and adjusted risk estimates (odds ratio, relative risk [RR], hazard ratio) with 95% CIs.

Data analysis: Random-effects models were applied to estimate the summary RRs and 95% CIs.

Results: Fifty-one articles (103 studies) were identified in the current meta-analysis. Comparing the highest with the lowest categories of total potato intake, total potato intake was not associated with hypertension (summary RR = 1.07; 95% CI: 0.95, 1.21), diabetes (1.08; 95% CI: 0.96, 1.22), GDM (1.16; 95% CI: 0.86, 1.57), CHD (1.00; 95% CI: 0.99, 1.02), CVD (0.97; 95% CI: 0.91, 1.03), or stroke (0.97; 95% CI: 0.88, 1.06); fried potato intake was not associated with overweight/obesity (1.24; 95% CI: 0.90, 1.70) or GDM (1.03; 95% CI: 0.97, 1.09) but was significantly associated with increased diabetes risk (1.16; 95% CI: 1.04, 1.30); nonfried potato intake was significantly associated with increased diabetes risk (1.05; 95% CI: 1.01, 1.10) but not hypertension (1.06; 95% CI: 0.97, 1.15).

Conclusion: Total potato intake was not associated with an increased risk of hypertension, diabetes, GDM, or cardiometabolic disease, but both fried and nonfried potato intake may increase the risk of diabetes but not other cardiometabolic diseases. Future cohort studies are needed to explore the association between different types of potato intake and cardiometabolic disease. In addition, the limited number of studies on total potato intake and overweight/obesity/heart failure, fried potato intake and CHD/stroke/heart failure, and nonfried potato intake and overweight/obesity/GDM/CHD/CVD/heart failure prevented us from conducting an analysis.

Systematic review registration: PROSPERO registration no. RD42023454244.

马铃薯摄入量与超重/肥胖、高血压、糖尿病和心血管疾病的风险:观察性研究的系统回顾和元分析》。
背景:对马铃薯总摄入量、油炸马铃薯和非油炸马铃薯摄入量与心脏代谢疾病之间关系的观察性研究和荟萃分析的结果仍然相互矛盾:目的:综合马铃薯总摄入量和特定类型的马铃薯摄入量与超重/肥胖、高血压、糖尿病、妊娠糖尿病(GDM)、心血管疾病(CVD)、冠心病(CHD)和中风风险之间关系的现有证据:截至 2023 年 7 月 13 日,在 PubMed、Embase 和 Web of Science 中进行了系统检索:从研究中提取的数据包括第一作者、发表年份、地点、数据来源、随访持续时间(仅限于队列研究)、人口统计学、样本量、病例、结果、暴露和结果类型、测量、调整、研究设计、马铃薯摄入类别以及调整后的风险估计值(几率比、相对风险 [RR]、危险比)和 95% CIs:数据分析:采用随机效应模型估算总RR和95% CI:本次荟萃分析确定了 51 篇文章(103 项研究)。比较马铃薯总摄入量的最高和最低类别,马铃薯总摄入量与高血压(总RR = 1.07; 95% CI: 0.95, 1.21)、糖尿病(1.08;95% CI:0.96,1.22)、GDM(1.16;95% CI:0.86,1.57)、冠心病(1.00;95% CI:0.99,1.02)、心血管疾病(0.97;95% CI:0.91,1.03)或中风(0.97;95% CI:0.88,1.06);油炸马铃薯摄入量与超重/肥胖(1.24;95% CI:0.90,1.70)或GDM(1.03;95% CI:0.97,1.09)无关,但与糖尿病风险增加(1.16;95% CI:1.04,1.30)显著相关;非油炸马铃薯摄入量与糖尿病风险增加(1.05;95% CI:1.01,1.10)显著相关,但与高血压(1.06;95% CI:0.97,1.15)无关:马铃薯总摄入量与高血压、糖尿病、GDM或心脏代谢疾病风险的增加无关,但油炸和非油炸马铃薯的摄入量可能会增加糖尿病的风险,而不会增加其他心脏代谢疾病的风险。今后需要开展队列研究,探讨不同类型的马铃薯摄入量与心脏代谢疾病之间的关系。此外,由于有关马铃薯总摄入量与超重/肥胖/心力衰竭、油炸马铃薯摄入量与冠心病/中风/心力衰竭以及非油炸马铃薯摄入量与超重/肥胖/GDM/冠心病/心血管疾病/心力衰竭的研究数量有限,我们无法进行分析:系统综述注册:PROSPERO 注册号:RD4202345424RD42023454244。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Nutrition reviews
Nutrition reviews 医学-营养学
CiteScore
12.20
自引率
1.60%
发文量
121
审稿时长
6-12 weeks
期刊介绍: Nutrition Reviews is a highly cited, monthly, international, peer-reviewed journal that specializes in the publication of authoritative and critical literature reviews on current and emerging topics in nutrition science, food science, clinical nutrition, and nutrition policy. Readers of Nutrition Reviews include nutrition scientists, biomedical researchers, clinical and dietetic practitioners, and advanced students of nutrition.
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