胰岛素抵抗和非酒精性脂肪肝的饮食和生活方式指标

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY
Aref Momeni, Soodeh Razeghi Jahromi, Mitra KazemiJahromi, Farshad Teymoori, Hossein Farhadnejad, Rouhollah Haghshenas
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引用次数: 0

摘要

本研究的目的是调查伊朗成年人胰岛素抵抗的经验饮食指数(EDIR)和胰岛素抵抗的经验生活方式指数(ELIR)与非酒精性脂肪性肝病(NAFLD)风险的关系。设计/方法/方法本病例对照研究纳入120例NAFLD和240例年龄≥20岁的对照组。NAFLD由胃肠病学家使用超声检查检测。使用食物频率问卷收集营养数据并确定参与者的EDIR评分。ELIR是根据体重指数、身体活动和饮食模式来确定的。使用logistic回归检验报告了EDIR和ELIR各分位数的NAFLD的优势比(ORs)。结果受试者的平均±SD年龄为41.8±7.5岁,BMI为27.4±2.2 kg/ m2。在年龄和性别调整的模型中,NAFLD的几率在ELIR的各个分位数中都有所增加(OR = 3.00;95% CI: 1.63-5.55, P趋势= 0.001)。此外,基于完全调整模型,NAFLD的几率根据ELIR的分位数增加(OR = 2.66;95% CI: 1.38-5.10, P趋势= 0.006)。然而,根据年龄和性别调整模型,EDIR评分较高与NAFLD发生率之间没有显著关联(OR = 1.18;95% CI: 0.68-2.05, P趋势= 0.52)和多变量调整模型(OR = 0.91;95% CI: 0.48 ~ 1.70, P趋势= 0.87)。据作者所知,这是第一个研究饮食和生活方式的胰岛素潜力在预测NAFLD风险中的作用的研究。我们的研究结果表明,ELIR评分较高的生活方式与NAFLD风险呈正相关。然而,EDIR评分较高的饮食与NAFLD的发生率无关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Dietary and lifestyle indices for insulin resistance and nonalcoholic fatty liver disease
Purpose The aim of the present study was to investigate the association of the empirical dietary index for insulin resistance (EDIR) and empirical lifestyle index for insulin resistance (ELIR) with the risk of nonalcoholic fatty liver disease (NAFLD) in Iranian adults. Design/methodology/approach In this case-control study, 120 cases of NAFLD and 240 controls aged ≥20 years were included. NAFLD was detected by a gastroenterologist using an ultrasonography test. The food frequency questionnaire was used to collect nutritional data and determine the score of EDIR in participants. ELIR was determined based on body mass index, physical activity and dietary pattern. The odds ratios (ORs) of NAFLD were reported across tertiles of EDIR and ELIR using a logistic regression test. Findings The mean±SD age and BMI of subjects were 41.8 ± 7.5 years and 27.4 ± 2.2 kg/m 2 , respectively. In the age and sex-adjusted model, the odds of NAFLD were increased across tertiles of ELIR (OR = 3.00; 95% CI: 1.63–5.55, P trend = 0.001). Also, based on the fully adjusted model, the odds of NAFLD were increased according to tertiles of ELIR (OR = 2.66; 95% CI: 1.38–5.10, P trend = 0.006). However, no significant association was found between the higher score of EDIR and odds of NAFLD based on the age and sex-adjusted model (OR = 1.18; 95% CI: 0.68–2.05, P trend = 0.52) and the multivariable-adjusted model (OR = 0.91; 95% CI: 0.48–1.70, P trend = 0.87). Originality/value To the best of the authors’ knowledge, this was the first study to examine the role of the insulinemic potential of diet and lifestyle in predicting NAFLD risk. Our findings suggested that a lifestyle with a higher score of ELIR was positively associated with NAFLD risk. However, a diet with a higher score of EDIR was not related to the odds of NAFLD.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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