1997—2018年湖北成人红肉摄入与成人糖尿病发病风险的关系  

Correlation between red meat intake and prevalence of adults diabetes in Hubei Province from 1997 to 2018

作　　者：黎炎梅[1] 李凤坪 李菁菁[1] 陆梓健 刘爽[1] Li Yanmei;Li Fengping;Li Jingjing;Lu Zijian;Liu Shuang(Hubei Provincial Center for Disease Control and Prevention,Hubei Provincial Key Laboratory for Applied Toxicology,Wuhan 430079,China;School of Public Health,Wuhan University of Science and Technology,Wuhan 430065,China)

机构地区：[1]湖北省疾病预防控制中心,应用毒理湖北省重点实验室,武汉430079 [2]武汉科技大学公共卫生学院,武汉430065

出　　处：《卫生研究》2023年第2期188-192,共5页Journal of Hygiene Research

基　　金：湖北省卫生和计划生育委员会联合基金科研项目(No.WJ2018H249)。

摘　　要：目的了解湖北成人红肉摄入与2型糖尿病患病风险之间的关系。方法利用1997、2000、2004、2006、2009、2011、2015、2018年共8轮“中国居民健康与营养调查”湖北地区的代表性数据资料,采用多层多阶段整群随机抽样方法纳入1154名18~75岁成人,调整年龄、性别、城乡、文化程度、婚姻状况、收入、体力活动、总能量摄入、脂肪供能比、吸烟、饮酒、体质指数和高血压等因素,利用COX比例风险回归分析计算2型糖尿病发病风险比(HR)及95%CI。结果研究人群人均红肉摄入量从1997年40.59 g/d增加到2018年73.91 g/d,2型糖尿病患病率从2009年6.14%上升到2018年7.00%。在模型1中调整年龄和性别,与对照组相比,红肉摄入量1~39 g/d组HR=0.92(95%CI 0.51~1.68),40~74 g/d组HR=0.86(95%CI 0.47~1.58),≥75 g/d组HR=1.02(95%CI 0.62~1.68);模型2在模型1基础上调整婚姻、城乡、文化程度、年收入水平、吸烟、饮酒和运动水平,与对照组相比,红肉摄入量1~39 g/d组HR=0.71(95%CI 0.37~1.35),40~74 g/d组HR=0.71(95%CI 0.38~1.35),≥75 g/d组HR=1.06(95%CI 0.69~1.87);模型3在模型2基础上调整总能量摄入、脂肪供能比、体质指数和高血压,与对照组相比,红肉摄入量1~39 g/d组HR=0.75(95%CI 0.61~1.55),40~74 g/d组HR=0.66(95%CI 0.57~1.43),≥75 g/d组HR=1.27(95%CI 0.87~2.04)。结论伴随着红肉摄入量的增高,湖北成年人2型糖尿病的患病风险呈现升高的趋势。OBJECTIVE To explore the relationship between red meat intake and the prevalence of diabetes.METHODS Using the data of the China Health and Nutrition Survey in 1997,2000,2004,2006,2009,2011,2015 and 2018,1154 people aged 18-75 years were included,and age,gender,urban and rural,education,marital status,income,occupational physical activity,total energy intake,fat energy ratio,smoking,drinking,body mass index and hypertension were adjusted.The Cox proportional hazard regression analysis was used to calculate diabetes hazard ratio(HR)and corresponding 95%CI.RESULTS In the study population,the per capita intake of red meat increased from 40.59 g/d in 1997 to 73.91 g/d in 2018,and the prevalence of diabetes rose from 6.14%in 2009 to 7.00%in 2018.In the early adjustment model,compared with the control group,the red meat intake HR of 1-39 g/d group was 0.92(95%CI 0.51-1.68),and the HR of 40-74 g/d group was 0.86(95%CI 0.47-1.58),and the HR of the group≥75 g/d was 1.02(95%CI 0.62-1.68).In model 2,compared with the control group,the red meat intake HR of 1-39 g/d group was 0.71(95%CI 0.37-1.35),and the HR of 40-74 g/d group was 0.71(95%CI 0.38-1.35),the HR of≥75 g/d group was 1.06(95%CI 0.69-1.87).In the fully adjusted model,compared with the control group,the red meat intake HR of 1-39 g/d group was 0.75(95%CI 0.61-1.55),the HR of 40-74 g/d group was 0.66(95%CI 0.57-1.43),and the HR of≥75 g/d group was 1.27(95%CI 0.87-2.04).CONCLUSIONWith the increase of red meat intake,the prevalence of diabetes was also increasing,but there was no statistically significant association.

关 键 词：红肉 2型糖尿病 患病风险 

分 类 号：R151.4[医药卫生—营养与食品卫生学]