Total and specific potato intake and risk of type 2 diabetes: results from three US cohort studies and a substitution meta-analysis of prospective cohorts.

Methods

Prospective cohort study and dose-response meta-analysisof prospective cohort studies.

前瞻性队列研究及前瞻性队列研究的剂量反应荟萃分析。

Individual participant data from Nurses' Health Study (1984-2020), Nurses' Health Study II (1991-2021), and Health Professionals Follow-up Study (1986-2018).

来自护士健康研究（1984-2020年）、护士健康研究II（1991-2021年）和卫生专业人员随访研究（1986-2018年）的个别参与者数据。

205 107 men and women free of diabetes, cardiovascular disease, or cancer at baseline.

基线时，205,107名男性和女性无糖尿病、心血管疾病或癌症。

main_outcome_measure

Incident type 2 diabetes.

新发2型糖尿病。

Results

During 5 175 501 person years of follow-up, T2D was documented in 22 299 participants.

在5,175,501人年的随访期间，共有22,299名参与者被记录患有2型糖尿病。

After adjustment for updated body mass index and other diabetes related risk factors, higher intakes of total potatoes and French fries were associated with increased risk of T2D.

在校正了更新的身体质量指数和其他糖尿病相关风险因素后，较高的土豆和炸薯条摄入量与2型糖尿病风险增加相关。

For every increment of three servings weekly of total potato, the rate for T2D increased by 5% (hazard ratio1.05, 95% confidence interval(CI) 1.02 to 1.08) and for every increment of three servings weekly of French fries the rate increased by 20% (1.20, 1.12 to 1.28).

每周土豆摄入量每增加三份，2型糖尿病的发病率增加5%（风险比1.05，95%置信区间（CI）1.02至1.08），而每周炸薯条摄入量每增加三份，发病率增加20%（1.20，1.12至1.28）。

Intake of combined baked, boiled, or mashed potatoes was not significantly associated with T2D risk (pooled hazard ratio1.01, 95% CI 0.98 to 1.05).

摄入烤制、煮熟或捣碎的土豆总量与2型糖尿病（T2D）风险无显著相关性（汇总风险比1.01，95%置信区间0.98至1.05）。

In substitution analyses, replacing three servings weekly of potatoes with whole grains was estimated to lower T2D rates by 8% (95% CI 5% to 11%) for total potatoes, 4% (1% to 8%) for baked, boiled, or mashed potatoes, and 19% (14% to 25%) for French fries.

在替代分析中，每周用全谷物替代三份土豆，估计可使总土豆的2型糖尿病发病率降低8%（95%置信区间5%至11%），烤制、煮熟或捣碎土豆降低4%（1%至8%），薯条降低19%（14%至25%）。

In contrast, replacing total potatoes or baked, boiled, or mashed potatoes with white rice was associated with an increased risk of T2D.

相比之下，用白米替代整个土豆或烤、煮或捣碎的土豆与2型糖尿病（T2D）风险增加有关。

In a meta-analysisof 13 cohorts (587 081 participants and 43 471 diagnoses of T2D), the pooled hazard ratiofor risk of T2D with each increment of three servings weekly of total potato was 1.03 (95% CI 1.02 to 1.05) and of fried potatoes was 1.16 (1.09 to 1.23).

在对13个队列（共587,081名参与者和43,471例2型糖尿病诊断）的荟萃分析中，每周每增加三份土豆的总风险比为1.03（95%置信区间1.02至1.05），而炸土豆的风险比为1.16（1.09至1.23）。

In substitution meta-analyses, replacing three servings weekly of total, non-fried, and fried potatoes with whole grains was estimated to lower the risk of T2D by 7% (95% CI 5% to 9%), 5% (3% to 7%), and 17% (12% to 22%), respectively.

在替代性荟萃分析中，将每周三份的总土豆、非炸土豆和炸土豆替换为全谷物，估计可以分别降低2型糖尿病（T2D）的风险7%（95%置信区间5%至9%）、5%（3%至7%）和17%（12%至22%）。

Conclusions

Higher intake of French fries, but not combined baked, boiled, or mashed potatoes, was associated with a higher risk of T2D.

更高的薯条摄入量，但不包括结合烘烤、煮沸或捣碎的土豆，与更高的2型糖尿病（T2D）风险相关。

The T2D risk linked to potato intake seemed to depend on the food being replaced: replacing potato with whole grains was associated with lower risk, whereas replacing with white rice was associated with increased risk.

与土豆摄入相关的2型糖尿病（T2D）风险似乎取决于被替代的食物：用全谷物替代土豆与较低风险相关，而用白米替代则与增加风险相关。