2024-10-17 テキサス大学オースチン校(UT Austin)
<関連情報>
- https://news.utexas.edu/2024/10/17/ultra-processed-foods-pose-unique-dangers-for-people-with-type-2-diabetes/
- https://www.jandonline.org/article/S2212-2672(24)00877-3/abstract
アフリカ系米国人の成人2型糖尿病患者における食品加工の程度と血糖コントロールとの関連: TX STRIDE臨床試験からの知見 Degree of Food Processing is Associated with Glycemic Control in African American Adults with Type 2 Diabetes: Findings from the TX STRIDE Clinical Trial
Erin A. Hudson, JD ∙ Jaimie N. Davis, PhD, RD ∙ Keally Haushalter∙ … ∙ Susan K. Dubois, MD ∙ Mary A. Steinhardt, EdD msteinhardt@austin.utexas.edu ∙ Marissa Burgermaster, PhD
Journal of the Academy of Nutrition and Dietetics Published:October 8, 2024
DOI:https://doi.org/10.1016/j.jand.2024.10.007
Abstract
Background
Type 2 diabetes mellitus (T2DM) disproportionately affects African American (AA) populations. Despite the importance of diet in diabetes management, the association of diet quality and/or the degree of food processing with glycemic control in AA adults with T2DM remains unclear.
Objective
This study aimed to examine associations between diet quality scores and the degree of processing in the diet with HbA1c in AA adults with T2DM.
Design
This cross-sectional study used baseline data from participants in TX STRIDE (Texas Strength Through Resilience in Diabetes Education), an ongoing clinical trial.
Participants/setting
Participants involved in this analysis (n=273) were AA adults with T2DM recruited through local churches in Austin, TX, and the surrounding areas from August 2020 through April 2023.
Main outcome measures
Participants provided two 24-hour dietary recalls (one weekend and one weekday) and a blood sample to measure HbA1c. Healthy Eating Index-2015, Alternate Healthy Eating Index-2010, and Alternate Mediterranean Diet scores were calculated. The NOVA method was used to calculate the percentage of grams and calories that came from ultra-processed foods (UPF) and unprocessed or minimally processed foods (U/MPF).
Statistical analyses performed
Linear regression and ANOVA models tested associations between the diet quality scores and degree of food processing with HbA1c, adjusting for demographic covariates. Models were stratified by insulin use after finding a significant interaction with UPF and U/MPF.
Results
Regression analyses revealed that the percentage of grams in the total diet from UPF was positively associated with HbA1c (βadj =0.015, Padj =0.032) while U/MPF was inversely associated with HbA1c (βadj = -0.014, Padj =0.043). There was no significant association between any diet quality score and HbA1c.
Conclusions
In AA adults with T2DM, only the degree of food processing was associated with HbA1c. Future research should explore whether a causal relationship exists between food processing and HbA1c and investigate mechanisms by which UPFs may affect glycemic control.
