Italian
Albanian
Arabic
Armenian
Azerbaijani
Belarusian
Bengali
Bosnian
Catalan
Czech
Danish
Deutsch
Dutch
English
Estonian
Finnish
Français
Greek
Haitian Creole
Hebrew
Hindi
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Korean
Latvian
Lithuanian
Macedonian
Mongolian
Norwegian
Persian
Polish
Portuguese
Romanian
Russian
Serbian
Slovak
Slovenian
Spanish
Swahili
Swedish
Turkish
Ukrainian
Vietnamese
Български
中文(简体)
中文(繁體)
Canadian Journal of Diabetes 2018-Dec

The Association of Potato Intake With Risk for Incident Type 2 Diabetes in Adults.

Solo gli utenti registrati possono tradurre articoli
Entra registrati
Il collegamento viene salvato negli appunti
Hossein Farhadnejad
Farshad Teymoori
Golaleh Asghari
Parvin Mirmiran
Fereidoun Azizi

Parole chiave

Astratto

OBJECTIVE

Previous studies indicate that the risk for diabetes associated with high consumption of potato differs in various populations. We aimed to investigate the associations between total, boiled and fried potato intake and the risk for incident diabetes in Tehranian adults.

METHODS

This cohort study was conducted in 1,981 adults, aged 19 to 70 years, who participated in the Tehran Lipid and Glucose Study and were followed up for 6 years. Usual dietary potato intakes were assessed using a valid and reliable food-frequency questionnaire. Anthropometric, biochemical and blood pressure data were determined, and diabetes was defined according to the criteria of the American Diabetes Association.

RESULTS

The mean (± SD) age and potato intake of participants was 38.9±13.4 years and 30.2±30.7 g/day, respectively. The risk for incident diabetes in participants was 6.7% after 6 years of follow up. After adjusting for age, sex, body mass index, physical activity, smoking, family history of diabetes, hypertension, serum triglyceride levels, high-density lipoprotein cholesterol levels, energy intakes and consumption of saturated fat, fruit, whole grains, vegetables, nuts and legumes, the risk for incident diabetes was lower in subjects with higher intakes of total potato (OR=0.46; 95% CI 0.25 to 0.84) and boiled potato (OR=0.47; 95% CI 0.26 to 0.85) in comparison with those who had the lowest intakes (p for trend <0.05). However, there was no significant association between fried potato intake and risk for diabetes (OR=0.50; 95% CI 0.25 to 1.07; p for trend >0.05).

CONCLUSIONS

Our findings indicate that, in Tehranian adults, a moderate intake of dietary total and boiled, but not fried, potatoes may be associated with a lower risk for incident diabetes.

Unisciti alla nostra
pagina facebook

Il database di erbe medicinali più completo supportato dalla scienza

  • Funziona in 55 lingue
  • Cure a base di erbe sostenute dalla scienza
  • Riconoscimento delle erbe per immagine
  • Mappa GPS interattiva - tagga le erbe sul luogo (disponibile a breve)
  • Leggi le pubblicazioni scientifiche relative alla tua ricerca
  • Cerca le erbe medicinali in base ai loro effetti
  • Organizza i tuoi interessi e tieniti aggiornato sulle notizie di ricerca, sperimentazioni cliniche e brevetti

Digita un sintomo o una malattia e leggi le erbe che potrebbero aiutare, digita un'erba e osserva le malattie ei sintomi contro cui è usata.
* Tutte le informazioni si basano su ricerche scientifiche pubblicate

Google Play badgeApp Store badge