4.7 Article

Associations of Serum Total 25OHD, 25OHD3, and epi-25OHD3 with Insulin Resistance: Cross-Sectional Analysis of the National Health and Nutrition Examination Survey, 2011-2016

期刊

NUTRIENTS
卷 14, 期 17, 页码 -

出版社

MDPI
DOI: 10.3390/nu14173526

关键词

exposure; insulin resistance; vitamin D

资金

  1. National Natural Science Foundation of China [82073486, U1803124]
  2. Key Research and Development (R&D) Plan of Hunan Province [2021SK2026]
  3. Natural Science Foundation of Hunan Province [2019JJ40397]
  4. Scientific research project of Hunan Health Committee [202112010058]
  5. Graduate Research Innovation Program of Central South University [2021zzts0325, 2021zzts0966, 2021zzts0970]

向作者/读者索取更多资源

The study suggests an association between serum concentrations of Vitamin D and a reduced risk of insulin resistance. However, larger and more adequately powered cohort studies are needed to confirm these findings.
Background: Vitamin D may have a role in insulin sensitivity. However, the data on the association between various metabolites of Vitamin D and insulin-related parameters have been limited. Methods: We identified 6026 adults aged 20-80 years who participated in the 2011-2016 National Health and Nutrition Examination Survey (NHANES). Serum total 25OHD, 25OHD3, and epi-25OHD3, fasting glucose, insulin, and HOMA2-IR were obtained from the NHANES data. The association between serum Vitamin D-related values and insulin resistance was analyzed using a generalized linear model. For risk analysis, multifactorial logistic regression was used. Results: The median total 25-hydroxyvitamin D level, 25-hydroxyvitamin D3 level, and 3-epi-25-hydroxyvitamin D3 level were 62.5 nmol/L, 58.8 nmol/L, and 3.3 nmol/L, respectively. After adjustment for sex, age, race, ethnicity, and education status, the ORs for the insulin resistance of participants of total 25-hydroxyvitamin D, 25-hydroxyvitamin D3, and 3-epi-25-hydroxyvitamin D3 were 0.32 (95% CI 0.24, 0.43), 0.34 (95% CI 0.26, 0.44), and 0.64 (95% CI 0.53, 0.77), respectively. After an adjustment for body mass index, diabetes, and drinking and smoking, the ORs for the insulin resistance of the participants for total 25-hydroxyvitamin D, 25-hydroxyvitamin D3, and 3-epi-25-hydroxyvitamin D3 were 0.56 (95% CI 0.40, 0.78), 0.63 (95% CI 0.46, 0.85), and 0.99 (95% CI 0.80, 1.24), respectively. Conclusions: Our study provides suggestive evidence for the association between Vitamin D concentrations and a lower risk of insulin resistance. Evidence from larger and more adequately powered cohort studies is needed to confirm our results.

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