期刊
DIABETES CARE
卷 37, 期 9, 页码 2587-2592出版社
AMER DIABETES ASSOC
DOI: 10.2337/dc14-0753
关键词
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资金
- Institutional National Research Service Award [T32HP10251]
- Ryoichi Sasakawa Young Leaders Fellowship Fund
- General Medicine Division at Massachusetts General Hospital
- National Institute on Aging [P01-AG-023394]
- National Heart, Lung, and Blood Institute [P50-HL-105185]
OBJECTIVE To determine whether dietary patterns associated with food insecurity are associated with poor longitudinal glycemic control. RESEARCH DESIGN AND METHODS In a prospective, population-based, longitudinal cohort study, we ascertained food security (Food Security Survey Module), dietary pattern (Healthy Eating Index-2005 [HEI 2005]), and hemoglobin A(1c) (HbA(1c)) in Puerto Rican adults aged 45-75 years with diabetes at baseline (2004-2009) and HbA(1c) at similar to 2 years follow-up (2006-2012). We determined associations between food insecurity and dietary pattern and assessed whether those dietary patterns were associated with poorer HbA(1c) concentration over time, using multivariable-adjusted repeated subjects mixed-effects models. RESULTS There were 584 participants with diabetes at baseline and 516 at follow-up. Food-insecure participants reported lower overall dietary quality and lower intake of fruit and vegetables. A food insecurity*HEI 2005 interaction (P < 0.001) suggested that better diet quality was more strongly associated with lower HbA(1c) in food-insecure than food-secure participants. In adjusted models, lower follow-up HbA(1c) was associated with greater HEI 2005 score (beta = -0.01 HbA(1c)% per HEI 2005 point, per year, P = 0.003) and with subscores of total vegetables (beta = -0.09, P = 0.04) and dark green and orange vegetables and legumes (beta = -0.06, P = 0.048). Compared with the minimum total vegetable score, a participant with the maximum score showed relative improvements of HbA(1c) of 0.5% per year. CONCLUSIONS Food insecurity was associated with lower overall dietary quality and lower consumption of plant-based foods, which was associated with poor longitudinal glycemic control.
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