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High red and processed meat consumption is associated with non-alcoholic fatty liver disease and insulin resistance
Journal of Hepatology ( IF 25.7 ) Pub Date : 2018-06-01 , DOI: 10.1016/j.jhep.2018.01.015
Shira Zelber-Sagi , Dana Ivancovsky-Wajcman , Naomi Fliss Isakov , Muriel Webb , Dana Orenstein , Oren Shibolet , Revital Kariv

BACKGROUND & AIMS High red and processed meat consumption is related to type 2 diabetes. In addition, cooking meat at high temperatures for a long duration forms heterocyclic amines (HCAs), which are related to oxidative stress. However, the association between meat consumption and non-alcoholic fatty liver disease (NAFLD) is yet to be thoroughly tested. Therefore, we aimed to test the association of meat type and cooking method with NAFLD and insulin resistance (IR). METHODS This was a cross-sectional study in individuals who were 40-70 years old and underwent screening colonoscopy between 2013 and 2015 in a single center in Israel. NAFLD and IR were evaluated by ultrasonography and homeostasis model assessment. Meat type and cooking method were measured by a food frequency questionnaire (FFQ) and a detailed meat questionnaire. Unhealthy cooking methods were considered as frying and grilling to a level of well done and very well done. Dietary HCA intake was calculated. RESULTS A total of 789 individuals had a valid FFQ and 357 had a valid meat questionnaire. High consumption of total meat (portions/day above the median) (odds ratio [OR] 1.49; 95% CI 1.05-2.13; p = 0.028; OR 1.63; 1.12-2.37; p = 0.011), red and/or processed meat (OR1.47; 95% CI 1.04-2.09; p = 0.031; OR1.55; 1.07-2.23; p = 0.020) was independently associated with higher odds of NAFLD and IR, respectively, when adjusted for: body mass index, physical activity, smoking, alcohol, energy, saturated fat and cholesterol intake. High intake of meat cooked using unhealthy methods (OR1.92; 95% CI 1.12-3.30; p = 0.018) and HCAs (OR2.22; 95% CI 1.28-3.86; p = 0.005) were independently associated with higher odds of IR. CONCLUSION High consumption of red and/or processed meat is associated with both NAFLD and IR. High HCA intake is associated with IR. If confirmed in prospective studies, limiting the consumption of unhealthy meat types and improving preparation methods may be considered as part of NAFLD lifestyle treatment. LAY SUMMARY High red and processed meat consumption is related to several diseases. In addition, cooking meat at high temperatures for a long duration forms heterocyclic amines, which have harmful health effects. Non-alcoholic fatty liver disease is a significant public health burden and its formation is strongly related to insulin resistance. In this study, both were found to be more frequent in people who consume relatively high quantities of red and processed meat. In addition, a high intake of heterocyclic amines was associated with insulin resistance.

中文翻译:

大量食用红肉和加工肉类与非酒精性脂肪肝和胰岛素抵抗有关

背景和目的 大量食用红肉和加工肉类与 2 型糖尿病有关。此外,长时间在高温下烹饪肉类会形成杂环胺 (HCA),这与氧化应激有关。然而,肉类消费与非酒精性脂肪性肝病 (NAFLD) 之间的关联尚未得到彻底测试。因此,我们旨在测试肉类类型和烹饪方法与 NAFLD 和胰岛素抵抗 (IR) 的关联。方法 这是一项横断面研究,对象为 40-70 岁的个体,并于 2013 年至 2015 年间在以色列的一个中心接受了结肠镜筛查。NAFLD 和 IR 通过超声检查和稳态模型评估进行评估。通过食物频率问卷(FFQ)和详细的肉类问卷来测量肉类类型和烹饪方法。不健康的烹饪方法被认为是煎炸和烧烤,做得很好,做得很好。计算膳食HCA摄入量。结果 共有 789 人有有效的 FFQ,357 人有有效的肉类问卷。肉类总量(份/天高于中位数)(比值比 [OR] 1.49;95% CI 1.05-2.13;p = 0.028;OR 1.63;1.12-2.37;p = 0.011)、红肉和/或加工肉的高消费(OR1.47; 95% CI 1.04-2.09; p = 0.031; OR1.55; 1.07-2.23; p = 0.020) 在调整以下因素后,分别与 NAFLD 和 IR 的较高几率独立相关:体重指数、身体素质活动、吸烟、酒精、能量、饱和脂肪和胆固醇的摄入。大量摄入使用不健康方法烹制的肉类 (OR1.92; 95% CI 1.12-3.30; p = 0.018) 和 HCA (OR2.22; 95% CI 1.28-3.86; p = 0. 005) 与较高的 IR 几率独立相关。结论 大量食用红肉和/或加工肉类与 NAFLD 和 IR 相关。高 HCA 摄入量与 IR 相关。如果在前瞻性研究中得到证实,限制不健康肉类的消费和改进制备方法可被视为 NAFLD 生活方式治疗的一部分。概述 大量食用红肉和加工肉类与多种疾病有关。此外,长时间在高温下烹饪肉类会形成杂环胺,对健康有害。非酒精性脂肪肝是重大的公共卫生负担,其形成与胰岛素抵抗密切相关。在这项研究中,发现在食用相对大量红肉和加工肉类的人群中,这两种情况更频繁。此外,
更新日期:2018-06-01
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