Dietary factors and development of impaired glucose tolerance and diabetes in a general Japanese population: The Hisayama study

Yutaka Kiyohara, Akiko Shinohara, Isao Kato, Tomoko Shirota, Michiaki Kubo, Yumihiro Tanizaki, Masatoshi Fujishima, Mitsuo Iida

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29 Citations (Scopus)

Abstract

BACKGROUND: There have been few prospective studies on diet and glucose abnormalities as determined by oral glucose tolerance test. METHODS: To investigate the impact of dietary factors on the development of glucose intolerance including diabetes and impaired glucose tolerance, we performed a follow-up survey of 1,075 subjects aged 40-74 years of normal glucose tolerance from 1988 through 1993/1994 by repeated 75 g oral glucose tolerance test and dietary survey. Information on habitual food consumption was obtained using a semiquantitative food frequency method. RESULTS: Of the total subjects studied, 119 (11.1%) developed impaired glucose tolerance and 24 (2.2%) developed diabetes during the follow-up. At baseline, the age-adjusted amount of alcohol intake was significantly higher in males who developed glucose intolerance than in those who did not (26.7 g vs. 15.7 g, p<0.05), while the polyunsaturated/saturated fatty acids (P/S) ratio was significantly higher in females with future glucose intolerance (1.42 vs. 1.31, p<0.05). Among the female subjects who developed glucose intolerance, the intake of animal fat less decreased during the follow-up period compared with normal subjects, resulting in a significant decrease in the P/S ratio (-0.09 vs. 0.05, p<0.05). In a multiple logistic regression analysis, alcohol intake at baseline for males and decreased P/S ratio during the follow-up for females remained a significant risk factor for glucose intolerance independent of other dietary and non-dietary factors as well. CONCLUSIONS: These results suggest that a high intake of alcohol and a decreased P/S ratio contribute to the risk of glucose intolerance in contemporary Japanese.

Original languageEnglish
Pages (from-to)251-258
Number of pages8
JournalJournal of epidemiology
Volume13
Issue number5
DOIs
Publication statusPublished - 01-01-2003

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Glucose Intolerance
Unsaturated Fatty Acids
Population
Fatty Acids
Alcohols
Glucose Tolerance Test
Glucose
Food
Logistic Models
Fats
Regression Analysis
Prospective Studies
Diet

All Science Journal Classification (ASJC) codes

  • Epidemiology

Cite this

Kiyohara, Yutaka ; Shinohara, Akiko ; Kato, Isao ; Shirota, Tomoko ; Kubo, Michiaki ; Tanizaki, Yumihiro ; Fujishima, Masatoshi ; Iida, Mitsuo. / Dietary factors and development of impaired glucose tolerance and diabetes in a general Japanese population : The Hisayama study. In: Journal of epidemiology. 2003 ; Vol. 13, No. 5. pp. 251-258.
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Dietary factors and development of impaired glucose tolerance and diabetes in a general Japanese population : The Hisayama study. / Kiyohara, Yutaka; Shinohara, Akiko; Kato, Isao; Shirota, Tomoko; Kubo, Michiaki; Tanizaki, Yumihiro; Fujishima, Masatoshi; Iida, Mitsuo.

In: Journal of epidemiology, Vol. 13, No. 5, 01.01.2003, p. 251-258.

Research output: Contribution to journalArticle

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T1 - Dietary factors and development of impaired glucose tolerance and diabetes in a general Japanese population

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AU - Kiyohara, Yutaka

AU - Shinohara, Akiko

AU - Kato, Isao

AU - Shirota, Tomoko

AU - Kubo, Michiaki

AU - Tanizaki, Yumihiro

AU - Fujishima, Masatoshi

AU - Iida, Mitsuo

PY - 2003/1/1

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N2 - BACKGROUND: There have been few prospective studies on diet and glucose abnormalities as determined by oral glucose tolerance test. METHODS: To investigate the impact of dietary factors on the development of glucose intolerance including diabetes and impaired glucose tolerance, we performed a follow-up survey of 1,075 subjects aged 40-74 years of normal glucose tolerance from 1988 through 1993/1994 by repeated 75 g oral glucose tolerance test and dietary survey. Information on habitual food consumption was obtained using a semiquantitative food frequency method. RESULTS: Of the total subjects studied, 119 (11.1%) developed impaired glucose tolerance and 24 (2.2%) developed diabetes during the follow-up. At baseline, the age-adjusted amount of alcohol intake was significantly higher in males who developed glucose intolerance than in those who did not (26.7 g vs. 15.7 g, p<0.05), while the polyunsaturated/saturated fatty acids (P/S) ratio was significantly higher in females with future glucose intolerance (1.42 vs. 1.31, p<0.05). Among the female subjects who developed glucose intolerance, the intake of animal fat less decreased during the follow-up period compared with normal subjects, resulting in a significant decrease in the P/S ratio (-0.09 vs. 0.05, p<0.05). In a multiple logistic regression analysis, alcohol intake at baseline for males and decreased P/S ratio during the follow-up for females remained a significant risk factor for glucose intolerance independent of other dietary and non-dietary factors as well. CONCLUSIONS: These results suggest that a high intake of alcohol and a decreased P/S ratio contribute to the risk of glucose intolerance in contemporary Japanese.

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