TY - JOUR
T1 - Pasta meal intake in relation to risks of type 2 diabetes and atherosclerotic cardiovascular disease in postmenopausal women: Findings from the Women's Health Initiative
AU - Huang, Mengna
AU - Lo, Kenneth
AU - Li, Jie
AU - Allison, Matthew
AU - Wu, Wen Chih
AU - Liu, Simin
N1 - Funding Information:
Funding MH and SL were partly supported by fund donated to Brown University by Barilla. The Women’s Health Initiative (WHI) programme was funded by the National Heart, Lung and Blood Institute (NHLBI), the National Institutes of Health and the US Department of Health and Human Services through contracts HHSN268201100046C, HHSN268201100001C, HHSN268201100002C, HSN268201100003C, HHSN268201100004C and HHSN271201100004C. R01DK125403 Disclaimer The funding sources had no role in study design, data collection, data analysis, data interpretation or the writing of this report, and in the decision to submit the manuscript for publication.
Publisher Copyright:
© 2021 BMJ Publishing Group. All rights reserved.
PY - 2021/6/1
Y1 - 2021/6/1
N2 - Objective To evaluate the association between pasta meal intake and long-term risk of developing diabetes or atherosclerotic cardiovascular disease (ASCVD, including coronary heart disease (CHD) and stroke) in postmenopausal women. Design Prospective cohort study. Setting Women's Health Initiative (WHI) in the USA. Participants 84 555 postmenopausal women aged 50-79 in 1994, who were free of diabetes, ASCVD and cancer at baseline who were not in the dietary modification trial of the WHI, completed a validated food frequency questionnaire, and were evaluated for incident diabetes and ASCVD outcomes during the follow-up until 2010. Main outcome measure Diabetes and ASCVD. Results Cox proportional hazards models were used to estimate the association (HR) between quartiles of pasta meal consumption (residuals after adjusting for total energy) and the risk of incidence diabetes, CHD, stroke or ASCVD, accounting for potential confounding factors, with testing for linear trend. We then statistically evaluated the effect of substituting white bread or fried potato for pasta meal on disease risk. When comparing the highest to the lowest quartiles of residual pasta meal intake, we observed significantly reduced risk of ASCVD (HR=0.89, 95% CI 0.83 to 0.96, p trend=0.002), stroke (HR=0.84, 95% CI 0.75 to 0.93, p trend=0.001), CHD (HR=0.91, 95% CI 0.83 to 1.00, p trend=0.058) and no significant alteration in diabetes risk (HR=1.02, 95% CI 0.96 to 1.07, p trend=0.328). Replacing white bread or fried potato with pasta meal was statistically associated with decreased risk of stroke and ASCVD. Conclusions Pasta meal intake did not have adverse effects on long-term diabetes risk and may be associated with significant reduced risk of stroke and ASCVD. The potential benefit of substituting pasta meal for other commonly consumed starchy foods on cardiometabolic outcomes warrants further investigation in additional high-quality and large prospective studies of diverse populations.
AB - Objective To evaluate the association between pasta meal intake and long-term risk of developing diabetes or atherosclerotic cardiovascular disease (ASCVD, including coronary heart disease (CHD) and stroke) in postmenopausal women. Design Prospective cohort study. Setting Women's Health Initiative (WHI) in the USA. Participants 84 555 postmenopausal women aged 50-79 in 1994, who were free of diabetes, ASCVD and cancer at baseline who were not in the dietary modification trial of the WHI, completed a validated food frequency questionnaire, and were evaluated for incident diabetes and ASCVD outcomes during the follow-up until 2010. Main outcome measure Diabetes and ASCVD. Results Cox proportional hazards models were used to estimate the association (HR) between quartiles of pasta meal consumption (residuals after adjusting for total energy) and the risk of incidence diabetes, CHD, stroke or ASCVD, accounting for potential confounding factors, with testing for linear trend. We then statistically evaluated the effect of substituting white bread or fried potato for pasta meal on disease risk. When comparing the highest to the lowest quartiles of residual pasta meal intake, we observed significantly reduced risk of ASCVD (HR=0.89, 95% CI 0.83 to 0.96, p trend=0.002), stroke (HR=0.84, 95% CI 0.75 to 0.93, p trend=0.001), CHD (HR=0.91, 95% CI 0.83 to 1.00, p trend=0.058) and no significant alteration in diabetes risk (HR=1.02, 95% CI 0.96 to 1.07, p trend=0.328). Replacing white bread or fried potato with pasta meal was statistically associated with decreased risk of stroke and ASCVD. Conclusions Pasta meal intake did not have adverse effects on long-term diabetes risk and may be associated with significant reduced risk of stroke and ASCVD. The potential benefit of substituting pasta meal for other commonly consumed starchy foods on cardiometabolic outcomes warrants further investigation in additional high-quality and large prospective studies of diverse populations.
KW - diabetes mellitus
KW - nutrition assessment
UR - http://www.scopus.com/inward/record.url?scp=85105214565&partnerID=8YFLogxK
U2 - 10.1136/bmjnph-2020-000198
DO - 10.1136/bmjnph-2020-000198
M3 - Journal article
AN - SCOPUS:85105214565
SN - 2516-5542
VL - 4
SP - 195
EP - 205
JO - BMJ Nutrition, Prevention and Health
JF - BMJ Nutrition, Prevention and Health
IS - 1
ER -
