Intake of fruit, vegetables, and fruit juices and risk of diabetes in women.

OBJECTIVE—The purpose of this study was to examine the association between fruit, vegetable, and fruit juice intake and development of type 2 diabetes. RESEARCH DESIGN AND METHODS—A total of 71,346 female nurses aged 38–63 years who were free of cardiovascular disease, cancer, and diabetes in 1984 were followed for 18 years, and dietary information was collected using a semiquantitative food frequency questionnaire every 4 years. Diagnosis of diabetes was self-reported. RESULTS—During follow-up, 4,529 cases of diabetes were documented, and the cumulative incidence of diabetes was 7.4%. An increase of three servings/day in total fruit and vegetable consumption was not associated with development of diabetes (multivariate-adjusted hazard ratio 0.99 [95% CI 0.94–1.05]), whereas the same increase in whole fruit consumption was associated with a lower hazard of diabetes (0.82 [0.72–0.94]). An increase of 1 serving/day in green leafy vegetable consumption was associated with a modestly lower hazard of diabetes (0.91 [0.84–0.98]), whereas the same change in fruit juice intake was associated with an increased hazard of diabetes (1.18 [1.10–1.26]). CONCLUSIONS—Consumption of green leafy vegetables and fruit was associated with a lower hazard of diabetes, whereas consumption of fruit juices may be associated with an increased hazard among women.

目的——本研究旨在探讨水果、蔬菜和果汁摄入量与2型糖尿病发生之间的关联。 研究设计与方法——1984年，对71346名年龄在38 - 63岁且无心血管疾病、癌症和糖尿病的女性护士进行了为期18年的随访，每4年使用半定量食物频率问卷收集饮食信息。糖尿病的诊断为自我报告。 结果——在随访期间，记录到4529例糖尿病病例，糖尿病的累积发病率为7.4%。水果和蔬菜总摄入量每天增加3份与糖尿病的发生无关（多变量调整后的风险比为0.99[95%置信区间0.94 - 1.05]），而全水果摄入量同样增加则与较低的糖尿病风险相关（0.82[0.72 - 0.94]）。绿叶蔬菜摄入量每天增加1份与糖尿病风险适度降低相关（0.91[0.84 - 0.98]），而果汁摄入量同样的变化则与糖尿病风险增加相关（1.18[1.10 - 1.26]）。 结论——女性中，绿叶蔬菜和水果的摄入与较低的糖尿病风险相关，而果汁的摄入可能与较高的风险相关。