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Fish Cooking Methods and Impaired Glucose Metabolism Among Japanese Workers: The Furukawa Nutrition and Health Study

The aim of this study was to examine the cross-sectional association between fish and shellfish intake and impaired glucose metabolism with consideration for cooking methods in a Japanese working population. Participants were 1774 workers aged 18–69 years. Dietary intake was assessed using a validat...

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Autores principales: Nanri, Akiko, Takazaki, Ayane, Kochi, Takeshi, Eguchi, Masafumi, Kabe, Isamu, Mizoue, Tetsuya
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353288/
https://www.ncbi.nlm.nih.gov/pubmed/32545918
http://dx.doi.org/10.3390/nu12061775
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author Nanri, Akiko
Takazaki, Ayane
Kochi, Takeshi
Eguchi, Masafumi
Kabe, Isamu
Mizoue, Tetsuya
author_facet Nanri, Akiko
Takazaki, Ayane
Kochi, Takeshi
Eguchi, Masafumi
Kabe, Isamu
Mizoue, Tetsuya
author_sort Nanri, Akiko
collection PubMed
description The aim of this study was to examine the cross-sectional association between fish and shellfish intake and impaired glucose metabolism with consideration for cooking methods in a Japanese working population. Participants were 1774 workers aged 18–69 years. Dietary intake was assessed using a validated self-administered diet history questionnaire. Participants were asked about their most frequently used cooking method for fish, and the method was classified as either “raw and stewing” or “broiling, deep-frying, and stir-frying”. Impaired glucose metabolism was defined by a history of diabetes, current use of anti-diabetic drugs, fasting blood glucose ≥110 mg/dl, or HbA1c ≥6.0%. Logistic regression analysis was used to estimate the odds ratios of impaired glucose metabolism for fish intake by cooking method. Fish intake was not associated with impaired glucose metabolism in either group. When the outcome was defined as diabetes, the odds of diabetes increased with fish intake among participants who most frequently used broiling, deep-frying, or stir-frying methods, albeit they were not statistically significant; the multivariable-adjusted odds ratio for the highest versus the lowest tertiles of fish intake was 1.95 (95%CI, 0.71–5.41). Cooking methods for fish may not modify the association between fish intake and impaired glucose metabolism among Japanese populations.
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spelling pubmed-73532882020-07-15 Fish Cooking Methods and Impaired Glucose Metabolism Among Japanese Workers: The Furukawa Nutrition and Health Study Nanri, Akiko Takazaki, Ayane Kochi, Takeshi Eguchi, Masafumi Kabe, Isamu Mizoue, Tetsuya Nutrients Article The aim of this study was to examine the cross-sectional association between fish and shellfish intake and impaired glucose metabolism with consideration for cooking methods in a Japanese working population. Participants were 1774 workers aged 18–69 years. Dietary intake was assessed using a validated self-administered diet history questionnaire. Participants were asked about their most frequently used cooking method for fish, and the method was classified as either “raw and stewing” or “broiling, deep-frying, and stir-frying”. Impaired glucose metabolism was defined by a history of diabetes, current use of anti-diabetic drugs, fasting blood glucose ≥110 mg/dl, or HbA1c ≥6.0%. Logistic regression analysis was used to estimate the odds ratios of impaired glucose metabolism for fish intake by cooking method. Fish intake was not associated with impaired glucose metabolism in either group. When the outcome was defined as diabetes, the odds of diabetes increased with fish intake among participants who most frequently used broiling, deep-frying, or stir-frying methods, albeit they were not statistically significant; the multivariable-adjusted odds ratio for the highest versus the lowest tertiles of fish intake was 1.95 (95%CI, 0.71–5.41). Cooking methods for fish may not modify the association between fish intake and impaired glucose metabolism among Japanese populations. MDPI 2020-06-14 /pmc/articles/PMC7353288/ /pubmed/32545918 http://dx.doi.org/10.3390/nu12061775 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Nanri, Akiko
Takazaki, Ayane
Kochi, Takeshi
Eguchi, Masafumi
Kabe, Isamu
Mizoue, Tetsuya
Fish Cooking Methods and Impaired Glucose Metabolism Among Japanese Workers: The Furukawa Nutrition and Health Study
title Fish Cooking Methods and Impaired Glucose Metabolism Among Japanese Workers: The Furukawa Nutrition and Health Study
title_full Fish Cooking Methods and Impaired Glucose Metabolism Among Japanese Workers: The Furukawa Nutrition and Health Study
title_fullStr Fish Cooking Methods and Impaired Glucose Metabolism Among Japanese Workers: The Furukawa Nutrition and Health Study
title_full_unstemmed Fish Cooking Methods and Impaired Glucose Metabolism Among Japanese Workers: The Furukawa Nutrition and Health Study
title_short Fish Cooking Methods and Impaired Glucose Metabolism Among Japanese Workers: The Furukawa Nutrition and Health Study
title_sort fish cooking methods and impaired glucose metabolism among japanese workers: the furukawa nutrition and health study
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353288/
https://www.ncbi.nlm.nih.gov/pubmed/32545918
http://dx.doi.org/10.3390/nu12061775
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