Résumé :
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[BDSP. Notice produite par INIST-CNRS nR0xZ9BK. Diffusion soumise à autorisation]. The role of dietary fat in the etiology of type 2 diabetes remains uncertain. The authors investigated the association between dietary fat composition and risk of clinical type 2 diabetes in the European Prospective Investigation of Cancer-Norfolk study and identified food consumption patterns associated with dietary fat composition. Diet was assessed at baseline (1993-1997) using a semiquantitative food frequency questionnaire. From multiple sources of information, 414 incident cases of diabetes were identified among 23,631 men and women aged 40-78 years during 3-7 years of follow-up. The capture-recapture ascertainment level was 99%. The energy-adjusted dietary polyunsaturated : saturated fat ratio was inversely associated with the risk of diabetes (odds ratio (OR)=0.84 per standard deviation change, 95% confidence interval (Cl) : 0.75,0.94). Adjustment for age, sex, family history of diabetes, smoking, physical activity, total fat, protein, and alcohol attenuated the association (OR=0.88,95% Cl : 0.78,0.99), and it was no longer statistically significant after including body mass index and the waist : hip ratio (OR=0.91,95% Cl : 0.81,1.03). This prospective study showed that an increased dietary polyunsaturated : saturated fat ratio was associated with a reduced risk of diabetes, independent of age, sex, family history of diabetes, and other lifestyle factors.
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