Cooking Oil Consumption Is Positively Associated with Risk of Type 2 Diabetes in a Chinese Nationwide Cohort Study.

ABSTRACT:

Background

Evidence suggests that the relations between intakes of individual fatty acids and risk of type 2 diabetes (T2D) vary. However, associations between intakes of different cooking oils as sources of fatty acids and incident T2D remain largely unknown.

Objectives

We aimed to evaluate relations between intakes of individual cooking oils and incident T2D in a nationwide Chinese cohort.

Methods

Overall 15,022 Chinese adults aged ≥20 y from the China Health and Nutrition Survey (CHNS) without self-reported T2D at entry in the 1997, 2000, 2004, 2006, or 2009 rounds were followed up until 2011. Consumption of various cooking oils/fats including lard, peanut oil, soybean oil, canola oil, sesame oil, and refined blended plant oil was assessed using 3-d 24-h records in

SUBMITTER: Zhuang P 

PROVIDER: S-EPMC7330485 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature