Dietary Patterns and Risk of Incident Type 2 Diabetes in the Multi-Ethnic Study of Atherosclerosis

doi:10.2337/dc08-0760

Dietary Patterns and Risk of Incident Type 2 Diabetes in the Multi-Ethnic Study of Atherosclerosis

Jennifer A. Nettleton, PhD (jennifer.a.nettleton{at}uth.tmc.edu),
Lyn M. Steffen, PhD,MPH,RD,
Hanyu Ni, PhD,MPH,
Kiang Liu, PhD and
David R. Jacobs, Jr., PhD

From the Division of Epidemiology and Disease Control, University of Texas Health Sciences Center, Houston, TX (JAN), Division of Epidemiology and Community Health, University of Minnesota, Minneapolis, MN (LMS, DRJ); Department of Nutrition, University of Oslo, Oslo, Norway (DRJ); Northwestern University Medical School, Chicago, IL (KL); and the National Heart, Lung, and Blood Institute, National Institutes of Health, Bethesda, MD (HN)

Abstract

Objective: We characterized dietary patterns and their relation to incident type 2 diabetes in 5,011 participants from the Multi-Ethnic Study of Atherosclerosis.

Research Design and Methods: White, Black, Hispanic, and Chinese adults, aged 45-84 years and free of CVD and diabetes, completed food frequency questionnaires at baseline (2000-2002). Incident type 2 diabetes was defined at three follow-up exams (2002-03, 2004-05, 2005-07) as fasting glucose >126 mg/dL, self-reported type 2 diabetes, or use of diabetes medication. Two types of dietary patterns were studied: four empirically-derived (principal components analysis) and one author-defined (“low-risk food pattern”) as the weighted sum of whole grains, vegetables, nuts/seeds, low-fat dairy, coffee (positively weighted), red meat, processed meat, high-fat dairy, and soda (negatively weighted).

Results: The empirically-derived dietary pattern characterized by high intake of tomatoes, beans, refined grains, high-fat dairy, and red meat was associated with an 18% greater risk (HR [95%CI] per 1-score SD: 1.18 [1.06, 1.32], p_trend =0.004 ), whereas the empirically-derived dietary pattern characterized by high intake of whole grains, fruit, nuts/seeds, green leafy vegetables, and low-fat dairy was associated with a 15% lower diabetes risk (HR [95%CI] per 1-score SD: 0.85 [0.76, 0.95], p_trend =0.005). The “low-risk food pattern” was also inversely associated with diabetes risk (HR [95%CI] per 1-score SD: 0.87 [0.81, 0.99], p_trend =0.04). Individual component food groups were not independently associated with diabetes risk. Associations were not modified by sex or race/ethnicity.

Conclusions: Multiple food groups collectively influence type 2 diabetes risk beyond that of the individual food groups themselves.