Data_Sheet_1_The association between dietary branched-chain amino acids and the risk of cardiovascular diseases in Chinese patients with type 2 diabetes: A hospital-based case–control study.PDF

BackgroundPrevious studies showed conflicting evidence on the association between the intake of dietary branched-chain amino acid (BCAA) and the risk of cardiovascular disease (CVD). However, this relationship has not been studied in patients with type 2 diabetes. Therefore, we evaluated the effects of total and individual dietary BCAA (leucine, isoleucine, and valine) intake on CVD risk among individuals with type 2 diabetes in China.Materials and methodsA total of 419 patients with type 2 diabetes who have been diagnosed with CVD (within 2 weeks) were recruited between March 2013 and September 2015 in China. Cases with CVD were 1:1 matched to controls with type 2 diabetes but without CVD by age (±5 years) and sex. A validated 79-item semiquantitative food frequency questionnaire (FFQ) was administered to assess the participants' dietary data. Total dietary BCAA per individual was the summation of the daily intake of isoleucine, leucine, and valine. OR and corresponding CIs were computed by conditional logistic regression models adjusted for potential confounders.ResultsMedian values of the daily intake of total BCAA were 11.87 g, with an interquartile range of 10.46–13.15 g for cases, and 12.47 g, with an interquartile range of 11.08–13.79 g for controls (P = 0.001). Dietary BCAA was inversely related to CVD risk after multivariable adjustment (OR Q4−Q1 = 0.23, 95%CI = 0.10, 0.51, P trend

既往研究对膳食支链氨基酸（BCAA）摄入与心血管疾病（CVD）风险之间的关联性存在相互矛盾的证据。然而，这种关系在2型糖尿病患者中尚未得到充分研究。因此，本研究旨在评估在中国2型糖尿病患者中，膳食总BCAA（包括亮氨酸、异亮氨酸和缬氨酸）的摄入对CVD风险的影响。研究材料与方法：2013年3月至2015年9月期间，在中国招募了419名已确诊患有CVD（确诊时间在2周内）的2型糖尿病患者。将这些CVD病例与无CVD的2型糖尿病对照者（按年龄±5岁和性别进行1:1匹配）进行比较。使用经过验证的79项半定量食物频率问卷（FFQ）来评估参与者的膳食数据。个体膳食总BCAA摄入量为每日异亮氨酸、亮氨酸和缬氨酸摄入量的总和。通过条件逻辑回归模型，调整潜在的混杂因素后，计算了OR值及其相应的置信区间（CI）。结果：总BCAA的每日摄入量中位数为11.87克，病例组的中位数为10.46至13.15克，对照组的中位数为12.47克，四分位数范围为11.08至13.79克（P = 0.001）。在多变量调整后，膳食BCAA与CVD风险呈负相关（OR Q4−Q1 = 0.23，95%CI = 0.10，0.51，P趋势）。