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Association of the short-chain fatty acid levels and dietary quality with type 2 diabetes: a case–control study based on Henan Rural Cohort

Published online by Cambridge University Press:  12 February 2024

Jia Li ,
Yuqian Li ,
Shuhua Zhang ,
Chongjian Wang Open the ORCID record for Chongjian Wang [Opens in a new window] ,
Zhenxing Mao ,
Wenqian Huo ,
Tianyu Yang ,
Yan Li ,
Wenguo Xing  and
Linlin Li Open the ORCID record for Linlin Li [Opens in a new window]
Jia Li
Affiliation:
Department of Epidemiology and Health Statistics, College of Public Health, Zhengzhou University, Zhengzhou, Henan 450001, People’s Republic of China
Yuqian Li
Affiliation:
Department of Clinical Pharmacology, School of Pharmaceutical Science, Zhengzhou University, Zhengzhou, Henan, People’s Republic of China
Shuhua Zhang
Affiliation:
Comprehensive Laboratory, Puyang Quality and Technical Supervision, Inspection and Testing Center, Puyang, Henan, People’s Republic of China
Chongjian Wang
Affiliation:
Department of Epidemiology and Health Statistics, College of Public Health, Zhengzhou University, Zhengzhou, Henan 450001, People’s Republic of China
Zhenxing Mao
Affiliation:
Department of Epidemiology and Health Statistics, College of Public Health, Zhengzhou University, Zhengzhou, Henan 450001, People’s Republic of China
Wenqian Huo
Affiliation:
Department of Epidemiology and Health Statistics, College of Public Health, Zhengzhou University, Zhengzhou, Henan 450001, People’s Republic of China
Tianyu Yang
Affiliation:
Department of Epidemiology and Health Statistics, College of Public Health, Zhengzhou University, Zhengzhou, Henan 450001, People’s Republic of China
Yan Li
Affiliation:
Department of Epidemiology and Health Statistics, College of Public Health, Zhengzhou University, Zhengzhou, Henan 450001, People’s Republic of China
Wenguo Xing
Affiliation:
Department of Epidemiology and Health Statistics, College of Public Health, Zhengzhou University, Zhengzhou, Henan 450001, People’s Republic of China
Linlin Li*
Affiliation:
Department of Epidemiology and Health Statistics, College of Public Health, Zhengzhou University, Zhengzhou, Henan 450001, People’s Republic of China
*
*Corresponding author: Linlin Li, email 13623850209@163.com
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Abstract

Evidence of the relationship between fecal short-chain fatty acids (SCFA) levels, dietary quality and type 2 diabetes mellitus (T2DM) in rural populations is limited. Here, we aimed to investigate the association between fecal SCFA levels and T2DM and the combined effects of dietar quality on T2DM in rural China. In total, 100 adults were included in the case–control study. Dietary quality was assessed by the Alternate Healthy Eating Index 2010 (AHEI-2010), and SCFA levels were analysed using the GC-MS system. Generalised linear regression was conducted to calculate the OR and 95 % CI to evaluate the effect of SCFA level and dietary quality on the risk of T2DM. Finally, an interaction was used to study the combined effect of SCFA levels and AHEI-2010 scores on T2DM. T2DM participants had lower levels of acetic and butyric acid. Generalised linear regression analysis revealed that the OR (95 % CI) of the highest acetic and butyric acid levels were 0·099 (0·022, 0·441) and 0·210 (0·057, 0·774), respectively, compared with the subjects with the lowest tertile of level. We also observed a significantly lower risk of T2DM with acetic acid levels > 1330·106 μg/g or butyric acid levels > 585·031 μg/g. Moreover, the risks of higher acetic and butyric acid levels of T2DM were 0·007 (95 % CI: 0·001, 0·148), 0·005 (95 % CI: 0·001, 0·120) compared with participants with lower AHEI-2010 scores (all P < 0·05). Acetate and butyrate levels may be important modifiable beneficial factors affecting T2DM in rural China. Improving dietary quality for body metabolism balance should be encouraged to promote good health.

Keywords

Short-chain fatty acidsDietary qualitytype 2 diabetes mellitusCase–control studyHenan Rural Cohort
Type
Research Article
Information
British Journal of Nutrition , Volume 131 , Issue 10 , 28 May 2024 , pp. 1668 - 1677
Copyright
© The Author(s), 2024. Published by Cambridge University Press on behalf of the Nutrition Society

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