Multiple Trajectories of Cereal Consumption and Their Associations with Type 2 Diabetes in Chinese Adults - China, 1997-2018

Mengran Liu; Zhiru Wang; Feifei Huang; Weiyi Li; Zhihong Wang; Huijun Wang; Gangqiang Ding

doi:10.46234/ccdcw2023.172

Multiple Trajectories of Cereal Consumption and Their Associations with Type 2 Diabetes in Chinese Adults - China, 1997-2018

China CDC Wkly. 2023 Oct 13;5(41):911-917. doi: 10.46234/ccdcw2023.172.

Authors

Mengran Liu¹, Zhiru Wang², Feifei Huang², Weiyi Li², Zhihong Wang², Huijun Wang², Gangqiang Ding²

Affiliations

¹ Department of Education and Training, Chinese Center for Disease Control and Prevention, Beijing, China.
² Key Laboratory of Trace Element Nutrition of National Health Commission of China, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, China.

Abstract

What is already known about this topic?: Consuming refined grains, specifically white rice, elevates the risk of developing type 2 diabetes (T2D). Conversely, incorporating whole grains into the diet is linked to a reduced risk.

What is added by this report?: This study employed a novel multi-trajectory modeling technique to account for the intercorrelations among various cereal consumption patterns. Four distinct multi-trajectory groups of cereal intake, identified from 1997 to 2018 within the Chinese population, were associated with varying levels of T2D risk.

What are the implications for public health practice?: This research investigates the implications of evolving cereal consumption patterns on T2D in nondiabetic adults. This study delineates unique trajectories linked with cereal intake patterns, thereby providing a robust foundation for policymakers to craft initiatives to prevent T2D among adults in China.

Keywords: Chinese adults; Trajectories; cereal intake; type 2 diabetes.

Copyright and License information: Editorial Office of CCDCW, Chinese Center for Disease Control and Prevention 2023.

Grants and funding

This research was funded by the National Key R&D Program of Ministry of Science and Technology [Research project on dietary nutrition assessment and intervention techniques (No. 2020YFC2006300)]