AUTHOR=Cai Yulan , Yang Xiaoxia , Chen Siju , Tian Kunming , Xu Suowen , Deng Renli , Chen Min , Yang Yan , Liu Tao 

TITLE=Regular consumption of pickled vegetables and fermented bean curd reduces the risk of diabetes: a prospective cohort study

JOURNAL=Frontiers in Public Health

VOLUME=Volume 11 - 2023

YEAR=2023

URL=https://www.frontiersin.org/journals/public-health/articles/10.3389/fpubh.2023.1155989

DOI=10.3389/fpubh.2023.1155989

ISSN=2296-2565

ABSTRACT=Objective: The global incidence of diabetes is rising, in part due to widespread adoption of poor dietary habits. Fermented vegetables have numerous health benefits and are generally affordable. Here, we examined if regular consumption of pickled vegetables or fermented bean curds reduces the risk of diabetes.
Methods: A total of 9 280 adults (≥18 years of age) were selected by multi-stage sampling from 48 townships in China between 2010 and 2012 for this 10-year prospective study. In addition to demographic information, monthly consumption levels of pickled vegetables and fermented bean curds were recorded. Participants were then monitored for diabetes onset. After final follow-up, logistic regression analyses with multiple covariant correction were conducted to estimate changes in diabetes risk associated with pickled vegetable and fermented bean curd consumption compared to non-consumption.
Results: A total of 6 640 subjects without diabetes at study onset were followed up for a median of 6.49 years, of which 714 were diagnosed with diabetes during the study. According to a regression model with multivariable adjustment, diabetes risk was significantly reduced by consumption of 0–0.5 kg/month pickled vegetables (OR=0.77, 95% CI 0.63, 0.94) and further by consumption of >0.5 kg/month pickled vegetables (OR=0.37, 95% CI 0.23, 0.60) compared to no consumption (both P-trend<0.001). Consumption of fermented bean curb also reduced diabetes risk (OR=0.68, 95%CI 0.55, 0.84).
Conclusion: Regular consumption of pickled vegetables and/or fermented bean curd can reduce the long-term risk of diabetes.