カロリー含有甘味料の消費と米国の成人における脂質不全
Jean A Welsh1, Andrea Sharma, Jerome L Abramson
1Nutrition and Health Science Program, Graduate Division of Biological and Biomedical Sciences, Emory University, Atlanta, GA, USA.
JAMA
|April 22, 2010
まとめ
添加糖のより高い摂取量は,米国の成人の血中脂質プロフィールが劣るものと関連しています. これには,より低い高密度リポプロテインコレステロールと高トリグリセリドが含まれ,心血管疾患のリスクを高めます.
科学分野:
- 栄養科学 栄養学 栄養科学は,栄養学が,栄養学が,栄養学が,栄養学が,栄養学が,栄養学が,栄養学が,栄養学が,栄養学が,栄養学が,栄養学は,栄養学が,栄養学は,栄養学は,栄養学は,栄養学は,栄養学は,栄養学は,栄養学は,栄養学は,栄養学は,栄養学は
- 心血管の健康について
- 公衆衛生は公衆衛生である.
背景:
- ダイエットの炭水化物,特に添加糖は,米国でますます消費されています.
- 添加糖の消費量の増加は,心血管疾患の危険因子である脂質不全症に寄与する可能性があります.
- 以前の研究では,加糖摂取と血中脂質レベルとの関連が徹底的に調査されていない.
研究 の 目的:
- 添加糖の摂取と,米国の成人の代表的なサンプルにおける血脂プロフィールとの関連性を調査する.
- 添加糖の摂取量の増加が,コレステロールとトリグリセリドのレベルにおける有害な変化と相関するかどうかを判断する.
主な方法:
- 横断的な研究では,1999年から2006年にかけて実施された国家健康栄養調査 (NHANES) に参加した米国成人の6113人のデータを利用した.
- 参加者は,加糖から得られた総カロリーの割合に基づいてグループに分けられました.
- 添加糖の摂取量と,高密度脂質タンパク質コレステロール (HDL-C),トリグリセリド,低密度脂質タンパク質コレステロール (LDL-C) を含む脂質測定値との関係を評価するために,線形およびロジスティック回帰分析を行った.
主要な成果:
- 添加糖の平均摂取量は,総カロリーの15.8%でした.
- 添加糖の消費量の増加は,調整平均のHDL-C値の低下と,幾何学的平均のトリグリセリド値の上昇と有意に関連していた.
- 添加糖の摂取量の増加は,特に高消費者 (カロリーの≥10%) の間で,HDL-Cレベルが低い確率が著しく高かったと相関しています.
結論:
- アメリカ人の成人における食中添加糖の消費と有害な血脂プロファイルとの間には,統計的に有意な相関関係がある.
- 研究結果は,添加糖の摂取を減らすことが,脂質プロフィールを改善し,心血管疾患リスクを軽減するための実行可能な戦略である可能性があることを示唆しています.
- この研究は,心臓血管の健康のために加糖の消費を監視し,潜在的に制限することの重要性を強調しています.
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