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Health promotion allows a person to control the determinants of health, resulting in an improved health status. It enhances the quality of life and reduces premature deaths. Health promotion and illness prevention programs help people make beneficial choices to reduce the risk of disease and disabilities. There are three health promotion and illness prevention levels: primary, secondary, and tertiary prevention.
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Disease surveillance is the systematic collection, analysis, and interpretation of health data essential to the planning, implementation, and evaluation of public health practice. This process integrates data dissemination to entities responsible for preventing and controlling disease, injury, and disability. Surveillance systems provide crucial information for action, helping public health authorities make informed decisions to manage and prevent outbreaks, ensure public safety, optimize...
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公衆衛生

Natalia Cochar-Soares1, Sara Souza Lima2, Thaís Barros Pereira da Silva2

  • 1Federal University of São Carlos, São Carlos, São Paulo, Brazil.

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まとめ
この要約は機械生成です。

炎症誘発性の高い食事は、50歳以上の個人における認知症リスクを高める。食事は修正可能な要因であるため、食事の炎症誘発性を修正することは、認知症リスクを低減するのに役立つ。

キーワード:
認知症食事炎症リスク要因疫学公衆衛生予防

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科学分野:

  • 栄養科学
  • 神経科学
  • 疫学

背景:

  • 修正可能なリスク要因を管理することにより、認知症の症例のほぼ半数が予防可能である可能性があります。
  • 食事の炎症誘発性と認知症リスクとの関連に関する縦断データは限られています。

研究 の 目的:

  • 炎症誘発性の高い食事が認知症の発生率のリスクファクターであるかどうかを調査すること。
  • 3年間の追跡期間における食事の炎症指数（DII）と認知症リスクとの関連を分析すること。

主な方法:

  • 50歳以上の英語高齢化縦断調査（ELSA）の2,346人の参加者のデータを利用しました。
  • 食事摂取データからエネルギー調整食事炎症指数（E-DII™）を計算しました。
  • 様々な共変量を調整して認知症の発生率を分析するためにポアソン回帰モデルを採用しました。

主要な成果:

  • 食事の炎症誘発性の高い食事の摂取量が2番目および3番目の三分の1の参加者は、最も低い三分の1と比較して、認知症の発生率が有意に高いリスクを示しました（IRR=1.96およびIRR=2.08）。
  • この研究では、食事の炎症誘発性と認知症リスクとの間に用量反応関係が特定されました。

結論:

  • 食事の炎症誘発性が高いことは、50歳以上の成人における認知症のリスク増加と関連しています。
  • 炎症誘発性を低減するための食事の修正は、認知症リスク低減のための実行可能な戦略を表します。