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中年饮食与随后痴呆风险的关联
Tasnime N Akbaraly1,2,3, Archana Singh-Manoux2,4, Aline Dugravot4
1Université Montpellier, Inserm, U1198, Ecole Pratique des Hautes Etudes, Montpellier, France.
JAMA
|March 13, 2019
概括
使用替代健康饮食指数 (AHEI) 评估的中年饮食质量显示,在25年的随访期内,与随后发展痴呆症的风险没有显著关联. 这些发现表明饮食可能不是晚年痴呆症发展的主要因素.
科学领域:
- 流行病学
- 营养科学
- 神经学
背景情况:
- 观察性研究表明饮食和认知健康之间存在联系,但证据受到短时间的随访和不确定的干预试验的限制.
- 痴呆症的临床前阶段很长,因此需要进行长期研究,以准确评估饮食影响.
研究的目的:
- 调查中年饮食质量与随后痴呆风险之间的关联.
主要方法:
- 一项基于人口的队列研究从1991年至1993年对8225名没有痴呆症的参与者进行了跟踪.
- 通过使用食物频率问卷来计算三个时间点的替代健康饮食指数 (AHEI) 来评估饮食摄入量.
- 通过电子健康记录识别出发生的痴呆病例.
主要成果:
- 在任何评估期 (1991-1993,1997-1999,2002-2004) 的AHEI分数中都没有发现痴呆发病率的显著差异.
- 多变量分析显示,AHEI得分增加与痴呆风险之间没有显著的关联 (调整后的HR在0. 87至0. 97).
- 这项研究发现中年饮食质量与长期痴呆风险之间没有统计学意义上的联系.
结论:
- 由AHEI测量的中年饮食质量与长期前性队列中随后的痴呆风险没有显著关联.
- 可能需要进一步的研究来探索其他影响痴呆风险的饮食模式或因素.
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