饮食抗炎效应中的黄类摄入量值效应和拐点:来自NHANES的证据
Huijuan Wan1, Xiongjie Huang2, Yunhua Xu2
1Department of Nephrology and Rheumatology, The Affiliated Second Hospital, Hengyang Medical School, University of South China, Hengyang, China.
饮食中的黄类化合物,特别是黄类化合物,表现出抗炎作用. 这项研究确定了最佳的摄入门,总的黄类,黄-3-ols和黄类,以减少美国成年人的炎症.
科学领域:
- 营养科学 营养科学
- 饮食流行病学 饮食流行病学
- 炎症研究 炎症研究
背景情况:
- 黄素具有抗炎和抗氧化特性,对炎症和代谢疾病有益.
- 以前的研究表明,黄类药物摄入量和炎症标志物之间存在负相关性,但最佳摄入量水平尚不清楚.
研究的目的:
- 为了确定最佳摄入的食黄类和亚类的抗炎效果.
- 在美国成年人中调查黄酸盐摄入量与饮食炎症指数 (DII) 之间的关系.
主要方法:
- 利用了国家健康和营养检查调查 (2007-2010,2017-2018) 三个周期的数据.
- 采用加权多重线性回归和通用添加模型来分析黄类素摄入量和DII之间的关系.
- 研究了线性,非线性和值效应,包括确定拐点.
主要成果:
- 黄类药物摄入与减少DII显著相关,黄类药物表现出最强的负面影响 (-0.40).
- 在不同的人口分组中,黄醇摄入量始终与DII负相关.
- 确定了L型非线性关系和值效应对总黄 (437.65毫克/天),黄-3- (157.79毫克/天) 和黄 (46.36毫克/天).
结论:
- 对于美国成年人摄入的黄类药物的饮食抗炎能力存在值效应.
- 特定的摄入水平,总的黄类,黄-3-ols和黄类与减少炎症有关.
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