饮食炎症指数和认知功能在患有/没有慢性病的成年人中的关联
Biyu Wan1, Pinli Lin2, Mengya Wang1
1School of Nursing Hunan University of Chinese Medicine, Changsha, China.
通过更高的饮食炎症指数 (DII) 评分来表明的促炎症饮食,与患有和没有慢性脏病 (CKD) 的人患有认知障碍 (CI) 的风险增加有关. 这表明饮食在维持认知功能方面起着作用.
科学领域:
- 营养科学 营养科学
- 腎臟病學 (nephrology) 是一種醫學專業.
- 神经学 神经学
背景情况:
- 认知障碍 (CI) 在慢性病 (CKD) 患者中很常见.
- 慢性炎症是CI背后的一个关键机制.
- 饮食炎症指数 (DII) 衡量了饮食的炎症潜力.
研究的目的:
- 调查饮食炎症潜力 (DII) 与患有和没有CKD的个体的认知功能之间的联系.
- 为了探索一种促炎性饮食是否有助于CKD患者的认知衰退.
主要方法:
- 利用了2011-2014年国家健康和营养检查调查 (NHANES) 的数据.
- 从24小时的饮食回忆中计算DII.
- 使用CERAD,动物流利性测试 (AFT) 和数字符号替代测试 (DSST) 评估认知表现.
- 采用后勤回归和子组分析.
主要成果:
- 在所有认知测试中,较高的DII分数与CI风险增加显著相关 (CERAD OR=1.18,AFT OR=1.15,DSST OR=1.19).
- 这种关联在所有分析的子组中保持一致.
- 在2069名受试者的研究人群中,CI患病率为21.4-23.5%.
结论:
- 摄入促炎饮食 (较高的DII) 与认知障碍的风险更大有关.
- 饮食选择可能会影响CKD和非CKD人群的认知功能.
- 减少饮食性炎症可能是支持认知健康的策略.
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