2015年健康饮食指数和所有原因/特定原因死亡率:系统性审查和剂量反应元分析
1The Department of Gastroenterology at Shengjing Hospital of China Medical University, Shenyang, Liaoning, P.R. China.
Advances in nutrition (Bethesda, Md.)
|March 9, 2024
概括
较高的健康饮食指数 (HEI) -2015得分与降低死亡风险有关. 这一元分析证实了HEI-2015的存在.
科学领域:
- 营养流行病学 营养流行病学
- 公共卫生 公共卫生
- 预防医学 预防医学
背景情况:
- 饮食模式显著影响健康结果,包括死亡率.
- 健康饮食指数 (HEI) -2015是评估饮食质量的有效工具.
- 了解HEI-2015与死亡率之间的关联对于公共卫生倡议至关重要.
研究的目的:
- 评估2015年健康饮食指数 (HEI) 对所有原因,癌症原因和心血管疾病 (CVD) 死亡率的预测值.
- 为了研究HEI-2015得分和死亡风险之间的剂量反应关系.
主要方法:
- 对已发表的研究进行了元分析,搜索了PubMed和Web of Science.
- 包括18项研究,计算了危险比率 (HR) 和95%置信区间 (CI).
- 使用科克兰的Q测试和I2统计学来评估统计异质性.
主要成果:
- 较高的HEI-2015分数与明显较低的全因死亡率有关 (分类HR:0.80;连续HR:0.90).
- HEI-2015还与减少癌症死亡率 (分类HR:0.81;连续HR:0.90) 和心血管疾病死亡率 (分类HR:0.81) 相关.
- 观察到一种剂量-反应关系,每次HEI-2015得分增加都会使癌症死亡风险降低0.42%,心血管疾病死亡风险降低0.51%.
结论:
- 健康饮食指数 (HEI) -2015是所有原因,癌症和心血管疾病减少死亡率的重要预测指标.
- 按照HEI-2015的测量,坚持更健康的饮食模式与改善的寿命有关.
- 这些发现支持推广HEI-2015调整的饮食,用于旨在减少过早死亡率的公共卫生战略.
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