饮食盐摄入量与痴呆风险之间的因果关系:孟德尔随机化研究
Ke Shi1, Yongbo Yu1, Zhaolin Li1
1Third Hospital of Shanxi Medical University, Shanxi Bethune Hospital, Tongji Shanxi Hospital, Shanxi Academy of Medical Sciences, Taiyuan, 030032, China.
Genes & nutrition
|March 16, 2024
概括
饮食中大量摄入盐可能会增加痴呆症的风险. 这项门德尔随机化研究发现了强有力的关联,表明减少盐的消费可能是预防痴呆症的预防措施.
科学领域:
- 神经科学是一个神经科学.
- 营养科学 营养科学
- 遗传流行病学遗传流行病学
背景情况:
- 观察性研究表明,饮食盐摄入量与痴呆症易感性之间存在联系.
- 这些观察性研究受到逆因果关系和残留混的限制.
- 门德尔随机化 (MR) 提供了一个强大的方法来调查因果关系.
研究的目的:
- 调查饮食盐摄入量与整体痴呆症及其亚型风险之间的因果关系.
- 使用双样本的门德尔随机化 (MR) 研究设计来进行强大的因果推理.
主要方法:
- 采用两样 MR 研究,使用饮食盐摄入量和痴呆症的总结统计数据.
- 使用逆方差加权 (IVW) 方法作为主要分析.
- 进行了敏感性分析,包括MR-PRESSO,leave-one-out,MR-Egger拦截和Cochran的Q测试,以评估质和异质性.
主要成果:
- 在欧洲祖先的基因预测较高的食盐摄入量和整体痴呆症风险增加之间发现了一个暗示性关联 (OR:1.542,P=0.013).
- 在各种统计方法和灵敏度分析中,整体痴呆的因果关系是稳定的.
- 对于特定的痴呆症亚型,如阿尔茨海默病,血管痴呆症或莱维体痴呆症,没有发现显著的因果关系.
结论:
- 这项研究提供了强有力的证据,表明饮食盐摄入量与痴呆症风险之间存在显著联系.
- 研究结果强调了饮食盐摄入量在认知健康中的关键作用.
- 减少盐的摄入量可能是预防痴呆症的可行预防策略.
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