饮食摄入量,炎症和神经退行症之间的关联
Khawlah Alateeq1,2, Erin I Walsh3, Ananthan Ambikairajah3,4,5
1National Centre for Epidemiology and Population Health, Australian National University, 54 Mills Road, Canberra, ACT, 2601, Australia. Khawlah.alateeq@anu.edu.au.
European journal of nutrition
|April 10, 2024
概括
饮食中较高的摄入量与减少炎症和改善大脑健康有关,抗炎作用调解神经保护. 这项研究表明是的.
科学领域:
- 神经科学是一个神经科学.
- 营养科学 营养科学
- 生物化学 生物化学
背景情况:
- (Mg) 摄入与降低血压 (BP) 和改善大脑健康有关.
- 最近的研究表明,Mg对大脑健康的积极影响可能不仅仅是由于血压降低.
- 的抗炎性质为神经保护提供了潜在的替代机制.
研究的目的:
- 调查饮食摄入量与炎症之间的关联.
- 为了确定炎症是否介导的神经保护作用.
- 探索,大脑体积和白质病变之间的关系.
主要方法:
- 利用了来自5775名参与者 (40-73岁) 的英国生物库数据.
- 通过在线食品调查问卷评估食.
- 使用先进的软件和实验室技术测量炎症标志物 (hs-CRP,白细胞,GlycA) 和大脑体积 (灰质,白质,WMLs).
- 采用等级线性回归和调解分析.
主要成果:
- 较高的食Mg摄入与较低的炎症标志物水平相关 (hs-CRP,白细胞,GlycA).
- 饮食中增加的Mg摄入量与较大的灰质,白质和右海马体积有关.
- 发现降低的hs-CRP水平调解了Mg摄入量和灰质体积之间的积极关联.
结论:
- 在一般人群中,饮食中摄入具有神经保护作用.
- 这些神经保护作用似乎是由的抗炎作用介导的.
- 突出了对大脑健康的重要性,除了它对血压的影响.
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