在护士健康研究中,饮食炎症模式和部骨折风险在护士健康研究中
Jesper Dahl1, Haakon E Meyer2,3, Fred K Tabung4,5,6
1Norwegian Institute of Public Health, Skøyen, PO Box 222, 0213, Oslo, Norway. jesper.dahl@fhi.no.
Archives of osteoporosis
|April 24, 2024
概括
促炎症饮食增加了绝经后妇女的关节骨折风险. 这种饮食模式,通过实证饮食炎症模式 (EDIP) 评估,显示炎症增加的风险更高. 绿叶蔬菜与降低风险有关.
科学领域:
- 免疫学 免疫学 免疫学
- 营养科学 营养科学
- 骨健康 骨健康 骨健康
背景情况:
- 免疫系统活动受到饮食的影响,影响骨平衡.
- 有助于炎症的疾病可能会增加骨折风险.
- 饮食模式是免疫反应的关键调节者.
研究的目的:
- 通过实证饮食炎症模式 (EDIP) 评分,调查促炎饮食模式与绝经后妇女关节骨折风险之间的关联.
- 为了确定是否坚持促炎饮食与关节骨折的发病率增加有关.
主要方法:
- 利用护士健康研究 (1980-2014) 的数据,其中包括87,955名绝经后的参与者.
- 每四年使用半定量食品频率问卷 (FFQ) 评估饮食摄入量.
- 使用Cox比例危险模型计算关节骨折风险,调整以考虑混因素.
主要成果:
- 更高的实证饮食炎症模式 (EDIP) 评分与关节骨折风险增加有关 (HR 1.07每SD增加).
- 在EDIP最高五分位数的绝经后妇女,与最低五分位数相比,部骨折的风险增加了22%.
- 饮食苏打水的消费量增加与关节骨折风险增加有关,而绿叶蔬菜显示出一种保护性关联.
结论:
- 促炎性饮食模式与绝经后妇女部骨折风险增加有显著关联.
- 饮食选择在骨健康和骨折预防方面发挥着至关重要的作用.
- 特定的食物成分,如绿叶蔬菜,可以减轻骨折风险.
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