在丹麦饮食,癌症和健康研究中,来源特定的酸盐摄入量和全因死亡率
Nicola P Bondonno1,2, Pratik Pokharel3,4, Catherine P Bondonno4,5
1The Danish Cancer Institute, Copenhagen, Denmark. n.bondonno@ecu.edu.au.
European journal of epidemiology
|May 27, 2024
概括
饮食中的酸盐和植物来源的酸盐与较低的死亡风险有关. 相反,从动物来源,加工肉类和自来水的摄入与死亡风险增加有关.
科学领域:
- 营养科学 营养科学
- 流行病学 流行病学
- 公共卫生 公共卫生
背景情况:
- 酸盐和酸盐是来自植物,动物和水的常见饮食成分.
- 有证据表明,健康影响因酸盐/酸盐的饮食来源而异.
- 了解这些依赖来源的影响对于公共卫生指导至关重要.
研究的目的:
- 调查饮食中酸盐/酸盐摄入量与死亡率之间的关联.
- 根据酸盐/酸盐的来源 (植物,动物,肉类添加剂,水) 来区分这些关联.
主要方法:
- 分析了27年来丹麦饮食,癌症和健康研究的52,247名参与者的数据.
- 使用食品成分和水质数据库计算酸盐/化物摄入量.
- 考克斯比例危险模型的应用,对混因素进行调整和分层分析.
主要成果:
- 来自植物的酸盐摄入量与全因死亡率呈反向关联.
- 动物来源的酸盐,肉类添加剂和自来水来源的酸盐的摄入量较高,与全因死亡率的增加有关.
- 对酸盐和与心血管疾病 (CVD) 相关的和与癌症相关的死亡率观察到类似的依赖来源的模式,除了一些例外.
结论:
- 来自植物来源的食酸盐/酸盐与死亡率相反相关.
- 来自动物,加工肉类和自来水源的酸盐/酸盐与死亡率有积极联系.
- 摄入源显著改变了酸盐/酸盐对死亡率的健康影响.
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