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添加盐到食物和牛皮风险:一个前性队列研究

Guowei Zhou¹, Lu Gan², Bin Zhao²

¹Department of Dermatology, Hunan Engineering Research Center of Skin Health and Disease, Hunan Key Laboratory of Skin Cancer and Psoriasis, Xiangya Clinical Research Center for Cancer Immunotherapy, Xiangya Hospital, Central South University, Changsha, Hunan, China; National Clinical Research Center for Geriatric Disorders, Xiangya Hospital, Central South University, Changsha, Hunan, China; National Engineering Laboratory of Medical Big Data Application Technology (Central South University), Changsha, China; Furong Laboratory, Changsha, China.

Journal of autoimmunity

|June 1, 2024

概括

将盐添加到食物中经常会增加牛皮的风险,独立于其他因素. 这种关联可能部分是由肥胖和炎症解释的,强调饮食盐.

科学领域:

皮肤病学和公共卫生
营养流行病学营养流行病学

背景情况:

高盐摄入量是牛皮发育的潜在因素.
目前,关于高盐消费与牛皮风险之间的联系的证据有限.

研究的目的:

调查食品添加盐的频率与患上牛皮的风险之间的关联.
探索饮食盐习惯和遗传倾向对牛皮风险的综合影响.

主要方法:

一项前性队列研究,涉及来自英国生物银行的433788名参与者.
多变量考克斯比例危险模型用于估计危险比率 (HRs) 和95%置信区间 (CI).
进行了联合关联和调解分析,以评估与遗传敏感性的相互作用以及肥胖和炎症等调解者的作用.

主要成果:

将盐添加到食品中的频率更高与牛皮风险增加显著相关 (HR=1.25).
具有高遗传风险和高盐摄入量参与者的风险明显更高 (HR=2.49).
肥胖和炎症标志物部分介导了盐摄入量与牛皮风险之间的关联 (1.8%3.2%).

结论:

增加对食物添加盐的频率与较高的牛皮风险有关.
这种关联独立于其他危险因素,并且可能部分由肥胖和炎症介导.
研究结果表明,饮食盐的修改可能是预防牛皮的潜在策略.

关键词:

群组研究是一项群组研究.未来的研究研究前性研究.牛皮病是什么意思牛皮病盐的摄入量盐的摄入量

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