2015年健康饮食指数可能与偏头痛有关:案例对照研究的结果
Danial Fotros1, Morvarid Noormohammadi2,3, Mansoureh Togha4
1Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran.
Food science & nutrition
|July 26, 2024
概括
坚持2015年健康饮食指数 (HEI-2015) 可能会降低偏头痛风险. 然而,大量摄入全果,全果,乳制品和蛋白质食品与偏头痛增加的几率有关.
科学领域:
- 营养科学 营养科学
- 神经学 神经学
- 流行病学 流行病学
背景情况:
- 偏头痛是导致残疾的主要原因,特别是在活跃的成年人中.
- 饮食干预提供了预防偏头痛的实用方法.
- 了解饮食质量与偏头痛之间的关联对于公共卫生至关重要.
研究的目的:
- 调查2015年健康饮食指数 (HEI-2015) 的遵守与偏头痛的发生之间的关系.
- 在HEI-2015中确定可能影响偏头痛风险的特定饮食成分.
主要方法:
- 一项涉及476名新诊断的偏头痛患者和512名健康对照者的病例控制研究.
- 评估饮食摄入量使用经过验证的168项半定量食品频率问卷 (FFQ).
- 用于分析HEI-2015遵守率与偏头痛患病率之间的关联的后勤回归模型.
主要成果:
- 较高的HEI-2015遵守率显示出偏头痛几率下降的趋势 (OR:0.50,95%CI:0.32,0.77).
- 增加总果实,全果实,乳制品和总蛋白质食品的摄入量与偏头痛更高的几率显著相关.
- 具体的HEI-2015组件如"绿色和豆类"",全谷物"",精制谷物"和"添加糖"显示与降低偏头痛风险的间接关联.
结论:
- 虽然整体HEI-2015的遵守可能是保护性的,但特定的食物组,如水果,乳制品和蛋白质,需要进一步调查它们在偏头痛中的作用.
- 饮食模式,而不仅仅是单个成分,可能在偏头痛病理生理学中起着复杂的作用.
- 需要进一步的研究来阐明这些与偏头痛的饮食关联背后的机制.
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