饮食中的摄入量和类风湿性关节炎患者的全因死亡率:来自NHANES数据库的证据

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Hantian Liu¹, Kui Zhang², Long Xiong³

¹Queen Mary School, Nanchang University, Nanchang, 330036, Jiangxi Province, China.

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概括

充足的 (Mg) 摄入量与风湿性关节炎 (RA) 患者因任何原因死亡的风险降低有关. 这一发现凸显了Mg在管理RA患者健康结果方面的重要性.

科学领域:

类风湿病学类风湿病学
营养科学营养科学
公共卫生公共卫生

背景情况:

类风湿性关节炎 (RA) 是一种慢性炎症性疾病,全球死亡率不断增加.
(Mg) 是一种抗炎营养素,与全因死亡率有关.
食Mg对RA患者死亡率的具体影响以前是未知的.

研究的目的:

为了研究饮食摄入量与风湿性关节炎患者全因死亡率之间的关联.
为了确定的摄入是否会影响RA患者的生存率.

主要方法:

利用了NHANES 1999-2018对RA患者的数据,并对生存情况进行了跟踪,直到2019年12月31日.
通过24小时的饮食回忆来评估饮食的摄入量.
权重考克斯比例危险模型,包括根据年龄,性别和BMI分析子组,用于分析相关性.

主要成果:

包括2,952名RA患者,825例死亡记录.
饮食中较高的摄入量与所有原因死亡率减少11.12%有关 (HR=0.74).
这种保护作用在女性,65岁以下的个人和BMI ≤30 kg/m2的个人中更为明显.

结论:

从食物和补充剂中摄取足够的,可以降低RA患者因任何原因死亡的风险.
是一种潜在的饮食因素,可以改善类风湿性关节炎的存活率.

关键词:

所有原因的死亡率.是的重要组成部分.在 NHANES 数据库中,我们可以使用 NHANES 数据库.类风湿性关节炎类风湿性关节炎类风湿性关节炎

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