饮食中的活微生物摄入量与生物衰老和死亡率有关
Xu Zhu1,2, Wenhang Chen1, Jing Xue3
1Department of Nephrology, Xiangya Hospital, Central South University, Changsha, Hunan, China.
概括
更高的饮食活微生物摄入量与较低的死亡率和较慢的生物衰老有关. 这表明,食用富含活微生物的食物对健康有潜在的益处.
科学领域:
- 营养流行病学 营养流行病学
- 老年学是一门学科.
- 微生物组研究 微生物组研究
背景情况:
- 在发酵食品中发现的饮食活微生物越来越多地被认为具有潜在的健康影响.
- 了解活微生物消费与死亡率和衰老等健康结果之间的关系对于公共卫生至关重要.
- 现有研究尚未完全阐明饮食中活微生物摄入对死亡率和生物衰老标志物的长期影响.
研究的目的:
- 研究饮食中活微生物摄入量与全因,心血管和癌症死亡率之间的关联.
- 通过使用Klemera-Doubal方法 (KDM) 和PhenoAge检查饮食中活微生物摄入量与生物衰老加速之间的关系.
- 探索生物衰老加速是否调解活微生物摄入量与死亡率之间的关联.
主要方法:
- 这是一项使用1999-2018年国家健康和营养检查调查 (NHANES) 数据的观察性研究.
- 根据食物消费,参与者被分为低,中,高饮食活微生物摄入组.
- 统计分析包括多变量回归和调解分析,对混因素进行调整;使用KDM和PhenoAge评估的生物年龄.
主要成果:
- 含有中高活微生物的食物摄入量较高,与所有原因 (HR 0.94) 和心血管死亡率 (HR 0.91) 的降低有关.
- 在活微生物摄入量和癌症死亡率之间没有发现显著的关联 (HR 1.01).
- 增加中高活微生物食物的消费与KDM-BA (-0.09) 和PhenoAge (-0.07) 加速的减少相关,表明生物衰老速度较慢.
结论:
- 更高的饮食活微生物摄入量与较低的全因和心血管死亡风险有关.
- 饮食中的活微生物似乎减缓了生物衰老过程,正如减少KDM-BA和PhenoAge加速所表明的那样.
- 生物年龄加速部分调解了活微生物摄入量和死亡率之间的关系,这表明有机械联系.
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