不同咖啡类型,神经退行性疾病和相关死亡率之间的关联:来自大型前性队列研究的发现
Tingjing Zhang1, Jiangen Song2, Zhenfei Shen3
1Department of Nutrition and Food Hygiene, School of Public Health, Wannan Medical College, Wuhu, China; Institutes of Brain Science, Wannan Medical College, Wuhu, China.
The American journal of clinical nutrition
|August 21, 2024
概括
饮用未加糖,含咖啡因的咖啡与阿尔茨海默病和相关痴呆症 (ADRD) 和帕金森病 (PD) 的风险降低有关. 对于含糖或无咖啡因的咖啡品种,没有发现这种关联.
科学领域:
- 神经科学是一个神经科学.
- 流行病学 流行病学
- 营养科学 营养科学
背景情况:
- 以前的研究表明,咖啡消费可能会降低神经退行性疾病的风险.
- 现有的研究往往忽视了不同咖啡类型的影响,例如含糖和未含糖或含咖啡因和无咖啡因.
研究的目的:
- 研究各种咖啡类型与阿尔茨海默病和相关痴呆症 (ADRD) 和帕金森病 (PD) 的风险之间的关联.
- 检查不同咖啡消费模式与神经退行性疾病相关死亡率之间的关系.
主要方法:
- 一项前性研究涉及204,847名英国生物库参与者.
- 考克斯的比例危险模型被用来分析咖啡类型和神经退行性结果.
- 参与者根据每日摄入量被分为五个消费组.
主要成果:
- 不加糖,含咖啡因咖啡的摄入量较高 (每天≥3杯) 与ADRD (HR 0.75;95% CI 0.62-0.91) 和PD (HR 0.71;95% CI 0.56-0.91) 的风险降低有关.
- 随着大量的未加糖咖啡因咖啡摄入量 (HR 0.67;95% CI 0.44-1.01),观察到与神经退行相关的减少死亡率的趋势.
- 没有发现脱咖啡因,加糖或人工甜味咖啡的显著关联.
结论:
- 更多的未加糖,含咖啡因咖啡的消费与患ADRD和PD的风险较低有关.
- 咖啡的潜在神经保护性益处似乎特定于未加糖的咖啡因多样性.
- 含糖或脱咖啡因的咖啡品种没有与降低神经退行性疾病风险的类似关联.
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