富含黄的食物,痴呆风险和与遗传风险,高血压和抑郁症的相互作用
Amy Jennings1, Alysha S Thompson1, Anna Tresserra-Rimbau1,2,3
1The Co-Centre for Sustainable Food Systems and The Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, Northern Ireland, United Kingdom.
JAMA network open
|September 18, 2024
概括
富含黄类食物的饮食可能会降低痴呆症的风险,特别是那些具有高遗传风险或抑郁症状的人. 增加茶,红酒和果的摄入量显示出最大的益处.
科学领域:
- 营养流行病学 营养流行病学
- 神经科学是一个神经科学.
- 公共卫生 公共卫生
背景情况:
- 痴呆风险是一个日益严重的公共卫生问题.
- 在植物性食品中发现的黄类化合物与各种健康益处有关.
- 一个复合得分 (flavodiet) 可以量化摄入富含黄胺的食物.
研究的目的:
- 调查flavodiet得分与痴呆风险之间的关联.
- 检查遗传风险,抑郁症和高血压如何改变这种关联.
- 探索特定的黄类子类在减轻痴呆风险中的作用.
主要方法:
- 基于人口的前性队列研究 (英国生物库,n=121,986).
- 通过24小时评估收集的饮食数据;分析了flavodiet得分和flavonoid子类摄入量.
- 使用考克斯比例危险模型评估痴呆风险,考虑遗传风险,高血压和抑郁症状.
主要成果:
- 较高的黄素饮食得分与较低的痴呆风险相关 (AHR 0.72).
- 在具有高遗传风险 (AHR0.57) 和抑郁症状 (AHR0.52) 的个体中,风险降低更为明显.
- 饮用茶,红酒和果显著降低了痴呆症风险 (AHR 0.62).
结论:
- 高度坚持富含黄胺的饮食与降低痴呆风险有关.
- 饮食改变,特别是增加茶,红葡萄酒和果的摄入量,可能是预防痴呆症的可行策略.
- 这些好处在风险人群中更为显著.
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