食脂肪酸对脏功能的全因死亡率的影响,基于全国人口研究
Yaerim Kim1, Kyungho Ha2, Jeonghwan Lee3,4
1Department of Internal Medicine, Keimyung University School of Medicine, Daegu, Republic of Korea.
Kidney research and clinical practice
|November 19, 2024
概括
饮食中的脂肪酸会根据功能不同影响死亡风险. 限制和脂肪和增加多不和脂肪可能有利于中度降低功能的人 (eGFR 60-90毫升/分钟/1.73米2).
科学领域:
- 营养科学 营养科学
- 腎臟病學 (nephrology) 是一種醫學.
- 流行病学 流行病学
背景情况:
- 饮食脂肪酸 (FA) 与全因死亡率之间的关联已经确立,但基于功能的具体影响仍然不清楚.
- 了解这些关系对于个性化的饮食建议至关重要.
研究的目的:
- 研究不同脂肪酸成分对不同功能状态的全因死亡率的差异影响.
- 确定特定的饮食脂肪酸建议对于不同程度的功能的人.
主要方法:
- 利用来自美国国家健康和营养检查调查 (1999-2016) 的数据,共有44332名参与者.
- 估计脂肪酸摄入量使用24小时饮食回忆,并使用多变量Cox比例危险模型分析与所有原因死亡率的关联.
- 按估计的膜过率 (eGFR) 类别进行分层分析:≥90,60-90和<60毫升/分钟/1.73米2.
主要成果:
- 较高的和脂肪酸 (SFA) 摄入量与 eGFR 60-90 mL/min/1.73 m2 (aHR=1.20) 参与者的全因死亡风险增加有关.
- 更高的多不和脂肪酸 (PUFA) 摄入量 (包括omega-6和omega-3) 与同一个eGFR组的全因死亡风险降低有关.
- 这些关联在EGFR≥90和<60毫升/分钟/1.73米2的个体中较少明显.
结论:
- 饮食脂肪酸对全因死亡率的影响在中度降低功能 (eGFR 60-90 mL/min/1.73 m2) 的个体中最为显著.
- 饮食咨询应考虑限制SFAs和鼓励PUFAs,特别是在功能略有下降的人群中.
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