在餐桌上添加盐,APOE基因型和发病性痴呆症
Jiao-Jiao Ren1, Zhi-Hao Li2, Wen-Fang Zhong2
1School of Health Service Management, Southern Medical University, 1023 Shatai South Road, Guangzhou, Guangdong Province 510000, China; School of Public Health, Southern Medical University, 1023 Shatai South Road, Guangzhou, Guangdong Province 510000, China.
在餐桌上添加盐的食物与更高的痴呆症风险有关. 这种关联在具有阿波利波蛋白E ε4基因变异的个体中更为强烈.
科学领域:
- 神经学 神经学
- 营养科学 营养科学
- 遗传学 是一个遗传学.
背景情况:
- 盐的添加反映了西方人口的长期饮食习惯.
- 人们对食盐偏好与痴呆症风险之间的联系尚不清楚.
- 这项研究考察了食盐的使用和痴呆症发病率,考虑了阿波利波蛋白E ε4基因型.
研究的目的:
- 调查在餐桌上添加盐的频率与患痴呆症的风险之间的关联.
- 探索阿波利波蛋白E ε4基因型是否修改了这种关联.
主要方法:
- 参与者报告了食盐添加频率:从来没有/很少,有时,通常或总是.
- 考克斯的比例危险模型评估了食盐使用与痴呆症风险之间的关联.
- 针对潜在的混因素进行了调整.
主要成果:
- 更高频率的食盐添加显示,单调增加了所有原因痴呆症,阿尔茨海默病和血管痴呆症的风险.
- 在食盐使用和尿液水平之间观察到分级关系.
- 食盐使用与痴呆风险之间的关联在具有阿波利波蛋白E ε4异和同的个体中更为明显.
结论:
- 在餐桌上添加盐的频率增加与发生痴呆症的风险增加有关.
- 这种关联在携带无脂蛋白E ε4基因的个体中尤为强烈.
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