长期摄入红肉与美国成年人痴呆风险和认知功能的关系
Yuhan Li1, Yanping Li2, Xiao Gu2
1Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA.
Neurology
|January 15, 2025
概括
更高的红肉摄入量,特别是加工品种,与痴呆症风险增加和认知能力下降有关. 减少红肉消费可能有助于大脑健康和认知功能.
科学领域:
- 神经科学是一个神经科学.
- 营养科学 营养科学
- 流行病学 流行病学
背景情况:
- 在红肉消费和认知健康方面存在不一致的发现.
- 这项研究旨在澄清红肉摄入量与各种认知结果之间的关联.
研究的目的:
- 调查红肉消费与痴呆症风险之间的关系.
- 检查红肉摄入量与客观认知功能之间的关联.
- 评估红肉摄入量与主观认知衰退 (SCD) 之间的联系.
主要方法:
- 使用来自护士健康研究 (NHS) 和卫生专业人员随访研究 (HPFS) 数据的前性队列研究.
- 通过经过验证的食物频率调查问卷评估的饮食摄入量.
- 痴呆症,认知功能和SCD通过医疗记录,认知测试和自我报告来确定.
主要成果:
- 较高的加工红肉摄入量 (≥0.25份/天) 与13%增加的痴呆风险和14%增加的SCD风险相关.
- 加工红肉摄入量加速了全球认知衰老1.61年,每份/天口语记忆1.69年.
- 用坚果和豆类代替加工的红肉可以将痴呆症的风险降低19%和认知衰老.
结论:
- 增加红肉的消费,特别是加工类型,与更高的痴呆风险和较差的认知功能有关.
- 饮食指南可能会建议减少红肉摄入量以促进认知健康.
- 需要进一步的研究来确认在不同人群中发现的结果.
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