多基因风险评分,饮食炎症潜力,以及发生的冠心病
Bangquan Liu1,2, Yun Li3, Minghui Han4
1Department of Epidemiology, School of Public Health, Harbin Medical University, 157 Baojian Road, Harbin 150081, China.
European journal of preventive cardiology
|January 30, 2025
概括
高炎症饮食增加了冠状动脉疾病 (CHD) 的风险,特别是当与遗传倾向相结合时. 评估饮食的炎症潜力和遗传因素是预防心血管疾病的关键.
科学领域:
- 心血管疾病流行病学
- 营养科学 营养科学
- 遗传流行病学遗传流行病学
背景情况:
- 冠心病 (CHD) 风险受到饮食因素和遗传倾向的影响.
- 调查饮食炎症潜力和遗传易感性之间的相互作用对于了解心血管疾病病因至关重要.
研究的目的:
- 检查饮食炎症潜力和遗传风险因素与冠状动脉心脏病 (CHD) 发生率的联合关联.
主要方法:
- 利用了来自51,889名参与者的英国生物库数据,进行了24小时的饮食评估.
- 开发了一个实证的饮食炎症模式 (EDIP) 评分来量化饮食炎症潜力.
- 基于170万个遗传变异构建了CHD的多基因风险评分 (PRS).
主要成果:
- 高EDIP得分与心脏病风险增加有显著关联 (HR:1.26).
- 在多基因风险评分类别中观察到慢性心脏病风险的分级增加.
- 具有高EDIP分数和高PRS的个人表现出最高的心脏病风险 (HR:3.87).
结论:
- 饮食中的炎症潜力是心脏病的重要危险因素.
- 高炎症饮食和高遗传风险的结合加大了心脏病风险.
- 对饮食炎症模式和遗传因素的综合评估可能会增强心血管疾病预防策略.
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