超加工食品摄入量与自我报告的关节炎之间的关联
Yanxin Zhu1, Vanessa Garcia-Larsen1, Sabri Bromage2
1Department of International Health, The Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland.
American journal of preventive medicine
|March 2, 2025
概括
更高的超加工食品摄入量与患关节炎,特别是类风湿性关节炎的几率增加有关. 这一发现突显了潜在的饮食风险,可能导致关节炎症.
科学领域:
- 营养科学 营养科学
- 流行病学 流行病学
- 类风湿病学 类风湿病学
背景情况:
- 超加工食品 (UPF) 能量密度高,营养不良,含有添加剂.
- 高消费的UPFs可能会影响关节炎的发育相关的炎症路径.
研究的目的:
- 调查超加工食品消费与美国成年人群中自我报告的关节炎之间的联系.
- 为了确定这种关联是否在骨关节炎和类风湿性关节炎中不同.
主要方法:
- 美国国家健康和营养检查调查数据 (2001-2018) 的分析.
- 使用Nova分类和24小时饮食回忆量化超加工食品的摄入量.
- 根据人口统计和生活方式因素调整后的物流回归模型.
主要成果:
- 超加工食品占美国样本每日能量摄入量的55.2%.
- 增加超加工食品摄入量与整体关节炎和类风湿性关节炎有关.
- 在UPF摄入量增加10个百分点与关节炎的4%更高的几率相关 (AOR=1.04).
结论:
- 更高的超加工食品消费与关节炎和类风湿性关节炎的更高患病率有显著的关联.
- 这些发现表明UPF对关节炎发展的潜在饮食贡献.
- 对UPF和炎症性关节炎相关机制的进一步研究是有必要的.
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