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蛋白质摄入对骨病,病和沙科佩尼亚的影响:系统性审查
Toyin Lamina1,2, Sallee Brandt1,2, Hamdi I Abdi1,2
1Minnesota Evidence-Based Practice Center, School of Public Health, University of Minnesota, Minneapolis, MN, United States.
Current developments in nutrition
|March 13, 2025
概括
饮食中的蛋白质摄入量
科学领域:
- 营养科学 营养科学
- 老年学是一门学科.
- 腎臟病學 (nephrology) 是一種醫學專業.
- 整形外科 整形外科 整形外科
背景情况:
- 蛋白质对健康至关重要,但其在骨健康,功能和肉症中的作用仍在争论中.
- 最佳蛋白质摄入量建议需要进一步澄清.
研究的目的:
- 审查饮食中蛋白质摄入量与骨病,病和肉类的风险之间的关联.
- 为了告知蛋白质饮食参考摄入量的更新.
主要方法:
- 在2000年至2024年期间搜索主要数据库 (Medline,EMBASE,Scopus,AGRICOLA).
- 包括关于饮食中的蛋白质摄入量的RCT,队列和病例控制研究.
- 从低至中等风险的偏见研究中综合发现.
主要成果:
- 在82篇文章中,只有13篇符合偏见风险低至中等的标准.
- 关于蛋白质对成年人骨病和肉类的影响的证据是混合的.
- 对儿童和青少年的数据有限,对成人病的发现稀少.
结论:
- 目前关于饮食中蛋白质摄入量和骨病,病和肉类的风险的证据是不确定的.
- 需要更多高质量的研究来建立明确的关联.
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