食氨基酸和中风亚型风险:来自3项大型前性队列研究的结果
Tammy Yn Tong1, Yanping Li2, Kathryn M Rexrode3
1Cancer Epidemiology Unit, Nuffield Department of Population Health, University of Oxford, Oxford, United Kingdom.
The Journal of nutrition
|March 24, 2025
概括
摄入较高的谷氨酸和氨酸与降低缺血性和总中风风险有关. 这些氨基酸存在于植物和乳制品蛋白质中,可能在预防中风方面发挥作用.
科学领域:
- 营养流行病学 营养流行病学
- 心血管疾病研究研究
背景情况:
- 饮食中的蛋白质摄入与中风风险有关,根据蛋白质来源和中风类型观察到的变化.
- 个别的氨基酸,蛋白质的构成块,可能与中风风险有明显的关联.
研究的目的:
- 调查个人饮食中氨基酸摄入量与缺血性,出血性和总中风风险之间的关系.
- 识别可能影响中风风险的特定氨基酸.
主要方法:
- 分析来自护士健康研究 (NHS),NHS II和卫生专业人员随访研究 (HPFS) 的大型前性队列数据.
- 通过经过验证的食物频率问卷评估的22种氨基酸的饮食摄入量.
- 多变量调整的考克斯回归模型用于计算中风事件的危险比率 (HR) 和95%置信区间 (CI).
主要成果:
- 较高的谷氨酸和林摄入量与缺血性中风风险较低有关 (HR每1SD:0.94;95%CI:0.900.98对于谷氨酸,和0.94;95%CI:0.900.98对于林).
- 对于总中风和较高的谷氨酸和素摄入量也观察到不良关联.
- 对于出血性中风或其他氨基酸,包括分支链氨基酸,没有发现显著的关联.
结论:
- 高度摄入谷氨酸和氨酸与缺血性和总中风风险的降低有关.
- 谷氨酸摄入量与植物性蛋白质和全谷物相关,而素摄入量与乳制品蛋白质来源相关.
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