饮食炎症指数和脑部疾病:一个大型前性队列研究
Yan Fu1, Si-Jia Chen2, Zhi-Bo Wang1
1Department of Neurology, Qingdao Municipal Hospital, Qingdao University, Qingdao, China.
Translational psychiatry
|March 28, 2025
概括
支持炎症的饮食增加了诸如痴呆症,焦虑症和抑郁症等脑部疾病的风险. 相反,富含水果和蔬菜的抗炎饮食可能有助于降低这种风险.
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:
- 饮食显著影响大脑健康,但饮食炎症潜力与大脑疾病之间的联系仍未得到充分探索.
- 现有的研究仅限于量化饮食的炎症能力及其与神经和精神疾病的关联.
研究的目的:
- 研究由饮食炎症指数 (DII) 和能量调整的饮食炎症指数 (EDII) 评估的饮食炎症潜力与各种脑部疾病之间的关联.
- 在英国生物银行的一大潜在队列中探索这些关联.
主要方法:
- 利用了来自164,863名参与者饮食回忆的英国生物库数据 (2006-2010年).
- 采用了考克斯的比例危险模型,受限立方线模型和结构方程模型来分析DII/EDII得分与大脑疾病 (痴呆,阿尔茨海默氏症,帕金森氏症,中风,睡眠,焦虑,抑郁症) 之间的关联.
- 对最高与最低的DII/EDII分数组进行评估的非线性关系和计算的危险比率.
主要成果:
- 促炎症饮食 (高DII/EDII分数) 与所有原因痴呆症,睡眠障碍,中风,焦虑和抑郁症的风险增加有显著联系.
- 在饮食炎症指数和几个脑部疾病之间观察到非线性关联.
- 蔬菜和水果表现出抗炎性质,而低纤维面包和动物脂肪显示出促炎作用.
结论:
- 促炎症饮食与患上脑部疾病的风险更高,包括痴呆症,中风,焦虑症和抑郁症.
- 对抗炎症模式的饮食修改可能是减少这些神经和精神疾病发生率的可行策略.
- 研究结果强调了饮食在维持大脑健康和预防认知和情绪相关疾病方面的关键作用.
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