在前性队列研究中,含糖饮料的摄入量和发生的胃食道逆流病
Chunhui Ma1, Yiming Xu1, Lei Zhang2
1Department of Thoracic Surgery, Nantong First People's Hospital, Nantong, 226001, P.R. China.
European journal of nutrition
|June 11, 2025
概括
饮用含糖饮料 (SSB) 和人工甜饮料 (ASB) 会增加GERD风险,而天然果汁 (NJ) 可能会降低风险. 将SSB或ASB替换为NJ可以减少GERD发病率.
科学领域:
- 胃肠病学 胃肠病学
- 营养流行病学 营养流行病学
- 公共卫生 公共卫生
背景情况:
- 胃食道逆流性疾病 (GERD) 是一种普遍存在的胃肠道疾病,其全球发病率正在增加.
- 饮食因素,特别是含糖饮料,与GERD风险有关,但特定的饮料类型需要进一步调查.
研究的目的:
- 检查摄入天然果汁 (NJs),含糖饮料 (SSBs) 和人工甜饮料 (ASBs) 与发展GERD的风险之间的关联.
- 为了澄清各种甜饮品类别对GERD发病率的影响差异.
主要方法:
- 一项前性队列研究,涉及167574名没有基线GERD的英国生物库参与者.
- 饮料消费量通过重复的24小时饮食回忆 (2009-2012) 来评估.
- 考克斯的比例危险模型和替代分析用于确定GERD风险的危险比率 (HRs) 和置信区间 (CI).
主要成果:
- 在12.8年的时间里,确诊了10,454例GERD病例.
- 较高的SSB摄入量 (>1份/天) 与GERD风险增加有关 (HR1.07,95% CI1.01-1.14).
- 任何ASB摄入量 (>1份/天) 也会增加GERD风险 (HR 1.12,95% CI 1.05-1.21),而适度的NJ摄入量 (>1份/天) 与较低的风险有关 (HR 0.91,95% CI 0.85-0.97).
- 用NJ替换SSB或ASB可以降低GERD风险.
结论:
- 适度饮用天然果汁与降低GERD风险有关.
- 含糖和人工甜味饮料的摄入量较高与GERD的风险增加有关.
- 这些发现表明,饮料选择在GERD预防中起着作用,需要进一步的机制研究.
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