饮食中的糖摄入量,遗传易感性和痴呆风险:一个前性队列研究
Yu An1, Limin Cao2, Gang Zheng3
1Medical Research Center, Beijing Institute of Respiratory Medicine and Beijing Chao-Yang Hospital, Capital Medical University, 100020, Beijing, China.
The journal of prevention of Alzheimer's disease
|July 26, 2025
概括
高糖摄入量会增加痴呆症的风险,尤其是那些有特定遗传倾向的人. 考虑饮食和遗传因素的个性化营养策略对于预防痴呆症至关重要.
科学领域:
- 营养流行病学 营养流行病学
- 神经退行性疾病的遗传学
- 公共卫生 公共卫生
背景情况:
- 饮食中的糖摄入量是痴呆症的已知的危险因素.
- 在痴呆症发展中,遗传易感性和糖摄入量之间的相互作用尚未得到充分理解.
研究的目的:
- 调查饮食糖摄入量与痴呆风险之间的关联.
- 探索遗传易感性对这种关联的修饰作用.
主要方法:
- 利用了来自英国生物银行的一项大型队列研究 (158,408名参与者).
- 饮食糖摄入量通过基于网络的24小时召回来评估.
- 针对糖代谢,肠道微生物群和阿尔茨海默病的多基因风险评分 (PRS) 被生成.
主要成果:
- 较高的自由糖和非自由糖摄入量与痴呆症风险增加有显著的关联.
- 遗传易感性,包括三糖糖糖多原风险评分 (TyG-PRS),肠道微生物群PRS和疾病PRS,改变了糖-痴呆症的关联.
- 在特定的肠道细菌 (Ruminococcaceae UCG-014, Oscillospira) 和痴呆风险方面,发现了糖摄入量和PRS之间的相互作用.
结论:
- 自由糖和非自由糖的消费都是痴呆的独立风险因素.
- 遗传因素显著影响了糖摄入量和痴呆风险之间的关系.
- 建议在痴呆症预防中结合饮食指导和遗传风险概况的个性化干预措施.
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