将盐添加到食物中会增加与代谢功能障碍相关的脂肪性肝病的风险
Han Chen1,2, Xujun Zhang3, Shujuan Lin4
1Department of Epidemiology and Biostatistics, School of Public Health and Nursing, Hangzhou Normal University, Hangzhou, China.
Communications medicine
|August 8, 2025
概括
将盐添加到食物中经常会增加患有代谢功能障碍相关的脂肪性肝病 (MASLD) 的风险. 减少食盐摄入量是MASLD的预防策略,特别是对于那些具有遗传易感性的患者.
科学领域:
- 心血管和新陈代谢健康
- 肝病学 肝病学是一种肝病学.
- 营养流行病学 营养流行病学
背景情况:
- 盐的摄入量与心脏代谢疾病有关.
- 盐添加频率与代谢功能障碍相关的脂肪性肝病 (MASLD) 发生率之间的关系是未知的.
研究的目的:
- 调查食品添加盐的频率与MASLD的发病率之间的联系.
- 探索生物标志物的潜在调解作用和基因因素的修饰作用.
主要方法:
- 对494,110名英国生物库参与者进行前性研究,没有基线MASLD.
- 使用考克斯的比例危险模型,对中位数13.6年的随访.
- 进行了调解和相互作用分析.
主要成果:
- 添加盐的频率更高与增加的MASLD风险有关 (35%更高,总是添加盐).
- 这种关联在正常的BMI个体和经常饮酒的人中更为强烈.
- 炎症和代谢生物标志物部分调解了这种关系,PNPLA3遗传敏感性放大了风险.
结论:
- 经常在食品中添加盐与MASLD的发病率较高有关.
- 减少食盐消费是对MASLD的实际预防措施.
- 这种策略对具有遗传倾向的个体尤其有益.
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