评估的饮食质量与的可能性降低有关
Rui Liu1, Zuorui Chen2, Yiting Chen1
1Guangzhou Medical University, Guangzhou 511436, China.
Seizure
|August 20, 2025
概括
通过2015年健康饮食指数 (HEI-2015) 衡量的更高的饮食质量与患的可能性较低有关. 坚持饮食指南可能有助于减少发病的发生率.
科学领域:
- 营养科学 营养科学
- 神经学 神经学
- 公共卫生 公共卫生
背景情况:
- 的发生与特定的营养物质,如有关.
- 整体饮食质量与之间的关联尚未得到充分理解.
研究的目的:
- 研究整体饮食质量与的概率之间的关系.
- 评估遵守饮食指南是否可以成为预防的策略.
主要方法:
- 利用了来自国家健康和营养检查调查 (2013-2018) 的数据.
- 使用2015年健康饮食指数 (HEI-2015) 评估饮食质量.
- 采用后勤回归,通用添加模型和XGBoost进行分析.
主要成果:
- 拥有较高HEI-2015分数的个体患的概率明显降低.
- 2015年HEI每增加1个点都与2.9%的风险降低有关.
- 在2015年接受高等教育的最高四分之一的人,患的几率比最低四分之一人低73.9%.
结论:
- 改善的饮食质量,以更高的HEI-2015为标志,与风险相反相关.
- 遵循美国人饮食指南 (DGA) 可能是减少发病率的实用方法.
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