饮食脂肪摄入量与痴呆症的长期风险之间的关联:一项前性队列研究
Minyu Wu1, Liyan Huang2, Yuhui Huang1
1School of Public Health, the Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China.
The American journal of clinical nutrition
|September 25, 2025
概括
饮食中的脂肪摄入量会以不同的方式影响痴呆风险. 较高的蔬菜和单不和脂肪摄入量与较低的痴呆风险有关,而和脂肪摄入量与风险增加有关.
科学领域:
- 营养流行病学 营养流行病学
- 神经科学是一个神经科学.
- 老年学是一门学科.
背景情况:
- 关于饮食脂肪消费与痴呆风险之间的联系,存在不一致的证据.
- 了解这些关联对于公共卫生和预防策略至关重要.
研究的目的:
- 调查整体食脂肪,特定脂肪酸和痴呆症发病率之间的潜在关系.
- 这项研究集中在中年和老年人身上.
主要方法:
- 利用了5944名没有痴呆症的参与者在健康和退休研究中的数据.
- 饮食中的脂肪摄入量 (总量,动物性,植物性,和性,单不和性,多不和性,转化性) 通过食物频率问卷进行评估.
- 考克斯的比例危险模型分析了痴呆症发病率在中位数6.0年的随访期间.
主要成果:
- 较高的植物脂肪摄入与降低痴呆风险相关 (HR:0.69).
- 用植物脂肪代替动物脂肪降低了痴呆症的风险 (HR:0.85).
- 增加单不和脂肪酸摄入量与痴呆风险呈反向关联 (HR:0.63),而和脂肪酸与更高风险有关 (HR:1.56).
结论:
- 不同的食脂肪与痴呆风险的相关性不同.
- 用植物和单不和脂肪取代和动物脂肪可能是一个可行的痴呆症预防策略.
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