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碳水化合物摄入量与牛皮风险之间的关联:基于英国生物银行的一项前性队列研究
Hao Lin1, Yudan Yang1, Chunlei He1
1Department of Epidemiology, School of Public Health, Zhejiang Chinese Medical University, Hangzhou, 310053, China.
Nutrition journal
|September 27, 2025
概括
高摄入的糖类,如糖糖可能会增加牛皮的风险,而消费更多的纤维和粉可能会降低它. 在这项研究中,遗传倾向与碳水化合物摄入量没有显著的相互作用.
科学领域:
- 营养科学 营养科学
- 皮肤病学 皮肤病学
- 流行病学 流行病学
背景情况:
- 碳水化合物消费与牛皮风险之间的联系存在有限的研究.
- 了解影响牛皮的饮食因素对于预防和管理至关重要.
研究的目的:
- 为了研究总体碳水化合物摄入量,特定碳水化合物亚型和患牛皮的风险之间的联系.
- 探索遗传倾向和碳水化合物摄入量之间有关牛皮风险的潜在相互作用.
主要方法:
- 一项前性队列研究利用英国生物库数据从210,474名参与者没有基线牛皮.
- 通过24小时回忆评估的饮食摄入量;通过住院记录确定的牛皮发病率.
- 考克斯比例危险回归模型用于分析关联,与基因风险评估的相互作用术语.
主要成果:
- 较高的总糖,自由糖和糖摄入量与增加的牛皮风险有关.
- 相反,较高的粉和纤维摄入量与牛皮风险有相反的关联.
- 在碳水化合物摄入量和牛皮遗传风险之间没有发现统计学意义上的相互作用.
结论:
- 饮食中的糖 (总糖,自由糖,糖糖) 与牛皮风险有关.
- 食纤维和粉与牛皮风险相反地相关.
- 目前的证据不支持碳水化合物摄入量和牛皮的显著基因-饮食相互作用.
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