将盐消费与抑郁症联系起来:从孟德尔随机化和观察性研究中三角化证据
Ming Chen1, Qiang Li2, Yihui Liu1
1Guangdong Mental Health Center, Guangdong Provincial People's Hospital (Guangdong Academy of Medical Sciences), Southern Medical University, Guangzhou, People's Republic of China.
Nutritional neuroscience
|December 10, 2025
概括
经常在食物中添加盐与更高的抑郁风险有关. 减少盐的摄入量可能有助于降低一般人群的抑郁风险.
科学领域:
- 营养科学 营养科学
- 精神病学是一个精神病学.
- 流行病学 流行病学
背景情况:
- 饮食中的与抑郁症状之间的联系存在有限的研究.
- 了解盐摄入量与心理健康之间的关联对于公共健康至关重要.
研究的目的:
- 调查食物中添加盐的频率与抑郁症状之间的关联.
- 探索潜在的因果机制,将盐摄入量与抑郁症联系起来.
主要方法:
- 分析了国家健康和营养检查调查 (NHANES) 中15471名成年人的数据.
- 使用患者健康问卷 (PHQ-9) 评估抑郁症状.
- 统计方法包括多变量逻辑回归和双向门德尔随机化 (MR).
主要成果:
- 在经常添加盐到食物和抑郁症风险增加之间发现了显著的积极关联 (OR: 1.26).
- 门德尔随机化表明,较高的盐摄入量与抑郁症状 (11%) 和严重抑郁症 (28%) 的风险增加之间存在因果关系.
结论:
- 经常向食物添加盐与抑郁症有积极的关联.
- 减少对食物添加盐的频率可能是降低抑郁风险的有效策略.
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