植物性饮食与发病痴呆症之间的关联:来自前性队列研究和元分析的结果
Jie Shen1, Hui Chen2, Yiying Gong2
1School of Public Health, the Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou 310058, China; Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA 02115, USA.
The journal of prevention of Alzheimer's disease
|January 21, 2026
概括
采用富含蔬菜和豆类的健康植物性饮食可能会降低痴呆症风险. 相反,不健康的植物性饮食与痴呆症风险增加有关,突出了对大脑健康的饮食选择.
科学领域:
- 营养流行病学 营养流行病学
- 老年学是指老年学的学科.
- 预防医学 预防医学
背景情况:
- 植物性饮食被推广为健康,但它们与痴呆风险的联系尚不清楚.
- 关于植物性饮食和认知衰退的现有研究需要进一步调查.
研究的目的:
- 研究植物性饮食模式与痴呆风险之间的关联.
- 为了区分健康与不健康的植物性饮食对痴呆症发病率的影响.
主要方法:
- 对三个潜在队列 (HRS,FOS,WHII) 的分析,N=18,000+年龄≥45.5岁的参与者.
- 总体植物性饮食指数 (PDI),健康植物性饮食指数 (hPDI) 和不健康植物性饮食指数 (uPDI) 的计算.
- 综合分析包括5项队列研究 (N=207,981) 来证实研究结果.
主要成果:
- 较高的PDI和hPDI得分与明显较低的痴呆风险相关 (PDI的HR总和=0.70).
- 关键的保护性食物包括蔬菜,坚果,茶/咖啡和豆类.
- 较高的UPDI得分与明显增加的痴呆风险有关 (汇总HR=1.42).
结论:
- 强调健康植物食品的饮食与降低痴呆风险有关.
- 不健康的植物性饮食模式与痴呆症风险增加有关.
- 研究结果支持植物丰富的饮食作为痴呆症预防策略.
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