多吃加工肉类可能增加痴呆风险
创作:szx 审核:szx 03月31日
  • 对493,888名参与者进行平均8年随访,评估肉类摄入情况,期间共发生2896例全因痴呆(包含1006例阿尔兹海默症及490例血管性痴呆);
  • 每天摄入的加工肉类增加25g,与全因痴呆(HR=1.44)及阿尔兹海默症(HR=1.52)的风险增加显著相关;
  • 每天摄入的未加工红肉增加50g,与全因痴呆(HR=0.81)及阿尔兹海默症(HR=0.70)的风险降低显著相关;
  • 摄入更多的加工肉类与更高的血管性痴呆风险非显著地相关;
  • 上述关联不因APOE ε4等位基因而变化。
主编推荐语
szx
American Journal of Clinical Nutrition上发表的一项前瞻性队列研究结果,对近50万名参与者进行8年随访后发现,加工肉类的摄入与全因痴呆及阿尔兹海默症风险的增加相关,而未加工红肉的摄入反而与全因痴呆及阿尔兹海默症风险的降低相关。
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Meat consumption and risk of incident dementia: cohort study of 493,888 UK Biobank participants

肉类摄入与痴呆发病风险:493,888名英国生物银行参与者的队列研究

10.1093/ajcn/nqab028

03-22, Article

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Background: Worldwide, the prevalence of dementia is increasing and diet as a modifiable factor could play a role. Meat consumption has been cross-sectionally associated with dementia risk, but specific amounts and types related to risk of incident dementia remain poorly understood.
Objective: We aimed to investigate associations between meat consumption and risk of incident dementia in the UK Biobank cohort.
Methods: Meat consumption was estimated using a short dietary questionnaire at recruitment and repeated 24-h dietary assessments. Incident all-cause dementia comprising Alzheimer disease (AD) and vascular dementia (VD) was identified by electronic linkages to hospital and mortality records. HRs for each meat type in relation to each dementia outcome were estimated in Cox proportional hazard models. Interactions between meat consumption and the apolipoprotein E (APOE) ε4 allele were additionally explored.
Results: Among 493,888 participants included, 2896 incident cases of all-cause dementia, 1006 cases of AD, and 490 cases of VD were identified, with mean ± SD follow-up of 8 ± 1.1 y. Each additional 25 g/day intake of processed meat was associated with increased risks of incident all-cause dementia (HR: 1.44; 95% CI: 1.24, 1.67; P-trend < 0.001) and AD (HR: 1.52; 95% CI: 1.18, 1.96; P-trend = 0.001). In contrast, a 50-g/d increment in unprocessed red meat intake was associated with reduced risks of all-cause dementia (HR: 0.81; 95% CI: 0.69, 0.95; P-trend = 0.011) and AD (HR: 0.70; 95% CI: 0.53, 0.92; P-trend = 0.009). The linear trend was not significant for unprocessed poultry and total meat. Regarding incident VD, there were no statistically significant linear trends identified, although for processed meat, higher consumption categories were associated with increased risks. The APOE ε4 allele increased dementia risk by 3 to 6 times but did not modify the associations with diet significantly.
Conclusion: These findings highlight processed-meat consumption as a potential risk factor for incident dementia, independent of the APOE ε4 allele.

First Authors:
Huifeng Zhang

Correspondence Authors:
Huifeng Zhang

All Authors:
Huifeng Zhang,Darren C Greenwood,Harvey A Risch,David Bunce,Laura J Hardie,Janet E Cade

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Eating processed meat could increase dementia risk

2021-03-22

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