不吃肉可能增加骨折风险
创作:szx 审核:szx 2020年12月06日
  • 纳入29380名肉食者、8037名鱼食者(不吃其它肉类)、15499名素食者及1982名严格素食者;
  • 在平均随访的17.6年期间,共发生3941例骨折,包括566例手臂骨折、889例手腕骨折、945例臀部骨折、366例腿骨折、520例脚踝骨折及467例其它部位骨折;
  • 校正社会经济、生活方式、BMI等因素后,相比于肉食者,鱼食者、素食者及严格素食者的臀部骨折风险均显著升高;
  • 严格素食者的总骨折、腿骨折及其它部位骨折风险均显著高于肉食者。
主编推荐语
szx
BMC Medicine上发表的一项前瞻性队列研究结果,对5.5万名受试者随访近20年,发现相比于肉食者,不吃肉(包括鱼食者、素食者及严格素食者)的臀部骨折风险显著升高。另外,严格素食者的腿骨折、其它部位(锁骨、肋骨、椎骨等)骨折及总骨折风险均显著高于肉食者。
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BMC Medicine [IF:6.782]

Vegetarian and vegan diets and risks of total and site-specific fractures: results from the prospective EPIC-Oxford study

素食者及纯素饮食与总体骨折及特定部位骨折的风险

10.1186/s12916-020-01815-3

2020-11-23, Article

Abstract & Authors:展开

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Background: There is limited prospective evidence on possible differences in fracture risks between vegetarians, vegans, and non-vegetarians. We aimed to study this in a prospective cohort with a large proportion of non-meat eaters.
Methods: In EPIC-Oxford, dietary information was collected at baseline (1993–2001) and at follow-up (≈ 2010). Participants were categorised into four diet groups at both time points (with 29,380 meat eaters, 8037 fish eaters, 15,499 vegetarians, and 1982 vegans at baseline in analyses of total fractures). Outcomes were identified through linkage to hospital records or death certificates until mid-2016. Using multivariable Cox regression, we estimated the risks of total (n = 3941) and site-specific fractures (arm, n = 566; wrist, n = 889; hip, n = 945; leg, n = 366; ankle, n = 520; other main sites, i.e. clavicle, rib, and vertebra, n = 467) by diet group over an average of 17.6 years of follow-up.
Results: Compared with meat eaters and after adjustment for socio-economic factors, lifestyle confounders, and body mass index (BMI), the risks of hip fracture were higher in fish eaters (hazard ratio 1.26; 95% CI 1.02–1.54), vegetarians (1.25; 1.04–1.50), and vegans (2.31; 1.66–3.22), equivalent to rate differences of 2.9 (0.6–5.7), 2.9 (0.9–5.2), and 14.9 (7.9–24.5) more cases for every 1000 people over 10 years, respectively. The vegans also had higher risks of total (1.43; 1.20–1.70), leg (2.05; 1.23–3.41), and other main site fractures (1.59; 1.02–2.50) than meat eaters. Overall, the significant associations appeared to be stronger without adjustment for BMI and were slightly attenuated but remained significant with additional adjustment for dietary calcium and/or total protein. No significant differences were observed in risks of wrist or ankle fractures by diet group with or without BMI adjustment, nor for arm fractures after BMI adjustment.
Conclusions: Non-meat eaters, especially vegans, had higher risks of either total or some site-specific fractures, particularly hip fractures. This is the first prospective study of diet group with both total and multiple specific fracture sites in vegetarians and vegans, and the findings suggest that bone health in vegans requires further research.

First Authors:
Tammy Y N Tong

Correspondence Authors:
Tammy Y N Tong

All Authors:
Tammy Y N Tong,Paul N Appleby,Miranda E G Armstrong,Georgina K Fensom,Anika Knuppel,Keren Papier,Aurora Perez-Cornago,Ruth C Travis,Timothy J Key

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Nature Food期刊

Meat-eating and fracture risk

2020-12-11

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