Okamoto Kazushi, Kihira Tameko, Kondo Tomoyoshi, Kobashi Gen, Washio Masakazu, Sasaki Satoshi, Yokoyama Tetsuji, Miyake Yoshihiro, Sakamoto Naomasa, Inaba Yutaka, Nagai Masaki
Department of Public Health, Aichi Prefectural College of Nursing and Health, Nagoya, Japan.
Amyotroph Lateral Scler. 2007 Oct;8(5):300-4. doi: 10.1080/17482960701472249.
Only a few human studies have reported the relationship between dietary factors and the risk of amyotrophic lateral sclerosis (ALS). We therefore analyzed the relationship between macronutrients (carbohydrate, protein and fat) and the risk of ALS using a case-control study in Japan. The study comprised 153 ALS patients diagnosed by the El Escorial World Federation of Neurology criteria, and 306 gender- and age- matched controls randomly selected from the general population. A self-administered food frequency questionnaire was used to estimate pre-illness intakes of food groups and nutrients. The strength of association between ALS and a potential risk factor was assessed by calculating odds ratios (ORs) and 95% confidence intervals (CIs). A high intake of carbohydrate was significantly associated with an increased risk of ALS (adjusted OR = 2.14, 95% CI 1.05-4.36; the highest versus the lowest tertile). ORs for the second and third tertile of total fat were 0.57 and 0.41 (95% CI 0.21-0.80), respectively. ORs for the highest tertile of intake versus the lowest were 0.41 (95% CI 0.21-0.80) for total fat, 0.30 (95% CI 0.16-0.5) for saturated fatty acids (SFAs), 0.35 (95% CI 0.18-0.69) for monounsaturated fatty acids (MUFAs) and 0.58 (95%CI 0.40-0.96) for polyunsaturated fatty acids (PUFAs). Our findings suggest that high intakes of carbohydrate and low intakes of fat and some kinds of fatty acids may, when combined, increased the risk of ALS.
仅有少数人体研究报告了饮食因素与肌萎缩侧索硬化症（ALS）风险之间的关系。因此，我们在日本开展了一项病例对照研究，分析常量营养素（碳水化合物、蛋白质和脂肪）与ALS风险之间的关系。该研究纳入了153例根据世界神经病学联合会埃斯科里亚尔标准确诊的ALS患者，以及306名从普通人群中随机选取的年龄和性别匹配的对照。通过一份自填式食物频率问卷来估计患病前各类食物和营养素的摄入量。通过计算比值比（OR）和95%置信区间（CI）来评估ALS与潜在风险因素之间的关联强度。碳水化合物摄入量高与ALS风险增加显著相关（调整后的OR = 2.14，95% CI 1.05 - 4.36；最高三分位数与最低三分位数相比）。总脂肪第二和第三三分位数的OR分别为0.57和0.41（95% CI 0.21 - 0.80）。总脂肪摄入量最高三分位数与最低三分位数相比的OR为0.41（95% CI 0.21 - 0.80），饱和脂肪酸（SFA）为0.30（95% CI 0.16 - 0.5），单不饱和脂肪酸（MUFA）为0.35（95% CI 0.18 - 0.69），多不饱和脂肪酸（PUFA）为0.58（95% CI 0.40 - 0.96）。我们的研究结果表明，高碳水化合物摄入以及低脂肪和某些种类脂肪酸摄入相结合，可能会增加患ALS的风险。
