School of Science and Health, University of Western Sydney, Campbelltown, NSW, Australia.
Nutr J. 2012 Oct 12;11:84. doi: 10.1186/1475-2891-11-84.
There is abundant research relevant to genetic and environmental influences on asthma and hayfever, but little is known about dietary risk factors in Australian adults. This study's purpose was to identify dietary factors associated with lifetime asthma (AS) and asthma or hayfever (AS/HF) diagnosis in Australian middle-aged and older adults.
From The 45 and Up Study baseline self-report data, this study included 156,035 adult men and women. Participants were sampled from the general population of New South Wales, Australia in 2006-2009. About 12% of participants reported ever receiving an AS diagnosis (men 10%; women 14%) and 23% reported AS/HF diagnosis (men 19%; women 26%). Following principle components factor analysis, dietary items loaded onto one of four factors for men (meats/cheese; fruits/vegetables; poultry/seafood; grains/alcohol) or five factors for women (meats; fruits/vegetables; poultry/seafood; cereal/alcohol; brown bread/cheese). Logistic regression was used to analyze the associations between dietary factors and AS or AS/HF diagnosis.
For men, the meats/cheese factor was positively associated with AS (AOR = adjusted odds ratio for highest versus lowest quintile = 1.18, 95%CI = 1.08, 1.28; P(trend) = 0.001) and AS/HF (AOR for highest versus lowest quintile = 1.22, 95%CI = 1.14, 1.29; P(trend) < 0.001). Poultry/seafood was also associated with AS/HF in men (AOR for highest versus lowest quintile = 1.11, 95%CI = 1.04, 1.17; P(trend) = 0.002). For women, significant risk factors for AS/HF included meats (AOR for highest versus lowest quintile = 1.25, 95%CI = 1.19, 1.31; P(trend) = 0.001), poultry/seafood (AOR for highest versus lowest quintile = 1.06, 95%CI = 1.01, 1.12; P(trend) = 0.016), and fruits/vegetables (AOR for highest versus lowest quintile = 1.07, 95%CI = 1.02, 1.12; P(trend) = 0.011). In contrast, the cheese/brown bread dietary factor was protective against AS in women (AOR for highest versus lowest quintile = 0.88, 95%CI = 0.82, 0.94; P(trend) < 0.001).
Generally, diets marked by greater intakes of meats, poultry, and seafood were associated with diagnosed AS and AS/HF. Taken together, these findings suggest that adherence to a more meat-based diet may pose risk for AS and AS/HF in Australian adults.
有大量研究涉及遗传和环境因素对哮喘和花粉热的影响，但对澳大利亚成年人的饮食风险因素知之甚少。本研究的目的是确定与澳大利亚中年和老年人终身哮喘（AS）和哮喘或花粉热（AS/HF）诊断相关的饮食因素。
本研究基于澳大利亚新南威尔士州 45 岁及以上人群研究的基线自我报告数据，共纳入了 156035 名成年男女。2006-2009 年从澳大利亚普通人群中抽取参与者。约 12%的参与者报告曾患有哮喘（男性 10%；女性 14%），23%的参与者报告患有哮喘或花粉热（男性 19%；女性 26%）。在进行主成分因子分析后，男性的饮食项目可归为四类因素（肉类/奶酪；水果/蔬菜；禽肉/海鲜；谷物/酒精），女性的饮食项目可归为五类因素（肉类；水果/蔬菜；禽肉/海鲜；谷物/酒精；全麦面包/奶酪）。采用逻辑回归分析饮食因素与 AS 或 AS/HF 诊断之间的关联。
对于男性，肉类/奶酪因素与 AS（最高五分位数与最低五分位数的比值比（OR）为 1.18，95%置信区间（CI）为 1.08-1.28；P（趋势）=0.001）和 AS/HF（最高五分位数与最低五分位数的比值比为 1.22，95%CI 为 1.14-1.29；P（趋势）<0.001）相关。禽肉/海鲜与男性的 AS/HF 也相关（最高五分位数与最低五分位数的比值比为 1.11，95%CI 为 1.04-1.17；P（趋势）=0.002）。对于女性，AS/HF 的显著风险因素包括肉类（最高五分位数与最低五分位数的比值比为 1.25，95%CI 为 1.19-1.31；P（趋势）=0.001）、禽肉/海鲜（最高五分位数与最低五分位数的比值比为 1.06，95%CI 为 1.01-1.12；P（趋势）=0.016）和水果/蔬菜（最高五分位数与最低五分位数的比值比为 1.07，95%CI 为 1.02-1.12；P（趋势）=0.011）。相比之下，女性的奶酪/全麦面包饮食因素对哮喘有保护作用（最高五分位数与最低五分位数的比值比为 0.88，95%CI 为 0.82-0.94；P（趋势）<0.001）。
一般来说，饮食中肉类、禽肉和海鲜的摄入量较高与诊断出的 AS 和 AS/HF 有关。综上所述，这些发现表明，澳大利亚成年人更倾向于食用肉类可能会增加患哮喘和哮喘/花粉热的风险。
