Pupillo Elisabetta, Bianchi Elisa, Chiò Adriano, Casale Federico, Zecca Chiara, Tortelli Rosanna, Beghi Ettore
a IRCCS - Istituto di Ricerche Farmacologiche "Mario Negri" , Milano , Italy.
b Rita Levi Montalcini' Department of Neuroscience , University of Turin , Torino , Italy , and.
Amyotroph Lateral Scler Frontotemporal Degener. 2018 May;19(3-4):267-274. doi: 10.1080/21678421.2017.1418002. Epub 2017 Dec 21.
To verify if specific foods and nutrients could be risk factors or protective factors for amyotrophic lateral sclerosis (ALS).
Patients with newly diagnosed ALS from three Italian administrative regions were included. For each patient, a healthy control, matched for age (±5 years), sex and administrative region of residence, was selected by a general practitioner. Cases and controls were interviewed by a trained investigator who filled a validated and reproducible food-frequency questionnaire. Daily intake of macronutrients, micronutrients, fatty acids, and total energy were estimated using an Italian food composition database.
Two hundred and twelve cases and 212 controls were included. A risk reduction was found for coffee and tea (odds ratios (OR) = 0.29, 95% CI 0.14-0.60), whole bread (OR = 0.55, 95% CI 0.31-0.99), raw vegetables (OR = 0.25, 95% CI 0.13-0.52) and citrus fruits (OR = 0.49, 95% CI 0.25-0.97). A risk increase was observed for red meat (OR = 2.96, 95% CI 1.46-5.99) and pork and processed meat (OR = 3.87, 95% CI 1.86-8.07). An increased risk was found for total protein (OR = 2.96, 95% CI 1.08-8.10), animal protein (OR = 2.91, 95% CI 1.33-6.38), sodium (OR = 3.96, 95% CI 1.45-10.84), zinc (OR = 2.78, 95% CI 1.01-7.83) and glutamic acid (OR = 3.63, 95% CI 1.08-12.2).
Some foods/nutrients may be risk factors and others protective factors for ALS.
验证特定食物和营养素是否可能是肌萎缩侧索硬化症（ALS）的危险因素或保护因素。
纳入来自意大利三个行政区新诊断为ALS的患者。对于每位患者，由全科医生选择一名年龄（±5岁）、性别和居住行政区相匹配的健康对照。病例和对照由一名经过培训的调查员进行访谈，该调查员填写一份经过验证且可重复的食物频率问卷。使用意大利食物成分数据库估算宏量营养素、微量营养素、脂肪酸和总能量的每日摄入量。
纳入212例病例和212名对照。发现咖啡和茶（优势比（OR）=0.29，95%置信区间0.14 - 0.60）、全麦面包（OR = 0.55，95%置信区间0.31 - 0.99）、生蔬菜（OR = 0.25，95%置信区间0.13 - 0.52）和柑橘类水果（OR = 0.49，95%置信区间0.25 - 0.97）有降低风险的作用。观察到红肉（OR = 2.96，95%置信区间1.46 - 5.99）以及猪肉和加工肉类（OR = 3.87，95%置信区间1.86 - 8.07）有增加风险的作用。发现总蛋白质（OR = 2.96，95%置信区间1.08 - 8.10）、动物蛋白（OR = 2.91，95%置信区间1.33 - 6.38）、钠（OR = 3.96，95%置信区间1.45 - 10.84）、锌（OR = 2.78，95%置信区间1.01 - 7.83）和谷氨酸（OR = 3.63，95%置信区间1.08 - 12.2）有增加风险的作用。
某些食物/营养素可能是ALS的危险因素，而其他一些则是保护因素。
