Departments of Neurology, Medical University of Innsbruck, Innsbruck, Austria.
King's British Heart Foundation Center, King's College London, London, United Kingdom.
Am J Clin Nutr. 2018 Aug 1;108(2):371-380. doi: 10.1093/ajcn/nqy102.
Spermidine administration is linked to increased survival in several animal models.
The aim of this study was to test the potential association between spermidine content in diet and mortality in humans.
This prospective community-based cohort study included 829 participants aged 45-84 y, 49.9% of whom were male. Diet was assessed by repeated dietitian-administered validated food-frequency questionnaires (2540 assessments) in 1995, 2000, 2005, and 2010. During follow-up between 1995 and 2015, 341 deaths occurred.
All-cause mortality (deaths per 1000 person-years) decreased across thirds of increasing spermidine intake from 40.5 (95% CI: 36.1, 44.7) to 23.7 (95% CI: 20.0, 27.0) and 15.1 (95% CI: 12.6, 17.8), corresponding to an age-, sex- and caloric intake-adjusted 20-y cumulative mortality incidence of 0.48 (95% CI: 0.45, 0.51), 0.41 (95% CI: 0.38, 0.45), and 0.38 (95% CI: 0.34, 0.41), respectively. The age-, sex- and caloric ratio-adjusted HR for all-cause death per 1-SD higher spermidine intake was 0.74 (95% CI: 0.66, 0.83; P < 0.001). Further adjustment for lifestyle factors, established predictors of mortality, and other dietary features yielded an HR of 0.76 (95% CI: 0.67, 0.86; P < 0.001). The association was consistent in subgroups, robust against unmeasured confounding, and independently validated in the Salzburg Atherosclerosis Prevention Program in Subjects at High Individual Risk (SAPHIR) Study (age-, sex-, and caloric ratio-adjusted HR per 1-SD higher spermidine intake: 0.71; 95% CI: 0.53, 0.95; P = 0.019). The difference in mortality risk between the top and bottom third of spermidine intakes was similar to that associated with a 5.7-y (95% CI: 3.6, 8.1 y) younger age.
Our findings lend epidemiologic support to the concept that nutrition rich in spermidine is linked to increased survival in humans. This trial was registered at www.clinicaltrials.gov as NCT03378843.
精胺的摄入与几种动物模型中的存活率增加有关。
本研究旨在检验饮食中精胺含量与人类死亡率之间的潜在关联。
这项前瞻性的基于社区的队列研究纳入了 829 名年龄在 45-84 岁的参与者，其中 49.9%为男性。通过重复由营养师进行的经过验证的食物频率调查问卷（共 2540 次评估）在 1995 年、2000 年、2005 年和 2010 年评估饮食。在 1995 年至 2015 年的随访期间，发生了 341 例死亡。
全因死亡率（每 1000 人年死亡人数）随着精胺摄入量增加三分之一而降低，从 40.5（95%CI：36.1，44.7）降至 23.7（95%CI：20.0，27.0）和 15.1（95%CI：12.6，17.8），对应于年龄、性别和热量摄入调整后的 20 年累积死亡率发生率为 0.48（95%CI：0.45，0.51）、0.41（95%CI：0.38，0.45）和 0.38（95%CI：0.34，0.41）。每增加 1-SD 精胺摄入量的全因死亡风险，经年龄、性别和热量比调整后的 HR 为 0.74（95%CI：0.66，0.83；P<0.001）。进一步调整生活方式因素、死亡率的既定预测因素和其他饮食特征后，HR 为 0.76（95%CI：0.67，0.86；P<0.001）。该关联在亚组中一致，对未测量的混杂因素具有稳健性，并在高个体风险人群中的萨尔茨堡动脉粥样硬化预防计划（SAPHIR）研究中得到独立验证（每增加 1-SD 精胺摄入量的年龄、性别和热量比调整后的 HR：0.71；95%CI：0.53，0.95；P=0.019）。精胺摄入量最高和最低三分之一之间的死亡率风险差异与 5.7 年（95%CI：3.6，8.1 年）的年轻年龄相关。
我们的研究结果从流行病学上支持这样一种概念，即富含精胺的营养与人类的存活率增加有关。这项试验在 www.clinicaltrials.gov 上注册为 NCT03378843。
