饮食类黄酮与阿尔茨海默病痴呆风险。
Dietary flavonols and risk of Alzheimer dementia.
机构信息
From Rush Institute for Healthy Aging (T.M.H., P.A., Y.W., M.C.M.), Rush Alzheimer's Disease Center (S.E.L., D.A.B.), and Neurological Sciences (S.E.L., D.A.B.), Rush University Medical Center, Chicago, IL; and Jean Mayer USDA Human Nutrition Research Center on Aging (S.L.B.), Tufts University, Boston, MA.
出版信息
Neurology. 2020 Apr 21;94(16):e1749-e1756. doi: 10.1212/WNL.0000000000008981. Epub 2020 Jan 29.
OBJECTIVE
To determine whether dietary intake of flavonols is associated with Alzheimer dementia.
METHODS
The study was conducted among 921 participants of the Rush Memory and Aging Project (MAP), an ongoing community-based, prospective cohort. Participants completed annual neurologic evaluations and dietary assessments using a validated food frequency questionnaire.
RESULTS
Among 921 MAP participants who initially had no dementia in the analyzed sample, 220 developed Alzheimer dementia. The mean age of the sample was 81.2 years (SD 7.2), with the majority (n = 691, 75%) being female. Participants with the highest intake of total flavonols had higher levels of education and more participation in physical and cognitive activities. In Cox proportional hazards models, dietary intakes of flavonols were inversely associated with incident Alzheimer dementia in models adjusted for age, sex, education, ɛ4, and participation in cognitive and physical activities. Hazard ratios (HRs) for the fifth vs first quintiles of intake were as follows: for total flavonol, 0.52 (95% confidence interval [CI], 0.33-0.84); for kaempferol, 0.49 (95% CI, 0.31-0.77); for myricetin, 0.62 (95% CI, 0.4-0.97); and for isorhamnetin, 0.62 (95% CI, 0.39-0.98). Quercetin was not associated with Alzheimer dementia (HR, 0.69; 95% CI, 0.43-1.09).
CONCLUSION
Higher dietary intakes of flavonols may be associated with reduced risk of developing Alzheimer dementia.
目的
确定黄酮醇的饮食摄入量是否与阿尔茨海默病痴呆有关。
方法
该研究在正在进行的基于社区的前瞻性队列 Rush 记忆与衰老项目 (MAP) 的 921 名参与者中进行。参与者每年完成神经学评估和使用经过验证的食物频率问卷进行饮食评估。
结果
在分析样本中最初没有痴呆的 921 名 MAP 参与者中，有 220 人患有阿尔茨海默病痴呆。样本的平均年龄为 81.2 岁（SD7.2），其中大多数（n=691，75%）为女性。黄酮醇总摄入量最高的参与者受教育程度更高，并且更多地参与身体和认知活动。在 Cox 比例风险模型中，在调整年龄、性别、教育程度、ɛ4 和参与认知和身体活动后，黄酮醇的饮食摄入量与阿尔茨海默病痴呆的发生呈负相关。摄入量第 5 位与第 1 位五分位数的风险比（HR）如下：总黄酮醇，0.52（95%置信区间[CI]，0.33-0.84）；山奈酚，0.49（95% CI，0.31-0.77）；杨梅素，0.62（95% CI，0.4-0.97）；和异鼠李素，0.62（95% CI，0.39-0.98）。槲皮素与阿尔茨海默病痴呆无关（HR，0.69；95% CI，0.43-1.09）。
结论
较高的黄酮醇饮食摄入量可能与降低患阿尔茨海默病痴呆的风险有关。
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