肉类消费与新发痴呆症风险：493888 名英国生物库参与者的队列研究。
Meat consumption and risk of incident dementia: cohort study of 493,888 UK Biobank participants.
机构信息
Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, UK.
Leeds Institute for Data Analytics, Faculty of Medicine and Health, University of Leeds, Leeds, UK.
出版信息
Am J Clin Nutr. 2021 Jul 1;114(1):175-184. doi: 10.1093/ajcn/nqab028.
BACKGROUND
Worldwide, the prevalence of dementia is increasing and diet as a modifiable factor could play a role. Meat consumption has been cross-sectionally associated with dementia risk, but specific amounts and types related to risk of incident dementia remain poorly understood.
OBJECTIVE
We aimed to investigate associations between meat consumption and risk of incident dementia in the UK Biobank cohort.
METHODS
Meat consumption was estimated using a short dietary questionnaire at recruitment and repeated 24-h dietary assessments. Incident all-cause dementia comprising Alzheimer disease (AD) and vascular dementia (VD) was identified by electronic linkages to hospital and mortality records. HRs for each meat type in relation to each dementia outcome were estimated in Cox proportional hazard models. Interactions between meat consumption and the apolipoprotein E (APOE) ε4 allele were additionally explored.
RESULTS
Among 493,888 participants included, 2896 incident cases of all-cause dementia, 1006 cases of AD, and 490 cases of VD were identified, with mean ± SD follow-up of 8 ± 1.1 y. Each additional 25 g/day intake of processed meat was associated with increased risks of incident all-cause dementia (HR: 1.44; 95% CI: 1.24, 1.67; P-trend < 0.001) and AD (HR: 1.52; 95% CI: 1.18, 1.96; P-trend = 0.001). In contrast, a 50-g/d increment in unprocessed red meat intake was associated with reduced risks of all-cause dementia (HR: 0.81; 95% CI: 0.69, 0.95; P-trend = 0.011) and AD (HR: 0.70; 95% CI: 0.53, 0.92; P-trend = 0.009). The linear trend was not significant for unprocessed poultry and total meat. Regarding incident VD, there were no statistically significant linear trends identified, although for processed meat, higher consumption categories were associated with increased risks. The APOE ε4 allele increased dementia risk by 3 to 6 times but did not modify the associations with diet significantly.
CONCLUSION
These findings highlight processed-meat consumption as a potential risk factor for incident dementia, independent of the APOE ε4 allele.
背景
在全球范围内，痴呆症的患病率正在上升，而饮食作为一个可改变的因素可能会起到一定作用。肉类消费与痴呆症风险呈横断面相关，但与痴呆症发病风险相关的具体数量和类型仍知之甚少。
目的
我们旨在调查英国生物库队列中肉类消费与新发痴呆症风险之间的关系。
方法
在招募时使用简短的饮食问卷估计肉类摄入量，并重复进行 24 小时饮食评估。通过与医院和死亡记录的电子链接确定新发全因痴呆症（包括阿尔茨海默病[AD]和血管性痴呆[VD]）病例。使用 Cox 比例风险模型估计每种肉类类型与每种痴呆症结局的 HR。还探讨了肉类消费与载脂蛋白 E（APOE）ε4 等位基因之间的相互作用。
结果
在纳入的 493888 名参与者中，共发生 2896 例全因痴呆症、1006 例 AD 和 490 例 VD 病例，平均（± SD）随访 8±1.1 年。每天额外摄入 25 克加工肉与新发全因痴呆症（HR：1.44；95%CI：1.24，1.67；P 趋势<0.001）和 AD（HR：1.52；95%CI：1.18，1.96；P 趋势=0.001）风险增加相关。相比之下，每天增加 50 克未加工的红肉摄入量与全因痴呆症（HR：0.81；95%CI：0.69，0.95；P 趋势=0.011）和 AD（HR：0.70；95%CI：0.53，0.92；P 趋势=0.009）风险降低相关。未加工家禽和总肉类的线性趋势不显著。对于新发 VD，虽然对于加工肉，较高的消费类别与风险增加相关，但没有发现统计学上显著的线性趋势。APOE ε4 等位基因使痴呆症风险增加 3 至 6 倍，但对饮食的关联没有显著影响。
结论
这些发现强调了加工肉类消费是新发痴呆症的一个潜在危险因素，与 APOE ε4 等位基因无关。
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