饮食氨基酸摄入量与血液浓度水平之间的关系。

Associations between dietary amino acid intakes and blood concentration levels.

机构信息

International Agency for Research on Cancer, Nutrition and Metabolism Section, 69372, Lyon CEDEX 08, France; Department of Physiatry and Nursing, Faculty of Health Sciences, University of Zaragoza, Zaragoza, Spain; Instituto Agroalimentario de Aragón, Zaragoza, Spain; Instituto de Investigación Sanitaria Aragón, Zaragoza, Spain; Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición, Zaragoza, Spain.

Cancer Epidemiology Unit, Nuffield Department of Population Health, University of Oxford, Oxford, United Kingdom.

出版信息

Clin Nutr. 2021 Jun;40(6):3772-3779. doi: 10.1016/j.clnu.2021.04.036. Epub 2021 Apr 27.

DOI:10.1016/j.clnu.2021.04.036

PMID:34130023

Abstract

BACKGROUND AND AIMS

Emerging evidence suggests a role of amino acids (AAs) in the development of various diseases including renal failure, liver cirrhosis, diabetes and cancer. However, mechanistic pathways and the effects of dietary AA intakes on circulating levels and disease outcomes are unclear. We aimed to compare protein and AA intakes, with their respective blood concentrations in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort.

METHODS

Dietary protein and AA intakes were assessed via the EPIC dietary questionnaires (DQ) and 24-h dietary recalls (24-HDR). A subsample of 3768 EPIC participants who were free of cancer had blood AA concentrations measured. To investigate how circulating levels relate to their respective intakes, dietary AA intake was examined in quintiles and ANOVA tests were run. Pearson correlations were examined for continous associations between intakes and blood concentrations.

RESULTS

Dietary AA intakes (assessed with the DQ) and blood AA concentrations were not strongly correlated (-0.15 ≤ r ≤ 0.17) and the direction of the correlations depended on AA class: weak positive correlations were found for most essential AAs (isoleucine, leucine, lysine, methionine, threonine, tryptophan, and valine) and conditionally essential AAs (arginine and tyrosine), while negative associations were found for non-essential AAs. Similar results were found when using the 24-HDR. When conducting ANOVA tests for essential AAs, higher intake quintiles were linked to higher blood AA concentrations, except for histidine and phenylalanine. For non-essential AAs and glycine, an inverse relationship was observed. Conditionally-essential AAs showed mixed results.

CONCLUSIONS

Weak positive correlations and dose responses were found between most essential and conditionally essential AA intakes, and blood concentrations, but not for the non-essential AAs. These results suggest that intake of dietary AA might be related to physiological AA status, particularly for the essential AAs. However, these results should be further evaluated and confirmed in large-scale prospective studies.

摘要

背景和目的

新出现的证据表明，氨基酸（AAs）在各种疾病的发展中起作用，包括肾衰竭、肝硬化、糖尿病和癌症。然而，其机制途径以及饮食 AA 摄入量对循环水平和疾病结局的影响尚不清楚。我们旨在比较欧洲癌症前瞻性调查和营养（EPIC）队列中蛋白质和 AA 摄入量及其各自的血液浓度。

方法

通过 EPIC 饮食问卷（DQ）和 24 小时饮食回忆（24-HDR）评估饮食蛋白质和 AA 摄入量。有 3768 名无癌症的 EPIC 参与者的血液 AA 浓度被测量。为了研究循环水平与各自摄入量的关系，检查了饮食 AA 摄入量的五分位数，并用 ANOVA 检验进行了检验。Pearson 相关分析用于检查摄入量和血液浓度之间的连续关系。

结果

饮食 AA 摄入量（通过 DQ 评估）和血液 AA 浓度相关性不强（-0.15≤r≤0.17），并且相关性的方向取决于 AA 类别：大多数必需 AA（异亮氨酸、亮氨酸、赖氨酸、蛋氨酸、苏氨酸、色氨酸和缬氨酸）和条件必需 AA（精氨酸和酪氨酸）呈弱正相关，而非必需 AA 则呈负相关。使用 24-HDR 也得到了类似的结果。当对必需 AA 进行 ANOVA 检验时，较高的摄入量五分位数与较高的血液 AA 浓度相关，除了组氨酸和苯丙氨酸。对于非必需 AA 和甘氨酸，观察到相反的关系。条件必需 AA 则显示出混合的结果。