膳食丙烯酰胺与骨质疏松性骨折的发生：一项 8 年前瞻性队列研究。
Dietary acrylamide and incident osteoporotic fractures: an 8-year prospective cohort study.
机构信息
Geriatric Unit, Department of Internal Medicine and Geriatrics, University of Palermo, via del Vespro, 141, 90127, Palermo, Italy.
Medical Department, Geriatric Unit, Azienda ULSS (Unità Locale Socio Sanitaria, Dolo-Mirano District, 3 "Serenissima", Dolo, Italy.
出版信息
Aging Clin Exp Res. 2022 Oct;34(10):2441-2448. doi: 10.1007/s40520-022-02214-9. Epub 2022 Aug 13.
BACKGROUND
Acrylamide, a component of fried foods, has been associated with several negative health outcomes. However, the relationship between dietary acrylamide and osteoporotic fractures has been explored by a few cross-sectional studies.
AIMS
To investigate if dietary acrylamide is associated with the onset of fractures in North American participants at high risk/having knee osteoarthritis (OA), over 8 years of follow-up.
METHODS
A Cox's regression analysis, adjusted for baseline confounders was run and the data were reported as hazard ratios (HRs) and 95% confidence intervals (CIs). Dietary acrylamide intake was assessed at the baseline using a food frequency questionnaire and categorized in tertiles (T), whilst fractures' history was recorded using self-reported information.
RESULTS
Altogether, 4,436 participants were included. Compared to participants with lower acrylamide intake (T1; < 3,313 μg), those with a higher acrylamide intake (T3; > 10,180 μg) reported a significantly higher risk of any fracture (HR = 1.37; 95% CI 1.12-1.68; p for trend = 0.009), forearm (HR = 1.73; 95% CI 1.09-2.77; p for trend = 0.04), spine (HR = 2.21; 95% CI 1.14-4.31; p for trend = 0.04), and hip fracture (HR = 4.09; 95% CI 1.29-12.96; p for trend = 0.046).
CONCLUSIONS
Our study is the first to report that high dietary acrylamide may be associated with an increased risk of osteoporotic fractures.
背景
丙烯酰胺是油炸食品的成分之一，与多种健康不良后果有关。然而，一些横断面研究已经探讨了饮食丙烯酰胺与骨质疏松性骨折之间的关系。
目的
调查在 8 年的随访中，饮食丙烯酰胺是否与北美高风险/患有膝骨关节炎（OA）的参与者的骨折发作有关。
方法
使用 Cox 回归分析，调整基线混杂因素后，数据以危险比（HR）和 95%置信区间（CI）报告。饮食丙烯酰胺摄入量在基线时使用食物频率问卷进行评估，并分为三分位（T），而骨折史则使用自我报告的信息进行记录。
结果
共纳入 4436 名参与者。与低丙烯酰胺摄入者（T1；<3313μg）相比，高丙烯酰胺摄入者（T3；>10180μg）报告任何骨折的风险显著更高（HR=1.37；95%CI 1.12-1.68；p 趋势=0.009），前臂（HR=1.73；95%CI 1.09-2.77；p 趋势=0.04），脊柱（HR=2.21；95%CI 1.14-4.31；p 趋势=0.04）和髋部骨折（HR=4.09；95%CI 1.29-12.96；p 趋势=0.046）。
结论
我们的研究首次报告，高饮食丙烯酰胺可能与骨质疏松性骨折的风险增加有关。
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