烹饪方法及其与老年西班牙成年人人体测量学和心血管危险因素的关系。

Cooking Methods and Their Relationship with Anthropometrics and Cardiovascular Risk Factors among Older Spanish Adults.

机构信息

Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid and CIBERESP (CIBER of Epidemiology and Public Health), 28029 Madrid, Spain.

Department of Microbiology and Parasitology, Hospital Universitario La Paz, 28046 Madrid, Spain.

出版信息

Nutrients. 2022 Aug 20;14(16):3426. doi: 10.3390/nu14163426.

DOI:10.3390/nu14163426

PMID:36014932

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9414627/

Abstract

Food consumption has a prominent role in the occurrence of cardiometabolic diseases, however, little is known about the specific influence of cooking methods. This study examined the association between cooking methods and anthropometrics, cardiovascular risk factors, and cardiac damage biomarkers in older adults. Data were taken from 2476 individuals aged ≥65 from the Seniors-ENRICA 2 cohort in Spain and recruited between 2015 and 2017. Eight cooking methods (raw, boiling, roasting, pan-frying, frying, toasting, sautéing, and stewing) were assessed using a face-to-face validated dietary history. Study associations were summarized as adjusted percentage differences (PDs) in anthropometrics, cardiovascular risk factors, and cardiac damage biomarkers between extreme sex-specific quintiles ((5th − 1st/1st) × 100) of food consumed with each cooking method, estimated using marginal effects from generalized linear models. After adjusting for potential confounders, including diet quality, PDs corresponding to raw food consumption were −13.4% (p-trend: <0.001) for weight, −12.9% (p-trend: <0.001) for body mass index (BMI), −14.8% (p-trend: <0.001) for triglycerides, and −13.6% (p-trend: <0.115) for insulin. PDs for boiled food consumption were −13.3% (p-trend: <0.001) for weight, −10.0% (p-trend: <0.001) for BMI, and −20.5% (p-trend: <0.001) for insulin. PDs for roasted food consumption were −11.1 (p-trend: <0.001) for weight and −23.3% (p-trend: <0.001) for insulin. PDs for pan-fried food consumption were −18.7% (p-trend: <0.019) for insulin, −15.3% (p-trend: <0.094) for pro-B-type natriuretic peptide amino-terminal, and −10.9% (p-trend: <0.295) for troponin T. No relevant differences were observed for blood pressure nor for other cooking methods. Raw food consumption along with boiling, roasting, and pan-frying were associated with healthier cardiovascular profiles, mainly due to lower weight and insulin levels. Future experimental research should test the effectiveness of these cooking methods for cardiovascular prevention in older adults.

摘要

食物消费在心血管代谢疾病的发生中起着重要作用，但对于烹饪方法的具体影响知之甚少。本研究旨在探讨烹饪方法与老年人人体测量学、心血管风险因素和心脏损伤生物标志物之间的关系。数据来自西班牙 Seniors-ENRICA 2 队列的 2476 名年龄≥65 岁的个体，于 2015 年至 2017 年期间招募。使用面对面验证的饮食史评估了 8 种烹饪方法（生、煮、烤、煎、炸、烤、炒和炖）。使用广义线性模型的边际效应，总结了每种烹饪方法下，摄入的食物处于极端性别五分位数（第 5 位至第 1 位/第 1 位）时，人体测量学、心血管风险因素和心脏损伤生物标志物的调整后百分比差异（PD）。在调整潜在混杂因素，包括饮食质量后，生食物消费的 PD 分别为体重（-13.4%，p 趋势<0.001）、体重指数（BMI）（-12.9%，p 趋势<0.001）、甘油三酯（-14.8%，p 趋势<0.001）和胰岛素（-13.6%，p 趋势<0.115）。煮食物消费的 PD 分别为体重（-13.3%，p 趋势<0.001）、BMI（-10.0%，p 趋势<0.001）和胰岛素（-20.5%，p 趋势<0.001）。烤食物消费的 PD 分别为体重（-11.1%，p 趋势<0.001）和胰岛素（-23.3%，p 趋势<0.001）。煎食物消费的 PD 分别为胰岛素（-18.7%，p 趋势<0.019）、氨基末端脑钠肽前体（-15.3%，p 趋势<0.094）和肌钙蛋白 T（-10.9%，p 趋势<0.295）。血压和其他烹饪方法没有观察到相关差异。生食物消费以及煮、烤和煎与更健康的心血管特征有关，主要是因为体重和胰岛素水平较低。未来的实验研究应测试这些烹饪方法对老年人心血管预防的有效性。