鱼类摄入、ω-3 脂肪酸摄入量与疼痛风险：老年人-ENRICA-1 队列研究。
Fish consumption, omega-3 fatty acid intake, and risk of pain: the Seniors-ENRICA-1 cohort.
机构信息
Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid, Calle del Arzobispo Morcillo 4, 28029 Madrid, Spain; CIBER of Epidemiology and Public Health (CIBERESP), Avenida de Monforte de Lemos 3-5, 28029 Madrid, Spain.
Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid, Calle del Arzobispo Morcillo 4, 28029 Madrid, Spain; CIBER of Epidemiology and Public Health (CIBERESP), Avenida de Monforte de Lemos 3-5, 28029 Madrid, Spain; National Center of Epidemiology, Instituto de Salud Carlos III, Avenida de Monforte de Lemos 5, Hall 12, 28029 Madrid, Spain.
出版信息
Clin Nutr. 2022 Nov;41(11):2587-2595. doi: 10.1016/j.clnu.2022.09.007. Epub 2022 Sep 15.
BACKGROUND & AIMS: Omega-3 fatty acids have anti-inflammatory and analgesic (anti-nociceptive) actions. However, the relation of habitual omega-3 fatty acid intake and fish consumption - its main food source - with pain remains largely unknown. We examined the association of fish consumption and marine omega-3 fatty acid intake with pain incidence and worsening over 5 years among older adults.
METHODS
Data were taken from the Seniors - ENRICA-1 cohort, which included 950 individuals aged ≥60 years in Spain. Habitual fish consumption and marine omega-3 fatty acid intake during the previous year were assessed in 2008-2010 and 2012 with a validated diet history. Pain was assessed in 2012 and 2017 with a scale developed from the Survey on Chronic Pain in Europe, ranging from 0 (no pain) to 6 (highest pain), according to its severity, frequency, and number of locations. Analyses on pain incidence were conducted in the 524 participants free of pain at baseline, while those on pain worsening were performed in the overall cohort, and both were adjusted for sociodemographic variables, lifestyle, morbidity, and diet quality.
RESULTS
Higher oily fish consumption was associated with reduced pain incidence and worsening over 5 years [fully adjusted odds ratios (95% confidence interval) = 0.68 (0.50,0.94) and 0.70 (0.55,0.88) for every 25 g/day increment (1.5 servings/week), respectively]. Total and white fish consumption were not associated with pain. Higher marine omega-3 fatty acid intake was inversely associated with pain worsening [odds ratio (95% confidence interval) per 0.5 g/day increment = 0.83 (0.72,0.96)]. The corresponding associations for eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were 0.53 (0.33,0.87) and 0.73 (0.57,0.94).
CONCLUSIONS
In this cohort of Spanish older adults, increased oily fish consumption was inversely associated with pain incidence and worsening over 5 years, while higher marine omega-3 fatty acid intake (and that of EPA and DHA) was linked to less pain worsening.
背景与目的
ω-3 脂肪酸具有抗炎和镇痛（抗伤害感受）作用。然而，习惯性ω-3 脂肪酸摄入和鱼类消费（其主要食物来源）与疼痛之间的关系在很大程度上仍不清楚。我们研究了老年人中，5 年内鱼类消费和海洋 ω-3 脂肪酸摄入与疼痛发生率和加重之间的关系。
方法
数据来自西班牙 Seniors - ENRICA-1 队列，该队列包括 950 名年龄≥60 岁的个体。在 2008-2010 年和 2012 年，通过验证的饮食史评估了过去一年的习惯性鱼类消费和海洋 ω-3 脂肪酸摄入情况。疼痛评估使用欧洲慢性疼痛调查开发的量表，范围从 0（无痛）到 6（最痛），根据其严重程度、频率和位置数量进行评估。在基线时无疼痛的 524 名参与者中进行了疼痛发生率的分析，而在整个队列中进行了疼痛加重的分析，两者均调整了社会人口统计学变量、生活方式、发病情况和饮食质量。
结果
较高的油性鱼类消费与 5 年内疼痛发生率和加重降低有关[完全调整的比值比（95%置信区间）分别为 0.68（0.50，0.94）和 0.70（0.55，0.88），每增加 25g/天（每周 1.5 份）]。总鱼类和白鱼类消费与疼痛无关。较高的海洋 ω-3 脂肪酸摄入与疼痛加重呈负相关[每增加 0.5g/天的比值比（95%置信区间）为 0.83（0.72，0.96）]。相应的二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）的比值比分别为 0.53（0.33，0.87）和 0.73（0.57，0.94）。
结论
在西班牙老年人群体中，增加油性鱼类消费与 5 年内疼痛发生率和加重呈负相关，而较高的海洋 ω-3 脂肪酸摄入（以及 EPA 和 DHA）与疼痛加重减少有关。
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