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饮食与慢性疼痛的因果关联:两样本孟德尔随机化研究。

Causal Associations between Dietary Habits and Chronic Pain: A Two-Sample Mendelian Randomization Study.

机构信息

Department of Anesthesiology, The Ninth People's Hospital of Shanghai, Jiao Tong University School of Medicine, Shanghai 200011, China.

出版信息

Nutrients. 2023 Aug 24;15(17):3709. doi: 10.3390/nu15173709.

Abstract

Chronic pain is a prevalent and debilitating condition with significant impacts on individuals and society. While the role of diet in chronic pain is well-known, the relationship between special dietary choices and chronic pain remains unclear. This study investigates the causal associations between 20 dietary habits and chronic pain using a Mendelian randomization (MR) approach. Publicly available genome-wide association study data from the UK Biobank dataset were utilized for secondary analysis, and genetic instrumental variables strongly correlated with 20 different dietary habits were selected. Multisite chronic pain (MCP) scores were used as the primary outcome, with site-specific chronic pain (SSCP) including back pain, headache, knee pain, neck pain, and hip pain as secondary outcomes. The inverse-variance-weighted (IVW) method was the primary method used in the MR. The weighted median (WM) and Mendelian randomization pleiotropy residual sum and outlier test (MR-PRESSO) methods were used as sensitivity analyses. This study identified causal associations between specific dietary habits and chronic pain. A high intake of cheese, cereal, dried fruits, and fresh fruits was associated with lower MCP scores. Conversely, high alcohol, salt, pork, and poultry intakes were associated with higher MCP scores. Similar associations between special dietary habits and some types of SSCP, such as back and neck pain, were also observed. The findings were consistent across different statistical methods, and sensitivity analyses confirmed the reliability of the results. In conclusion, our study provides evidence of a causal relationship between various dietary habits and different types of chronic pain based on secondary analysis of the UK Biobank dataset. Adhering to an anti-inflammatory diet, including increased consumption of fruits and cereal while reducing salt and pork intake, may potentially alleviate chronic pain symptoms.

摘要

慢性疼痛是一种普遍且使人虚弱的疾病,对个人和社会都有重大影响。尽管饮食在慢性疼痛中的作用已广为人知,但特殊饮食选择与慢性疼痛之间的关系仍不清楚。本研究采用孟德尔随机化(MR)方法,研究了 20 种饮食习惯与慢性疼痛之间的因果关系。使用来自英国生物库数据集的公开全基因组关联研究数据进行二次分析,并选择与 20 种不同饮食习惯密切相关的遗传工具变量。多部位慢性疼痛(MCP)评分被用作主要结局,部位特异性慢性疼痛(SSCP)包括背痛、头痛、膝痛、颈痛和髋痛作为次要结局。主要采用逆方差加权(IVW)法进行 MR。加权中位数(WM)和孟德尔随机化多效残余总和和异常值检验(MR-PRESSO)法作为敏感性分析。本研究确定了特定饮食习惯与慢性疼痛之间的因果关系。高奶酪、谷物、干果和新鲜水果的摄入与较低的 MCP 评分相关。相反,高酒精、盐、猪肉和禽肉的摄入与较高的 MCP 评分相关。特殊饮食习惯与某些类型的 SSCP(如背痛和颈痛)之间也存在类似的关联。研究结果在不同的统计方法中是一致的,敏感性分析证实了结果的可靠性。总之,本研究基于英国生物库数据集的二次分析,提供了各种饮食习惯与不同类型慢性疼痛之间存在因果关系的证据。遵循抗炎饮食,包括增加水果和谷物的摄入,同时减少盐和猪肉的摄入,可能有助于缓解慢性疼痛症状。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0e2a/10490345/41b03ed5b8af/nutrients-15-03709-g001.jpg

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