Department of Epidemiology and Biostatistics, School of Public Health of Jilin University, Changchun, 130021, China.
Department of Clinical Nutrition, Peking University Shenzhen Hospital, Shenzhen, 518036, China.
Eur J Nutr. 2024 Sep;63(6):2327-2337. doi: 10.1007/s00394-024-03409-8. Epub 2024 May 22.
Live dietary microbes have been hypothesized to promoting human health. However, there has been lacking perceptions to crystallize nexus between consumption of foods with live microbes and mortality.
To investigate the association of consumption of foods with medium to high amounts of live microbes with all-cause, cancer-specific, and cardiovascular disease (CVD)-specific mortality.
The data were obtained from the National Health and Nutrition Examination Survey 1999-2018 at baseline linked to the 2019 National Death Index records. Based on consumption of foods that were categorized as either having medium or high microbial content (MedHi foods), participants were classified into three groups. Kaplan-Meier survival curves and multivariable Cox regression models were used to estimate the association of consumption of MedHi foods with mortality. Population-attributable fractions (PAFs) of consumption of MedHi foods in relation to mortality risk were also estimated.
A total of 35,299 adults aged ≥ 20 years were included in this study. During a median follow-up of 9.67 years, compared with adults in G1, those in G3 had 16% (hazard ratio [HR], 0.84; 95% confidence interval [CI], 0.77-0.90) reduced risk of all-cause mortality, and 23% (HR, 0.77; 95% CI, 0.67-0.89) reduced risk of CVD-specific mortality. The PAF of high (G3) vs. intermediate or low consumption of MedHi foods (G1 + G2) with all-cause and CVD-specific mortality was 3.4% and 4.3%, respectively.
Consumption of foods with higher microbial concentrations is associated with a reduced risk of all-cause and CVD-specific mortality in US adults.
活饮食微生物被认为可以促进人类健康。然而，人们对于食用含有活微生物的食物与死亡率之间的关系缺乏认识。
调查食用含有中高数量活微生物的食物与全因、癌症特异性和心血管疾病（CVD）特异性死亡率之间的关系。
数据来自于基线时的 1999-2018 年全国健康和营养调查与 2019 年全国死亡指数记录的关联。根据食用被归类为中或高微生物含量的食物（MedHi 食品）的情况，将参与者分为三组。使用 Kaplan-Meier 生存曲线和多变量 Cox 回归模型来估计食用 MedHi 食品与死亡率的关系。还估计了食用 MedHi 食品与死亡率风险相关的人群归因分数（PAF）。
本研究共纳入 35299 名年龄≥20 岁的成年人。在中位随访 9.67 年期间，与 G1 组相比，G3 组全因死亡率降低 16%（风险比 [HR]，0.84；95%置信区间 [CI]，0.77-0.90），CVD 特异性死亡率降低 23%（HR，0.77；95% CI，0.67-0.89）。高（G3）与中低（G1+G2）MedHi 食品摄入量与全因和 CVD 特异性死亡率的 PAF 分别为 3.4%和 4.3%。
食用高浓度微生物的食物与美国成年人全因和 CVD 特异性死亡率降低相关。
