Endocrinology and Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran.
Liver and Pancreaticobiliary Disease Research Center, Digestive Diseases Research Institute, Tehran University of Medical Sciences, Shariati Hospital, Kargar Shomali St, Tehran, 14117-13135, Iran.
Nutr J. 2024 Nov 9;23(1):141. doi: 10.1186/s12937-024-01044-x.
Less is known whether the amino acid composition of dietary protein sources effects on long-term health outcomes. We aimed to evaluate the association between dietary amino acid composition and all-cause and cause-specific mortality.
This study used data from the Golestan Cohort Study, which was performed in the Golestan Province of Iran from January 2004 to June 2008. Mortality, which was the primary outcome, was ascertained through September 2022. The Cox proportional hazards regression models were used to determine the adjusted hazard ratios (HR) and 95% confidence intervals (CI) for mortality according to the quintiles of amino acid consumption, taking the third quintile as the reference.
A total of 47,337 participants (27,293 [57.7%] women) with a mean (standard deviation) age of 51.9 (8.9) years were included. During a median follow-up of 15 years, 9,231 deaths were documented. Regarding essential amino acid intakes, the HRs of all-cause mortality were 1.16 (95% CI, 1.07-1.26) in the first quintile, compared with the reference group (P for non-linear trend < 0.001). Similarly, non-linear associations were observed between risk of all-cause mortality and intake of branched-chain, aromatic, sulfur-containing, or non-essential amino acids (P for non-linear trend < 0.001 for all comparisons), with higher HRs for participants in the first quintiles. There was an age interaction for the associations between dietary amino acids and mortality (P for interaction ˂0.05). While high amino acid diets were detrimental in middle-aged adults (< 65 years), increased hazards of mortality were observed among older adults (≥ 65 years) with low amino acid intake.
This study showed the non-linear trend between amino acids intake and risk of mortality in the middle-aged and older Iranian population. Overall, our findings suggest that diets lower in amino acids were associated with increased hazards of mortality, particularly among older adults.
人们对于饮食蛋白质来源的氨基酸组成是否会影响长期健康结果知之甚少。本研究旨在评估饮食氨基酸组成与全因和特定原因死亡率之间的关系。
本研究使用了 2004 年 1 月至 2008 年 6 月在伊朗戈勒斯坦省进行的戈勒斯坦队列研究的数据。死亡率是主要结局，通过 2022 年 9 月进行确定。采用 Cox 比例风险回归模型，根据氨基酸摄入量的五分位数评估死亡率的调整后危险比（HR）和 95%置信区间（CI），以第五分位作为参考。
共纳入 47337 名参与者（27293 名[57.7%]为女性），平均（标准差）年龄为 51.9（8.9）岁。中位随访 15 年后，记录到 9231 例死亡。关于必需氨基酸摄入量，与参考组相比，第一分位的全因死亡率 HR 为 1.16（95%CI，1.07-1.26）（P 趋势<0.001）。同样，全因死亡率与支链、芳香族、含硫或非必需氨基酸的风险之间也存在非线性关联（所有比较的 P 趋势<0.001），第一分位参与者的 HR 更高。饮食氨基酸与死亡率之间的关联存在年龄交互作用（P 交互<0.05）。虽然高氨基酸饮食对中年成年人（<65 岁）有害，但低氨基酸摄入的老年成年人（≥65 岁）死亡率增加的风险更高。
本研究表明，在伊朗中年和老年人群中，氨基酸摄入量与死亡率风险之间存在非线性趋势。总的来说，我们的研究结果表明，低氨基酸饮食与死亡率增加的风险相关，尤其是在老年人群中。
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