Ren Jiao-Jiao, Li Zhi-Hao, Zhong Wen-Fang, Chen Pei-Liang, Wang Xiao-Meng, Song Wei-Qi, Mao Chen
School of Health Service Management, Southern Medical University, 1023 Shatai South Road, Guangzhou, Guangdong Province 510000, China; School of Public Health, Southern Medical University, 1023 Shatai South Road, Guangzhou, Guangdong Province 510000, China.
School of Public Health, Southern Medical University, 1023 Shatai South Road, Guangzhou, Guangdong Province 510000, China.
Maturitas. 2025 Feb;193:108183. doi: 10.1016/j.maturitas.2024.108183. Epub 2024 Dec 20.
The frequency of salt added at the table (i.e., to food after it has been prepared, during consumption) could reflect an individual's long-term dietary preference and habitual intake in Western countries. However, little is known about the association between the frequency of salt added at the table and incident dementia. This study investigates the association of the frequency of salt added at the table with the risk of dementia and explores differences in the associations among people with apolipoprotein E ε4 genotypes.
Individuals indicated whether they added salt to their food at the table (salt used for cooking was not included) "never/rarely", "sometimes", "usually", or "always". Cox proportional hazards models were used to compute hazard ratios with 95 % confidence intervals and evaluate the association between the frequency of salt added at the table and incident dementia.
We observed a graded relation between the frequency of salt added at the table and spot urine sodium concentrations and estimated 24-h sodium excretion. Over a median follow-up of 13.7 years, there were 9373 cases of all-cause dementia, including 4119 of Alzheimer's disease and 2052 of vascular dementia. With a higher frequency of salt added at the table, the risk of all-cause dementia, Alzheimer's disease and vascular dementia increased in a monotonic manner after adjustment for potential confounding factors (all P-trend <0.001). These associations of the frequency of salt added at the table with the risks of all-cause dementia, Alzheimer's disease and vascular dementia were greater in apolipoprotein E ε4 heterozygotes and homozygotes.
Our study showed that a higher frequency of salt added at the table was associated with a higher risk of incident dementia. This positive association was more prominent among individuals with apolipoprotein E ε4 heterozygotes and homozygotes.
在西方国家，就餐时添加盐（即在食物烹制好后、食用过程中添加）的频率可能反映个体长期的饮食偏好和习惯摄入量。然而，关于就餐时添加盐的频率与痴呆症发病之间的关联，人们知之甚少。本研究调查就餐时添加盐的频率与痴呆症风险之间的关联，并探讨载脂蛋白Eε4基因型人群在这种关联上的差异。
参与者表明他们在就餐时是否会往食物中加盐（不包括烹饪时使用的盐），回答选项为“从不/很少”“有时”“通常”或“总是”。采用Cox比例风险模型计算风险比及95%置信区间，以评估就餐时添加盐的频率与痴呆症发病之间的关联。
我们观察到就餐时添加盐的频率与即时尿钠浓度以及估计的24小时钠排泄量之间存在分级关系。在中位随访13.7年期间，共出现9373例全因性痴呆病例，其中包括4119例阿尔茨海默病和2052例血管性痴呆。在对潜在混杂因素进行调整后，随着就餐时添加盐的频率增加，全因性痴呆、阿尔茨海默病和血管性痴呆的风险呈单调上升趋势（所有P趋势<0.001）。就餐时添加盐的频率与全因性痴呆、阿尔茨海默病和血管性痴呆风险之间的这些关联，在载脂蛋白Eε4杂合子和纯合子人群中更为显著。
我们的研究表明，就餐时添加盐的频率较高与痴呆症发病风险较高相关。这种正相关在载脂蛋白Eε4杂合子和纯合子个体中更为突出。
