European Journal of Nutrition最新文献

Purpose: Few studies have examined the association between dietary nutrients and subjective cognitive complaints (SCCs), which are potential predictors of Alzheimer's disease-related dementia (ADRD). We aimed to examine the association of midlife intake of macronutrients, as well as of a few other nutrients, with SCC development.

Methods: We included 5119 participants who responded to the 2018 or 2020 follow-up questionnaire of the New York University Women's Health Study. Dietary data were collected using a validated self-administered Block food frequency questionnaire, and nutrient intake were calculated using food lists and food composition tables. SCCs were assessed using a standardized questionnaire.

Results: Dietary intakes of fiber, carbohydrates, and potassium were inversely associated with having ≥ 2 SCC (p-trend = 0.0047, 0.026, and 0.0015, respectively), whereas higher intakes of total fat and saturated fat, as well as a higher ratio of fat to carbohydrates, were positively associated with ≥ 2 SCCs (p-trend = < 0.0001, 0.0015, and 0.0025, respectively). The positive associations of total fat intake and the log-ratio of fat to carbohydrates with ≥ 2 SCCs remained significant after controlling for other nutrients (p-trend = 0.008 and 0.036, respectively). The association between total fat intake and SCCs was stronger among participants with lower caloric intake (< median = 1430 kcal) compared with those consuming higher intake (≥ 1430 kcal) (p-value for interaction = 0.0049). The associations did not differ appreciably by other factors.

Conclusion: We observed a positive association between midlife dietary fat intakes and SCCs in later life in a cohort of women.

Purpose: Phosphorus plays a critical role in carbohydrate and energy metabolism, yet its relationship with metabolic health outcomes remains underexplored. This study aimed to investigate the association between dietary phosphorus intake and the prevalence of metabolic syndrome (MetS), as well as individual MetS components, using data from the UK National Diet and Nutrition Survey.

Methods: Data from adults aged 19 years and older were analyzed. Dietary phosphorus intake was assessed using four-day food diaries. MetS was defined based on established clinical criteria. Logistic regression models evaluated the association between phosphorus intake quintiles and MetS occurrence, adjusting for demographic, anthropometric, dietary, and lifestyle factors. Associations between phosphorus intake and individual MetS components were examined based on both total phosphorus intake and phosphorus density.

Results: Individuals in the highest phosphorus intake quintile (> 1509 mg/day) exhibited a 56% lower risk of MetS compared to those in the lowest quintile (OR = 0.44, p  = 0.0004). Higher phosphorus intake was associated with a decrease of 10.4 mg/dl in triglyceride levels from quintile 1 to quintile 5 (mean ± SD: 118.6 ± 87.5 vs. 108.2 ± 61.7, p =  0.002), as well as a 2.1 mmHg reduction in diastolic blood pressure (mean ± SD: 74.6 ± 11.1 vs. 72.5 ± 10.7, p = 0.001). Additionally, modest variations in HDL cholesterol and waist circumference were observed.

Conclusion: Higher dietary phosphorus intake was associated with a lower risk of MetS and beneficial differences in certain MetS components, supporting a potential protective role of phosphorus in metabolic health.

Purpose: Cocoa is a significant source of theobromine, a bioactive compound proposed to provide cardiovascular protection. However, relatively few studies have provided conclusive evidence of the potential beneficial health effects. The aim of this study was to determine the relationship between the consumption of cocoa products containing theobromine and cardiovascular risk factors in the U.S. population sample using 2015-2020 National Health and Nutrition Examination Survey (NHANES) data.

Method: This cross-sectional study included 8531 individuals aged 20-70 years and 3808 people in a fasting sub-sample. Theobromine and cocoa product intake levels were obtained from 24-h dietary recalls and linked to the Food and Nutrient Database for Dietary Studies database. Primary outcomes included systolic and diastolic blood pressure, hypertension, serum total, HDL and LDL cholesterol, triglyceride, glycohemoglobin, insulin, plasma glucose, and high-sensitivity C-reactive protein (hs-CRP). Linear regression models were applied to analyze the associations between theobromine or cocoa product consumption and cardiovascular risk factors.

Results: The consumption of cocoa was not associated with cardiovascular disease risk factors compared to non-consumption. The amounts of cocoa consumed were inversely associated with glycohemoglobin levels (mean ± SE, - 0.04 ± 0.02% per 100 g, P = 0.04). Theobromine intake (vs. no intake) was positively associated with serum insulin (1.85 ± 0.85 μU/mL; P = 0.03). Theobromine levels consumed were inversely associated with glycohemoglobin (- 0.05 ± 0.03% per 100 mg, P = 0.04), serum triglycerides (- 5.4 ± 2.73 mg/dL, P = 0.05), and hs-CRP levels (- 0.26 ± 0.12 mg/L, P = 0.04). These associations were also mostly observed in people with healthier profiles.

Conclusion: Increased cocoa consumption is associated with reduced glycohemoglobin levels, while higher theobromine intake is associated with reduced triglyceride, glycohemoglobin, and hs-CRP levels compared to a lower intake. The positive link between theobromine intake, as opposed to no intake, and serum insulin required further investigation. Overall findings support the inclusion of cocoa-derived compounds in healthy diets.