甜饮料、遗传易感性和心房颤动的发生:前瞻性队列研究

IF 9.1 1区 医学 Q1 CARDIAC & CARDIOVASCULAR SYSTEMS Circulation. Arrhythmia and electrophysiology Pub Date : 2024-03-01 Epub Date: 2024-03-05 DOI:10.1161/CIRCEP.123.012145
Ying Sun, Bowei Yu, Yuefeng Yu, Bin Wang, Xiao Tan, Yingli Lu, Yu Wang, Kun Zhang, Ningjian Wang
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引用次数: 0

摘要

背景:甜饮料与多种心脏代谢疾病之间的关系已有报道,但它们与心房颤动(房颤)之间的关系尚不清楚。我们旨在研究含糖饮料(SSB)、人工甜饮料(ASB)和纯果汁(PJ)的消费与心房颤动风险之间的关联,并进一步评估遗传易感性是否会改变这些关联:方法:共纳入了 201 856 名基线无房颤、有遗传数据并填写了 24 小时饮食问卷的参与者。采用 Cox 比例危险模型估算危险比(HRs)和 95% CIs:结果:在中位 9.9 年的随访期间,共记录了 9362 例房颤病例。在多变量调整模型中,与不消费的人相比,每周消费 2 升以上 SSB 或 ASB 的人患房颤的风险增加(HR,1.10 [95% CI,1.01-1.20] 和 HR,1.20 [95% CI,1.10-1.31])。食用≤1 升/周的 PJ 与房颤风险之间呈负相关(HR,0.92 [95% CI,0.87-0.97])。遗传风险高且每周摄入大于 2 升 ASB 的参与者房颤的 HR 值(95% CI)最高(HR,3.51 [95% CI,2.94-4.19]),遗传风险低且每周摄入≤1 升 PJ 的参与者房颤的 HR 值最低(HR,0.77 [95% CI,0.65-0.92])。在食用 SSB、ASB 或 PJ 与房颤遗传易感性之间未观察到明显的相互作用:结论:摄入 SSB 和 ASB>2升/周与房颤风险增加有关。PJ 消费量≤1 升/周与房颤风险略低有关。在对房颤遗传易感性进行调整后,甜饮料与房颤风险之间的关联仍然存在。这项研究并没有证明饮用固体饮料和含糖饮料会改变心房颤动的风险,而是证明饮用固体饮料和含糖饮料可能会超越传统的风险因素而预测心房颤动的风险。
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Sweetened Beverages, Genetic Susceptibility, and Incident Atrial Fibrillation: A Prospective Cohort Study.

Background: An association between sweetened beverages and several cardiometabolic diseases has been reported, but their association with atrial fibrillation (AF) is unclear. We aimed to investigate the associations between consumption of sugar-sweetened beverages (SSB), artificially sweetened beverages (ASB), and pure fruit juice (PJ) and risk of consumption with AF risk and further evaluate whether genetic susceptibility modifies these associations.

Methods: A total of 201 856 participants who were free of baseline AF, had genetic data available, and completed a 24-hour diet questionnaire were included. Cox proportional hazard models were used to estimate the hazard ratios (HRs) and 95% confidence intervals (CIs).

Results: During a median follow-up of 9.9 years, 9362 incident AF cases were documented. Compared with nonconsumers, individuals who consumed >2 L/wk of SSB or ASB had an increased risk of AF (HR, 1.10 [95% CI, 1.01-1.20] and HR, 1.20 [95% CI, 1.10-1.31]) in the multivariable-adjusted model. A negative association was observed between the consumption of ≤1 L/wk of PJ and the risk of AF (HR, 0.92 [95% CI, 0.87-0.97]). The highest HRs (95% CIs) of AF were observed for participants at high genetic risk who consumed >2 L/wk of ASB (HR, 3.51 [95% CI, 2.94-4.19]), and the lowest HR were observed for those at low genetic risk who consumed ≤1 L/wk of PJ (HR, 0.77 [95% CI, 0.65-0.92]). No significant interactions were observed between the consumption of SSB, ASB, or PJ and genetic predisposition to AF.

Conclusions: Consumption of SSB and ASB at >2 L/wk was associated with an increased risk for AF. PJ consumption ≤1 L/wk was associated with a modestly lower risk for AF. The association between sweetened beverages and AF risk persisted after adjustment for genetic susceptibility to AF. This study does not demonstrate that consumption of SSB and ASB alters AF risk but rather that the consumption of SSB and ASB may predict AF risk beyond traditional risk factors.

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来源期刊
CiteScore
13.70
自引率
4.80%
发文量
187
审稿时长
4-8 weeks
期刊介绍: Circulation: Arrhythmia and Electrophysiology is a journal dedicated to the study and application of clinical cardiac electrophysiology. It covers a wide range of topics including the diagnosis and treatment of cardiac arrhythmias, as well as research in this field. The journal accepts various types of studies, including observational research, clinical trials, epidemiological studies, and advancements in translational research.
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