IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY Food & Function Pub Date : 2024-10-17 DOI:10.1039/d4fo03239j
Negar Ghasemifard, Simone Radavelli-Bagatini, Simon M Laws, Helen Macpherson, Emma Stevenson, Jonathan M Hodgson, Richard L Prince, Joshua R Lewis, Marc Sim
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引用次数: 0

摘要

本研究探讨了澳大利亚老年妇女蔬菜总摄入量(包括特定蔬菜种类)与晚年痴呆症(LLD)长期风险之间的关系。研究共纳入 1206 名年龄≥70 岁、居住在社区的老年妇女。蔬菜总摄入量和蔬菜种类(黄色/橙色/红色[YOR]、十字花科蔬菜、葱类、绿叶蔬菜[GLV]和豆类)的摄入量是在基线(1998 年)时使用经过验证的食物频率调查问卷估算的。80岁以后发生的任何形式的痴呆症均被视为LLD。LLD 事件(包括住院和/或死亡)来自关联的健康记录。在经多变量调整(包括 APOE4 基因型)的 Cox 比例危险模型中,使用限制性立方样条对相关性进行检验。在14.5年的随访期间(15 134人年),共发生207例(17.2%)低密度脂蛋白血症事件,其中183例(15.25%)低密度脂蛋白血症住院,83例(6.9%)低密度脂蛋白血症死亡。与蔬菜总摄入量最低四分位数(Q1)的妇女相比,蔬菜摄入量较高(Q3,但不包括Q4)的妇女发生低密度脂蛋白血症死亡的风险降低了39%。与 Q1 相比,YOR 摄入量最高四分位数(Q4)的妇女发生 LLD 事件(47%)、住院(46%)和死亡(50%)的风险一直较低。同样,与第一季度相比,薤白摄入量最高的女性(第四季度)发生 LLD 事件(36%)和死亡(49%)的风险较低。蔬菜总摄入量最高的妇女(Q4)发生低密度脂蛋白血症死亡的危险性也比Q1低45%。虽然蔬菜总摄入量可能很重要,但在考虑低密度脂蛋白血症风险时,薤、GLV,尤其是YOR蔬菜可能最有益。这些结果需要在包括男性在内的其他队列中进一步验证。临床试验登记号为 https://anzctr.org.au/Trial/Registration/TrialReview.aspx?id=368778&isReview=true, CAIFOS: ACTRN12615000750583,以及 https://anzctr.org.au/Trial/Registration/TrialReview.aspx?id=372818&showOriginal=true&isReview=true, PLSAW: ACTRN12617000640303。
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Specific vegetable types are associated with lower long-term risk for late-life dementia: the Perth Longitudinal Study of Aging Women.

This study examined the relationship between total vegetable intake, including specific vegetable types with long-term late-life dementia (LLD) risk in older Australian women. 1206 community-dwelling older women aged ≥70 years were included. Consumption of total vegetable intake and vegetable types (yellow/orange/red [YOR], cruciferous, allium, green leafy vegetables [GLV], and legumes) were estimated using a validated food frequency questionnaire at baseline (1998). LLD was considered any form of dementia occurring after 80 years of age. LLD events (comprising hospitalisation and/or death) were obtained from linked health records. Associations were examined using restricted cubic splines within multivariable-adjusted (including APOE4 genotype) Cox proportional hazard models. Over 14.5 years of follow-up (∼15 134 person-years) there were 207 (17.2%) LLD events, 183 (15.25%) with LLD hospitalisations and 83 (6.9%) with LLD deaths. Compared to women in the lowest Quartile (Q1) of total vegetable intake, those with higher intakes (Q3, but not Q4) had 39% lower hazard for a LLD death. Compared to Q1, women in the highest quartile of YOR intake (Q4) consistently recorded lower hazards for a LLD event (47%), hospitalisation (46%), and death (50%). Similarly, women with the highest allium intake (Q4), had lower hazards for LLD events (36%) and deaths (49%), compared to Q1. Women with the highest GLV intake (Q4) also recorded 45% lower hazards for a LLD death. Whilst total vegetable intake may be important, allium, GLV and especially YOR vegetables may be most beneficial when considering LLD risk. These results require further validation in other cohorts, including men. The clinical trial registry numbers are https://anzctr.org.au/Trial/Registration/TrialReview.aspx?id=368778&isReview=true, CAIFOS: ACTRN12615000750583, and https://anzctr.org.au/Trial/Registration/TrialReview.aspx?id=372818&showOriginal=true&isReview=true, PLSAW: ACTRN12617000640303.

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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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