{"title":"社区居住的日本成年人的食物组摄入量和高敏 C 反应蛋白:一项横断面研究。","authors":"Takashi Matsunaga, Kenji Wakai, Nahomi Imaeda, Chiho Goto, Yudai Tamada, Yasufumi Kato, Yoko Kubo, Rieko Okada, Mako Nagayoshi, Takashi Tamura, Asahi Hishida, Hiroaki Ikezaki, Jun Otonari, Naoyuki Takashima, Naoko Miyagawa, Keitaro Matsuo","doi":"10.1017/S1368980024001599","DOIUrl":null,"url":null,"abstract":"<p><strong>Objective: </strong>Healthy dietary patterns have been linked to lower levels of chronic inflammation. The present study aimed to investigate the associations between food group intakes and high-sensitivity C-reactive protein (hsCRP) among community-dwelling adults.</p><p><strong>Design: </strong>Cross-sectional.</p><p><strong>Setting: </strong>Three areas in Japan (Shiga, Fukuoka, or Kyushu and Okinawa).</p><p><strong>Participants: </strong>The present analysis included 13 648 participants (5126 males and 8522 females; age range, 35-69 years) who had been enrolled in the baseline survey of the Japan Multi-Institutional Collaborative Cohort Study. Food group intakes were estimated using a FFQ. Multiple linear regression was used to examine associations between the quartiles of each energy-adjusted food group intake and log-transformed hsCRP.</p><p><strong>Results: </strong>The following concentration ratios of hsCRP after comparing the highest and lowest quartiles of food group intake were significant: in males, 1·12 (95 % CI 1·02, 1·22) for processed meat, 1·13 (95 % CI 1·03, 1·24) for fish and 0·83 (95 % CI 0·76, 0·90) for nuts; in females, 0·89 (95 % CI 0·81, 0·97) for bread, 1·11 (95 % CI 1·03, 1·19) for processed meat, 0·86 (95 % CI 0·80, 0·92) for vegetables, 1·19 (95 % CI 1·11, 1·29) for fruit, 0·90 (95 % CI 0·84, 0·97) for nuts and 0·88 (95 % CI 0·82, 0·95) for green tea.</p><p><strong>Conclusions: </strong>Processed meat and nut intakes were associated with higher and lower hsCRP levels, respectively, in both sexes. However, for several food groups, including fish and fruit, previous findings from dietary pattern analyses were not supported by the present analyses at the food group level.</p>","PeriodicalId":20951,"journal":{"name":"Public Health Nutrition","volume":"27 1","pages":"e212"},"PeriodicalIF":3.0000,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Food group intakes and high-sensitivity C-reactive protein among community-dwelling Japanese adults: a cross-sectional study.\",\"authors\":\"Takashi Matsunaga, Kenji Wakai, Nahomi Imaeda, Chiho Goto, Yudai Tamada, Yasufumi Kato, Yoko Kubo, Rieko Okada, Mako Nagayoshi, Takashi Tamura, Asahi Hishida, Hiroaki Ikezaki, Jun Otonari, Naoyuki Takashima, Naoko Miyagawa, Keitaro Matsuo\",\"doi\":\"10.1017/S1368980024001599\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Objective: </strong>Healthy dietary patterns have been linked to lower levels of chronic inflammation. The present study aimed to investigate the associations between food group intakes and high-sensitivity C-reactive protein (hsCRP) among community-dwelling adults.</p><p><strong>Design: </strong>Cross-sectional.</p><p><strong>Setting: </strong>Three areas in Japan (Shiga, Fukuoka, or Kyushu and Okinawa).</p><p><strong>Participants: </strong>The present analysis included 13 648 participants (5126 males and 8522 females; age range, 35-69 years) who had been enrolled in the baseline survey of the Japan Multi-Institutional Collaborative Cohort Study. Food group intakes were estimated using a FFQ. Multiple linear regression was used to examine associations between the quartiles of each energy-adjusted food group intake and log-transformed hsCRP.</p><p><strong>Results: </strong>The following concentration ratios of hsCRP after comparing the highest and lowest quartiles of food group intake were significant: in males, 1·12 (95 % CI 1·02, 1·22) for processed meat, 1·13 (95 % CI 1·03, 1·24) for fish and 0·83 (95 % CI 0·76, 0·90) for nuts; in females, 0·89 (95 % CI 0·81, 0·97) for bread, 1·11 (95 % CI 1·03, 1·19) for processed meat, 0·86 (95 % CI 0·80, 0·92) for vegetables, 1·19 (95 % CI 1·11, 1·29) for fruit, 0·90 (95 % CI 0·84, 0·97) for nuts and 0·88 (95 % CI 0·82, 0·95) for green tea.</p><p><strong>Conclusions: </strong>Processed meat and nut intakes were associated with higher and lower hsCRP levels, respectively, in both sexes. However, for several food groups, including fish and fruit, previous findings from dietary pattern analyses were not supported by the present analyses at the food group level.</p>\",\"PeriodicalId\":20951,\"journal\":{\"name\":\"Public Health Nutrition\",\"volume\":\"27 1\",\"pages\":\"e212\"},\"PeriodicalIF\":3.0000,\"publicationDate\":\"2024-10-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Public Health Nutrition\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.1017/S1368980024001599\",\"RegionNum\":3,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Public Health Nutrition","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1017/S1368980024001599","RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0
摘要
目的:健康的饮食模式与较低的慢性炎症水平有关。本研究旨在调查社区成年人的食物组摄入量与高敏 C 反应蛋白(hsCRP)之间的关系:设计:横断面:地点:日本三个地区(滋贺、福冈、九州和冲绳):本次分析包括 13 648 名参加日本多机构合作队列研究基线调查的参与者(男性 5126 人,女性 8522 人;年龄范围为 35-69 岁)。食物组摄入量是通过 FFQ 估算的。采用多元线性回归法研究了各能量调整后食物组摄入量的四分位数与对数转换后的 hsCRP 之间的关系:结果:比较食物组摄入量的最高和最低四分位数后,下列 hsCRP 浓度比值显著:在男性中,加工肉类为 1-12 (95 % CI 1-02, 1-22), 鱼类为 1-13 (95 % CI 1-03, 1-24), 坚果为 0-83 (95 % CI 0-76, 0-90);在女性中,面包为 0-89(95 % CI 0-81,0-97),加工肉类为 1-11(95 % CI 1-03,1-19),蔬菜为 0-86(95 % CI 0-80,0-92),水果为 1-19(95 % CI 1-11,1-29),坚果为 0-90(95 % CI 0-84,0-97),绿茶为 0-88(95 % CI 0-82,0-95)。结论加工肉类和坚果的摄入量分别与男女性较高和较低的 hsCRP 水平有关。然而,对于包括鱼和水果在内的几种食物组,以前的膳食模式分析结果并没有得到本次食物组分析结果的支持。
Food group intakes and high-sensitivity C-reactive protein among community-dwelling Japanese adults: a cross-sectional study.
Objective: Healthy dietary patterns have been linked to lower levels of chronic inflammation. The present study aimed to investigate the associations between food group intakes and high-sensitivity C-reactive protein (hsCRP) among community-dwelling adults.
Design: Cross-sectional.
Setting: Three areas in Japan (Shiga, Fukuoka, or Kyushu and Okinawa).
Participants: The present analysis included 13 648 participants (5126 males and 8522 females; age range, 35-69 years) who had been enrolled in the baseline survey of the Japan Multi-Institutional Collaborative Cohort Study. Food group intakes were estimated using a FFQ. Multiple linear regression was used to examine associations between the quartiles of each energy-adjusted food group intake and log-transformed hsCRP.
Results: The following concentration ratios of hsCRP after comparing the highest and lowest quartiles of food group intake were significant: in males, 1·12 (95 % CI 1·02, 1·22) for processed meat, 1·13 (95 % CI 1·03, 1·24) for fish and 0·83 (95 % CI 0·76, 0·90) for nuts; in females, 0·89 (95 % CI 0·81, 0·97) for bread, 1·11 (95 % CI 1·03, 1·19) for processed meat, 0·86 (95 % CI 0·80, 0·92) for vegetables, 1·19 (95 % CI 1·11, 1·29) for fruit, 0·90 (95 % CI 0·84, 0·97) for nuts and 0·88 (95 % CI 0·82, 0·95) for green tea.
Conclusions: Processed meat and nut intakes were associated with higher and lower hsCRP levels, respectively, in both sexes. However, for several food groups, including fish and fruit, previous findings from dietary pattern analyses were not supported by the present analyses at the food group level.
期刊介绍:
Public Health Nutrition provides an international peer-reviewed forum for the publication and dissemination of research and scholarship aimed at understanding the causes of, and approaches and solutions to nutrition-related public health achievements, situations and problems around the world. The journal publishes original and commissioned articles, commentaries and discussion papers for debate. The journal is of interest to epidemiologists and health promotion specialists interested in the role of nutrition in disease prevention; academics and those involved in fieldwork and the application of research to identify practical solutions to important public health problems.