向食物中添加盐与突发抑郁和焦虑的风险。

IF 7 1区 医学 Q1 MEDICINE, GENERAL & INTERNAL BMC Medicine Pub Date : 2025-01-21 DOI:10.1186/s12916-025-03865-x
Weiwei Wang, Xiaotian Chang, Feifei Lin, Lei Feng, Mengying Wang, Jie Huang, Tao Wu
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引用次数: 0

摘要

背景:众所周知,饮食是心理健康结果的决定因素。然而,关于食盐摄入与患抑郁症和焦虑症风险之间关系的流行病学证据仍然非常有限。本研究旨在纵向考察在食物中添加盐与抑郁症和焦虑症之间的关系。方法:本研究使用了来自英国生物银行的444,787名成年人的数据,这些成年人在基线时从未被诊断为抑郁症或焦虑症,这是一个2006年至2010年的全国性社区队列。在触屏调查问卷的基础上,使用李克特四分制来测量食物中的盐添加量。结果是诊断为抑郁症(F32-F33)和焦虑症(F40-F48)的发生率,根据国际疾病和相关健康问题统计分类第10次修订代码定义。采用Cox比例风险模型来研究在食物中添加盐的频率与事件抑郁和焦虑之间的关系。结果:在平均14.5年的随访期间,记录了16,319例抑郁症和18,959例焦虑症。在食物中添加盐的频率越高,患抑郁和焦虑的风险就越高。与从不/很少加盐组相比,有时加盐组、经常加盐组和经常加盐组的抑郁事件调整hr分别为1.07 (95% CI: 1.02-1.12)、1.18 (95% CI: 1.10-1.26)和1.29 (95% CI: 1.18-1.41) (P趋势)。结论:加盐频率越高,抑郁和焦虑的风险越高。诸如提高公众意识的宣传活动等干预措施可能是减少抑郁和焦虑发生率的有希望的预防措施。
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Adding salt to foods and risk of incident depression and anxiety.

Background: Diet is a well-known determinant of mental health outcomes. However, epidemiologic evidence on salt consumption with the risk of developing depression and anxiety is still very limited. This study aimed to examine the association between adding salt to foods and incident depression and anxiety longitudinally.

Methods: This study used data from 444,787 adults who had never been diagnosed with depression or anxiety at baseline from the UK Biobank, a national community-based cohort from 2006 to 2010. Adding salt to foods was measured using a four-point Likert scale at baseline from a touch-screen questionnaire. The outcomes were incidents of diagnosed depression (F32-F33) and anxiety (F40-F48), defined by the International Statistical Classification of Diseases and Related Health Problems, 10th Revision codes. Cox proportional hazards models were used to investigate the association between the frequency of adding salt to foods and incident depression and anxiety.

Results: During a mean follow-up period of 14.5 years, 16,319 incidents of depression and 18,959 incidents of anxiety were documented. A higher frequency of adding salt to foods was associated with elevated risk for depression and anxiety. Compared with the group of never/rarely adding salt to foods, the adjusted HRs of incident depression were 1.07 (95% CI: 1.02-1.12), 1.18 (95% CI: 1.10-1.26), and 1.29 (95% CI: 1.18-1.41) across the groups of sometimes, usually, and always, respectively (P trend < 0.001). Participants who reported always adding salt to foods had a 1.17-fold higher risk for developing anxiety (95% CI: 1.07-1.28) compared with those who never/rarely added salt to foods.

Conclusions: A higher frequency of adding salt to foods was independently associated with a higher hazard of depression and anxiety. Interventions such as public awareness campaigns promoting reduced salt consumption may be promising preventative measures to reduce the incidence of depression and anxiety.

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来源期刊
BMC Medicine
BMC Medicine 医学-医学:内科
CiteScore
13.10
自引率
1.10%
发文量
435
审稿时长
4-8 weeks
期刊介绍: BMC Medicine is an open access, transparent peer-reviewed general medical journal. It is the flagship journal of the BMC series and publishes outstanding and influential research in various areas including clinical practice, translational medicine, medical and health advances, public health, global health, policy, and general topics of interest to the biomedical and sociomedical professional communities. In addition to research articles, the journal also publishes stimulating debates, reviews, unique forum articles, and concise tutorials. All articles published in BMC Medicine are included in various databases such as Biological Abstracts, BIOSIS, CAS, Citebase, Current contents, DOAJ, Embase, MEDLINE, PubMed, Science Citation Index Expanded, OAIster, SCImago, Scopus, SOCOLAR, and Zetoc.
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