IF 3.5 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science & Nutrition Pub Date : 2025-02-24 DOI:10.1002/fsn3.4746
Leifei Chen, Nanyuan Gu, Kai Qiu, Hui Chen, Fu Tian, Yang Chen, Longhuan Zeng
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摘要

本研究关注维生素 D 在诊断和治疗缺铁性贫血(IDA)中的潜在作用,并采用孟德尔随机法(MR)评估因果关系。这项横断面研究收集了2005-2010年和2015-2018年国家健康与营养调查(NHANES)周期中3728名受访者的临床信息。为了确定血清维生素 D 水平与 IDA 风险之间的联系,我们建立了一个稳健的提名图。通过校准曲线和决策曲线分析(DCA)对校准和临床净效益进行了检验。利用限制立方样条曲线(RCS)模型来探讨两者之间的关系。此外,还从开放的生物数据库中获取了与维生素 D 和 IDA 相关的单核苷酸多态性(SNP)数据。磁共振分析的主要分析方法是反方差加权法(IVW)。我们还进行了一系列敏感性分析,以评估多效性。我们的横断面研究表明,经过大量调整后,血清维生素 D 水平仍然是预测 IDA 发生的独立风险因素。与维生素 D 水平≤ 42.8 nmol/L 的最低四分位组相比,维生素 D 水平≥ 78.1 nmol/L 的最高四分位组参与者患 IDA 的风险明显较低(p < 0.001)。就性别而言,血清维生素 D 主要对女性的 IDA 具有保护作用(OR:0.98,95% CI:0.98-0.99,p < 0.001)。两者之间存在非线性关系(非线性关系 p < 0.001)。同时,在 MR 分析中使用 IVW 方法,我们发现两者之间存在双向因果关系。横断面分析结果表明,血清维生素 D 水平与 IDA 之间呈负相关。此外,MR 分析中的遗传学证据也支持血清维生素 D 水平与 IDA 之间存在关联。
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Serum Vitamin D Levels and Risk of Iron Deficiency Anemia in Adults: A Cross-Sectional Study and Mendelian Randomization Analysis

This study focuses on the potential role of vitamin D in the diagnosis and treatment of iron deficiency anemia (IDA), and evaluates causation using Mendelian randomization (MR). This cross-sectional study collected clinical information from 3728 respondents in the National Health and Nutrition Examination Survey (NHANES) cycles of 2005–2010 and 2015–2018. To determine the link between serum vitamin D levels and the risk of IDA, we established a robust nomogram. Calibration and net clinical benefits were examined through calibration curves and decision curve analysis (DCA). Restricted cubic spline (RCS) models were utilized to explore the relationship between the two. In addition, the data of single nucleotide polymorphism (SNP) related to vitamin D and IDA were obtained from open biological databases. The main analytical method for the MR analysis was the inverse variance weighted (IVW) method. A series of sensitivity analyses were conducted to evaluate pleiotropy. Our cross-sectional study showed that, after extensive adjustments, serum vitamin D levels remained an independent risk factor for predicting the development of IDA. The risk of developing IDA was significantly lower for participants in the highest quartile subgroup with vitamin D levels ≥ 78.1 nmol/L compared to those in the lowest quartile with vitamin D levels ≤ 42.8 nmol/L (p < 0.001). In terms of gender, serum vitamin D primarily exhibited a protective effect against IDA in females (OR:0.98, 95% CI: 0.98–0.99, p < 0.001). A non-linear relationship between the two was found (p < 0.001 for non-linear relationship). Meanwhile, using the IVW method in MR analysis, we identified a bidirectional causal relationship. The results of our cross-sectional analysis demonstrated a negative correlation between serum vitamin D levels and IDA. Additionally, genetic evidence from the MR analysis supported an association between serum vitamin D levels and IDA.

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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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