红肉及加工肉制品摄入对中国55岁及以上人群帕金森病前驱期风险影响的前瞻性队列研究
Effects of red meat and processed meat intake on prodromal Parkinson's disease in Chinese adults aged 55 and above: A prospective cohort study
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摘要:
背景 胃肠道微生物群在帕金森病的发展中发挥着重要作用，膳食因素对肠道微生态有着极其重要的影响。红肉与帕金森病尤其是帕金森病前驱期（pPD）的研究较少。
目的 了解红肉及加工肉制品摄入量与pPD及风险/前驱标志数目的关系，探索膳食因素与pPD发病的关系。
方法 利用“神经系统疾病专病社区队列研究”2018、2020年调查数据，选取具有完整的人口学信息、膳食调查信息以及帕金森病相关风险因素信息的我国四省55岁及以上成年人，剔除总能量摄入异常者及长期饮用酒精、滥用药物和确认精神疾病并服用药物者，共纳入10003名研究对象。利用食物频率调查表进行膳食调查，并计算基线红肉及加工肉制品的摄入量。利用生活方式调查问卷以及健康风险因素筛查调查问卷，依据国际运动障碍协会pPD诊断标准选取风险/前驱标志，计算随访pPD风险水平及标志个数。基线红肉及加工肉制品摄入量与随访pPD风险水平的关系通过多重线性回归模型分析。将随访标志特征数目分组，利用多项logit回归模型分析基线红肉及加工肉制品摄入量与其的关系。
结果 2018年研究对象红肉及加工肉制品摄入量为28.57 g·d−1，2020年研究对象风险/前驱标志特征数的中位数为3个，pPD后验概率水平的
M （P 25，P 75）为0.74%（0.42%，1.49%）。多重线性回归分析显示，红肉及加工肉制品摄入量越大，则研究对象随访pPD风险水平越高（b =0.021，P <0.05）。多项logit回归模型显示，与最低四分位（Q1）组相比，红肉及加工肉制品摄入量最高四分位（Q4）组出现风险/前驱标志特征数达3~5个的比≤2个的可能性高（OR=1.185，95%CI：1.015~1.382）。结论 成年人红肉及加工肉制品摄入水平与pPD风险水平相关，较高的红肉及加工肉制品摄入可能是pPD的潜在危险因素。
Abstract:Background Gastrointestinal microbiota plays an important role in the development of Parkinson's disease (PD), and dietary factors have a great impact on intestinal micro ecology. At present, few studies focus on red meat and PD, especially prodromal PD (pPD).
Objective To understand the relationships of the intake of red meat and processed meat products with pPD and the number of risk/prodromal markers, and to explore the association of dietary factors with pPD.
Methods Based on the data of Community-based Cohort Study on Nervous System Disease in 2018 and 2020, adults aged 55 years and older with complete demographic information, dietary survey information, and information on risk factors related to PD were selected from four provinces of China. After excluding those reporting abnormal total energy intake or those reporting alcohol drinking or abused drugs for a long period of time, and confirmed mental diseases with prescribed drugs, a total of 10003 subjects were included. Food frequency questionnaire was used to calculate the intake of red meat and processed meat products. The pPD-related risk/prodromal markers were selected following the International Parkinson and Movement Disorder Society criteria for pPD, and the risk level and the number of markers of pPD were then calculated. The relationship between the intake of red meat and processed meat and the risk level of pPD was analyzed by multiple linear regression. The relationship between the intake of red meat and processed meat and the pPD marker number groups was analyzed by multinomial logit regression model.
Results In 2018, the intake of red meat and processed meat was 28.57 g·d−1 in the target population. In 2020, the median of the number of risk/prodromal markers was 3, and the median
M (P 25,P 75) of the posterior probability of pPD was 0.74% (0.42%, 1.49%). The multiple linear regression analysis showed that the higher the intake of red meat and processed meat, the higher the risk level of pPD in follow-up (b =0.021,P <0.05). The multiple logit regression model showed that compared with the lowest quartile (Q1), the highest quartile (Q4) group of red meat and processed meat intake were more likely reporting 3−5 risk/prodromal markers than ≤ 2 risk/prodromal markers (OR=1.185, 95%CI: 1.015−1.382).Conclusion The intake level of red meat and processed meat is related to the risk level of pPD, and a higher intake of red meat and processed meat may be a potential risk factor of pPD.
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