Is the consumption of fast foods associated with asthma or other allergic diseases?
Is the consumption of fast foods associated with asthma or other allergic diseases?
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食用快餐与哮喘或其他过敏性疾病有关吗？
DOI：
10.1111/resp.13339
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发表时间：
2018-07
期刊：
影响因子：
6.9
通讯作者：
Wang Gang
中科院分区：
文献类型：
--
作者：
Wang Cheng S.;Wang Ji;Zhang Xin;Zhang Li;Zhang Hong P.;Wang Lei;Wood Lisa G.;Wang Gang
食用快餐与哮喘或过敏性疾病之间的联系尚未阐明。这项研究的目的是确定食用快餐是否与哮喘或过敏性疾病有关。对截至2018年2月的数据库进行了搜索。调查快餐消费与哮喘或过敏性疾病之间关系的研究被认为是合格的。纳入的研究使用标准化的批判性评估核对表进行质量评估。病例对照研究的质量分数为5.33±1.16，横断面研究的质量分数为5.69±1.55。合并调整后的优势比(AOR)和95%可信区间(CI)。纳入16项研究(13项横断面研究和3项病例对照研究)。食用快餐与目前哮喘(AOR：1.58；病例对照研究95%CI：1.17-2.13；横断面研究95%CI：1.10-2.26)、重度哮喘(AOR：1.34；95%CI：1.23-1.46)、曾经哮喘(AOR：1.36；95%CI：1.06-1.75)、当前喘息(AOR：1.21；95%CI：1.16~1.27)、喘息(AOR：1.65；95%CI：1.07~2.52)、医生诊断的变应性鼻炎(优势比：1.43；95%CI：1.05~1.95)、重度湿疹(AOR：1.51；95%CI：1.16~1.96)、重度鼻结膜炎(AOR：1.54；95%CI：1.18~2.00)。食用汉堡包与当前哮喘(AOR：1.59；95%CI：1.13-2.25)、重度哮喘(AOR：1.34；95%CI：1.23-1.46)、曾经哮喘(AOR：1.47；95%CI：1.13-1.92)、重度湿疹(AOR：1.51；95%CI：1.16-1.96)、严重鼻结膜炎(AOR：1.54；95%CI：1.18-2.00)和鼻结膜炎(AOR：1.21；95%可信区间：1.15-1.27)。与每周食用1-2次快餐相比，食用快餐，特别是汉堡，每周3次≥，更有可能与严重哮喘和当前喘息相关(P<；0.001)。总之，食用快餐，特别是汉堡包，与哮喘呈剂量-反应模式相关，这需要在纵向和干预性研究中进一步验证。
The associations between the consumption of fast foods and asthma or allergic diseases have not been clarified. The aim of this study was to determine whether fast foods consumption is associated with asthma or allergic diseases. Databases were searched up to February 2018. Studies investigating the associations between fast foods consumption and asthma or allergic diseases were considered eligible. Included studies were assessed for quality using standardized critical appraisal checklists. The quality scores were 5.33 ± 1.16 in case–control studies and 5.69 ± 1.55 in cross‐sectional studies. Adjusted odds ratios (aOR) with 95% confidence interval (CI) were pooled. Sixteen studies (13 cross‐sectional and 3 case–control studies) were included. The consumption of fast foods was significantly related to current asthma (aOR: 1.58; 95% CI: 1.17–2.13 for case–control study and aOR: 1.58; 95% CI: 1.10–2.26 for cross‐sectional studies), severe asthma (aOR: 1.34; 95% CI: 1.23–1.46), asthma ever (aOR: 1.36; 95% CI: 1.06–1.75), current wheeze (aOR: 1.21; 95% CI: 1.16–1.27), wheeze ever (aOR: 1.65; 95% CI: 1.07–2.52), physician‐diagnosed allergic rhinitis (odds ratio: 1.43; 95% CI: 1.05–1.95), severe eczema (aOR: 1.51; 95% CI: 1.16–1.96) and severe rhino‐conjunctivitis (aOR: 1.54; 95% CI: 1.18–2.00). The consumption of hamburgers was associated with current asthma (aOR: 1.59; 95% CI: 1.13–2.25), severe asthma (aOR: 1.34; 95% CI: 1.23–1.46), asthma ever (aOR: 1.47; 95% CI: 1.13–1.92), severe eczema (aOR: 1.51; 95% CI: 1.16–1.96), severe rhino‐conjunctivitis (aOR: 1.54; 95% CI: 1.18–2.00) and rhino‐conjunctivitis (aOR: 1.21; 95% CI: 1.15–1.27). The consumption of fast foods, especially hamburgers, ≥3 times/week, was more likely to be associated with severe asthma and current wheeze compared with the consumption of 1–2 times/week (both P < 0.001). In conclusion, the consumption of fast foods, particularly hamburgers, correlates to asthma in a dose–response pattern, which needs to be further validated in longitudinal and interventional studies.
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DOI：
10.1016/s0140-6736(99)01609-8
发表时间：
1999-06
期刊：
The Lancet
影响因子：
--
作者：
S. K. Weiland;E. von Mutius;Anika HiJsing;M Innes Asher
通讯作者：
S. K. Weiland;E. von Mutius;Anika HiJsing;M Innes Asher
影响因子：
3.3
作者：
Lawson JA;Rennie DC;Dosman JA;Cammer AL;Senthilselvan A
通讯作者：
Senthilselvan A
影响因子：
7.2
作者：
M. Suárez-Varela;Lorena Álvarez;Kogan;Javier Ferreira;A. MartínezGimeno;I. AguinagaOntoso;C. GonzálezDíaz;A. ArnedoPena;B. DomínguezAurrecoechea;Busquets Monge Rm;A. BlancoQuirós;J. BatllesGarrido;N. GarcíadeAndoain;V. Al;A. GarcíaMerino;N. GimenoClemente;A. LlopisGonzález
通讯作者：
M. Suárez-Varela;Lorena Álvarez;Kogan;Javier Ferreira;A. MartínezGimeno;I. AguinagaOntoso;C. GonzálezDíaz;A. ArnedoPena;B. DomínguezAurrecoechea;Busquets Monge Rm;A. BlancoQuirós;J. BatllesGarrido;N. GarcíadeAndoain;V. Al;A. GarcíaMerino;N. GimenoClemente;A. LlopisGonzález
影响因子：
24.3
作者：
R. Varraso;F. Kauffmann;B. Leynaert;N. Moual;M. Boutron‐Ruault;F. Clavel-Chapelon;I. Romieu
通讯作者：
R. Varraso;F. Kauffmann;B. Leynaert;N. Moual;M. Boutron‐Ruault;F. Clavel-Chapelon;I. Romieu
影响因子：
12.4
作者：
A. Priftanji;E. Qirko;M. Burr;J. Layzell;K. L. Williams
通讯作者：
A. Priftanji;E. Qirko;M. Burr;J. Layzell;K. L. Williams