Dietary fat composition and dementia risk.
Dietary fat composition and dementia risk.
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DOI：
10.1016/j.neurobiolaging.2014.03.038
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发表时间：
2014-09
影响因子：
4.2
通讯作者：
Tangney CC
中科院分区：
文献类型：
--
作者：
Morris MC;Tangney CC
这是一个定性审查的证据联系饮食脂肪组成的风险发展痴呆症。该综述考虑了确定潜在机制的实验室和动物研究，以及将生化或膳食脂肪酸与认知能力下降或痴呆症联系起来的前瞻性流行病学研究。一些证据支持高饱和或反式脂肪酸增加痴呆风险，高多不饱和或单不饱和脂肪酸降低风险的假设。膳食脂肪组成是影响血脑屏障（BBB）功能和血液胆固醇水平的重要因素。胆固醇和BBB功能参与阿尔茨海默病（AD）的神经病理学，并且AD的主要遗传风险因子APOE-ε4参与胆固醇转运。流行病学文献在这一主题上似乎不一致，但许多研究难以解释，因为分析技术忽略了其他脂肪酸的阴性混杂，这可能导致无效结果。适当调整其他脂肪混杂因素的研究支持膳食脂肪组成假说。
This is a qualitative review of the evidence linking dietary fat composition to the risk of developing dementia. The review considers laboratory and animal studies that identify underlying mechanisms as well as prospective epidemiological studies linking biochemical or dietary fatty acids to cognitive decline or incident dementia. Several lines of evidence provide support for the hypothesis that high saturated or trans fatty acids increase the risk of dementia and high polyunsaturated or monounsaturated fatty acids decrease risk. Dietary fat composition is an important factor in blood brain barrier (BBB) function and the blood cholesterol profile. Cholesterol and BBB function are involved in the neuropathology of Alzheimer’s disease (AD), and the primary genetic risk factor for AD, APOE-ε4, is involved in cholesterol transport. The epidemiological literature is seemingly inconsistent on this topic but many studies are difficult to interpret because of analytic techniques that ignored negative confounding by other fatty acids which likely resulted in null findings. The studies that appropriately adjust for confounding by other fats support the dietary fat composition hypothesis.
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影响因子：
16.2
作者：
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