Associations between omega-3 poly-unsaturated fatty acids from fish consumption and severity of depressive symptoms: an analysis of the 2005-2008 National Health and Nutrition Examination Survey.
Associations between omega-3 poly-unsaturated fatty acids from fish consumption and severity of depressive symptoms: an analysis of the 2005-2008 National Health and Nutrition Examination Survey.
复制标题
omega-3多饱和脂肪酸与抑郁症状的严重程度之间的关联：对2005 - 2008年国家健康和营养检查调查的分析。
DOI：
10.1016/j.plefa.2012.03.003
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发表时间：
2012-04
期刊：
影响因子：
--
通讯作者：
van Wijngaarden E
中科院分区：
文献类型：
--
作者：
Hoffmire CA;Block RC;Thevenet-Morrison K;van Wijngaarden E
鱼是饮食中 omega-3 多不饱和脂肪酸 EPA 和 DHA 的主要来源，据报道，临床试验中它们可以减轻抑郁症状。我们在 2005-2008 年国家健康和营养检查调查中选取了 10,480 名具有全国代表性的成年人作为样本，评估了鱼类消费与抑郁症状之间的关联。使用患者健康问卷按严重程度对抑郁症状进行分类。使用多变量序数逻辑回归评估 30 天食物频率调查问卷中报告的鱼粉消耗量，以及根据 24 小时饮食回忆计算出的 EPA+DHA 摄入量与抑郁症状的关系。食用裹面包屑的鱼会增加抑郁症状严重程度的风险增加，而所有鱼类、不裹面包屑的鱼和贝类则没有相关性。任何 EPA+DHA 摄入量都与较少的抑郁症状显着相关。暴露-反应分析显示，任何摄入量指标都没有明确的模式。我们研究中关联模式不一致的部分原因可能是暴露错误分类。
Fish is the primary source of dietary omega-3 poly-unsaturated fatty acids EPA and DHA, which have been reported to reduce depressive symptoms in clinical trials. We assessed the association between fish consumption and depressive symptoms in a nationally representative sample of 10,480 adults from the 2005–2008 National Health and Nutrition Examination Survey. Depressive symptoms were classified by severity using the Patient Health Questionnaire. Fish meal consumption reported in 30-day food frequency questionnaires, and EPA+DHA intake computed from 24-hour dietary recalls were evaluated in relation to depressive symptoms using multivariable ordinal logistic regression. Consumption of breaded fish showed an increased risk of greater depressive symptom severity, while all fish, non-breaded fish, and shell fish were not associated. Any EPA+DHA intake was significantly associated with fewer depressive symptoms. Exposure-response analyses revealed no clear patterns for any intake measures. Inconsistent patterns of associations in our study may be partially explained by exposure misclassification.
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影响因子：
0.5
作者：
Kroenke, K;Spitzer, RL
通讯作者：
Spitzer, RL
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通讯作者：
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