Dietary habits and risk of ossification of the posterior longitudinal ligaments of the spine (OPLL); findings from a case-control study in Japan
Dietary habits and risk of ossification of the posterior longitudinal ligaments of the spine (OPLL); findings from a case-control study in Japan
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DOI：
10.1007/s00774-004-0531-1
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发表时间：
2004-11-01
影响因子：
3.3
通讯作者：
Tanaka, H
中科院分区：
文献类型：
--
作者：
Okamoto, K;Kobashi, G;Tanaka, H
在1998年至2001年在日本进行的一项病例对照研究中，研究了饮食习惯与脊柱后纵韧带骨化(OPLL)风险的关系。确诊流行的OPLL病例(n=69)，并按年龄和性别与从北海道普通人群中随机选择的社区对照(n=138)进行个别匹配。采用自填式食物频率调查问卷评估习惯性膳食摄入量。应用条件Logistic回归模型计算调整糖尿病病史后的优势比(OR)及其95%可信区间(CI)。我们发现，经常食用腌菜(盐渍产品)与OPLL风险的增加显著相关，调整后的OR为1.6(95%CI，1.1至2.2)。非日常食用大米的调整OR为3.0(95%CI，2.4~3.7)。经常食用鸡肉(调整后的OR为0.5；95%CI为0.3至0.98)和豆类食品(调整后的OR为0.4；95%CI为0.2至0.7)与OPLL风险降低显著相关。我们的研究结果表明，饮食习惯可能是OPLL的独立危险因素。需要进一步的研究来前瞻性地确定饮食习惯和OPLL风险之间的关系。
The relation between dietary habits and the risk of ossification of the posterior longitudinal ligaments of the spine (OPLL) was investigated in a case-control study conducted in Japan from 1998 to 2001. Prevalent OPLL cases (n = 69) were identified and individually matched by age and sex with community controls (n = 138) randomly selected from the general population in Hokkaido. A self-administered food-frequency questionnaire was used to assess habitual dietary intake. The odds ratio (OR) and its 95% confidence interval (CI) were estimated, using conditional logistic regression models to compute the OR adjusted for a history of diabetes mellitus. We found that frequent consumption of pickles (salted products) was significantly associated with an increased risk of OPLL, with an adjusted OR of 1.6 (95% CI, 1.1 to 2.2). The adjusted OR for nondaily consumers of rice was 3.0 (95% CI, 2.4 to 3.7). Frequent consumption of chicken (adjusted OR, 0.5; 95% CI, 0.3 to 0.98) and soy foods (adjusted OR, 0.4; 95% CI, 0.2 to 0.7) was significantly associated with a decreased risk of OPLL. Our findings suggest that dietary habits may constitute independent risk factors for OPLL. Further studies will be needed to prospectively determine the relationship between dietary habits and OPLL risk.