Dietary flavonols and risk of Alzheimer dementia
Dietary flavonols and risk of Alzheimer dementia
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DOI：
10.1212/wnl.0000000000008981
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发表时间：
2020-04-21
期刊：
影响因子：
9.9
通讯作者：
Morris, Martha Clare
中科院分区：
文献类型：
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作者：
Holland, Thomas M.;Agarwal, Puja;Morris, Martha Clare
目的探讨膳食中黄酮醇类物质的摄入与阿尔茨海默病的关系。方法本研究在拉什记忆和衰老项目（MAP）的921名参与者中进行，该项目是一个正在进行的以社区为基础的前瞻性队列研究。参与者使用经验证的食物频率问卷完成年度神经学评估和饮食评估。结果在921名最初没有痴呆的MAP参与者中，有220人发展为阿尔茨海默氏痴呆。样本的平均年龄为81.2岁（SD 7.2），大多数（n = 691，75%）为女性。总黄酮醇摄入量最高的参与者受教育程度更高，参与体育和认知活动更多。在考克斯比例风险模型中，在调整了年龄、性别、教育、载脂蛋白E e4和参与认知和体力活动的模型中，膳食中黄酮醇的摄入量与阿尔茨海默氏痴呆事件呈负相关。第五组与第一组摄入量的风险比（HR）如下：总黄酮醇，0.52（95%置信区间[CI]，0.33-0.84）;山奈酚，0.49（95% CI，0.31-0.77）;杨梅素，0.62（95% CI，0.4-0.97）;异鼠李素，0.62（95% CI，0.39-0.98）。槲皮素与阿尔茨海默氏痴呆无关（HR，0.69; 95% CI，0.43-1.09）。结论膳食中黄酮醇类物质的摄入量增加可能与阿尔茨海默病的发病风险降低有关。
Objective To determine whether dietary intake of flavonols is associated with Alzheimer dementia. Methods The study was conducted among 921 participants of the Rush Memory and Aging Project (MAP), an ongoing community-based, prospective cohort. Participants completed annual neurologic evaluations and dietary assessments using a validated food frequency questionnaire. Results Among 921 MAP participants who initially had no dementia in the analyzed sample, 220 developed Alzheimer dementia. The mean age of the sample was 81.2 years (SD 7.2), with the majority (n = 691, 75%) being female. Participants with the highest intake of total flavonols had higher levels of education and more participation in physical and cognitive activities. In Cox proportional hazards models, dietary intakes of flavonols were inversely associated with incident Alzheimer dementia in models adjusted for age, sex, education, APOE e4, and participation in cognitive and physical activities. Hazard ratios (HRs) for the fifth vs first quintiles of intake were as follows: for total flavonol, 0.52 (95% confidence interval [CI], 0.33-0.84); for kaempferol, 0.49 (95% CI, 0.31-0.77); for myricetin, 0.62 (95% CI, 0.4-0.97); and for isorhamnetin, 0.62 (95% CI, 0.39-0.98). Quercetin was not associated with Alzheimer dementia (HR, 0.69; 95% CI, 0.43-1.09). Conclusion Higher dietary intakes of flavonols may be associated with reduced risk of developing Alzheimer dementia.