Dietary fatty acids and risk of Alzheimer's disease and related dementias: Observations from the Washington Heights-Hamilton Heights-Inwood Columbia Aging Project (WHICAP).
Dietary fatty acids and risk of Alzheimer's disease and related dementias: Observations from the Washington Heights-Hamilton Heights-Inwood Columbia Aging Project (WHICAP).
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DOI：
10.1002/alz.12154
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发表时间：
2020-12
期刊：
影响因子：
--
通讯作者：
Gu Y
中科院分区：
文献类型：
--
作者：
Gustafson DR;Bäckman K;Scarmeas N;Stern Y;Manly JJ;Mayeux R;Gu Y
高膳食摄入长链多不饱和脂肪酸与较低的阿尔茨海默病（AD）风险相关。华盛顿Heights-Hamilton Heights-Inwood哥伦比亚老龄化项目是一项在老年人（≥ 65岁）中进行的多种族、前瞻性观察性研究。饮食摄入量采用食物频率问卷进行测量。膳食中短链、中链和长链脂肪酸的摄入量按碳原子数和双键数进行分类。做出了一致的AD诊断。采用多变量考克斯比例风险回归模型评估AD风险与膳食脂肪酸和胆固醇摄入量之间的关系。在2612名多种族女性（67%）和男性（基线年龄76.3 [6.4]岁）中，380名在平均4.5年的随访中发展为AD。AD风险降低与二十二碳六烯酸摄入量增加有关（DHA;风险比[HR] = 0.73，95%置信区间[CI]：0.57 - 0.95，P = 0.018）和二十碳五烯酸（EPA; HR = 0.74，95%CI：0.57 - 0.95，P = 0.021），以及更长的无AD生存期（P < 0.05）。摄入更多的DHA和EPA对AD有保护作用。
High dietary intake of long chain, polyunsaturated fatty acids is associated with lower Alzheimer’s disease (AD) risk. Washington Heights-Hamilton Heights-Inwood Columbia Aging Project is a multiethnic, prospective observational study of aging and dementia among elderly (≥ 65 years). Dietary intake was measured using a food frequency questionnaire. Dietary short-, medium-, and long-chain fatty acid intakes were categorized by number of carbons and double bonds. Consensus AD diagnoses were made. Associations between AD risk and dietary fatty acid and cholesterol intakes were estimated using multivariable Cox proportional hazards regression models. Of 2612 multiethnic women (67%) and men (baseline age 76.3 [6.4] years), 380 developed AD over an average 4.5 years follow-up. Lower risk of AD was associated with increasing intakes of docosahexaenoic acid (DHA; hazard ratio [HR] = 0.73, 95% confidence interval [CI]: 0.57 to 0.95, P = 0.018) and eicosapentaenoic acid (EPA; HR = 0.74, 95% CI: 0.57 to 0.95, P = 0.021), and longer AD-free survival (P < 0.05). Higher intake of DHA and EPA are protective for AD.
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DOI：
10.1073/pnas.042698699
发表时间：
2002-03-05
影响因子：
11.1
作者：
Kitajka, K;Puskás, LG;Farkas, T
通讯作者：
Farkas, T
影响因子：
7.1
作者：
Kroeger, Edeltraut;Verreault, Rene;Laurin, Danielle
通讯作者：
Laurin, Danielle
影响因子：
2.3
作者：
Eskelinen MH;Ngandu T;Tuomilehto J;Soininen H;Kivipelto M
通讯作者：
Kivipelto M
影响因子：
9.9
作者：
Gu, Yian;Brickman, Adam M.;Scarmeas, Nikolaos
通讯作者：
Scarmeas, Nikolaos
影响因子：
3.6
作者：
Canhada, Scheine;Castro, Kamila;Luft, Vivian Cristine
通讯作者：
Luft, Vivian Cristine