Dietary intake of calcium, magnesium and antioxidants in relation to risk of amyotrophic lateral sclerosis
Dietary intake of calcium, magnesium and antioxidants in relation to risk of amyotrophic lateral sclerosis
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DOI：
10.1159/000026258
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发表时间：
2000-07-01
影响因子：
5.7
通讯作者：
Sandler, DP
中科院分区：
文献类型：
--
作者：
Longnecker, MP;Kamel, F;Sandler, DP
长期以来，饮食因素一直被怀疑是肌萎缩侧索硬化症(ALS)的危险因素，但很少有人体研究报道。为了解决几个饮食假设，1993-1996年在新英格兰进行的ALS风险因素病例对照研究包括一份简短的食物频率调查问卷。我们调查了107名ALS患者和262名社区对照的钙、镁和抗氧化剂的膳食摄入量。总体而言，这些饮食因素与肌萎缩侧索硬化症的风险无关，尽管建议对镁和番茄红素有适度的保护作用。版权所有(C)2000 S.Karger AG，巴塞尔。
Dietary factors have long been suspected of being risk factors for amyotrophic lateral sclerosis (ALS), but few human studies have been reported. To address several of the dietary hypotheses, a case-control study of risk factors for ALS conducted in New England in 1993-1996 included an abbreviated food frequency questionnaire. We examined the dietary intake of calcium, magnesium and antioxidants among 107 ALS cases and 262 community controls. Overall, these dietary factors were not related to risk of ALS, though modestly protective associations were suggested for magnesium and lycopene. Copyright (C) 2000 S. Karger AG, Basel.