Dietary fat in relation to risk of multiple sclerosis among two large cohorts of women.
Dietary fat in relation to risk of multiple sclerosis among two large cohorts of women.
复制标题
膳食脂肪与两大女性群体中多发性硬化症的风险相关。
DOI：
10.1093/aje/152.11.1056
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发表时间：
2000
影响因子：
5
通讯作者：
Ascherio,A
中科院分区：
文献类型：
--
作者：
Zhang,SM;Willett,WC;Hernán,MA;Olek,MJ;Ascherio,A
代谢相关性表明，饱和脂肪的摄入量增加和多不饱和脂肪的摄入量减少可能会增加多发性硬化症（MS）的风险，但病例对照研究的结果并不一致。由于没有前瞻性数据可用，作者在两个大的队列中检查了这些关联，护士健康研究包括92，422名妇女，随访14年（1980-1994），护士健康研究II包括95，389名妇女，随访4年（1991-1995）。他们记录了195例多发性硬化新病例。比较最高五分位数妇女与最低五分位数妇女的合并多变量相对风险为1.1（95%置信区间：0.7，1.7）对于总脂肪，0.7（95%置信区间：0.5，1.2）动物脂肪，1.2（95%置信区间：0.7，2.1）对于植物脂肪，0.8（95%置信区间：0.5，1.3）对于饱和脂肪，1.1（95%置信区间：0.7，1.7）单不饱和脂肪，1.7（95%置信区间1.0，2.8），n-6多不饱和脂肪，1.3（95%可信区间：0.8，2.0），胆固醇为0.7（95%可信区间：0.4，1.1）。鱼中的欧米茄-3脂肪酸也与风险无关。然而，作者观察到摄入更多亚麻酸的MS风险无显着降低。这些发现并不支持总脂肪或主要特定类型脂肪的摄入量与MS风险之间的关系。
Ecologic correlations suggest that higher intake of saturated fat and lower intake of polyunsaturated fat might increase the risk of multiple sclerosis (MS), but the results of case-control studies have been inconsistent. Because no prospective data are available, the authors examined these associations in two large cohorts, the Nurses' Health Study, which consisted of 92,422 women with 14 years of follow-up (1980–1994) and the Nurses' Health Study II, which consisted of 95,389 women with 4 years of follow-up (1991–1995). They documented 195 new cases of MS. The pooled multivariate relative risks comparing women in the highest quintile with those in the lowest were 1.1 (95% confidence interval: 0.7, 1.7) for total fat, 0.7 (95% confidence interval: 0.5, 1.2) for animal fat, 1.2 (95% confidence interval: 0.7, 2.1) for vegetable fat, 0.8 (95% confidence interval: 0.5, 1.3) for saturated fat, 1.1 (95% confidence interval: 0.7, 1.7) for monounsaturated fat, 1.7 (95% confidence interval 1.0, 2.8) for n-6 polyunsaturated fat, 1.3 (95% confidence interval: 0.8, 2.0) fortransunsaturated fat, and 0.7 (95% confidence interval: 0.4, 1.1) for cholesterol. Omega-3 fatty acids from fish were also unrelated to risk. However, the authors observed a nonsignificantly lower risk of MS for a higher intake of linolenic acid. These findings do not support relations between intakes of total fat or major specific types of fat and the risk of MS.