Dietary risk factors for the development of inflammatory polyarthritis - Evidence for a role of high level of red meat consumption
Dietary risk factors for the development of inflammatory polyarthritis - Evidence for a role of high level of red meat consumption
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DOI：
10.1002/art.20731
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发表时间：
2004-12-01
影响因子：
--
通讯作者：
Silman, AJ
中科院分区：
文献类型：
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作者：
Pattison, DJ;Symmons, DPM;Silman, AJ
目标。探讨红肉与其他特定膳食成分在预测炎性多关节炎发展中的关系。这项巢式病例对照研究是在一项基于前瞻性人群的癌症发病率研究中进行的（欧洲诺福克癌症前瞻性调查[EPIC-Norfolk]）。EPIC-Norfolk在1993年至1997年间招募了25,630名年龄在45-75岁之间的研究对象。使用7天饮食日记在基线时评估饮食摄入量，并使用饮食分析软件对信息进行分析。新发炎性多关节炎患者通过与诺福克关节炎登记（一项基于初级保健的炎性多关节炎初始研究）的联系进行鉴定，并与EPIC-Norfolk的2名对照者进行年龄和性别匹配。使用条件逻辑回归比较饮食摄入量最高和最低三分位数的受试者患炎性多关节炎的风险，并以95%置信区间（95% ci）的优势比（ORs）表示。1993年至2002年间，88名新发炎性多关节炎患者被确定，并与176名对照进行了匹配。与对照组相比，患者红肉摄入水平较高（P = 0.04），维生素C摄入水平较低（P = 0.03），但总能量摄入无显著差异。患者更有可能是吸烟者。在调整了总能量摄入、吸烟和其他可能的饮食混杂因素后，食用最高水平红肉（OR 1.9, 95% CI 0.9-4.0）、肉类和肉制品组合（OR 2.3, 95% CI 1.1-4.9）和总蛋白质（OR 2.9, 95% CI 1.1-7.5）的受试者患炎性多关节炎的风险增加。高水平的红肉消费可能是炎症性关节炎的一个新的风险因素，也可能是其他生活方式导致的风险增加的人群的一个标志。
Objective. To investigate the association of red meat and other specific dietary components in predicting the development of inflammatory polyarthritis.Methods. This nested case-control study was conducted within a prospective population-based study of cancer incidence (European Prospective Investigation of Cancer in Norfolk [EPIC-Norfolk]). EPIC-Norfolk recruited 25,630 subjects ages 45-75 years between 1993 and 1997. Dietary intake was assessed at baseline using a 7-day food diary, and the information was analyzed using dietary analysis software. Patients with new cases of inflammatory polyarthritis were identified by linkage with the Norfolk Arthritis Register, a primary care-based inception study of inflammatory polyarthritis, and were matched for age and sex to 2 controls from EPIC-Norfolk. The risk for development of inflammatory polyarthritis was compared between subjects in the highest and lowest tertiles of dietary intake using conditional logistic regression and was expressed as odds ratios (ORs) with 95% confidence intervals (95% CIs).Results. Between 1993 and 2002, 88 new patients with inflammatory polyarthritis were identified and matched with 176 controls. Among patients, the level of red meat intake was higher (P = 0.04) and that of vitamin C was lower (P = 0.03) compared with intake among controls, but no difference in total energy intake was observed. Patients were more likely to be smokers. After adjusting for total energy intake, smoking, and other possible dietary confounders, subjects with the highest level of consumption of red meat (OR 1.9, 95% CI 0.9-4.0), meat and meat products combined (OR 2.3, 95% CI 1.1-4.9), and total protein (OR 2.9, 95% CI 1.1-7.5) were at an increased risk for inflammatory polyarthritis.Conclusion. A high level of red meat consumption may represent a novel risk factor for inflammatory arthritis or may act as a marker for a group of persons with an increased risk from other lifestyle causes.