Green Tea Intake and Parkinson's Disease Progression: A Mendelian Randomization Study.
Green Tea Intake and Parkinson's Disease Progression: A Mendelian Randomization Study.
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绿茶摄入量与帕金森病进展：孟德尔随机研究
DOI：
10.3389/fnut.2022.848223
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发表时间：
2022
影响因子：
5
通讯作者：
Shang, Huifang
中科院分区：
文献类型：
--
作者：
Li, Chunyu;Lin, Junyu;Yang, Tianmi;Shang, Huifang
流行病学研究表明，摄入绿茶与降低帕金森病 (PD) 风险相关。然而，绿茶摄入量是否对帕金森病进展有影响尚不清楚。为了评估绿茶摄入量在 PD 进展中的作用，我们使用绿茶摄入量 (N = 64,949)、帕金森病发病年龄 (N = 28,568) 和进展 (N = 4,093) 的全基因组关联研究的汇总统计数据进行了两样本孟德尔随机化分析。 Bonferroni 校正后，基因决定的绿茶摄入量增加一个标准差与痴呆进展缓慢显着相关（OR：0.87，95% CI：0.81–0.94，P：3.48E−04）。与此同时，较高的绿茶摄入量名义上与抑郁症进展较慢以及基线时痴呆、抑郁、嗅觉减退和失眠的风险较低有关。所有敏感性分析的结果都是稳健的。这些结果可能会在临床试验中促进新的治疗靶点减缓帕金森病的进展，并对帕金森病患者具有临床意义。
Epidemiological studies have suggested green tea intake was associated with a reduced risk of Parkinson's disease (PD). However, whether green tea intake has an effect on PD progression is unknown. To evaluate the role of green tea intake in PD progression, we conducted a two-sample Mendelian randomization analysis using summary statistics from genome-wide association studies of green tea intake (N = 64,949), age at onset (N = 28,568) and progression (N = 4,093) of PD. One standard deviation increase in genetically determined green tea intake was significantly associated with slower progression to dementia (OR: 0.87, 95% CI: 0.81–0.94, P: 3.48E−04) after the Bonferroni correction. Meanwhile, higher green tea intake was nominally associated with slower progression to depression, and lower risk of dementia, depression, hyposmia and insomnia at baseline. The results were robust under all sensitivity analyses. These results might facilitate novel therapeutic targets to slow down the progression of PD in clinical trials, and have clinical implications for patients with PD.
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DOI：
10.3390/molecules25173926
发表时间：
2020-08-27
期刊：
Molecules (Basel, Switzerland)
影响因子：
--
作者：
Malar DS;Prasanth MI;Brimson JM;Sharika R;Sivamaruthi BS;Chaiyasut C;Tencomnao T
通讯作者：
Tencomnao T
影响因子：
4.6
作者：
Dong, Xiaoxin;Yang, Chen;Lu, Zuxun
通讯作者：
Lu, Zuxun
影响因子：
168.9
作者：
Kalia, Lorraine V.;Lang, Anthony E.
通讯作者：
Lang, Anthony E.
影响因子：
2
作者：
Kim, Ji Seon;Kim, Jong-Min;Jeon, Beom S.
通讯作者：
Jeon, Beom S.
影响因子：
10.6
作者：
Guo, Shuhong;Yan, Jingqi;Zhao, Baolu
通讯作者：
Zhao, Baolu