The inverse associations of glycine and histidine in diet with hyperlipidemia and hypertension.

IF 4.4 2区医学 Q1 NUTRITION & DIETETICS

Nutrition Journal Pub Date : 2024-08-22 DOI:10.1186/s12937-024-01005-4

Mohammad Haroon Rahemi, Yuting Zhang, Zican Li, Dongwei Guan, Defang Li, Hongxin Fu, Jiaying Yu, Junrong Lu, Cheng Wang, Rennan Feng

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引用次数: 0

Abstract

Background: Amino acids are crucial for nutrition and metabolism, regulating metabolic pathways and activities vital to organismal health and stability. Glycine and histidine act as potent antioxidants and anti-inflammatory agents; however, limited knowledge exists regarding the associations between these amino acids and hyperlipidemia and hypertension. The purpose of this study is to investigate the relationship between dietary glycine and histidine, and hyperlipidemia and hypertension.

Methods: This population-based cross-sectional study evaluated the influence of dietary glycine and histidine, as well as their combined effect, on hyperlipidemia and hypertension in Chinese adults participating in the Nutrition Health Atlas Project (NHAP). General characteristics were acquired using a verified Internet-based Dietary Questionnaire for the Chinese. Binary logistic regression, along with gender, age groups, and median energy intake subgroup analyses, was employed to investigate the associations between dietary glycine and histidine and hyperlipidemia and hypertension. A sensitivity analysis was conducted to assess the impact of excluding individuals who smoke and consume alcohol on the results.

Results: Based on the study's findings, 418 out of 1091 cases had hyperlipidemia, whereas 673 had hypertension. A significant inverse relationship was found between dietary glycine, histidine, and glycine + histidine and hyperlipidemia and hypertension. Compared with the 1st and 2nd tertiles, the multivariable-adjusted odd ratios (ORs) (95% confidence intervals) (CIs) of the 3rd tertile of dietary glycine for hyperlipidemia and hypertension were 0.64 (0.49-0.84) (p < 0.01) and 0.70 (0.56-0.88) (p < 0.001); histidine was 0.63 (0.49-0.82) (p < 0.01) and 0.80 (0.64-0.99) (p < 0.01); and glycine + histidine was 0.64 (0.49-0.83) (p < 0.01) and 0.74 (0.59-0.92) (p < 0.001), respectively. High glycine and high histidine (HGHH) intake were negatively associated with hyperlipidemia and hypertension OR (95% CIs) were: 0.71 (0.58-0.88) (p < 0.01) and 0.73 (0.61-0.87) (p < 0.01), respectively.

Conclusions: Dietary glycine and histidine, as well as their HGHH group, revealed an inverse relationship with hyperlipidemia and hypertension. Further investigations are needed to validate these findings.

查看原文本刊更多论文

饮食中甘氨酸和组氨酸与高脂血症和高血压的反向关系。

背景：氨基酸对营养和新陈代谢至关重要，调节着对机体健康和稳定至关重要的新陈代谢途径和活动。甘氨酸和组氨酸是有效的抗氧化剂和抗炎剂；然而，人们对这些氨基酸与高脂血症和高血压之间的关系了解有限。本研究旨在探讨膳食中的甘氨酸和组氨酸与高脂血症和高血压之间的关系：这项基于人群的横断面研究评估了参与营养健康图谱项目（NHAP）的中国成年人膳食中甘氨酸和组氨酸对高脂血症和高血压的影响，以及这两种氨基酸对高脂血症和高血压的联合作用。研究人员使用经过验证的中国人网络膳食调查问卷了解了他们的一般特征。通过二元逻辑回归以及性别、年龄组和能量摄入中位数分组分析，研究了膳食中甘氨酸和组氨酸与高脂血症和高血压之间的关系。研究还进行了敏感性分析，以评估排除吸烟和饮酒者对结果的影响：根据研究结果，1091 个病例中有 418 人患有高脂血症，673 人患有高血压。研究发现，膳食中的甘氨酸、组氨酸、甘氨酸+组氨酸与高脂血症和高血压之间存在明显的反比关系。与第 1 和第 2 三分位数相比，膳食甘氨酸第 3 三分位数与高脂血症和高血压的多变量调整奇异比（ORs）（95% 置信区间）为 0.64（0.49-0.84）（P 结论：膳食甘氨酸和组氨酸与高脂血症和高血压之间存在明显的反向关系：膳食甘氨酸和组氨酸及其 HGHH 组与高脂血症和高血压呈反向关系。还需要进一步的研究来验证这些发现。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Nutrition Journal NUTRITION & DIETETICS-

CiteScore

9.80

自引率

0.00%

发文量

审稿时长

4-8 weeks

期刊介绍： Nutrition Journal publishes surveillance, epidemiologic, and intervention research that sheds light on i) influences (e.g., familial, environmental) on eating patterns; ii) associations between eating patterns and health, and iii) strategies to improve eating patterns among populations. The journal also welcomes manuscripts reporting on the psychometric properties (e.g., validity, reliability) and feasibility of methods (e.g., for assessing dietary intake) for human nutrition research. In addition, study protocols for controlled trials and cohort studies, with an emphasis on methods for assessing dietary exposures and outcomes as well as intervention components, will be considered. Manuscripts that consider eating patterns holistically, as opposed to solely reductionist approaches that focus on specific dietary components in isolation, are encouraged. Also encouraged are papers that take a holistic or systems perspective in attempting to understand possible compensatory and differential effects of nutrition interventions. The journal does not consider animal studies. In addition to the influence of eating patterns for human health, we also invite research providing insights into the environmental sustainability of dietary practices. Again, a holistic perspective is encouraged, for example, through the consideration of how eating patterns might maximize both human and planetary health.