Micronutrients and Androgenetic Alopecia: A Systematic Review

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2024-10-23 DOI:10.1002/mnfr.202400652

Ruilong Wang, Jinran Lin, Qingmei Liu, Wenyu Wu, Jinfeng Wu, Xiao Liu

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引用次数: 0

Abstract

Scope

Hair loss is a common problem that can negatively impact individuals' psychological well-being. Androgenetic alopecia (AGA) is one of the most prevalent types of nonscarring hair loss. This review summarizes the existing evidence on the relationship between AGA and various micronutrients, including vitamin B, vitamin D, vitamin A, vitamin C, iron, selenium, zinc, manganese, and copper.

Methods

A literature search was conducted to identify relevant articles published between 1993 and 2023. The search identified 49 relevant articles.

Results

The findings suggest that deficiencies or imbalances in these micronutrients may contribute to the pathogenesis of AGA and represent modifiable risk factors for hair loss prevention and treatment. Vitamin B, vitamin D, iron, and zinc appear to play critical roles in hair growth and maintenance. Deficiencies in these micronutrients have been associated with increased risk of AGA, while supplementation with these nutrients has shown potential benefits in improving hair growth and preventing hair loss. However, the current evidence is not entirely consistent, with some studies reporting no significant associations.

Conclusion

Deficiencies or imbalances in specific vitamins and minerals, especially vitamin B, vitamin D, Fe, Se, and Zn are involved in the pathogenesis of AGA and may represent modifiable risk factors for the treatment and prevention of this condition.

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微量营养素与雄激素性脱发：系统综述。

范围脱发是一种常见问题，会对个人的心理健康产生负面影响。雄激素性脱发（AGA）是非瘢痕性脱发中最常见的类型之一。本综述总结了 AGA 与各种微量营养素（包括维生素 B、维生素 D、维生素 A、维生素 C、铁、硒、锌、锰和铜）之间关系的现有证据。结果研究结果表明，这些微量营养素的缺乏或失衡可能是 AGA 的发病机理之一，也是预防和治疗脱发的可改变的风险因素。维生素 B、维生素 D、铁和锌似乎在头发生长和维护方面发挥着关键作用。缺乏这些微量营养素会增加罹患 AGA 的风险，而补充这些营养素对改善头发生长和预防脱发有潜在的益处。结论特定维生素和矿物质，尤其是维生素 B、维生素 D、铁、硒和锌的缺乏或失衡与 AGA 的发病机制有关，可能是治疗和预防这种疾病的可改变的风险因素。

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

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.