Correlation between hyperlipidemia and serum vitamin D levels in an adult Chinese cohort.

IF 4 2区 农林科学 Q2 NUTRITION & DIETETICS
Frontiers in Nutrition Pub Date : 2024-10-21 eCollection Date: 2024-01-01 DOI:10.3389/fnut.2024.1302260
Jinxiu Wang, Tala Shi, Lanlan Xu, Yanuo Li, Wei Mi, Chunyang Wang, Peng Lu, Lingyun Li, Ziyue Liu, Zhiyong Hu
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引用次数: 0

Abstract

Vitamin D deficiency has emerged as a significant concern in public health due to its potential association with various metabolic disorders. This study aimed to investigate the relationship between serum vitamin D levels and the susceptibility to hyperlipidemia among adults. Using a multi-stage sampling approach, we recruited a cohort of 2072 eligible individuals aged over 18 years. Serum 25-hydroxyvitamin D [25(OH)D] levels were measured alongside glucolipid metabolic markers, and comprehensive demographic and physical data were collected. The cohort exhibited a hyperlipidemia prevalence of 42.18%, with 19.88% demonstrating vitamin D deficiency. Notably, 23.68% of individuals with vitamin D deficiency also presented hyperlipidemia. Statistical analysis revealed a significantly higher prevalence of hyperlipidemia among those with vitamin D deficiency compared to those with sufficient levels (23.68% vs. 17.11%, P < 0.05). After adjusting for various factors including age, geographical region, exercise status, BMI, fasting glucose level, and blood pressure, lower serum 25(OH)D concentrations were found to significantly increase the risk of hyperlipidemia (Odds Ratio [OR] = 1.41; 95% CI: 1.057, 1.885; P < 0.05). Further stratification of the hyperlipidemic cohort revealed that vitamin D deficiency was associated with 1.459- and 1.578-times higher risks for total cholesterol and triglyceride abnormalities, respectively, compared to those with sufficient vitamin D levels. Moreover, each 10 ng/mL decrease in serum vitamin D level corresponded to an increased risk of total cholesterol (OR = 0.82; 95% CI: 0.728, 0.974; P < 0.05) and triglyceride abnormalities (OR = 0.79; 95% CI: 0.678, 0.927; P < 0.05). However, there were no significant differences observed between vitamin D-sufficient and-deficient groups regarding Low-Density Lipoprotein (LDL) and High-Density Lipoprotein (HDL) abnormalities. These findings underscore the potential role of serum vitamin D deficiency as an independent risk factor contributing to the elevated prevalence of hyperlipidemia in the adult population.

中国成年人群组中高脂血症与血清维生素 D 水平之间的相关性。
维生素 D 缺乏症与各种代谢紊乱有潜在联系,因此已成为公共卫生领域的一个重大问题。本研究旨在调查成年人血清维生素 D 水平与高脂血症易感性之间的关系。我们采用多阶段抽样方法,招募了 2072 名符合条件的 18 岁以上人群。在测定血清 25- 羟基维生素 D [25(OH)D] 水平的同时,还测定了糖脂代谢指标,并收集了全面的人口和身体数据。结果显示,42.18%的人患有高脂血症,19.88%的人缺乏维生素 D。值得注意的是,23.68%的维生素 D 缺乏症患者同时也患有高脂血症。统计分析显示,维生素 D 缺乏者的高脂血症患病率明显高于维生素 D 水平充足者(23.68% 对 17.11%,P < 0.05)。在对年龄、地理区域、运动状况、体重指数、空腹血糖水平和血压等各种因素进行调整后,发现血清 25(OH)D 浓度较低会显著增加高脂血症的风险(Odds Ratio [OR] = 1.41; 95% CI: 1.057, 1.885; P < 0.05)。对高脂血症人群进一步分层后发现,与维生素 D 水平充足的人群相比,维生素 D 缺乏导致总胆固醇和甘油三酯异常的风险分别高出 1.459 倍和 1.578 倍。此外,血清维生素 D 水平每降低 10 纳克/毫升,总胆固醇(OR = 0.82;95% CI:0.728,0.974;P < 0.05)和甘油三酯异常(OR = 0.79;95% CI:0.678,0.927;P < 0.05)的风险就会相应增加。然而,在低密度脂蛋白(LDL)和高密度脂蛋白(HDL)异常方面,维生素D充足组和维生素D缺乏组之间没有观察到明显差异。这些研究结果表明,血清维生素 D 缺乏可能是导致成人高脂血症发病率升高的一个独立风险因素。
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来源期刊
Frontiers in Nutrition
Frontiers in Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
5.20
自引率
8.00%
发文量
2891
审稿时长
12 weeks
期刊介绍: No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health. Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.
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