Association Between Dietary Biotin Intake and Dementia Risk, Including Alzheimer's Disease: A Prospective Study of 122 959 UK Biobank Participants.

IF 4.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2025-09-07 DOI:10.1002/mnfr.70252

Yan Kong,Jiping Zhong,Tong Wang,Dongfeng Zhang

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Abstract

The relationship between dietary biotin intake and cognitive function remains unclear. This study explores the association between biotin and dementia, and the mediating role of inflammation indicators. Dietary biotin intake was assessed via the 24-h recall questionnaire. Dementia outcomes were identified through "algorithmically defined outcomes," identified through an algorithm integrating self-reports, hospital admissions, and death certificate records. Participants aged 40-69 with complete biotin and baseline data were included. During a 11.25-year median follow-up, 1256 incident dementia cases occurred among 122 959 participants. Cox proportional hazards models showed that compared to the lowest biotin intake (Q1), biotin reduced the risk of all-cause dementia (HR: 0.75[0.64,0.88] p < 0.001 for Q2; HR: 0.68[0.58,0.81] p < 0.001 for Q3; HR: 0.67[0.56,0.81] p < 0.001 for Q4) and Alzheimer's disease (AD) (HR: 0.74[0.58,0.96] p = 0.026 for Q2; HR: 0.65[0.49,0.85] p = 0.002 for Q3). Restricted cubic splines (RCSs) revealed an "L-shaped" nonlinear relationship between biotin and all-cause dementia (p nonlinear < 0.001) and Alzheimer's dementia (p nonlinear = 0.004) and exhibited the saturation effect. Multicategorical mediation analysis suggested that systemic immune-inflammation index (SII), a composite inflammatory marker calculated from platelet, neutrophil, and lymphocyte counts, mediated the association partially. Subgroup and sensitivity analyses confirmed stable results. Higher dietary biotin intake may reduce the risk of dementia.

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膳食生物素摄入与痴呆风险之间的关系，包括阿尔茨海默病：一项对122959名英国生物银行参与者的前瞻性研究

膳食生物素摄入与认知功能之间的关系尚不清楚。本研究探讨生物素与痴呆的关系，以及炎症指标的中介作用。通过24小时回忆问卷评估膳食生物素摄入量。痴呆症的结果通过“算法定义的结果”来确定，通过整合自我报告、住院记录和死亡证明记录的算法来确定。参与者年龄在40-69岁之间，具有完整的生物素和基线数据。在11.25年的中位随访期间，122959名参与者中发生了1256例痴呆。Cox比例风险模型显示，与最低生物素摄入量（Q1）相比，生物素降低了全因痴呆（Q2: HR: 0.75[0.64,0.88] p < 0.001; Q3: HR: 0.68[0.58,0.81] p < 0.001; Q4: HR: 0.67[0.56,0.81] p < 0.001）和阿尔茨海默病（AD）（Q2: HR: 0.74[0.58,0.96] p = 0.026; Q3: HR: 0.65[0.49,0.85] p = 0.002）的风险。限制三次样条曲线（RCSs）显示生物素与全因痴呆（p非线性< 0.001）和阿尔茨海默氏痴呆（p非线性= 0.004）之间呈“l”型非线性关系，并表现出饱和效应。多分类中介分析表明，系统性免疫炎症指数（SII），一个由血小板、中性粒细胞和淋巴细胞计数计算的复合炎症标志物，部分介导了这种关联。亚组分析和敏感性分析证实了稳定的结果。较高的饮食生物素摄入量可能会降低患痴呆症的风险。

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.