比较番茄红素对有无肥胖症成年人死亡率的影响。

IF 5.4 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2024-03-11 DOI:10.1039/D3FO04533A
Xiaorong Han, Jinxing Liu, Yingzhen Gu, Yifan Li, Wei Zhang, Naqiang Lv and Aimin Dang
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引用次数: 0

摘要

目的:鉴于番茄红素具有抗炎和抗氧化特性,我们调查了番茄红素对肥胖症患者和非肥胖症患者死亡率的影响,结果证实番茄红素具有不同的作用。研究方法本研究分析了 2003-2006 年和 2017-2018 年的美国国家健康与营养调查(NHANES)数据,将番茄红素水平与全因死亡率和心血管死亡率联系起来。利用各种统计方法,对三种模型依次进行混杂因素调整,研究番茄红素与结果的关系。研究结果我们对 11 737 名成年人进行了为期 162 个月的研究,发现全因死亡人数为 1537 人(13.1%),心血管死亡人数为 443 人(3.8%)。对于没有肥胖症的人来说,血清番茄红素与全因死亡率呈 "L "型关系,在含量很低时有害,但超过一定阈值时则具有保护作用。番茄红素对心血管疾病死亡率有持续的保护作用。在肥胖症患者中,番茄红素与全因死亡率的关系呈 "U "型,在番茄红素水平很低和很高时,风险会增加,而在中间范围则具有保护作用。肥胖症患者的心血管疾病死亡率也呈现出类似的模式。有趣的是,膳食番茄红素摄入量对这两组人都有保护作用。结论:这项研究揭示了番茄红素与肥胖或非肥胖人群的全因死亡率和心血管死亡率之间的不同关系,强调了在评估番茄红素的益处时考虑个人健康状况的重要性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Comparing lycopene's impact on mortality in adults with or without obesity†

Comparing lycopene's impact on mortality in adults with or without obesity†

Comparing lycopene's impact on mortality in adults with or without obesity†

Objective: Given lycopene's anti-inflammatory and antioxidant properties, we investigated its mortality impact in individuals with and without obesity, confirming distinct effects. Methods: This study analyzes the National Health and Nutrition Examination Survey (NHANES) data from 2003–2006 and 2017–2018, linking lycopene levels to all-cause and cardiovascular mortality. Using various statistical methods, three models are sequentially adjusted for confounders, investigating the lycopene-outcome relationship. Results: We studied 11 737 adults for 162 months and found 1537 all-cause deaths (13.1%) and 443 cardiovascular deaths (3.8%). For those without obesity, serum lycopene had an “L” shape relationship with all-cause mortality, being harmful at very low levels but protective above a certain threshold. It consistently protects against cardiovascular mortality. In individuals with obesity, the relationship with all-cause mortality formed a “U” shape, with increased risk at very low and very high lycopene levels and protection in the middle range. Cardiovascular mortality showed a similar pattern in individuals with obesity. Interestingly, dietary lycopene intake had protective effects in both groups. Conclusion: This study reveals that lycopene exhibits distinct associations with all-cause and cardiovascular mortality in populations with or without obesity, emphasizing the importance of considering individual health profiles when assessing its benefits.

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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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