不同来源的添加糖摄入量与全因死亡率和心血管疾病风险：身体质量指数的作用

IF 3.7 3区医学 Q2 NUTRITION & DIETETICS

Journal of Nutrition Pub Date : 2024-11-01 DOI:10.1016/j.tjnut.2024.09.017

Ziwei Shi , Wenmin Zhu , Zhiqun Lei , Xiaolong Yan , Xinyue Zhang , Sheng Wei , Qi Wang

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引用次数: 0

摘要

背景：最近的研究表明，全球添加糖的消费量呈上升趋势。关于不同来源的添加糖对全因死亡率和心血管疾病（CVDs）的长期影响的证据仍然有限：本研究旨在探讨各种来源的添加糖与全因死亡率和心血管疾病风险之间的关联，并确定遗传易感性和体重指数（BMI）是否会影响或调节这些关联：我们纳入了 196,414 名在 2009 年至 2012 年间完成 24 小时食物调查的英国生物库参与者。糖含量是从食品成分综合数据集（CoFID）中收集的。国家死亡登记和医院记录提供了死亡和疾病诊断数据。我们采用多基因风险评分（PRS）来评估遗传易感性。我们采用了多基因风险评分（PRS）来评估遗传易感性，并使用 Cox 比例危险回归来分析相关性：共记录了 10,081 例死亡、38,563 例高血压、12,306 例缺血性心脏病和 5,491 例脑血管疾病。与添加糖摄入量最低的四分位组相比，添加糖摄入量最高的四分位组的全因死亡率危险比分别为：总添加糖 1.21（95% CI：1.14，1.30），固体 1.03（95% CI：0.97，1.10），饮料 1.16（95% CI：1.10，1.23）。就心血管疾病而言，在总添加糖和饮料来源中观察到了明显的相关性。这些关联并不因PRS而改变，风险最高的人群在摄入过多添加糖的同时，PRS也较高（Ptrend结论：较高的添加糖摄入量，尤其是饮料中的添加糖摄入量，与全因死亡率和心血管疾病风险的增加有关。体重指数在一定程度上调节了这些关联。

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Intake of Added Sugar from Different Sources and Risk of All-Cause Mortality and Cardiovascular Diseases: The Role of Body Mass Index

Background

Recent studies have shown an ascending trend in global added sugar consumption. Evidence for the long-term consequences of added sugar from different sources on all-cause mortality and cardiovascular diseases (CVDs) remains limited.

Objectives

This study aimed to examine the associations between added sugar from various sources and the risk of all-cause mortality and CVDs, and to determine whether genetic predisposition and body mass index (BMI, in kg/m²) influence or mediate these associations.

Methods

We included 196,414 UK Biobank participants who completed a 24-h food survey between 2009 and 2012. Sugar contents were collected from the Composition of Foods Integrated Data set (CoFID). The National Death Registries and hospital records provided data on death and the disease diagnosis. We employed a polygenic risk score (PRS) to assess the genetic predisposition. Cox proportional hazards regression was used to analyze the associations.

Results

Totally, 10,081 deaths, 38,563 hypertension cases, 12,306 ischemic heart diseases (IHD), and 5491 cerebrovascular diseases were documented. Compared with the lowest quartile group of added sugar intake, the hazard ratios for all-cause mortality in the highest quartile were 1.21 (95% CI: 1.14, 1.30) for total added sugar, 1.03 (95% CI: 0.97, 1.10) for solids, and 1.16 (95% CI: 1.10, 1.23) for beverages. For CVDs, significant associations were observed in total added sugar and beverage sources. These associations were not altered by PRS, and individuals at greatest risk showed higher PRS along with excessive added sugar consumption (P_trend < 0.001). BMI was found to mediate the highest proportion of the association between added sugar and hypertension (19.10% for total; 36.95% for beverages).

Conclusions

Higher intake of added sugar, especially from beverages, is associated with an increased risk of all-cause mortality and CVDs. BMI mediates a proportion of these associations.

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来源期刊

Journal of Nutrition 医学-营养学

CiteScore

7.60

自引率

4.80%

发文量

260

审稿时长

39 days

期刊介绍： The Journal of Nutrition (JN/J Nutr) publishes peer-reviewed original research papers covering all aspects of experimental nutrition in humans and other animal species; special articles such as reviews and biographies of prominent nutrition scientists; and issues, opinions, and commentaries on controversial issues in nutrition. Supplements are frequently published to provide extended discussion of topics of special interest.