高血压、糖尿病、抑郁症和血清钙与全因痴呆和血管性痴呆风险之间的关系:来自英国生物银行的研究结果

IF 4.1 2区 医学 Q2 NUTRITION & DIETETICS
Xiaoxue Li, Jie Liang, Fanfan Zheng
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引用次数: 0

摘要

目的:血清钙水平与全因痴呆和血管性痴呆(VaD)风险之间的关系尚不清楚。此外,高血压、糖尿病和抑郁症在这一关联中的潜在作用需要探索。本研究旨在探讨血清钙与全因痴呆和VaD之间的联系,并评估高血压、糖尿病和抑郁症在这一关联中的作用。方法:在这项队列研究中,数据来自英国生物银行,这是一项基于人群的纵向调查,在英格兰、威尔士和苏格兰进行了2006年至2010年的基线评估。共有363 182名基线时无痴呆的参与者被纳入研究。截至2022年12月31日,通过数据库链接确定了全因痴呆和VaD病例。使用Cox比例风险回归模型估计全因痴呆和VaD的风险。进行中介分析以评估高血压、糖尿病和抑郁的中介作用。结果:在中位随访13.8年期间,共发现5 836例全因痴呆和1 301例VaD。血清钙水平较高的参与者(在第三和第四个四分位数,> 2.37至≤2.43 mmol/L和> 2.43 mmol/L)与第一个四分位数(≤2.32 mmol/L)的参与者相比,全因痴呆的风险较低(第三季度的风险比[HR][95%置信区间(CI)]: 0.87(0.81-0.93),第四季度的HR [95% CI]: 0.90[0.84-0.97])。对于VaD,第二、第三和第四四分位数的hr (95% ci)分别为0.80(0.69-0.93)、0.76(0.65-0.89)和0.80(0.69-0.93)。高血压、糖尿病和抑郁对血清钙相关痴呆的中介作用分别解释了18.67%、2.57%和18.91%。糖尿病和抑郁分别在血清钙与VaD风险的关联中起1.85%和15.34%的中介作用。结论:本研究发现,血清钙水平(> 2.37 mmol/L)较高的个体患痴呆的风险较低。高血压、糖尿病和抑郁症显著介导了这一关联。这些发现强调了将血清钙水平作为痴呆发展的潜在指标的重要性。此外,优化相关疾病的治疗和控制风险因素,特别是对血清钙水平较低的个体,是很重要的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Association between hypertension, diabetes, depression, and serum calcium with the risk of all-cause and vascular dementia: findings from the UK biobank.

Purpose: The associations between serum calcium levels and the risk of all-cause dementia and vascular dementia (VaD) are not well understood. Additionally, the potential roles of hypertension, diabetes, and depression in this association need to be explored. This study aimed to investigate the links between serum calcium and all-cause dementia and VaD and to assess the role of hypertension, diabetes, and depression in that association.

Methods: For this cohort study, data were extracted from the UK Biobank, a population-based longitudinal survey with baseline assessments from 2006 to 2010 in England, Wales, and Scotland. A total of 363 182 participants without dementia at baseline were included. Cases of all-cause dementia and VaD were identified through database linkage until December 31, 2022. The hazards of all-cause dementia and VaD were estimated using Cox proportional hazards regression models. Mediation analyses were performed to evaluate the mediation effect of hypertension, diabetes, and depression.

Results: During a median follow-up of 13.8 years, 5 836 cases of all-cause dementia and 1 301 cases of VaD were identified. Participants with higher levels of serum calcium (in the third and fourth quartile, > 2.37 to ≤ 2.43 mmol/L and > 2.43 mmol/L) had a lower risk of all-cause dementia compared to those in the first quartile (≤ 2.32 mmol/L) (Hazard Ratio [HR] [95% Confidence Interval (CI)] in Q3: 0.87 (0.81-0.93), HR [95% CI] in Q4: 0.90 [0.84-0.97]). For VaD, HRs (95% CIs) in the second, third, and fourth quartiles were 0.80 (0.69-0.93), 0.76 (0.65-0.89), and 0.80 (0.69-0.93), respectively. Hypertension, diabetes, and depression significantly explained 18.67%, 2.57%, and 18.91% of the mediation effects on serum calcium-related dementia, respectively. Diabetes and depression contributed 1.85% and 15.34% of mediation effects on the association between serum calcium and the risk of VaD.

Conclusion: This study found that individuals with higher serum calcium levels (> 2.37 mmol/L) had a reduced risk of developing dementia. Hypertension, diabetes, and depression significantly mediated the association. These findings highlight the significance of considering serum calcium levels as a potential indicator for the development of dementia. Further, optimizing the treatment of associated diseases and managing risk factors, particularly for individuals with lower serum calcium levels, is important.

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来源期刊
CiteScore
10.20
自引率
2.00%
发文量
295
审稿时长
6 months
期刊介绍: The European Journal of Nutrition publishes original papers, reviews, and short communications in the nutritional sciences. The manuscripts submitted to the European Journal of Nutrition should have their major focus on the impact of nutrients and non-nutrients on immunology and inflammation, gene expression, metabolism, chronic diseases, or carcinogenesis, or a major focus on epidemiology, including intervention studies with healthy subjects and with patients, biofunctionality of food and food components, or the impact of diet on the environment.
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