肌肉减少型肥胖和大脑健康:对现有证据的批判性评价。

IF 2.7 4区 医学 Q3 NUTRITION & DIETETICS
Uraiporn Booranasuksakul, Zhongyang Guan, Ian A Macdonald, Kostas Tsintzas, Blossom C M Stephan, Mario Siervo
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引用次数: 0

摘要

肌少性肥胖(SO)是由于同一个体同时存在脂肪量增加和骨骼肌量和/或功能减少而产生的一种身体成分表型。在过去的二十年中,已经提出了几种诊断SO的方案,使得SO的患病率和疾病风险估计具有异质性,并且难以解释。痴呆症是一种复杂的神经系统疾病,对患者、护理人员和卫生保健系统产生重大影响。确定早期认知障碍和痴呆症的危险因素是缓解未来二十年全球痴呆症病例数将增加两倍的预测趋势的关键。过度肥胖和肌肉减少症都与认知障碍和痴呆的风险独立相关。目前尚不清楚SO是否与认知障碍和痴呆的高风险相关。这篇综述批判性地评估了目前关于SO与认知结果和痴呆风险之间关系的证据。它还讨论了一些可能将SO表型与脑功能改变联系起来的假定的生物学机制。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Sarcopenic obesity and brain health: A critical appraisal of the current evidence.

Sarcopenic obesity (SO) is a body composition phenotype derived from the simultaneous presence in the same individual of an increase in fat mass and a decrease in skeletal muscle mass and/or function. Several protocols for the diagnosis of SO have been proposed in the last two decades making prevalence and disease risk estimates of SO heterogeneous and challenging to interpret. Dementia is a complex neurological disorder that significantly impacts patients, carers and healthcare systems. The identification of risk factors for early cognitive impairment and dementia is key to mitigating the forecasted trends of a 2-fold increase in dementia case numbers over the next two decades worldwide. Excess adiposity and sarcopenia have both been independently associated with risk of cognitive impairment and dementia. Whether SO is associated with a greater risk of cognitive impairment and dementia is currently uncertain. This review critically appraises the current evidence on the association between SO with cognitive outcomes and dementia risk. It also discusses some of the putative biological mechanisms that may link the SO phenotype with alteration of brain functions.

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来源期刊
Nutrition Bulletin
Nutrition Bulletin NUTRITION & DIETETICS-
CiteScore
4.50
自引率
12.10%
发文量
58
期刊介绍: The Nutrition Bulletin provides accessible reviews at the cutting edge of research. Read by researchers and nutritionists working in universities and research institutes; public health nutritionists, dieticians and other health professionals; nutritionists, technologists and others in the food industry; those engaged in higher education including students; and journalists with an interest in nutrition.
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