长期暴露于饮用水中碘水平升高与成人自身免疫性甲状腺疾病的发生有关:来自中国山东省的一项病例对照研究的结果。

IF 2.4 Q3 NUTRITION & DIETETICS
Journal of Nutrition and Metabolism Pub Date : 2025-07-07 eCollection Date: 2025-01-01 DOI:10.1155/jnme/1510663
Yang Du, Peng Liu, Xu Huang, Fangang Meng, Lijun Fan, Weijia Li, Jinyin Yao, Xianglan Chen, Zhuowen Li, Ming Li, Chunpeng Lv, Wen Jiang, Wei Zhang, Dianjun Sun
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引用次数: 0

摘要

背景:过量的碘摄入与甲状腺自身免疫风险增加有关。然而,长期暴露于饮用水中碘含量超过100 μg/L与自身免疫性甲状腺疾病(AITDs)的发生之间的关系仍不确定。本研究的目的是评估饮用水中碘含量超过100 μg/L是否是AITD的危险因素。方法:我们在一家医院进行了一项病例对照研究,纳入了668名成年人。测定血清甲状腺过氧化物酶抗体(TPOAb)、甲状腺球蛋白抗体(TgAb)、尿碘浓度(UIC)、水碘浓度(WIC)和血清细胞因子浓度,包括白细胞介素-1β (IL-1β)、白细胞介素-6 (IL-6)、干扰素-γ (IFN-γ)和肿瘤坏死因子-α (TNF-α)。结果:水碘水平为100 μg/L的个体发生AITD的风险明显高于10-100 μg/L组(OR = 2.076, p < 0.001)。此外,甲状腺疾病家族史(OR = 4.035, p < 0.001)和高等教育水平(特别是大学与小学相比;OR = 2.608, p=0.016)与AITD风险增加相关。相反,经常食用淡水鱼与患AITD的风险较低相关(每周至少一次与几乎不吃相比,OR = 0.472, p=0.009;每月至少一次vs.几乎不吃(OR = 0.693, p=0.042)。此外,病例组IL-6水平显著高于对照组。结论:病例对照研究表明,AITD的发展与长期暴露于水中高碘水平(超过100 μg/L)之间存在显著关联。发现AITD与其他几个因素有关。AITD的危险因素包括甲状腺疾病的家族史和较高的教育程度。此外,淡水鱼的消费被确定为一个保护因素。识别和理解这些重要的风险因素和AITD发展的保护因素是至关重要的,应该制定和实施有效的策略,针对高危人群进行预防和干预。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Prolonged Exposure to Elevated Iodine Levels in Drinking Water Is Associated With the Occurrence of Autoimmune Thyroid Disorders in Adults: Findings From a Case-Control Study Conducted in Shandong Province, China.

Background: Excessive iodine intake is associated with an increased risk of thyroid autoimmunity. However, the relationship between prolonged exposure to iodine levels exceeding 100 μg/L in drinking water and the occurrence of autoimmune thyroid disorders (AITDs) remains uncertain. The objective of the present study was to assess whether elevated iodine levels exceeding 100 μg/L in drinking water are a risk factor for AITD. Methods: We conducted a case-control study at a hospital, enrolling 668 adults. We measured serum thyroid peroxidase antibody (TPOAb), thyroglobulin antibody (TgAb), urinary iodine concentration (UIC), water iodine concentration (WIC), and serum cytokine concentrations-including interleukin-1β (IL-1β), interleukin-6 (IL-6), interferon-γ (IFN-γ), and tumor necrosis factor-α (TNF-α). Results: The study demonstrated that individuals with water iodine levels > 100 μg/L had a significantly higher risk of developing AITD compared with those in the 10-100 μg/L group (OR = 2.076, p < 0.001). Furthermore, a family history of thyroid disorders (OR = 4.035, p < 0.001) and higher education levels (specifically college education compared to primary school; OR = 2.608, p=0.016) were associated with an increased risk of AITD. Conversely, regular consumption of freshwater fish was correlated with a lower risk of developing AITD (at least once per week vs. hardly eat, OR = 0.472, p=0.009; at least once per month vs. hardly eat, OR = 0.693, p=0.042). Additionally, IL-6 levels in the case group were significantly higher than those in the control group. Conclusions: The case-control study demonstrated a significant association between the development of AITD and prolonged exposure to elevated iodine levels (above 100 μg/L) in water. AITD was found to be associated with several other factors. Risk factors for AITD include a family history of thyroid disorders and higher educational attainment. Additionally, the consumption of freshwater fish was identified as a protective factor. Identifying and understanding these significant risk and protective factors for AITD development are critical, and effective strategies should be developed and implemented for prevention and intervention targeting at-risk individuals.

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来源期刊
Journal of Nutrition and Metabolism
Journal of Nutrition and Metabolism NUTRITION & DIETETICS-
CiteScore
5.40
自引率
0.00%
发文量
49
审稿时长
17 weeks
期刊介绍: Journal of Nutrition and Metabolism is a peer-reviewed, Open Access journal that publishes original research articles, review articles, and clinical studies covering the broad and multidisciplinary field of human nutrition and metabolism. The journal welcomes submissions on studies related to obesity, diabetes, metabolic syndrome, molecular and cellular biology of nutrients, foods and dietary supplements, as well as macro- and micronutrients including vitamins and minerals.
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