成人血清维生素C与抑郁症之间的关系:2017 - 2018年NHANES的横断面研究

IF 4.2 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Dehua Zhao, Xiaoqing Long, Jisheng Wang
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引用次数: 0

摘要

背景:以前的研究已经调查了维生素C和抑郁症之间的关系,但研究结果尚无定论。本横断面研究的目的是调查成人血清维生素C与抑郁症之间的关系。方法:使用2017-2018年全国健康与营养检查调查(NHANES)周期的数据。应用加权多变量logistic回归来评估血清维生素C与抑郁症之间的关系。采用加权限制三次样条(RCS)回归分析血清维生素C与抑郁症的剂量-反应关系。此外,我们还进行了分层分析和敏感性分析,以评价结果的稳定性。结果:本研究共纳入4517名受试者。其中410人(9.08%)患有抑郁症。在完全调整模型中,血清维生素C作为一个连续变量,与抑郁症呈负相关(OR = 0.69, 95% CI: 0.54-0.88, p = 0.003)。当血清维生素C作为分类变量进行分析时,观察到类似的结果。Q2、Q3和Q4的or (95% CI)以Q1为参照,分别为1.00(0.76-1.33)、0.73(0.54-0.99)和0.59(0.42-0.81)。RCS分析发现血清维生素C与抑郁症呈线性负相关(非线性p = 0.579)。此外,在分层和敏感性分析中,血清维生素C与抑郁症之间的负相关仍然很明显。结论:我们的研究结果表明血清维生素C与抑郁症之间存在线性负相关关系,这表明维持足够的血清维生素C对预防抑郁症有潜在的好处,因此建议保持充足的血清维生素C。
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 Serum Vitamin C and Depression in Adults: A Cross-Sectional Study of NHANES From 2017 to 2018

Association Between Serum Vitamin C and Depression in Adults: A Cross-Sectional Study of NHANES From 2017 to 2018

Background: Previous studies have examined the relationship between vitamin C and depression, but the findings have been inconclusive. The aim of this cross-sectional study was to investigate the association between serum vitamin C and depression in adults.

Methods: Data from the 2017-2018 National Health and Nutrition Examination Survey (NHANES) cycle were utilized. Weighted multivariable logistic regressions were applied to assess the association between serum vitamin C and depression. Weighted restricted cubic spline (RCS) regression was conducted to explore the dose–response relationship between serum vitamin C and depression. In addition, we performed stratified and sensitivity analyses to evaluate the stability of the results.

Results: A total of 4517 participants were included in this study. Among of them, 410 (9.08%) participants suffered depression. In fully adjusted models, serum vitamin C, as a continuous variable, was negatively associated with depression (OR = 0.69, 95% CI: 0.54–0.88, p = 0.003). Similar results were observed when serum vitamin C was analyzed as a categorical variable. The ORs (95% CI) for Q2, Q3, and Q4, with Q1 as the reference, were 1.00 (0.76–1.33), 0.73 (0.54–0.99), and 0.59 (0.42–0.81), respectively. The RCS analysis found a linear negative relationship between serum vitamin C and depression (p for nonlinearity = 0.579). Additionally, the inverse associations between serum vitamin C and depression remained robust in stratified and sensitivity analyses.

Conclusion: Our findings suggested that there was a linear negative relationship between serum vitamin C and depression, indicating that maintaining sufficient serum vitamin C is recommended due to its potential benefits for protecting against depression.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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