目的:分析国际近10年膳食炎症指数的发展脉络,为我国开展相关研究提供参考。方法:基于Web of Science数据库的检索结果,借助CiteSpace5.8.R3对纳入文献进行可视化分析。结果:2009—2021年,共纳入638篇文献,发文量总体呈上升趋势,发文最...目的:分析国际近10年膳食炎症指数的发展脉络,为我国开展相关研究提供参考。方法:基于Web of Science数据库的检索结果,借助CiteSpace5.8.R3对纳入文献进行可视化分析。结果:2009—2021年,共纳入638篇文献,发文量总体呈上升趋势,发文最多的国家和机构分别是美国和南卡罗来纳大学,已形成核心作者群;研究热点主要集中于膳食炎症指数与多种慢性病患病风险、炎性标志物的验证等方面;研究前沿侧重于胰腺癌、卵巢癌、抑郁症等研究。结论:目前,虽然膳食炎症指数是较成熟的膳食炎症倾向评价工具但仍存在不足,未来需基于我国膳食数据开发专门用于评价我国居民膳食炎症倾向的工具,并基于此构建出符合我国饮食习惯的抗炎饮食方案,为我国慢性病膳食防治策略的制定提供科学依据。展开更多
As people live longer,the burden of aging-related brain diseases,especially dementia,is increasing.Brain aging increases the risk of cognitive impairment,which manifests as a progressive loss of neuron function caused...As people live longer,the burden of aging-related brain diseases,especially dementia,is increasing.Brain aging increases the risk of cognitive impairment,which manifests as a progressive loss of neuron function caused by the impairment of synaptic plasticity via disrupting lipid homeostasis.Therefore,supplemental dietary lipids have the potential to prevent brain aging.This review summarizes the important roles of dietary lipids in brain function from both structure and mechanism perspectives.Epidemiological and animal studies have provided evidence of the functions of polyunsaturated fatty acids(PUFAs)in brain health.The results of interventions indicate that phospholipids—including phosphatidylcholine,phosphatidylserine,and plasmalogen—are efficient in alleviating cognitive impairment during aging,with plasmalogen exhibiting higher efficacy than phosphatidylserine.Plasmalogen is a recognized nutrient used in clinical trials due to its special vinyl ether bonds and abundance in the postsynaptic membrane of neurons.Future research should determine the dose-dependent effects of plasmalogen in alleviating brain-aging diseases and should develop extraction and storage procedures for its clinical application.展开更多
Coffee is one of the world's favorite and most popular beverages,the third most popular beverage after water and tea.For many people,it is an indispensable habit before going to work and a socialization tool for t...Coffee is one of the world's favorite and most popular beverages,the third most popular beverage after water and tea.For many people,it is an indispensable habit before going to work and a socialization tool for the rest of the day.In general,the average consum ption varies from 2 to6 cups per day.What are the health implications?Given this consum ption,the benefits are actually greater than the risks.This is the conclusion of a careful study published in the New England Journal of Medicine(van Dam et al.,2020).展开更多
OBJECTIVE To investigate three features of dietary cooking oil intake,namely,the consumption,cooking style,and composition of fatty acids in relation to several cardiometabolic measurements in an elderly Chinese popul...OBJECTIVE To investigate three features of dietary cooking oil intake,namely,the consumption,cooking style,and composition of fatty acids in relation to several cardiometabolic measurements in an elderly Chinese population.METHODS The elderly(≥65 years)participants for this study were recruited from two community health centers in the urban area of Shanghai.A questionnaire was administered to collect information on dietary oil consumption(low,medium and high)and cooking styles(fry or stir-fry vs.others)and the composition of fatty acids(poly-unsaturated vs.mono-unsaturated).The cardiometabolic measurements included anthropometry,blood pressure,fasting plasma glucose and serum lipids.RESULTS The 1186 study participants had a mean age of 70.9±5.4 years.The mean dietary oil consumption was 35.0 g/d,being low(<25 g/d),medium(25-49 g/d)and high(≥50 g/d)in 485,467 and 234 participants,respectively.The proportion of the fry or stir-fry cooking style and oils rich in mono-unsaturated fatty acids was 30.4%and 27.4%,respectively.Both before and after adjustment for sex,age,current smoking and alcohol intake,dietary oil consumption was significantly(P≤0.02)and positively associated with the prevalence of treated hypertension and fasting plasma glucose concentration.With similar adjustments as above and additional adjustment for dietary oil consumption,the fry or stir-fry cooking style was significantly(P≤0.048)and positively associated with body mass index,but inversely with systolic and diastolic blood pressure and serum low-density lipoprotein cholesterol,and the dietary intake of oils rich in mono-unsaturated fat acids was significantly(P≤0.02)and positively associated with diastolic blood pressure,serum triglycerides,total cholesterol and low-density lipoprotein cholesterol,and the prevalence of hypertriglyceridemia and hypercholesterolemia.CONCLUSIONS This study showed that both the consumption and composition of fatty acids of the dietary oils mattered with regard to several cardiometabolic measurements in an elderly Chinese population.展开更多
文摘目的:分析国际近10年膳食炎症指数的发展脉络,为我国开展相关研究提供参考。方法:基于Web of Science数据库的检索结果,借助CiteSpace5.8.R3对纳入文献进行可视化分析。结果:2009—2021年,共纳入638篇文献,发文量总体呈上升趋势,发文最多的国家和机构分别是美国和南卡罗来纳大学,已形成核心作者群;研究热点主要集中于膳食炎症指数与多种慢性病患病风险、炎性标志物的验证等方面;研究前沿侧重于胰腺癌、卵巢癌、抑郁症等研究。结论:目前,虽然膳食炎症指数是较成熟的膳食炎症倾向评价工具但仍存在不足,未来需基于我国膳食数据开发专门用于评价我国居民膳食炎症倾向的工具,并基于此构建出符合我国饮食习惯的抗炎饮食方案,为我国慢性病膳食防治策略的制定提供科学依据。
基金supported by the National Key Research and Development Program of China(2022YFD2101003)the 111 Project from the Ministry of Education of the People’s Republic of China(B18053).
文摘As people live longer,the burden of aging-related brain diseases,especially dementia,is increasing.Brain aging increases the risk of cognitive impairment,which manifests as a progressive loss of neuron function caused by the impairment of synaptic plasticity via disrupting lipid homeostasis.Therefore,supplemental dietary lipids have the potential to prevent brain aging.This review summarizes the important roles of dietary lipids in brain function from both structure and mechanism perspectives.Epidemiological and animal studies have provided evidence of the functions of polyunsaturated fatty acids(PUFAs)in brain health.The results of interventions indicate that phospholipids—including phosphatidylcholine,phosphatidylserine,and plasmalogen—are efficient in alleviating cognitive impairment during aging,with plasmalogen exhibiting higher efficacy than phosphatidylserine.Plasmalogen is a recognized nutrient used in clinical trials due to its special vinyl ether bonds and abundance in the postsynaptic membrane of neurons.Future research should determine the dose-dependent effects of plasmalogen in alleviating brain-aging diseases and should develop extraction and storage procedures for its clinical application.
基金supported by the Guangdong Provincial Medical Science and Technology Research Fund Project(B2023011)the Guangzhou Science and Technology Plan Project(202102080292)。
文摘Coffee is one of the world's favorite and most popular beverages,the third most popular beverage after water and tea.For many people,it is an indispensable habit before going to work and a socialization tool for the rest of the day.In general,the average consum ption varies from 2 to6 cups per day.What are the health implications?Given this consum ption,the benefits are actually greater than the risks.This is the conclusion of a careful study published in the New England Journal of Medicine(van Dam et al.,2020).
基金supported by the National Natural Science Foundation of China (No.82070432 & No.82070435 & No.82270469 & No.82370426)the Ministry of Science and Technology, Beijing, China (2018YFC1704902 & 2022YFC3601302)+3 种基金the Shanghai Commissions of Science and Technology and Health (a special grant for “leading academics”) (No.19DZ2340200)the Three-year Action Program of Shanghai Municipality for Strengthening the Construction of Public Health System Big Data and Artificial Intelligence Application, Shanghai, China (GWV10.1-XK05)research grants from A&D, Bayer, Omron, Salubris, and Shyndeclecture fees from A& D, Novartis, Omron, Servier, Salubris and Shyndec
文摘OBJECTIVE To investigate three features of dietary cooking oil intake,namely,the consumption,cooking style,and composition of fatty acids in relation to several cardiometabolic measurements in an elderly Chinese population.METHODS The elderly(≥65 years)participants for this study were recruited from two community health centers in the urban area of Shanghai.A questionnaire was administered to collect information on dietary oil consumption(low,medium and high)and cooking styles(fry or stir-fry vs.others)and the composition of fatty acids(poly-unsaturated vs.mono-unsaturated).The cardiometabolic measurements included anthropometry,blood pressure,fasting plasma glucose and serum lipids.RESULTS The 1186 study participants had a mean age of 70.9±5.4 years.The mean dietary oil consumption was 35.0 g/d,being low(<25 g/d),medium(25-49 g/d)and high(≥50 g/d)in 485,467 and 234 participants,respectively.The proportion of the fry or stir-fry cooking style and oils rich in mono-unsaturated fatty acids was 30.4%and 27.4%,respectively.Both before and after adjustment for sex,age,current smoking and alcohol intake,dietary oil consumption was significantly(P≤0.02)and positively associated with the prevalence of treated hypertension and fasting plasma glucose concentration.With similar adjustments as above and additional adjustment for dietary oil consumption,the fry or stir-fry cooking style was significantly(P≤0.048)and positively associated with body mass index,but inversely with systolic and diastolic blood pressure and serum low-density lipoprotein cholesterol,and the dietary intake of oils rich in mono-unsaturated fat acids was significantly(P≤0.02)and positively associated with diastolic blood pressure,serum triglycerides,total cholesterol and low-density lipoprotein cholesterol,and the prevalence of hypertriglyceridemia and hypercholesterolemia.CONCLUSIONS This study showed that both the consumption and composition of fatty acids of the dietary oils mattered with regard to several cardiometabolic measurements in an elderly Chinese population.
