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一項大型研究發現，經常食用水果、蔬菜、魚類及富含Omega-3脂肪酸的油品，有助於降低失智症與阿茲海默症風險，尤其在未攜帶ApoE ε4基因的個體中效果更顯著，凸顯均衡飲食在大腦健康中的關鍵角色。
Dietary patterns and risk of dementia: the Three-City cohort study
飲食模式與失智症風險：《三城隊列研究》
Barberger-Gateau P, Raffaitin C, Letenneur L, et al. Dietary patterns and risk of dementia: the Three-City cohort study. Neurology. 2007;69(20):1921-1930. doi:10.1212/01.wnl.0000278116.37320.52
https://pubmed.ncbi.nlm.nih.gov/17998483/
Abstract
Background
Dietary fatty acids and antioxidants may contribute to decrease dementia risk, but epidemiologic data remain controversial. The aim of our study was to analyze the relationship between dietary patterns and risk of dementia or Alzheimer disease (AD), adjusting for sociodemographic and vascular risk factors, and taking into account the ApoE genotype.
Methods
A total of 8,085 nondemented participants aged 65 and over were included in the Three-City cohort study in Bordeaux, Dijon, and Montpellier (France) in 1999-2000 and had at least one re-examination over 4 years (rate of follow-up 89.1%). An independent committee of neurologists validated 281 incident cases of dementia (including 183 AD).
Results
Daily consumption of fruits and vegetables was associated with a decreased risk of all cause dementia (hazard ratio [HR] 0.72, 95% CI 0.53 to 0.97) in fully adjusted models. Weekly consumption of fish was associated with a reduced risk of AD (HR 0.65, 95% CI 0.43 to 0.994) and all cause dementia but only among ApoE epsilon 4 noncarriers (HR 0.60, 95% CI 0.40 to 0.90). Regular use of omega-3 rich oils was associated with a decreased risk of borderline significance for all cause dementia (HR 0.46, 95% CI 0.19 to 1.11). Regular consumption of omega-6 rich oils not compensated by consumption of omega-3 rich oils or fish was associated with an increased risk of dementia (HR 2.12, 95% CI 1.30 to 3.46) among ApoE epsilon 4 noncarriers.
Conclusion
Frequent consumption of fruits and vegetables, fish, and omega-3 rich oils may decrease the risk of dementia and Alzheimer disease, especially among ApoE epsilon 4 noncarriers.
摘要
背景
飲食中的脂肪酸和抗氧化劑可能有助於降低失智症風險，但流行病學數據仍存在爭議。本研究旨在分析飲食模式與失智症或阿茲海默症（AD）風險之間的關聯，並調整社會人口學及血管風險因素，考量 ApoE 基因型的影響。
方法
本研究納入「三城隊列研究」（Three-City cohort study）中1999至2000年間在法國波爾多、第戎和蒙彼利埃三地共8,085名年滿65歲且未罹患失智症的參與者，並在4年內至少接受一次追蹤檢查（追蹤率達89.1%）。由獨立神經學專家委員會確認281例新發失智症病例（其中183例為阿茲海默症）。
結果
在全面調整模型中，每日食用水果和蔬菜與整體失智症風險降低相關（風險比 [HR] 0.72，95% 信賴區間 [CI] 0.53–0.97）。每週食用魚類與阿茲海默症風險降低相關（HR 0.65，95% CI 0.43–0.994），在非 ApoE ε4 攜帶者中亦顯著降低整體失智症風險（HR 0.60，95% CI 0.40–0.90）。定期使用富含 omega-3 的油脂與整體失智症風險呈現邊緣顯著性降低相關（HR 0.46，95% CI 0.19–1.11）。若未搭配食用富含 omega-3 的油脂或魚類，僅規律食用富含 omega-6 的油脂，則在非 ApoE ε4 攜帶者中會增加失智症風險（HR 2.12，95% CI 1.30–3.46）。
結論
經常攝取水果、蔬菜、魚類及富含 omega-3 的油脂可能有助於降低失智症及阿茲海默症風險，特別是在非 ApoE ε4 攜帶者中效果更為顯著。