飲食中的鎂或與心臟病、中風和2型糖尿病風險有關

飲食中的鎂或與心臟病、中風和2型糖尿病風險有關

科研圈

2016-12-08閱讀原文

根據開放獲取期刊BMC Medicine中新發表的薈萃分析，富含鎂的飲食可能降低包括冠心病、中風和2型糖尿病在內疾病的風險。此次關於飲食中的鎂與健康結果之間證據的分析迄今為止規模最大，涉及來自九個國家的超過一百萬人的數據。

來源 BMC 中國

來自中國浙江大學和鄭州大學的研究人員發現，飲食中鎂攝入量最高類別中的人群相比最低類別人群，冠心病風險降低10%，中風風險降低12%，並且2型糖尿病風險降低26%。研究結果還表明，每天在飲食中額外增加100mg鎂還能夠將中風風險降低7%並將2型糖尿病風險降低19%。

第一作者，來自浙江大學公共衛生學院的王福俤博士說：「已經發現體內鎂水平低與一系列疾病相關聯，但是對於飲食中鎂和健康風險之間的關聯尚未提出確鑿證據。我們進行的薈萃分析提供了最新證據，支持食物中鎂的角色和降低疾病風險之間存在關聯。」

王博士補充認為：「目前健康指導推薦的鎂攝入量為男性每天約300mg，女性每天約270mg。儘管如此，鎂缺乏相當常見，影響到總人口的2.5%至15%。我們的研究結果對於告知公眾和政策制定人員飲食指導從而降低鎂缺乏相關健康風險十分重要。」

鎂對於人類健康和包括葡萄糖代謝、蛋白質生產和DNA等核酸合成在內的正常生物功能至關重要。鑒於該元素可在調味料、堅果、豆類、可可、全穀類和綠葉蔬菜等食物中發現，飲食是鎂的主要來源。

本次分析使用來自1999年至2016年期間進行的40項流行病學研究的數據，進而調查飲食中鎂和多種疾病之間的聯繫。在所有這些研究中，使用自報食物頻率問卷或24小時內飲食回憶來確定飲食中鎂的水平。由於用於確定類別的鎂的水平在這些研究之間差異巨大，研究人員對飲食中鎂每天各增加100mg的效果進行了劑量反應分析。

此次薈萃分析涉及觀察性研究，意味著不能排除其他影響結果的生物或生活方式因素的作用。也不可能確定鎂是否對降低疾病風險起直接作用。然而，本次大規模分析提供了在調整性別以及研究地點以後仍然保持穩定的可靠數據。作者認為其研究結果進一步證實了增加富含鎂食物的攝取可有益於整體健康這一觀念。

相關論文信息

題目Dietary magnesium intake and the risk of cardiovascular disease, type 2 diabetes, and all-cause mortality: a dose–response meta-analysis of prospective cohort studies

作者Xuexian Fang, Kai Wang, Dan Han, Xuyan He, Jiayu Wei, Lu Zhao, Mustapha Umar Imam, Zhiguang Ping, Yusheng Li, Yuming Xu, Junxia Min and Fudi WangEmail authorView ORCID ID profile

發表日期Published: 8 December 2016

摘要

Background

Although studies have examined the association between dietary magnesium intake and health outcome, the results are inconclusive. Here, we conducted a dose–response meta-analysis of prospective cohort studies in order to investigate the correlation between magnesium intake and the risk of cardiovascular disease (CVD), type 2 diabetes (T2D), and all-cause mortality.

Methods

PubMed, EMBASE, and Web of Science were searched for articles that contained risk estimates for the outcomes of interest and were published through May 31, 2016. The pooled results were analyzed using a random-effects model.

Results

Forty prospective cohort studies totaling more than 1 million participants were included in the analysis. During the follow-up periods (ranging from 4 to 30 years), 7678 cases of CVD, 6845 cases of coronary heart disease (CHD), 701 cases of heart failure, 14,755 cases of stroke, 26,299 cases of T2D, and 10,983 deaths were reported. No significant association was observed between increasing dietary magnesium intake (per 100 mg/day increment) and the risk of total CVD (RR: 0.99; 95% CI, 0.88–1.10) or CHD (RR: 0.92; 95% CI, 0.85–1.01). However, the same incremental increase in magnesium intake was associated with a 22% reduction in the risk of heart failure (RR: 0.78; 95% CI, 0.69–0.89) and a 7% reduction in the risk of stroke (RR: 0.93; 95% CI, 0.89–0.97). Moreover, the summary relative risks of T2D and mortality per 100 mg/day increment in magnesium intake were 0.81 (95% CI, 0.77–0.86) and 0.90 (95% CI, 0.81–0.99), respectively.

Conclusions

Increasing dietary magnesium intake is associated with a reduced risk of stroke, heart failure, diabetes, and all-cause mortality, but not CHD or total CVD. These findings support the notion that increasing dietary magnesium might provide health benefits.