摄入红肉增加心脏病风险可能与肠道菌群有关
创作:九卿臣 审核:九卿臣 08月03日
  • 纳入美国社区3931名成人受试者,评估动物源性食物(ASF)与动脉粥样硬化性心血管疾病(ASCVD)事件风险间关联及肠道菌群在ASCVD风险的中介作用;
  • 未加工红肉、总肉类和ASF摄入量增加与较高ASCVD风险相关,三甲胺N-氧化物相关代谢物共同介导这些关联;
  • 加工肉类摄入量与较高ASCVD风险无显著相关性,鱼、家禽和鸡蛋摄入量与ASCVD无显著相关性;
  • 血糖、胰岛素和C-反应蛋白(不是血压或血胆固醇)等风险途径,均介导肉类摄入与ASCVD关联。
主编推荐语
九卿臣
先前多项研究发现,食用红肉与心脏病和死亡风险增加有关,肠道菌群会产生三甲胺N-氧化物促进消化大量红肉。而三甲胺N-氧化物相关代谢物是否有助于解释红肉摄入对心血管风险的影响,仍需深入探究。近日,塔夫茨大学研究人员在Arteriosclerosis Thrombosis and Vascular Biology发表最新研究,纳入美国社区3931名成人受试者(65岁以上),评估动物源性食物(ASF)与动脉粥样硬化性心血管疾病(ASCVD)事件风险间关联及肠道菌群在ASCVD风险的中介作用,发现食用ASF后肠道菌群产生的代谢物可能有助于解释红肉与较高ASCVD风险间关联。总之,这项观察性研究有助于更好了解食物成分与心血管疾病间的关联,未来也需要更多的研究数据支持这些发现。
关键字
延伸阅读本研究的原文信息和链接出处,以及相关解读和评论文章。欢迎读者朋友们推荐!

Dietary Meat, Trimethylamine N-Oxide-Related Metabolites, and Incident Cardiovascular Disease Among Older Adults: The Cardiovascular Health Study

膳食肉类、三甲胺N-氧化物相关代谢物和老年人心血管疾病间的关联

10.1161/ATVBAHA.121.316533

08-01, Article

Abstract & Authors:展开

Abstract:收起
Background:: Effects of animal source foods (ASF) on atherosclerotic cardiovascular disease (ASCVD) and underlying mechanisms remain controversial. We investigated prospective associations of different ASF with incident ASCVD and potential mediation by gut microbiota-generated trimethylamine N-oxide, its L-carnitine-derived intermediates γ-butyrobetaine and crotonobetaine, and traditional ASCVD risk pathways.
Methods:: Among 3931 participants from a community-based US cohort aged 65+ years, ASF intakes and trimethylamine N-oxide-related metabolites were measured serially over time. Incident ASCVD (myocardial infarction, fatal coronary heart disease, stroke, other atherosclerotic death) was adjudicated over 12.5 years median follow-up. Cox proportional hazards models with time-varying exposures and covariates examined ASF-ASCVD associations; and additive hazard models, mediation proportions by different risk pathways.
Results:: After multivariable-adjustment, higher intakes of unprocessed red meat, total meat, and total ASF associated with higher ASCVD risk, with hazard ratios (95% CI) per interquintile range of 1.15 (1.01–1.30), 1.22 (1.07–1.39), and 1.18 (1.03–1.34), respectively. Trimethylamine N-oxide-related metabolites together significantly mediated these associations, with mediation proportions (95% CI) of 10.6% (1.0–114.5), 7.8% (1.0–32.7), and 9.2% (2.2–44.5), respectively. Processed meat intake associated with a nonsignificant trend toward higher ASCVD (1.11 [0.98–1.25]); intakes of fish, poultry, and eggs were not significantly associated. Among other risk pathways, blood glucose, insulin, and C-reactive protein, but not blood pressure or blood cholesterol, each significantly mediated the total meat-ASCVD association.
Conclusions:: In this large, community-based cohort, higher meat intake associated with incident ASCVD, partly mediated by microbiota-derived metabolites of L-carnitine, abundant in red meat. These novel findings support biochemical links between dietary meat, gut microbiome pathways, and ASCVD.

First Authors:
Meng Wang,Zeneng Wang,Stanley L Hazen,Dariush Mozaffarian

Correspondence Authors:
Meng Wang

All Authors:
Meng Wang,Zeneng Wang,Yujin Lee,Heidi TM Lai,Marcia C de Oliveira Otto,Rozenn N Lemaitre,Amanda Fretts,Nona Sotoodehnia,Matthew Budoff,Joseph A DiDonato,Barbara McKnight,WH Wilson Tang,Bruce M Psaty,David S Siscovick,Stanley L Hazen,Dariush Mozaffarian

评论