DIETARY RISK FACTORS FOR SYSTEMIC LUPUS ERYTHEMATOSUS

系统性红斑狼疮的饮食风险因素

• 批准号: 6106687
• 负责人: GLINDA S COOPER
• 金额: --
• 依托单位: NATIONAL INSTITUTE OF ENVIRONMENTAL HEALTH SCIENCES
• 依托单位国家: 美国
• 资助国家: 美国
• 起止时间: 至
• 项目状态: 未结题
• 来源: https://reporter.nih.gov/project-details/6106687
• 关键词: antioxidants; ascorbate; clinical research; diet; dietary lipid; dietary supplements; disease /disorder proneness /risk; epidemiology; female; human subject; nutrition related tag; systemic lupus erythematosus; tocopherols

Summary of Work: Diet may play a role in immune function, particularly Diet may play a role in immune function, particularly with respect to autoimmunity. Dietary interventions (e.g., antioxidant supplementation, manipulation of the fat content) can prolong survival in murine models of systemic lupus erythematosus (SLE). The role of these dietary factors in the etiology of SLE in humans has not been examined. The objective of this study is to examine the influence of diet on the risk of SLE. We are using data from the Nurses= Health Study, a cohort of 121,000 women ages 30-55 followed with biennial questionnaire assessment since 1976. Food frequency and nutritional supplement data were collected from 93,184 members of this cohort in 1980. Data on SLE occurrence were collected in 1982, 1984, 1986, and 1992. Two rheumatologists independently reviewed medical records; 57 SLE cases diagnosed after the 1980 diet assessment have been verified, and the 1992 through 1996 potential cases are currently being reviewed. We calculated incidence rates and rate ratios from 1980-1990 for each quintile of energy-adjusted nutrient intake. In the preliminary analysis of 57 cases, SLE incidence SLE incidence decreased somewhat with higher intakes of Vitamin C and E: rate ratios (RR) and 95% confidence intervals comparing the highest to the lowest quintiles of intake (including supplements) were 0.52 (0.21-1.3) for vitamin C and 0.52 (0.22-1.2) for vitamin E, and tests for trend were p=0.20 and 0.36, respectively. This was not seen when we excluded supplement users: for vitamin C, RR=1.1 (0.42-2.8) and for vitamin E, RR=0.89 (0.36-2.2). There was little evidence for an association with vitamin A or total fat intake. Future analyses will use updated nutrient data from the 1984 and 1986 assessments and will include additional food specific analyse.

工作摘要：饮食可能在免疫中发挥作用 功能，尤其是饮食可能在免疫功能中起作用， 特别是关于自身免疫。饮食干预措施 （例如，补充抗氧化剂，对脂肪含量的操纵） 可以延长全身性狼疮模型的生存 红斑（SLE）。这些饮食因素在 尚未检查人类SLE的病因。目的 这项研究是研究饮食对SLE风险的影响。我们 正在使用护士=健康研究的数据，同类121,000 30-55岁的妇女随后进行了两年一次的问卷评估 自1976年以来。食品频率和营养补充数据是 1980年从该队列的93,184名成员收集。 SLE发生在1982、1984、1986和1992年收集。 两名风湿病学家独立审查了病历； 57 1980年饮食评估后诊断出的SLE病例是 经过验证，1992年至1996年的潜在案例 被审查。我们计算了从 1980 - 1990年的每个五分之一的能量调整的营养摄入量。 在 57例，SLE发病率的初步分析 随着维生素C和E摄入量较高的速度，降低有所降低。 比率（RR）和95％的置信区间比较最高 摄入量最低（包括补充剂）为0.52 （维生素C的0.21-1.3），维生素E和0.52（0.22-1.2），维生素E和 趋势的测试分别为p = 0.20和0.36。不是 当我们排除补充用户时可以看到：对于维生素C，RR = 1.1 （0.42-2.8）和维生素E，RR = 0.89（0.36-2.2）。几乎没有 与维生素A或总脂肪摄入相关的证据。 未来的分析将使用1984年的最新营养数据和 1986年评估，将包括其他特定食物分析。