目的:本研究旨在探讨膳食支链氨基酸(BCAAs)与高血压发病风险之间的关系。
方法:对14,883名基线无高血压的中国成年人进行队列研究,随访时间平均为8.9年。BCAA的饮食摄入量,包括Ile,Leu,还有Val,使用3天24小时餐食召回和家用调味品称重收集。Cox比例风险回归,受限三次样条,相互作用分析,和敏感性分析用于评估膳食BCAAs与发展自我报告的高血压风险之间的关系,调整年龄,性别,区域,体重指数(BMI),吸烟和饮酒状况,身体活动,能量摄入,盐的摄入量。
结果:在14,883名研究对象中,6386名(42.9%)受试者,基线年龄≥45岁,2692(18.1%)在研究期间有新发高血压,平均年龄为56岁。高水平的膳食BCAA与新发高血压的风险增加相关。与第41-60百分位数相比,新发高血压的多变量校正风险比(HR)为1.16(95%CI1.01-1.32)膳食BCAAs第61-80百分位数,第81-95位的1.30(1.13-1.50),第96-100名1.60(1.32-1.95)。新发高血压风险的临界值,总BCAA,Ile,Leu,Val为15.7克/天,4.1克/天,6.9克/天,4.6克/天,分别,高于这些摄入量值的人口比例为13.9%,13.1%,15.4%,和14.4%,分别。年龄,BMI,盐摄入量对这种关系有交互作用(P<0.001)。
结论:总膳食BCAA之间存在显著正相关,Ile,Leu,Val摄入量和患高血压的风险,在对混杂因素进行调整后。这种关系受年龄的影响,BMI,盐的摄入量。需要进一步研究阐明BCAAs在高血压发病中的机制和潜在作用。
OBJECTIVE: This
study aimed to investigate the relationship between dietary branched-chain amino acids (BCAAs) and the risk of developing hypertension.
METHODS: A cohort
study of 14,883 Chinese adults without hypertension at baseline with were followed for an average of 8.9 years. Dietary intakes of BCAAs, including Ile, Leu, and Val, were collected using 3-day 24-h meal recall and household condiment weighing. Cox proportional hazards regression, restricted cubic splines, interaction analysis, and sensitivity analysis were used to assess the relationship between dietary BCAAs and risk of developing self-reported hypertension, adjusting for age, gender, region, body mass index (BMI), smoking and drinking status, physical activity, energy intake, salt intake.
RESULTS: Among 14,883
study subjects, 6386(42.9%) subjects aged ≥ 45 years at baseline, 2692 (18.1%) had new-onset hypertension during the
study period, with a median age of 56 years. High levels of dietary BCAAs were associated with an increased risk of new-onset hypertension. Compared with the 41st-60th percentile, multivariable adjusted hazard ratio (HR) for new-onset hypertension was 1.16 (95% CI 1.01-1.32) for dietary BCAAs 61st-80th percentiles, 1.30 (1.13-1.50) for 81st-95th, 1.60 (1.32-1.95) for 96th-100th. The cut-off value of new-onset hypertension risk, total BCAAs, Ile, Leu, and Val were 15.7 g/day, 4.1 g/day, 6.9 g/day, 4.6 g/day, respectively, and the proportion of the population above these intake values were 13.9%, 13.1%, 15.4%, and 14.4%, respectively. Age, BMI, and salt intake had an interactive effect on this relationship (P < 0.001).
CONCLUSIONS: There was a significant positive association between total dietary BCAAs, Ile, Leu, Val intake and the risk of developing hypertension, after adjustment for confounders. This relationship was influenced by age, BMI, and salt intake. Further research is needed to clarify the mechanism and potential role of BCAAs in the pathogenesis of hypertension.