目的:本研究旨在探讨饮食习惯与胃食管反流病(GERD)之间的潜在因果关系。
方法:使用逆方差加权方法,我们进行了双样本孟德尔随机化(MR)分析,以调查22种饮食习惯与GERD之间的因果关系.采用留一法分析评估结果的稳定性和可靠性,异质性测试,并基于效应测度比值比(OR)和95%置信区间(CI)进行水平多效性检验。
结果:MR分析结果表明饮酒(OR=1.472;95%CI,1.331至1.629;p<1.0×10-3)与食物中添加的盐(OR=1.270;95%CI,1.117至1.443;p<1.0×10-3)与GERD的风险呈正相关。相反,面包摄入量(OR=0.613;95%CI,0.477至0.790;p<1.0×10-3),谷物摄入量(OR=0.613;95%CI,0.391至0.677;p<1.0×10-3),奶酪摄入量(OR=0.709;95%CI,0.593至0.846;p<1.0×10-3),干果摄入量(OR=0.535;95%CI,0.404至0.709;p<1.0×10-3),新鲜水果摄入量(OR=0.415;95%CI,0.278至0.619;p<1.0×10-3),和油性鱼的摄入量(OR=0.746;95%CI,0.633至0.879;p<1.0×10-3)与GERD的风险呈负相关。敏感性分析显示没有反向因果关系的证据,多功能性,或异质性。
结论:食物中添加酒精和盐会增加GERD风险,当面包摄入时,谷物摄入量,奶酪摄入量,摄入某些干果和某些新鲜水果,油性鱼降低了它。我们的研究证实了这些饮食与GERD之间的潜在因果关系,提供有针对性的预防策略的见解。
OBJECTIVE: This study aimed to explore the potential causal relationship between dietary habits and Gastroesophageal Reflux Disease (GERD).
METHODS: Using the inverse-variance weighted method, a two-sample Mendelian randomization (MR) analysis was performed to investigate the causal relationship between 22 dietary habits and GERD. The stability and reliability of the results were assessed using leave-one-out analysis, heterogeneity tests, and tests for horizontal pleiotropy based on the effect measure odds ratio (OR) and 95% confidence interval (CI).
RESULTS: The results of the MR analysis indicated a positive association between alcohol drinking (OR=1.472; 95% CI, 1.331 to 1.629; p<1.0×10-3) and salt added to food (OR=1.270; 95% CI, 1.117 to 1.443; p<1.0×10-3) with the risk of GERD. Conversely, bread intake (OR=0.613; 95% CI, 0.477 to 0.790; p<1.0×10-3), cereal intake (OR=0.613; 95% CI, 0.391 to 0.677; p<1.0×10-3), cheese intake (OR=0.709; 95% CI, 0.593 to 0.846; p<1.0×10-3), dried fruit intake (OR=0.535; 95% CI, 0.404 to 0.709; p<1.0×10-3), fresh fruit intake (OR=0.415; 95% CI, 0.278 to 0.619; p<1.0×10-3), and oily fish intake (OR=0.746; 95% CI, 0.633 to 0.879; p<1.0×10-3) were negatively associated with the risk of GERD. Sensitivity analysis showed no evidence of reverse causation, pleiotropy, or heterogeneity.
CONCLUSIONS: Alcohol and salt added to food raised GERD risk, while bread intake, cereal intake, cheese intake, intake of certain dried fruits and certain fresh fruits, and oily fish lowered it. Our study affirms the potential causal link between these diets and GERD, offering insights into targeted prevention strategies.