不吃早餐与慢性炎症性疾病的风险增加有关。这项研究旨在研究早餐饮食习惯与炎症之间的关系,使用高敏C反应蛋白(hs-CRP)作为标志物。
■共有4,000名韩国成年男性,没有心肌梗塞史,心绞痛,中风,糖尿病,类风湿性关节炎,癌症,或包括当前吸烟。使用2016-2018年韩国国家健康和营养检查调查的数据进行分析。早餐消费的频率是通过饮食调查部分的问卷项目评估的,询问参与者过去一年的每周早餐消费习惯。参与者被分为两组,即“每周0-2份早餐”和“每周3-7份早餐”;通过血液检查测量hs-CRP浓度。
■比较“不频繁的早餐消费(每周0-2次早餐)”和“频繁的早餐消费(每周3-7次早餐)”组,在“不经常吃早餐”组中,平均hs-CRP明显更高,即使在调整了年龄之后,身体质量指数,身体活动,酒精消费,收缩压,降压药,空腹血糖,和甘油三酯(平均hs-CRP:经常吃早餐,1.36±0.09毫克/升;不经常吃早餐,1.17±0.05mg/L;P值=0.036)。
■早餐消费频率降低与hs-CRP水平升高相关。为了更深入地了解早餐在慢性炎症性疾病一级预防中的作用,需要进行进一步的大规模研究,以调整日常饮食模式以及食物质量和数量。
UNASSIGNED: Skipping breakfast is associated with an increased risk of chronic inflammatory diseases. This study aimed to examine the association between breakfast-eating habits and inflammation, using high-sensitivity C-reactive protein (hs-CRP) as a marker.
UNASSIGNED: A total of 4,000 Korean adult males with no history of myocardial infarction, angina, stroke, diabetes, rheumatoid arthritis, cancer, or current smoking were included. Data from the 2016-2018 Korea National Health and Nutrition Examination Survey were used for analysis. The frequency of breakfast consumption was assessed through a questionnaire item in the dietary survey section asking participants about their weekly breakfast consumption routines over the past year. Participants were categorized into two groups, namely \"0-2 breakfasts per week\" and \"3-7 breakfasts per week\"; hs-CRP concentrations were measured through blood tests.
UNASSIGNED: Comparing between the \"infrequent breakfast consumption (0-2 breakfasts per week)\" and \"frequent breakfast consumption (3-7 breakfasts per week)\" groups, the mean hs-CRP was found to be significantly higher in the \"infrequent breakfast consumption\" group, even after adjusting for age, body mass index, physical activity, alcohol consumption, systolic blood pressure, blood pressure medication, fasting blood glucose, and triglycerides (mean hs-CRP: frequent breakfast consumption, 1.36±0.09 mg/L; infrequent breakfast consumption, 1.17±0.05 mg/L; P-value=0.036).
UNASSIGNED: Less frequent breakfast consumption was associated with elevated hs-CRP levels. Further large-scale studies incorporating adjusted measures of daily eating patterns as well as food quality and quantity are required for a deeper understanding of the role of breakfast in the primary prevention of chronic inflammatory diseases.