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  • Royal Society of Chemistry (RSC)  (5)
  • Song, Kun  (5)
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  • Royal Society of Chemistry (RSC)  (5)
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  • 1
    Online Resource
    Online Resource
    Ultra-processed food consumption and the risk of subclinical thyroid dysfunction: a prospective cohort study
    Royal Society of Chemistry (RSC) ; 2022
    In:  Food & Function Vol. 13, No. 6 ( 2022), p. 3431-3440
    Details
    In: Food & Function, Royal Society of Chemistry (RSC), Vol. 13, No. 6 ( 2022), p. 3431-3440
    Abstract: Background : prospective cohort studies linking ultra-processed foods (UPF) and subclinical thyroid dysfunction (SCTD) are limited, especially in Chinese adults. Objective : we designed a large-scale cohort study to examine whether UPF consumption is a risk factor for SCTD in adults. Methods : this prospective cohort study investigated 8732 participants (mean age: 44.7 ± 10.7 years; 53.3% men). UPF consumption was measured at the baseline using a validated food frequency questionnaire and classified according to the NOVA classification system. SCTD was characterized by abnormal serum thyroid-stimulating hormone levels and normal free thyroxine. Cox proportional hazards regression models were used to examine the association of UPF consumption with the risk of various types of SCTD. Results : during the follow-up period, the incidence rate of subclinical hypothyroidism was 8.3/1000 person-years and that of subclinical hyperthyroidism was 7.0/1000 person-years. After adjusting the potential confounding factors, the multivariable hazard ratios (HRs) (95% confidence intervals) across increasing tertiles of energy-adjusted UPF consumption for subclinical hypothyroidism were 1.00 (reference), 0.82 (0.57, 1.18) and 0.87 (0.60, 1.27) ( P for trend = 0.47) and for subclinical hyperthyroidism were 1.00 (reference), 1.09 (0.71, 1.68) and 1.69 (1.12, 2.56) ( P for trend = 0.01). Per one standard deviation (58.0 g per 1000 kcal per day) increase in ultra-processed food consumption a 14% increase in risk of subclinical hyperthyroidism was observed (HR = 1.14; 95% CI: 1.00, 1.30; P = 0.04). Further sensitivity analysis showed that the fully adjusted HRs (95% CIs) of subclinical hyperthyroidism across tertiles of the proportion of UPF in weight for subclinical hyperthyroidism were 1.00 (reference), 1.06 (0.69, 1.63) and 1.63 (1.09, 2.46) ( P for trend = 0.01). Conclusions : this population-based prospective cohort study has firstly demonstrated that higher UPF consumption was associated with higher risk of subclinical hyperthyroidism in adults. The UMIN clinical trial registry number is UMIN000027174 (https://upload.umin.ac.jp/cgi-open-bin/ctr_e/ctr_view.cgi?recptno=R000031137).
    Type of Medium: Online Resource
    ISSN: 2042-6496 , 2042-650X
    URL: Article
    DOI: 10.1039/D1FO03279H
    Language: English
    Publisher: Royal Society of Chemistry (RSC)
    Publication Date: 2022
    detail.hit.zdb_id: 2578152-2
    SSG: 21
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    Online Resource
  • 2
    Online Resource
    Online Resource
    The longitudinal association between onion consumption and risk of depressive symptoms: results from the TCLSIH Cohort study and the UK Biobank
    Royal Society of Chemistry (RSC) ; 2023
    In:  Food & Function Vol. 14, No. 1 ( 2023), p. 195-205
    Details
    In: Food & Function, Royal Society of Chemistry (RSC), Vol. 14, No. 1 ( 2023), p. 195-205
    Abstract: Background and aims : Onions have shown antidepressant effects but relevant evidence from people was limited. Thus, we aimed to explore the prospective association between onion consumption and risk of depressive symptoms in the general population. Methods : We used data from 2 cohorts: the Tianjin Chronic Low-grade Systemic Inflammation and Health (TCLSIH) cohort included 7739 participants (males, 57.6%) with a mean age of 39.5 years, and the UK Biobank included 169 806 individuals (males, 45.2%) with a mean age of 55.7 years. In the TCLSIH cohort, onion consumption was assessed by a validated food frequency questionnaire from May 2013; depressive symptoms were evaluated by the Chinese version of the Self-Rating Depression Scale (SDS scores ≥ 45) and were assessed up to 2018. In the UK Biobank, onion consumption was measured by 1–5 times validated 24-hour dietary recalls in 2006–2010; depressive symptoms were determined through the linked hospital records and death registries and were assessed up to 2018. Multivariable Cox proportional hazards models were employed to determine the association between onion consumption and risk of depressive symptoms. Results : A total of 1098 and 1924 cases of depressive symptoms were identified during 15 004 person-years and 1 243 832 person-years of follow-up in the TCLSIH cohort and the UK Biobank, respectively. After adjusting for many confounding factors, the fully adjusted HRs (95% CI) of depressive symptoms comparing the higher levels to the lowest level of onion consumption were 0.78 (0.65, 0.94), 0.73 (0.61, 0.87), and 0.77 (0.64, 0.92) in the TCLSIH cohort ( p for trend = 0.01); and were 0.79 (0.68, 0.93), 0.81 (0.69, 0.94), and 0.97 (0.85, 1.12) in the UK Biobank ( p for trend = 0.07). Similar associations were observed in the sensitivity analyses. Conclusion : Our results indicated that habitual onion consumption was associated with a lower risk of depressive symptoms in two cohorts. However, this association was not statistically significant in the highest level of onion consumption in the UK Biobank.
    Type of Medium: Online Resource
    ISSN: 2042-6496 , 2042-650X
    URL: Article
    DOI: 10.1039/D2FO01640K
    Language: English
    Publisher: Royal Society of Chemistry (RSC)
    Publication Date: 2023
    detail.hit.zdb_id: 2578152-2
    SSG: 21
    Location Call Number Limitation Availability
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    Online Resource
  • 3
    Online Resource
    Online Resource
    Green tea intake and the risk of hypertension in premenopausal women: the TCLSIH cohort study
    Royal Society of Chemistry (RSC) ; 2023
    In:  Food & Function Vol. 14, No. 9 ( 2023), p. 4406-4413
    Details
    In: Food & Function, Royal Society of Chemistry (RSC), Vol. 14, No. 9 ( 2023), p. 4406-4413
    Abstract: Background and aims : Tea polyphenols, such as green tea polyphenols, have been extensively studied as agents that ameliorate cardiovascular disease and blood pressure in vitro and in animal studies. However, epidemiological evidence for the association of green tea consumption with hypertension (HTN) is inconsistent. In addition, such an association has not been prospectively examined in the general adult population, particularly among young women. Therefore, we designed a cohort study to examine whether green tea consumption increases the risk of HTN in premenopausal women. Methods and results : This prospective cohort study investigated 6633 premenopausal female participants without hypertension, cardiovascular disease, and cancer at the baseline. Green tea consumption was measured at the baseline using a validated food frequency questionnaire. Hypertension was confirmed with the SBP ≥140 mm Hg −1 or with the DBP ≥90 mm Hg −1 . Cox proportional hazards regression models were used to examine the association of green tea consumption with incident hypertension. A total of 488 first incident cases of hypertension occurred during 24 957 person-years of follow-up (median follow-up of 4.0 years). After adjustment for potential confounding variables, the multivariable hazard ratios (95% confidence intervals) for incident hypertension in premenopausal female participants with different green tea consumption frequencies were 1.00 (reference) for almost never, 0.84 (0.67, 1.07) for 1 cup per week, 1.02 (0.77, 1.35) for 2–6 cups per week, and 0.65 (0.44, 0.96) for ≥1 cup per day. Conclusions : The results from our prospective study indicate that the consumption of green tea is associated with a reduced risk of HTN in premenopausal women.
    Type of Medium: Online Resource
    ISSN: 2042-6496 , 2042-650X
    URL: Article
    DOI: 10.1039/D2FO03342A
    Language: English
    Publisher: Royal Society of Chemistry (RSC)
    Publication Date: 2023
    detail.hit.zdb_id: 2578152-2
    SSG: 21
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    Online Resource
  • 4
    Online Resource
    Online Resource
    Edible mushroom consumption and incident hyperuricemia: results from the TCLSIH cohort study
    Royal Society of Chemistry (RSC) ; 2021
    In:  Food & Function Vol. 12, No. 19 ( 2021), p. 9178-9187
    Details
    In: Food & Function, Royal Society of Chemistry (RSC), Vol. 12, No. 19 ( 2021), p. 9178-9187
    Abstract: Background : Basic studies have found that xanthine oxidase inhibitors extracted from mushrooms have inhibitory effects on hyperuricemia. However, the association between mushroom consumption and hyperuricemia is unknown in humans. Objective : We therefore designed a large-scale cohort study to examine whether mushroom consumption is a protective factor for developing hyperuricemia in adults. Methods : This prospective cohort study investigated 19 830 participants (mean age: 39.4 years; and 9906 [50.0%] men) who were free of hyper uricemia, cardiovascular disease, and cancer at the baseline. Mushroom consumption was measured at the baseline using a validated food frequency questionnaire. Hyperuricemia is defined as serum uric acid levels 〉 420 μmol L −1 in men and 〉 350 μmol L −1 in women. Cox proportional hazards regression models were used to examine the association of mushroom consumption with incident hyperuricemia. Restricted cubic spline regression was used to estimate the dose–response relationship between mushroom consumption and risk of hyperuricemia. Results : A total of 4260 first incident cases of hyperuricemia occurred during 61 421 person-years of follow-up (median follow-up of 4.2 years). After adjusting for demographic characteristics, lifestyle factors, dietary intake, and inflammatory markers, the multivariable hazard ratios (95% confidence intervals) for incident hyperuricemia were 1.00(reference) for 〈 1.76 g per 1000 kcal per day, 0.93(0.86, 1.01) for 1.76–2.84 g per 1000 kcal per day, 0.93(0.85, 1.01) for 2.85–5.52 g per 1000 kcal per day, and 0.88 (0.80, 0.96) for 〉 5.52 g per 1000 kcal per day, respectively ( P for trend = 0.007). Conclusions : This population-based prospective cohort study has firstly demonstrated that higher mushroom consumption is significantly associated with lower incidence of hyperuricemia among general adults.
    Type of Medium: Online Resource
    ISSN: 2042-6496 , 2042-650X
    URL: Article
    DOI: 10.1039/D1FO00650A
    Language: English
    Publisher: Royal Society of Chemistry (RSC)
    Publication Date: 2021
    detail.hit.zdb_id: 2578152-2
    SSG: 21
    Location Call Number Limitation Availability
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    Online Resource
  • 5
    Online Resource
    Online Resource
    Associations between dietary patterns and nephrolithiasis risk in a large Chinese cohort: is a balanced or plant-based diet better?
    Royal Society of Chemistry (RSC) ; 2023
    In:  Food & Function Vol. 14, No. 7 ( 2023), p. 3220-3229
    Details
    In: Food & Function, Royal Society of Chemistry (RSC), Vol. 14, No. 7 ( 2023), p. 3220-3229
    Abstract: Purpose : Individual food items and nutrients are associated with the development of nephrolithiasis. Few studies have investigated the association between dietary patterns, particularly plant-based diets, and this disease. We aim to explore the associations between dietary patterns and incident nephrolithiasis risk. Materials and methods : This prospective cohort study included 26 490 participants. Factor analysis was applied to dietary information to identify three a posteriori dietary patterns, and six a priori plant-based dietary patterns (overall plant-based diet index [PDI], healthful plant-based diet index [hPDI] , unhealthful plant-based diet index [uPDI], vegan diet, lacto-ovo-vegetarian diet, and fish-vegetarian diet) were defined. Nephrolithiasis was diagnosed using ultrasonography. Cox proportional hazard regression models were used to assess the hazard ratios (HRs) and 95% confidence intervals (CIs) for incident nephrolithiasis related to dietary patterns. Results : After 101 094 person-years follow-up, we documented 806 incident nephrolithiasis cases. An a posteriori balanced dietary pattern characterized by a higher intake of vegetables, eggs, grains, legumes, legume products, and meat was associated with a lower risk of nephrolithiasis ( P for trend = 0.02). Compared to the reference group in the lowest quartile of the balanced pattern, participants in the highest quartile had an adjusted HR (95% CI) of 0.72 (0.53–0.96) for incident nephrolithiasis. Adherence to the uPDI increased the risk of incident nephrolithiasis ( P for trend 〈 0.01; adjusted HR 4th quartile vs. 1st quartile , 1.46, 95% CI, 1.14–1.97). No significant association was found between other a posteriori or a priori dietary patterns and incident nephrolithiasis. Conclusions : Adherence to a balanced dietary pattern, but not a plant-based diet, was associated with a lower nephrolithiasis risk. Moreover, higher uPDI consumption increased incident nephrolithiasis risk.
    Type of Medium: Online Resource
    ISSN: 2042-6496 , 2042-650X
    URL: Article
    DOI: 10.1039/D2FO03993A
    Language: English
    Publisher: Royal Society of Chemistry (RSC)
    Publication Date: 2023
    detail.hit.zdb_id: 2578152-2
    SSG: 21
    Location Call Number Limitation Availability
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    Online Resource
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