饮食习惯对中老年原发性震颤发病的纵向影响  

Effect of eating habit on pathogenesis of essential tremor in elderly people

作　　者：孙虹[1] 陈彪[1] 孙菲[1] 张新卿[1] 汤哲[1] 刘宏军[1] 吴晓光[1] 方向华[1] 

机构地区：[1]首都医科大学宣武医院神经内科,北京100853

出　　处：《西北国防医学杂志》2009年第2期81-84,共4页Medical Journal of National Defending Forces in Northwest China

基　　金：国家高科技研究发展计划<863计划>资助项目(2001AA227051);北京市科委技术资助项目(955020500)

摘　　要：目的:分析饮食习惯对原发性震颤(Essential tremor,ET)发病的影响。方法:研究人群为1992年在北京市三个社区随机抽取的3 257名55岁以上的中老年人群,2000年随访进行横断面调查,分析饮食习惯对2000年新发ET患者的影响。结果:1992年人群中2000年新发病例共82例,ET组每周3次以上食用豆制品的比例为19.8%,而非ET组为32.9%,两组相比,有统计学差异(χ2=5.370,P<0.05),男性ET经常吃鱼虾的比例(25.5%)明显低于非ET患者(44.4%),χ2=3.964,P<0.05。结论:豆制品和鱼虾对ET发病有显著性影响,豆制品对于ET尤其是女性有保护作用,在男性ET中鱼虾的保护作用更为突出。Objective： To investigate the effect of eating habit on the pathogenesis of essential tremor （ET） in community of elderly people. Methods： A community - based prevalence survey of neurological diseases was performed from 1992 to 2000 in 3 257 elderly subjects （ ≥55 years age） living in Beijing. A retrospective case control method was used to study the relationship between the exposure factors and newly diagnosed ET. Results： There were 86 newly diagnosed ET patients in 2000. The proportions of population taking soybean products were 19.8% in ET group and 32.9% in control group （ Х^2= 5. 370, P 〈 0.05 ）. In male subjects, the proportion of population frequently eating fish and shrimp in ET group （25.5%） was significantly lower than that in control group （44.4%） （Х^2 = 3. 964, P 〈 0.05 ）. Conclusion：Soybean products, fish and shrimp have obvious effects on the pathogenesis of ET. Soybean products might protect people from ET, especially in female. Fish and shrimp might have a protective effect in male.

关 键 词：原发性震颤 饮食习惯 危险因素 

分 类 号：R741[医药卫生—神经病学与精神病学]