欧洲人饮食偏好与骨关节炎发病风险的关系:人类全基因组关联研究数据分析  

Association between dietary preferences and the risk of osteoarthritis in Europeans:analysis of human genome-wide association study data

作　　者：庞家慧 王博 胡颖璇 胡紫薇 吴文[1] Pang Jiahui;Wang Bo;Hu Yingxuan;Hu Ziwei;Wu Wen(Department of Rehabilitation,Zhujiang Hospital,Southern Medical University,Guangzhou 510282,Guangdong Province,China;Department of Rehabilitation,Wuhan No.1 Hospital,Wuhan 430000,Hubei Province,China)

机构地区：[1]南方医科大学珠江医院康复医学科,广东省广州市510282 [2]武汉市第一医院康复科,湖北省武汉市430000

出　　处：《中国组织工程研究》2025年第29期6333-6342,共10页Chinese Journal of Tissue Engineering Research

基　　金：国家自然科学基金项目(82172526,82372553),项目负责人:吴文;广东省基础与应用基础基金面上项目(2023A1515010200),项目负责人:吴文。

摘　　要：背景:有研究表明饮食摄入与骨关节炎之间存在潜在的关联,但食物偏好与骨关节炎间是否存在因果关系仍未可知。国内目前尚未有大规模饮食偏好与骨关节炎全基因组关联研究。目的:探究欧洲人群饮食偏好与骨关节炎间的因果关联,以期为骨关节炎的预防提供理论依据,同时为国内髋膝关节骨关节炎高危人群识别提供参考数据。方法:选用人类全基因组关联研究数据中欧洲人群20种饮食偏好遗传统计数据集筛选暴露因素相关工具变量,结局选用骨关节炎遗传统计数据集,排除与混杂因素相关工具变量后,主要采用逆方差加权分析法进行两样本孟德尔随机化因果关联分析,其余4种统计方法作为补充,并对结果进行敏感性检验。结果与结论:①逆方差加权分析结果显示,喜好烤肉(OR=1.204,95%CI:1.058-1.370,P=0.005)、牛肉(OR=1.167,95%CI:1.034-1.317,P=0.012)、鸡肉(OR=1.399,95%CI:1.119-1.749,P=0.003)、猪排(OR=1.218,95%CI:1.039-1.427,P=0.015)及咖啡(OR=1.133,95%CI:1.037-1.238,P=0.006)是膝髋关节骨关节炎的风险因素;喜好蔬菜(OR=0.893,95%CI:0.827-0.964,P=0.004)和醋(OR=0.897,95%CI:0.812-0.991,P=0.032)是膝髋关节骨关节炎的保护因素;②敏感性分析结果显示,纳入分析的工具变量不存在水平多效性及偏倚,并根据异质性分析结果使用对应的逆方差加权分析效应模型;③此次研究结果在饮食偏好与髋膝关节骨关节炎相关研究中提供了一定的参考价值,但仅纳入来自欧洲人群的人类全基因组关联研究数据,研究结果在其他种族中的有效性仍待检验;且并未进行性别、年龄及其他健康状态分层,研究结果难以完全排除来自人群分层的偏倚,未来仍需更大规模、更细化分类的样本数据开展相关因果关系研究。BACKGROUND:Some studies have shown a potential relationship between dietary intake and osteoarthritis,but whether there is a causal relationship between food preferences and osteoarthritis is still unknown.There is currently no large-scale genome-wide association study on dietary preferences and osteoarthritis in China.OBJECTIVE:To explore the causal association between dietary preferences and osteoarthritis in European populations,in order to provide a theoretical basis for the prevention of osteoarthritis and to provide reference data for the identification of high-risk groups for hip and knee osteoarthritis in China.METHODS:A total of 20 dietary preference genetic statistics datasets were selected to screen for exposure factor-related instrumental variables.The dataset for osteoarthritis was selected for the ending.After exclusion of the instrumental variables related to confounders,the two-sample Mendelian randomized causal association analysis was conducted mainly by inverse variance weighted analysis,and other four statistical methods were used as supplements.Sensitivity test was performed for the results.RESULTS AND CONCLUSION:(1)The results of the inverse variance weighted analysis showed that preference for barbecue(OR=1.204,95%CI:1.058-1.370,P=0.005),beef(OR=1.167,95%CI:1.034-1.317,P=0.012),chicken(OR=1.399,95%CI:1.119-1.749,P=0.003),pork chops(OR=1.218,95%CI:1.039-1.427,P=0.015)and coffee(OR=1.133,95%CI:1.037-1.238,P=0.006)were risk factors for osteoarthritis of the knee and hip joints,vegetables(OR=0.893,95%CI:0.827-0.964,P=0.004),and vinegar(OR=0.897,95%CI:0.812-0.991,P=0.032)were protective factors for knee-hip osteoarthritis.(2)The results of the sensitivity analysis showed that the instrumental variables included in the analysis without horizontal pleiotropy and bias,and the corresponding inverse variance weighted analysis of effects model was used according to the results of the heterogeneity analysis.(3)The results of this study provide certain reference value in the research on the relationship

关 键 词：饮食偏好 骨关节炎 欧洲人群 孟德尔随机化 全基因组关联研究 因果关系 

分 类 号：R459.9[医药卫生—治疗学] R318[医药卫生—临床医学] R684.3