中国食物与营养2026，Vol.32Issue(6)：63-77,15.
欧洲人群饮食偏好与骨质疏松症发病风险的关系:基于人类全基因组关联数据的双样本孟德尔随机化研究
Relationship Between Dietary Preferences and The Risk of Osteoporosis in European Populations:A Two-Sample Mendelian Randomization Study Based on Human Genome-Wide Association Data
摘要
Abstract
[Objective]To explore the causal relationship between dietary preferences and the risk of osteoporosis in European populations,so as to provide a theoretical basis for osteoporosis research and data refer-ence for identifying high-risk groups of osteoporosis.[Method]Based on genome-wide association study(GWAS)databases,a two-sample Mendelian randomization(MR)approach was used to analyze the potential causal associations between 23 dietary preferences(exposures)and osteoporosis(outcome)in European popula-tions.The study strictly adhered to the assumptions of relevance,independence,and exclusivity of instrumental variables.The inverse variance weighting(IVW)method was used for the main analysis,while four methods including MR-Egger regression and weighted median were applied to verify robustness.Meanwhile,sensitivity tests for horizontal pleiotropy,heterogeneity,and leave-one-out analysis were conducted.The data were derived from the dietary preference GWAS data of 161,625 participants from the European Bioinformatics Institute(EBI),and osteoporosis-related data from the FinnGen dataset(10,461 cases and 473,264 controls).[Result]Among the 23 dietary preferences,8 showed significant causal relationships with osteoporosis.Specifically,barbecued meat(OR=1.317,95%CI:1.019-1.702,P=0.035),beef(OR=1.326,95%CI:1.031-1.703,P=0.028),salty foods(OR=1.157,95%CI:1.040-1.286,P=0.007),fried foods(OR=1.140,95%CI:1.011-1.286,P=0.033),and olive oil(OR=1.313,95%CI:1.101-1.567,P=0.003)were positively associated with the risk of osteoporosis.In contrast,seafood(OR=0.911,95%CI:0.830-0.999,P=0.049),shellfish(OR=0.919,95%CI:0.848-0.996,P=0.039),and vegetables(OR=0.829,95%CI:0.750-0.917,P<0.001)were negatively associated with the risk.Sensitivity analyses indicated that the results were robust,with no significant impact from horizontal pleiotropy or heterogeneity.[Conclusion]In European populations,high intake of barbecued meat,beef,salty foods,fried foods,and olive oil may increase the risk of osteoporosis,while intake of seafood,shellfish,and vegetables may have a protective effect.This study provides genetic evidence for preventing osteoporosis through dietary intervention,but further verification in other populations is required.关键词
饮食偏好/骨质疏松症/因果关系/孟德尔随机化/欧洲人群Key words
dietary preferences/osteoporosis/causal relationship/Mendelian randomization/European populations引用本文复制引用
李晓敏,刘飞,刘振江,孙海滨,杜春生,成永忠,王朝鲁..欧洲人群饮食偏好与骨质疏松症发病风险的关系:基于人类全基因组关联数据的双样本孟德尔随机化研究[J].中国食物与营养,2026,32(6):63-77,15.基金项目
中国中医科学院望京医院高水平中医医院建设临床循证研究专项(项目编号:WJYY-XZKT-2023-14) （项目编号:WJYY-XZKT-2023-14）
河南省中医药科学研究专项(项目编号:2024ZY2197) （项目编号:2024ZY2197）
中国中医药信息学会科研项目(项目编号:CACMS-KY-2023008). （项目编号:CACMS-KY-2023008）
