| Title: | The Association between Dietary Protein Intake and Sources and the Rate of Longitudinal Changes in Brain Structure |
| Journal: | Nutrients |
| Published: | 25 Apr 2024 |
| Pubmed: | https://pubmed.ncbi.nlm.nih.gov/38732531/ |
| DOI: | https://doi.org/10.3390/nu16091284 |
Publication 9807
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Abstract
Few studies have examined dietary protein intake and sources, in combination with longitudinal changes in brain structure markers. Our study aimed to examine the association between dietary protein intake and different sources of dietary protein, with the longitudinal rate of change in brain structural markers. A total of 2723 and 2679 participants from the UK Biobank were separately included in the analysis. The relative and absolute amounts of dietary protein intake were calculated using a 24 h dietary recall questionnaire. The longitudinal change rates of brain structural biomarkers were computed using two waves of brain imaging data. The average interval between the assessments was three years. We utilized multiple linear regression to examine the association between dietary protein and different sources and the longitudinal changes in brain structural biomarkers. Restrictive cubic splines were used to explore nonlinear relationships, and stratified and sensitivity analyses were conducted. Increasing the proportion of animal protein in dietary protein intake was associated with a slower reduction in the total hippocampus volume (THV, β: 0.02524, p < 0.05), left hippocampus volume (LHV, β: 0.02435, p < 0.01) and right hippocampus volume (RHV, β: 0.02544, p < 0.05). A higher intake of animal protein relative to plant protein was linked to a lower atrophy rate in the THV (β: 0.01249, p < 0.05) and LHV (β: 0.01173, p < 0.05) and RHV (β: 0.01193, p < 0.05). Individuals with a higher intake of seafood exhibited a higher longitudinal rate of change in the HV compared to those that did not consume seafood (THV, β: 0.004514; p < 0.05; RHV, β: 0.005527, p < 0.05). In the subgroup and sensitivity analyses, there were no significant alterations. A moderate increase in an individual's intake and the proportion of animal protein in their diet, especially from seafood, is associated with a lower atrophy rate in the hippocampus volume.</p>
16 Keywords
- Adult
- Aged
- Animal Proteins, Dietary
- Atrophy
- Brain
- Diet
- Dietary Proteins
- Female
- Hippocampus
- Humans
- Longitudinal Studies
- Magnetic Resonance Imaging
- Male
- Middle Aged
- Plant Proteins, Dietary
- United Kingdom
5 Authors
- Fusheng Cui
- Huihui Li
- Yi Cao
- Weijing Wang
- Dongfeng Zhang
1 Application
| Application ID | Title |
|---|---|
| 95715 | Effects of genomic, metabolomic, environmental and clinical factors on neurological and psychiatric disorders, and construction of predictive models |
Enabling scientific discoveries that improve human health