Dietary factors and the risk of atopic dermatitis: a Mendelian randomisation study

特应性皮炎 孟德尔遗传 孟德尔随机化 医学 食品科学 皮肤病科 环境卫生 生物 遗传学 遗传变异 基因 基因型
作者
Yuhui Che,Jinyao Yuan,Qian Wang,Mengsong Liu,Dadong Tang,Mulan Chen,Xinyu Xiao,Yaobin Pang,Siyan Chen,Han Wen,Zhiyong Xiao,Jinhao Zeng,Jing Guo
出处
期刊:British Journal of Nutrition [Cambridge University Press]
卷期号:131 (11): 1873-1882 被引量:1
标识
DOI:10.1017/s0007114524000436
摘要

Previous studies have revealed an association between dietary factors and atopic dermatitis (AD). To explore whether there was a causal relationship between diet and AD, we performed Mendelian randomisation (MR) analysis. The dataset of twenty-one dietary factors was obtained from UK Biobank. The dataset for AD was obtained from the publicly available FinnGen consortium. The main research method was the inverse-variance weighting method, which was supplemented by MR‒Egger, weighted median and weighted mode. In addition, sensitivity analysis was performed to ensure the accuracy of the results. The study revealed that beef intake (OR = 0·351; 95 % CI 0·145, 0·847; P = 0·020) and white bread intake (OR = 0·141; 95 % CI 0·030, 0·656; P = 0·012) may be protective factors against AD. There were no causal relationships between AD and any other dietary intake factors. Sensitivity analysis showed that our results were reliable, and no heterogeneity or pleiotropy was found. Therefore, we believe that beef intake may be associated with a reduced risk of AD. Although white bread was significant in the IVW analysis, there was large uncertainty in the results given the wide 95 % CI. Other factors were not associated with AD in this study.
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