saftion

作者：Emma Hitt, PhD  
出處：WebMD醫學新聞

　　June 4, 2010 — 食用深綠色以及深黃色蔬菜、且限制油炸食物的幼童，相較於不這麼做的兒童，可能有比較健康的脂肪，且隨著時間累積更多骨質量。
　　
　　根據俄亥俄州辛辛那提兒童醫學中心的Karen S. Wosje醫師與其同事們表示，很少有數據證實飲食成份在幼童時期會同時促使形成低脂肪質量與高骨質質量。
　　
　　作者們在他們的文章中寫到，就我們所知，並沒有研究檢驗飲食組成同時對幼童脂肪及骨質質量的關係；這篇文獻於6月2日發表於美國臨床營養期刊上。
　　
　　研究者們想要找出325位3.8-7.8歲幼童，與脂肪及骨質量相關的飲食成份。這些數據在4年間從13次訪視中取得。研究者們也考慮到可能對於脂肪與骨質有影響的共變因，包括種族、性別、身高、體重、攝取熱量、攝取鈣質、以加速儀量測運動活性，以及花在看電視與戶外活動的時間。
　　
　　富含深綠色及深黃色蔬菜的飲食與低脂肪質量及高骨質量有關，大量攝取加工過後肉類與高骨質量有關，而攝取過多油炸食物與高脂肪質量有關。作者們表示，攝取加工肉類與骨質量之間的關係可能與蛋白質有關，雖然他們並不提倡以加工肉類作為兒童主要的蛋白質來源，但由於高鈉以及飽和脂肪，在這一群人中，加工肉類是顯著的蛋白質來源，當研究幼童飲食與健康的關係時，因為他們經常食用這些食物，這應該被視為是重要的。
　　
　　在控制所有共變因子後，飲食模式分數仍然與脂肪質量及骨質質量有關（P<0.001-0.03）。
　　
　　這項研究的一個限制是使用減序迴歸法（reduced rank regression）。雖然這在找出與多重健康預後有關的飲食模式上很有用，但減序迴歸法是數據導向的，並非縱向的，因此，這些模式並不一定每年相同的，且無法精確地在其他族群中再現。
　　
　　作者們表示，深綠色與深黃色的蔬菜影響骨質的生物過程仍然未知，可能與富含鹼化礦物質，例如鉀離子有關。根據這個結論，他們評論這些數據主要是用於產生假說，但是宣稱幼童的飲食中彩色蔬菜多一些、油炸食物少一些，可能讓幼童的脂肪質量少一點，骨質發育得更好。
　　
　　作者們表示沒有相關資金上的往來。


Healthy Diet in Young Children Promotes Bone Mass and Lower Body Fat Over Time

By Emma Hitt, PhD
Medscape Medical News

June 4, 2010 — Young children who eat dark green and deep yellow vegetables and limit fried food intake may have healthier fat and bone mass accrual over time than those who do not.

According to Karen S. Wosje, MD, from Cincinnati Children's Hospital Medical Center, Ohio, and colleagues, minimal data are available on dietary components that simultaneously promote low fat mass and high bone mass accrual early in life.

"To our knowledge, no studies have examined, as we have, the association of diet composition with both fat and bone mass simultaneously in younger children," the authors note in their paper, published online June 2 in the American Journal of Clinical Nutrition.

The researchers sought to identify dietary patterns related to fat and bone mass in 325 children aged 3.8 to 7.8 years. Data were collected from 13 visits during a 4-year period. Bone mass was measured by dual-energy X-ray absorptiometry. The researchers also took into account covariables that may have influenced fat and bone mass, including race, sex, height, weight, energy intake, calcium intake, physical activity level measured by accelerometry, and time spent viewing television and playing outdoors.

A diet high in dark green and deep yellow vegetables was related to low fat mass and high bone mass, a high intake of processed meat was related to high bone mass, and a high intake of fried foods was related to high fat mass. The authors suggest that the relationship of processed meat intake to bone mass may be related to protein and state that "although [they] do not advocate processed meats as the primary protein source for children because of the high sodium and saturated-fat contents, in this cohort, processed meats were a significant protein source and should be considered important when studying diet and health in young children because such foods are commonly eaten."

Dietary pattern scores remained related to fat mass and bone mass after controlling for all covariables (P < .001 - .03).

A limitation of this trial was the use of reduced rank regression. Although useful for identifying dietary patterns that are related to multiple health outcomes, reduced rank regression is data driven and not longitudinal. Therefore, patterns are not necessarily the same year to year and cannot be precisely reproduced in other cohorts.

The authors note that the biological process by which dark green and deep yellow vegetables affect bone mass remains unclear but may be related to their high content of alkalizing minerals such as potassium. Upon concluding, they remark that the data are primarily hypothesis generating but state that "diets of young children that are high in colorful vegetables and low in fried foods may lead to lower fat mass and greater bone accrual in young children."

The authors have disclosed no relevant financial relationships.

Am J Clin Nutr. Published online June 2, 2010.