自殺リスクが低い食事パターン～日本人での研究

食事パターンはうつ病と関連するが、自殺リスクとの関連を調べた研究はまだない。JPHC研究（Japan Public Health Center-based Prospective Study）グループの南里 明子氏らは、食事パターンと自殺による死亡との関連を前向きに調査し、British Journal of Psychiatry誌オンライン版2013年10月10日号に報告した。本研究では、野菜、果物、いも類、大豆製品、キノコ類、海藻、魚介類の摂取量が多い食事が、自殺による死亡リスクの低下と関連している可能性が示唆された。

　参加者は、JPHC研究の2次サーベイ（1995～1998年）に参加した男性4万752人および女性4万8,285人。食物摂取頻度調査票によって134種類の食品と飲料の消費量を確認し、主成分分析により食事パターンを調査した。追跡期間の4年目から2005年12月まで自殺のハザード比を算出した。

　主な結果は以下のとおり。

・男女とも、野菜、果物、いも類、大豆製品、きのこ類、海藻、魚介類の摂取量が高い“prudent”な食事パターンが、自殺リスクの低下と関連していた。

・食事パターンスコアの4分位最高区分の最低区分に対する自殺の多変量補正ハザード比は0.46（95％CI：0.28～0.75、傾向のp=0.005）であった。

・ほかの食事パターン（西洋化された食事と伝統的な日本食）は自殺リスクと関連していなかった。

Dietary patterns and suicide in Japanese adults: health centre-based prospective study.

Journal

The British journal of psychiatry : the journal of mental science. 2013 Oct 10;

Author

Akiko Nanri, Tetsuya Mizoue, Kalpana Poudel-Tandukar, Mitsuhiko Noda, Masayuki Kato, Kayo Kurotani, Atsushi Goto, Shino Oba, Manami Inoue, Shoichiro Tsugane

Affiliation

Akiko Nanri, PhD, Tetsuya Mizoue, MD, PhD, Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo; Kalpana Poudel-Tandukar, PhD, Waseda Institute for Advanced Study (WIAS), Waseda University, Tokyo; Mitsuhiko Noda, MD, PhD, Department of Diabetes and Metabolic Medicine, National Center for Global Health and Medicine, Tokyo; Masayuki Kato, MD, PhD, Japan Foundation for the Promotion of International Medical Research Cooperation, Tokyo; Kayo Kurotani, PhD, Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo; Atsushi Goto, MD, PhD, Department of Diabetes and Metabolic Medicine, National Center for Global Health and Medicine, Tokyo; Shino Oba, PhD, Department of Health Promotion, National Institute of Public Health, Saitama; Manami Inoue, MD, PhD, Shoichiro Tsugane, MD, PhD, Epidemiology and Prevention Division, Research Center for Cancer Prevention and Screening, National Cancer Center, Tokyo, Japan.

Abstract

BACKGROUND :

Although dietary patterns have been linked to depression, a frequently observed precondition for suicide, no study has yet examined the association between dietary patterns and suicide risk.

AIMS :

To prospectively investigate the association between dietary patterns and death from suicide.

METHOD :

Participants were 40 752 men and 48 285 women who took part in the second survey of the Japan Public Health Center-Based Prospective Study (1995-1998). Dietary patterns were derived from principal component analysis of the consumption of 134 food and beverage items ascertained by a food frequency questionnaire. Hazard ratios of suicide from the fourth year of follow-up to December 2005 were calculated.

RESULTS :

Among both men and women, a 'prudent' dietary pattern characterised by a high intake of vegetables, fruits, potatoes, soy products, mushrooms, seaweed and fish was associated with a decreased risk of suicide. The multivariable-adjusted hazard ratio of suicide for the highest v. lowest quartiles of the dietary pattern score was 0.46 (95% CI 0.28-0.75) (P for trend, 0.005). Other dietary patterns (Westernised and traditional Japanese) were not associated with suicide risk.

CONCLUSIONS :

Our findings suggest that a prudent dietary pattern may be associated with a decreased risk of death from suicide.