Menene tasirin abincin da kake ci a yanzu kan damar kamuwa da cutar Alzheimer?
Wani babban bincike da aka gudanar a ƙasar Netherlands ya gano cewa ƙarin cin Vitamin C da Vitamin E na iya rage haɗarin kamuwa da Alzheimer. Binciken na da wasu gargadi da ya kamata a fahimta kafin a ɗauki matakin ɗaukar ƙwayoyi.
Sakamakon Binciken: Kusan 18 % Rage Hadari a Kowane “Standard Deviation”
Binciken da aka sani da Rotterdam Study ya yi nazari a kan mutane 5,395 masu shekara 55 da sama waɗanda a lokacin ba su da wata cutar mantuwa. An tattara bayanan abincinsu a farkon shekarun 1990‑1993, sannan an bi su na tsawon shekara 6.
A cikin wannan lokaci, mutane 197 ne suka kamu da mantuwa, ciki har da 146 da aka tantance da cutar Alzheimer.
Bayan daidaita abubuwa kamar shekaru, jinsi, sakamakon Mini‑Mental State Examination (MMSE) na farko, shan giya, ilimi, shan sigari (da adadin "pack‑years"), nauyin jiki, adadin kalori, plaques na carotid, da amfani da ƙwayoyin antioxidant, masu binciken sun gano:
- Vitamin C: ratio = 0.82 (95 % CI 0.68‑0.99) ga kowanne +1 SD na ƙuwarci a cin vitamin ɗin.
- Vitamin E: ratio = 0.82 (95 % CI 0.66‑1.00) ga kowanne +1 SD na ƙuwarci.
A sauƙaƙe, kowanne “standard deviation” da aka ƙara a cin Vitamin C ko E na nuni da kusan 18 % raguwar haɗarin Alzheimer. A Vitamin E, ƙimar ƙarshe ta kusan 1.00, wato tasirin ba shi da ƙarfi sosai.
Alaka Ta Fi Karfi a Cikin Masu Shan Sigari
Alakar ta fi bayyana a tsakanin mutanen da ke ci gaba da shan sigari. A wannan ƙungiya, an samu:
- Vitamin C: RR = 0.65 (95 % CI 0.37‑1.14)
- Vitamin E: RR = 0.58 (95 % CI 0.30‑1.12)
- Beta‑carotene: RR = 0.49 (95 % CI 0.27‑0.92)
- Flavonoids: RR = 0.54 (95 % CI 0.31‑0.96)
Lambobin na iya birgewa, amma a duba su a hankali. Ga Vitamin C da E a masu shan sigari, babban ƙarshen taro (confidence interval) ya wuce 1.0, saboda haka ba za a iya ɗaukar su a matsayin hujja ƙwarai ba. Beta‑carotene da flavonoids ne suka kai matakin muhimmanci a wannan ƙungiya. Haka kuma, ƙungiyar ƙanana ce, don haka sakamakon ba su da ƙarfi sosai.
A nan, ƙwararrun masu bincike sun danganta wannan alaka da oxidative stress – yanayin da sigari ke ƙara. Antioxidant na iya zama mafi tasiri a mutanen da ke da ƙarin nauyin oxidative stress, amma wannan ra'ayi ne kawai na zato, ba a gwada shi a wannan bincike ba.
Alakar ba ta bambanta da ilimi ko da nau'in apolipoprotein E ba, don haka ba a takaita ga waɗanda ke da wani takamaiman gado ba.
Sharuddan da Ya Kamata a Fahimta
Binciken na kallo ne (observational). Mutanen sun ba da rahoton abincin da suke ci, sannan an bi wadanda suka kamu da Alzheimer. Wannan yana nuna alaka amma ba dalili ba. Mutanen da ke cin 'ya'yan itatuwa, kayan lambu, ƙwai, da mai na iya bambanta da wasu halayen da ba a auna ba.
Abincin ne aka auna, ba ƙwayoyin magani ba. An auna yawan cin abinci, ba yawan shan kwayoyin ƙarin Vitamin C/E ba. Kodayake an yi ƙoƙarin ware masu amfani da supplements, ba a nuna cewa ƙwayoyin su ne zasu rage haɗarin ba. Abinci yana ba da waɗannan sinadarai tare da fiber, carotenoids, polyphenols, da ma'adanai.
Yawan masu kamuwa da cuta ƙasa ne. Da adadin Alzheimer 146 kawai, ƙimar ƙididdiga ta kasance mai faɗi, kuma ƙungiyar ƙanana.
Rahoton abinci yana dogara ne kan tunani (self‑report). Tambayoyin abinci ba su da cikakkiyar sahihanci, kuma ƙididdiga ɗaya a farkon binciken na iya rasa canje‑canje a cikin shekaru masu zuwa.
Tsawon biye‑biyo ba shi da yawa. Shekaru 6 ba su isa ba don ganowa da faruwar cutar da ke ɗaukar shekaru da dama don tasowa. Rashin ganewar da farko na iya shafar yadda mutane ke cin abinci, ko da an yi nazari da MMSE a farko.
Manufar masu rubutu: cikin abinci mai wadatar Vitamin C da E na iya rage haɗarin Alzheimer, amma ba a tabbatar da dalili ba.
Abin da Za a Iya Aiwatar: Hanyar Abinci Mai Lafiya
Takardar ba ta ba da adadi na “standard‑deviation” a matsayin adadin da za a bi ba, don haka ba za a iya fassara shi a matsayin “magani mai sihiri”. Amma a matsayin shawara, za a iya ƙara cin abinci mai wadatar waɗannan sinadarai. Darajar da ake ba da shawara ga manya su ne kusan 75‑90 mg na Vitamin C da 15 mg na Vitamin E a kowace rana.
Mafita ga Vitamin C: ‘ya’yan itatuwa masu ɗaci kamar lemu, kiwi, strawberries, barkono ja, broccoli, Brussels sprouts, da tumatir. Kofi guda ɗaya na lemu ko barkono ja na iya ba da kusan cikakkiyar buƙata.
Mafita ga Vitamin E: almonds, ƙwaya‑sunflower, hazelnuts, wheat germ, da man kayan lambu kamar man sunflower da man olive, tare da spinach da avocado. Hannun ƙarami na almonds zai ba da yawancin buƙatar.
Beta‑carotene da flavonoids: karas, dankalin turawa, pumpkin, ganyen alayyahu, apples, albasa, berries, shayi, da lemun tsami.
Wanene ya fi amfana? Mutanen da ke tsakiyar rayuwa da tsofaffi da ke son ƙirƙirar tsarin abinci mai ɗorewa ga lafiyar kwakwalwa – musamman masu shan sigari, wadda ita ce ƙungiyar da ke da mafi girman alaka a wannan bincike. Barin sigari abu ne mafi muhimmanci daga kowanne shirin antioxidants.
Shin Za a Iya Samun Sauƙaƙan Kwayoyin Antioxidant?
Wannan bincike ba ya ba da goyon baya ga shakar kwayoyin antioxidant a matsayin rigakafi ga Alzheimer.
- Vitamin C da E a matsayin ƙwayoyi ba su sami hujja mai ƙarfi ba a wannan takarda.
- Beta‑carotene a wasu gwaje‑gwaje ya ƙara haɗarin cutar daji a huhu ga masu shan sigari; saboda haka masu shan sigari su fi son samun beta‑carotene daga abinci ba daga kwaya ba.
- Vitamin E a manyan kwayoyi ya haifar da damuwa a wasu binciken, don haka ba a ba da shawarar manyan kwayoyi a matsayin kariya ga tsofaffi ba.
Kwayoyi na iya zama da amfani ga waɗanda ke da ƙarancin abinci ko waɗanda ke bukatar ƙarin sinadarai masu takamaiman ƙima, amma dole ne a yi hakan ƙarƙashin kulawar likita.
Kammalawa
Binciken Rotterdam ya nuna alama mai ban sha'awa: kowane “standard deviation” na ƙara cin Vitamin C ko E na iya rage haɗarin Alzheimer da kusan 18 %. Beta‑carotene da flavonoids sun nuna kariya a cikin masu shan sigari. Duk da haka, ba hujja ce da za a ɗauki a matsayin dalili ba, kuma ba a ba da izin’i ba don ɗaukar kwayoyi. Cin ƙarin ‘ya’yan itatuwa masu launi, kayan lambu, ƙwai, da man masu lafiya na da fa'ida ga lafiya gaba ɗaya, kuma wannan bincike ya ƙara wani dalili na ƙara irin waɗannan abinci a duk kwanakin.
Manazarta: Engelhart MJ et al. Dietary intake of antioxidants and risk of Alzheimer disease. JAMA. 2002;287(24):3223‑3229. DOI: https://doi.org/10.1001/jama.287.24.3223. PMID: 12076218.
