The causal effects of dietary component intake and blood metabolites on risk of delirium: a Mendelian randomization study

There is mounting evidence that brain activity is correlated with food quality and blood metabolite variations. This study by Zhu et al. (2024) investigates the causal link between dietary factors, blood metabolites, and delirium risk. Data analysis showed that genetic predisposition to salt added to food significantly increased the risk of delirium. Conversely, consumption of cheese, coffee, and low-fat polyunsaturated margarine in cooking were all shown to be associated with a decreased incidence of delirium. Additionally, higher blood levels of 1-stearoylglycerol were associated with a significant reduction in delirium risk. 3-methoxytyrosine also appeared to lower the risk of delirium. Zhu et al. (2024) show that blood metabolites, food components, and delirium risk are causally related, which may help develop novel dietary preventive techniques or delirium biomarkers. [NPID: Blood metabolites, causal effects, delirium, dietary component intake, Mendelian randomization]

Year: 2024

Reference: Zhu, Q., Liu, Y., Li, X., Wang, C., Xie, Z., Guo, G., Gu, W., Hu, Y., Wei, X., Wen, Y., Jing, Y., Zhong, S., Lin, L., & Li, X. (2024). The causal effects of dietary component intake and blood metabolites on risk of delirium: a Mendelian randomization study. Frontiers in Nutrition, 11. https://doi.org/10.3389/fnut.2024.1441821