Affiliation:
1. Department of Orthopedics, Changzheng Hospital, Naval Medical University, Shanghai 200003, China
2. State Key Laboratory of Genetic Engineering and MOE Key Laboratory of Contemporary Anthropology, Human Phenome Institute, School of Life Sciences, Fudan University, Shanghai 200438, China
3. Rugao Research Institute of Longevity and Aging, Fudan University, Rugao 226500, China
Abstract
Some nutritional factors have been suggested to improve postoperative outcomes in rotator cuff (RC) repair, but dietary effects on the recovery speed after the surgery remain undefined. To investigate the potential roles of dietary habits in this context, we analyzed the 12-month follow-up data of 55 patients with RC repair and found that these patients could be categorized into a rapid recovery group (n = 35) and slow recovery group (n = 20) according to their postoperative recovery patterns. Group-based logistic analysis revealed that habitual intakes of meat (OR = 1.84, 95%CI, 1.22–2.76, p = 0.003), fruits (OR = 2.33, 95%CI, 1.26–5.67, p = 0.01), and wheat-flour foods (OR = 1.62, 95%CI, 1.2–2.25, p = 0.002) were significantly associated with rapid recovery. Moreover, among all intakes of wheat-flour foods, intakes of steamed and boiled flour products were also associated with rapid recovery. Further mediation analysis showed that eosinophilic granulocytes (EOs) significantly mediated the association between rapid RC recovery and the habitual intakes of meat (mediation proportion = 17.5%, P-mediation < 0.0001), fruits (17.9%, p < 0.0001), and wheat-flour foods (11.4%, p < 0.0001). Thus, our study suggests that certain dietary habits play beneficial roles in the context of postoperative recovery for RC repair.
Funder
National Natural Science Foundation of China
the Shanghai Municipal Science and Technology Major Project
Subject
Food Science,Nutrition and Dietetics
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