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Zhang Z, Wang Y, Zhou Y, Pei J, Zhao G, Dong P, Yang K, Liu H, Xie N, Li X, Zang X, Lin F, Chen Z. Association Between Diurnal Temperature Range and Risk of Cardiomyopathy-Induced Hospitalisation in Henan, China: A Time-Series Study. Risk Manag Healthc Policy 2025; 18:279-290. [PMID: 39867988 PMCID: PMC11761851 DOI: 10.2147/rmhp.s502132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2024] [Accepted: 01/14/2025] [Indexed: 01/28/2025] Open
Abstract
Purpose The effect of the diurnal temperature range (DTR) on human health in diverse geographic areas and the potential confounding factors are not fully understood. Additionally, while a robust association has been reported between temperature and cardiomyopathy (CM), evidence of the impact of DTR is relatively limited. Here, we determined whether an association exists between DTR and CM hospitalisations in vulnerable populations. Methods CM admission data (2016-2021) were collected from seven tertiary hospitals in Henan.We used a GAM combined with a distributed lag non-linear model (DLNM) to investigate the delayed effects of DTR on daily hospitalisations for CM.Stratified analysis was performed in subgroups according to sex, age, and season. Attributable fractions (AF) and attributable numbers (AN) were employed to illustrate the disease burden and investigate the association between temperature and DTR. Results Overall, 5,757 CM cases were identified. DTR and CM admissions exhibited a non-linear correlation. High DTR (P95: 15.5 °C) and low DTR (P05: 3 °C) increased CM admission risk, with low DTR having a stronger effect. Males and warm seasons were significantly more susceptible to DTR, and low DTR affected youth and adults more than older adults. AF and AN of low DTR on CM admissions were 51% and 2,936, respectively. Conclusion Our results revealed a significant association between DTR and CM hospitalisations, providing valuable insights for the development targeted prevention and control measures.
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Affiliation(s)
- Zhaolin Zhang
- Department of Cardiology,The First Affiliated Hospital of Xinxiang Medical University, Weihui, 453100, People's Republic of China
| | - Yongbin Wang
- Department of Epidemiology and Health Statistics, Xinxiang Medical University, Xinxiang, 453003, People's Republic of China
| | - Yifeng Zhou
- Department of Cardiology,The First Affiliated Hospital of Xinxiang Medical University, Weihui, 453100, People's Republic of China
| | - Jiachao Pei
- Department of Cardiology,The First Affiliated Hospital of Xinxiang Medical University, Weihui, 453100, People's Republic of China
| | - Guoan Zhao
- Department of Cardiology,The First Affiliated Hospital of Xinxiang Medical University, Weihui, 453100, People's Republic of China
- Henan Engineering Technology Research Center of Environmental Meteorological Medicine, The First Affiliated Hospital of Xinxiang Medical University, Weihui, 453100, People's Republic of China
| | - Pingshuan Dong
- Department of Cardiology,The First Affiliated Hospital of Henan University of Science and Technology, Luoyan, 471000, People's Republic of China
| | - Kan Yang
- Department of Cardiology,Nanyang Central Hospital, Nanyang, 473005, People's Republic of China
| | - Hui Liu
- Department of Cardiology,Anyang District Hospital, Anyang, 455000, People's Republic of China
| | - Na Xie
- Department of Cardiology,The Third Affiliated Hospital of Xinxiang Medical University, Xinxiang, 453003, People's Republic of China
| | - Xuefang Li
- Henan Engineering Technology Research Center of Environmental Meteorological Medicine, The First Affiliated Hospital of Xinxiang Medical University, Weihui, 453100, People's Republic of China
| | - Xiayan Zang
- Henan Engineering Technology Research Center of Environmental Meteorological Medicine, The First Affiliated Hospital of Xinxiang Medical University, Weihui, 453100, People's Republic of China
| | - Fei Lin
- Department of Cardiology,The First Affiliated Hospital of Xinxiang Medical University, Weihui, 453100, People's Republic of China
- Henan Engineering Technology Research Center of Environmental Meteorological Medicine, The First Affiliated Hospital of Xinxiang Medical University, Weihui, 453100, People's Republic of China
| | - Zhigang Chen
- Department of Cardiology,The First Affiliated Hospital of Xinxiang Medical University, Weihui, 453100, People's Republic of China
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Lu Y, Zhang C, Zhao H, Min W, Zhu H, Wang H, Lu H, Li X, Xu Y, Li W. Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu. Foods 2022; 12:foods12010010. [PMID: 36613226 PMCID: PMC9818559 DOI: 10.3390/foods12010010] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/12/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
The compositions of the microbial community in fermented grains of Sauce-flavor baijiu produced in different regions have diverse characteristics; however, the reasons for this remain unclear. The present study investigated the contributions of environmental microorganisms to the microbial community as well as the volatile compounds in the fermented grains of Sauce-flavor baijiu produced in the Beijing region using high-throughput sequencing combined with sourcetracker analysis, and compared the differences of environmental microorganism and their roles in the production process of Sauce-flavor baijiu from different regions.The results showed that the environmental microorganisms in the tools were the main contributors of the bacterial and fungal communities in fermented grains during heap fermentation and at the beginning of pit fermentation. At the end of pit fermentation, pit mud was the main environmental source of bacterial community in fermented grains, while tools and Daqu were the main environmental sources of fungal community in fermented grains.Environmental microorganisms thrived on the functional microorganisms in the fermented grains of Sauce-flavor baijiu produced in the Beijing region and thus shaped the profiles of volatile compounds. Environmental microorganisms of Sauce-flavor baijiu in the Guizhou province and the Beijing region differed significantly, which is partially responsible for the distinctive characteristics in the microbial community structure of Sauce-flavor baijiu-fermented grains from different regions.
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Affiliation(s)
- Yuhan Lu
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Chengnan Zhang
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - He Zhao
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- National Engineering Laboratory on Wheat and Corn Further Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Weihong Min
- National Engineering Laboratory on Wheat and Corn Further Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Hua Zhu
- Beijing Huadu Distillery Food Co., Ltd., Beijing 102212, China
| | - Hongan Wang
- Beijing Huadu Distillery Food Co., Ltd., Beijing 102212, China
| | - Hongyun Lu
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xiuting Li
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Correspondence:
| | - Youqiang Xu
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Weiwei Li
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
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