Shivappa Nitin, Hebert James R, Behrooz Maryam, Rashidkhani Bahram
Department of Epidemiology and Biostatistics, Arnold School of Public Health, Columbia, S.C., USA.
Neuroepidemiology. 2016;47(1):26-31. doi: 10.1159/000445874. Epub 2016 Jul 1.
Diet and inflammation have been suggested to be important risk factors for multiple sclerosis (MS).
In this study, we examined the ability of the dietary inflammatory index (DII) to predict MS in a case-control study conducted in Iran.
This study included 68 MS cases and 140 controls hospitalized for acute non-neoplastic diseases. The DII was computed based on dietary intake assessed by a previously validated food frequency questionnaire. Logistic regression models were used to estimate ORs adjusted for age, energy, sex, body mass index, season of birth, rubella history, history of routine exercise before MS, smoking and history of consumption of cow's milk in the first 2 years of life.
Subjects with higher DII scores (i.e., with a more pro-inflammatory diet) had a higher risk of MS, with the DII being used both as a continuous variable (ORcontinuous 1.66; 95% CI 1.19-2.31; 1 unit increase corresponding to ≈15% of its range in the current study) and a categorical variable (ORDII (>1.43 vs.≤1.43) 2.68; 95% CI 1.15-6.26).
These results indicate that a pro-inflammatory diet is associated with increased risk of MS.
饮食与炎症被认为是多发性硬化症（MS）的重要风险因素。
在本研究中，我们在伊朗进行的一项病例对照研究中，检验了饮食炎症指数（DII）预测MS的能力。
本研究纳入了68例MS患者和140例因急性非肿瘤性疾病住院的对照。DII基于通过先前验证的食物频率问卷评估的饮食摄入量进行计算。使用逻辑回归模型来估计经年龄、能量、性别、体重指数、出生季节、风疹病史、MS发病前的日常锻炼史、吸烟以及生命最初2年的牛奶消费史调整后的OR值。
DII得分较高（即饮食促炎程度更高）的受试者患MS的风险更高，DII既作为连续变量使用（连续变量OR值为1.66；95%CI为1.19 - 2.31；在本研究中，1个单位的增加相当于其范围的约15%），也作为分类变量使用（DII（>1.43 vs.≤1.43）的OR值为2.68；95%CI为1.15 - 6.26）。
这些结果表明，促炎饮食与MS风险增加相关。
