Orchard Tonya, Yildiz Vedat, Steck Susan E, Hébert James R, Ma Yunsheng, Cauley Jane A, Li Wenjun, Mossavar-Rahmani Yasmin, Johnson Karen C, Sattari Maryam, LeBoff Meryl, Wactawski-Wende Jean, Jackson Rebecca D
Department of Human Sciences, Human Nutrition Program, The Ohio State University, Columbus, OH, USA.
Women's Health Initiative Midwest Regional Center for Biostatistics, The Ohio State University, Columbus, OH, USA.
J Bone Miner Res. 2017 May;32(5):1136-1146. doi: 10.1002/jbmr.3070. Epub 2017 Feb 21.
Previous studies suggest that bone loss and fracture risk are associated with higher inflammatory milieu, potentially modifiable by diet. The primary objective of this analysis was to evaluate the association of the dietary inflammatory index (DII), a measure of the inflammatory potential of diet, with risk of hip, lower-arm, and total fracture using longitudinal data from the Women's Health Initiative Observational Study and Clinical Trials. Secondarily, we evaluated changes in bone mineral density (BMD) and DII scores. DII scores were calculated from baseline food frequency questionnaires (FFQs) completed by 160,191 participants (mean age 63 years) without history of hip fracture at enrollment. Year 3 FFQs were used to calculate a DII change score. Fractures were reported at least annually; hip fractures were confirmed by medical records. Hazard ratios for fractures were computed using multivariable-adjusted Cox proportional hazard models, further stratified by age and race/ethnicity. Pairwise comparisons of changes in hip BMD, measured by dual-energy X-ray absorptiometry from baseline, year 3, and year 6 were analyzed by quartile (Q1 = least inflammatory diet) of baseline DII scores in a subgroup of women (n = 10,290). Mean DII score improved significantly over 3 years (p < 0.01), but change was not associated with fracture risk. Baseline DII score was only associated with hip fracture risk in younger white women (HR Q4,1.48; 95% CI, 1.09 to 2.01; p = 0.01). There were no significant associations among white women older than 63 years or other races/ethnicities. Women with the least inflammatory DII scores had less loss of hip BMD (p = 0.01) by year 6, despite lower baseline hip BMD, versus women with the most inflammatory DII scores. In conclusion, a less inflammatory dietary pattern was associated with less BMD loss in postmenopausal women. A more inflammatory diet was associated with increased hip fracture risk only in white women younger than 63 years. © 2016 American Society for Bone and Mineral Research.
以往研究表明,骨质流失和骨折风险与较高的炎症环境相关,饮食可能对其产生影响。本分析的主要目的是利用来自女性健康倡议观察性研究和临床试验的纵向数据,评估饮食炎症指数(DII)(一种衡量饮食炎症潜力的指标)与髋部、前臂和总骨折风险之间的关联。其次,我们评估了骨矿物质密度(BMD)和DII评分的变化。DII评分是根据160191名入组时无髋部骨折病史的参与者(平均年龄63岁)填写的基线食物频率问卷(FFQ)计算得出的。使用第3年的FFQ计算DII变化评分。骨折至少每年报告一次;髋部骨折通过医疗记录确诊。骨折的风险比使用多变量调整的Cox比例风险模型计算,并按年龄和种族/族裔进一步分层。在一组女性(n = 10290)中,通过双能X线吸收法测量基线、第3年和第6年髋部BMD的变化,并按基线DII评分的四分位数(Q1 = 炎症性最低的饮食)进行成对比较。平均DII评分在3年内显著改善(p < 0.01),但变化与骨折风险无关。基线DII评分仅与年轻白人女性的髋部骨折风险相关(HR Q4,1.48;95%CI,1.09至2.01;p = 0.01)。63岁以上的白人女性或其他种族/族裔之间无显著关联。尽管基线髋部BMD较低,但到第6年时,DII评分炎症性最低的女性髋部BMD的损失比DII评分炎症性最高的女性少(p = 0.01)。总之,炎症性较低的饮食模式与绝经后女性较少的BMD损失相关。炎症性较高的饮食仅与63岁以下白人女性髋部骨折风险增加相关。© 2016美国骨与矿物质研究学会。