Department of Rehabilitation, Nutrition and Sport, School of Allied Health, La Trobe University, Melbourne, Victoria, Australia, 3086; Department of Nutrition and Dietetics, Northern Health, Melbourne, Victoria, Australia, 3076.
Department of Rehabilitation, Nutrition and Sport, School of Allied Health, La Trobe University, Melbourne, Victoria, Australia, 3086.
Nutr Res. 2018 Jul;55:108-121. doi: 10.1016/j.nutres.2018.04.007. Epub 2018 Apr 25.
The Dietary Inflammatory Index (DII) was designed to measure the inflammatory potential of one's diet. Evidence from observational studies supports that a higher (ie, more pro-inflammatory) DII score is associated with inflammation and cardiometabolic diseases. We hypothesized that reduction in DII score would improve inflammatory cytokines. To test this hypothesis, we assessed data from a dietary intervention trial in patients with diagnosed coronary heart disease (CHD) to determine whether reduction in DII scores through healthy diets is linked to improvement in inflammatory and related cardiometabolic risk markers. Participants (n = 65, 83% male) were randomized to a Mediterranean diet or low-fat diet intervention for 6-months. Anthropometry, body composition and blood markers were measured and DII scores were calculated from 7-day food diaries. After 6-months, in participants who completed the intervention (n = 56), reduction in DII score correlated significantly with reduction in high sensitivity interleukin-6 (hs-IL-6) (r = 0.34, 95% CI 0.05, 0.56) and triglycerides (r = -0.30, 95% CI -0.51, -0.06) but not with C-reactive protein, adiponectin, glucose, body composition or anthropometry. The adjusted mean difference in hs-IL-6 and triglycerides between the highest and lowest tertiles of DII improvement was -0.47 pg/mL (95% CI 0.41, 1.10) and +0.30 mmol/L (95% CI 1.06, 1.59), respectively. The present study found that improvement in DII score through healthy diet intervention was linked with reduced levels of hs-IL-6, but also increased triglycerides, in adult Australian patients with CHD. Future research is warranted to investigate the impact of change in DII on cardiometabolic risk markers in larger cohorts, other disease populations or healthy subjects and with longer-term follow up.
膳食炎症指数（DII）旨在衡量一个人的饮食的炎症潜力。来自观察性研究的证据支持，较高（即更具促炎作用）的 DII 评分与炎症和心血管代谢疾病有关。我们假设 DII 评分的降低将改善炎症细胞因子。为了验证这一假设，我们评估了一项针对已诊断出冠心病（CHD）患者的饮食干预试验的数据，以确定通过健康饮食降低 DII 评分是否与改善炎症和相关心血管代谢风险标志物有关。参与者（n = 65，83%为男性）被随机分配到地中海饮食或低脂饮食干预组，干预时间为 6 个月。测量了人体测量学、身体成分和血液标志物，并从 7 天的食物日记中计算了 DII 评分。6 个月后，在完成干预的参与者（n = 56）中，DII 评分的降低与高敏白细胞介素-6（hs-IL-6）的降低显著相关（r = 0.34，95%CI 0.05，0.56）和甘油三酯（r = -0.30，95%CI -0.51，-0.06），但与 C 反应蛋白、脂联素、葡萄糖、身体成分或人体测量学无关。DII 改善程度最高和最低三分位组之间 hs-IL-6 和甘油三酯的调整平均差异分别为-0.47 pg/mL（95%CI 0.41，1.10）和+0.30 mmol/L（95%CI 1.06，1.59）。本研究发现，通过健康饮食干预改善 DII 评分与澳大利亚成年 CHD 患者 hs-IL-6 水平降低有关，但也与甘油三酯升高有关。需要进一步的研究来调查更大的队列、其他疾病人群或健康受试者中 DII 变化对心血管代谢风险标志物的影响，并进行更长时间的随访。
