饮食炎症指数、营养状况与多发性硬化症临床状况之间的相互作用。

Interactions between dietary inflammatory index, nutritional state and Multiple Sclerosis clinical condition.

作者信息

Da Costa Silva Bruna Yhang, De Carvalho Sampaio Helena Alves, Shivappa Nitin, Hébert James, Silva Albuquerque Larissa Da, Ferreira Carioca Antônio Augusto, Costa D'Almeida José Artur, Costa Maia Carla Soraya, Pereira De Melo Maria Luisa

机构信息

Post-graduate Program in Collective Health, Ceará State University, Av. Dr. Silas Munguba, 1700 Campus do Itaperi, Fortaleza, CE, 60741-000, Brazil; Research Group on Nutrition and Chronic Diseases, Ceará State University, Av. Dr. Silas Munguba, 1700 Campus do Itaperi, Fortaleza, CE, 60741-000, Brazil.

出版信息

Clin Nutr ESPEN. 2018 Aug;26:35-41. doi: 10.1016/j.clnesp.2018.04.018. Epub 2018 May 18.

DOI:10.1016/j.clnesp.2018.04.018

PMID:29908680

Abstract

BACKGROUND & AIMS: The Dietary Inflammatory Index (DII) consists of a tool that assesses dietary inflammatory potential based on the assignment of an inflammatory score to a variety of nutrients, seasonings and bioactive compounds. Pro-inflammatory diets are associated to weight and abdominal fat excess. High Body Mass Index (BMI) and Waist Circumference (WC) seem to contribute to a worse prognosis in Multiple Sclerosis (MS) patients. Therefore, this study seeks to investigate the relation between anthropometric indexes and body adiposity with the clinical condition and the Dietary Inflammatory Index of MS individuals.

METHODS

This is a cross-sectional, analytical study that included 137 MS patients residing in the Brazilian northeast. Through a structured questionnaire and medical records consultation, we collected data on demographics, nutritional state, arterial pressure, clinical and dietary variables. Clinical variables included the MS type, number of pulse therapies and attack rate in the last two years, number of days of most recent pulse therapy and muscular strength assessment scores (MRC) and most recent disability level (EDSS). The nutritional state was evaluated based on BMI, WC, waist-hip ratio (WHR), Body Roundness Index (BRI), Body Shape z score Index (ABSIz) and body fat percentage (%BF). The DII was calculated according to a validated methodology.

RESULTS

The ABSIz presented a positive correlation with regards to the EDSS score (r = 0.294. p = 0.001). WC and WHR presented a negative correlation in relation to the number of pulse therapy days (r = -0.255. p = 0.022 and r = -0.251. p = 0.024). BMI and %BF were not correlated to clinical variables (p > 0.05). The DII was positively correlated to the BMI in people with progressive MS (r = 0.556. p = 0.025).

CONCLUSIONS

The DII may interfere in the nutritional state of MS patients and the nutritional state may affect disability levels but it is necessary to establish which nutritional indicator can better predict the relation between DII and the clinical condition of MS patients.

摘要

背景与目的

饮食炎症指数（DII）是一种基于为多种营养素、调味料和生物活性化合物赋予炎症评分来评估饮食炎症潜力的工具。促炎饮食与体重超标和腹部脂肪过多有关。高体重指数（BMI）和腰围（WC）似乎会导致多发性硬化症（MS）患者的预后更差。因此，本研究旨在调查人体测量指标和身体肥胖与MS患者的临床状况及饮食炎症指数之间的关系。

方法

这是一项横断面分析研究，纳入了居住在巴西东北部的137例MS患者。通过结构化问卷和查阅病历，我们收集了有关人口统计学、营养状况、动脉血压、临床和饮食变量的数据。临床变量包括MS类型、过去两年的脉冲治疗次数和发作率、最近一次脉冲治疗的天数、肌肉力量评估评分（MRC）和最近的残疾水平（EDSS）。根据BMI、WC、腰臀比（WHR）、身体圆润度指数（BRI）、身体形状z评分指数（ABSIz）和体脂百分比（%BF）评估营养状况。DII根据经过验证的方法计算得出。

结果

ABSIz与EDSS评分呈正相关（r = 0.294，p = 0.001）。WC和WHR与脉冲治疗天数呈负相关（r = -0.255，p = 0.022；r = -0.251，p = 0.024）。BMI和%BF与临床变量无相关性（p > 0.05）。在进展型MS患者中，DII与BMI呈正相关（r = 0.556，p = 0.025）。