Students' Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran; Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
Department of Medicine, University of Alberta, Edmonton, Alberta, Canada; Integrative Functional Gastroenterology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
Clin Nutr. 2019 Oct;38(5):2360-2368. doi: 10.1016/j.clnu.2018.10.015. Epub 2018 Oct 27.
BACKGROUND & AIMS: Limited data are available on the association of inflammatory potential of the diet and odds of psychological disorders. We investigated the association between adherence to a pro-inflammatory diet, as measured by Dietary Inflammatory Index (DII), and odds of psychological disorders.
In this cross-sectional study, dietary intakes of 3363 Iranian adult participants were collected using a validated Dish-based 106-item Semi-quantitative Food Frequency Questionnaire (DS-FFQ). DII score was calculated based on participants' dietary intakes obtained from DS-FFQ. The Iranian validated version of Hospital Anxiety and Depression Scale (HADS) and General Health Questionnaire (GHQ) was used to assess psychological disorders. For depression and anxiety, scores of 8 or more on either subscale were considered as psychological disorders and scores of 0-7 were defined as "normal". In terms of psychological distress, the score of 4 or more was defined as psychological distress.
Overall, 28% (n = 943) of study participants had depression, 13.3% (n = 448) were affected by anxiety and 22.6% (n = 760) by psychological distress. After controlling for potential confounders, individuals in the highest quintile of DII score had higher scores of depression (6.56 ± 0.16 vs. 5.48 ± 0.16; P < 0.001), anxiety (3.85 ± 0.17 vs. 3.09 ± 0.17; P = 0.006), and psychological distress (2.42 ± 0.13 vs. 1.77 ± 0.13; P = 0.001), compared with those in the lowest quintile. Participants in the top quintile of DII score had greater odds of depression (OR: 1.84, 95% CI: 1.30-2.60), anxiety (OR: 1.69, 95% CI: 1.07-2.67), and psychological distress (OR: 1.72, 95% CI: 1.20-2.46) than those in the bottom quintile.
We found that adherence to a pro-inflammatory diet was positively associated with psychological disorders.
关于饮食炎症潜力与心理障碍发病几率的关联，目前仅有有限的数据。本研究旨在调查饮食炎症指数（DII）评估的促炎饮食与心理障碍发病几率之间的关联。
在这项横断面研究中，我们采用经过验证的基于膳食的 106 项半定量食物频率问卷（DS-FFQ）收集了 3363 名伊朗成年参与者的饮食摄入量。根据参与者从 DS-FFQ 获得的饮食摄入量计算 DII 评分。采用伊朗验证的医院焦虑和抑郁量表（HADS）和一般健康问卷（GHQ）评估心理障碍。对于抑郁和焦虑，任何一个亚量表得分为 8 或更高被视为心理障碍，得分 0-7 定义为“正常”。就心理困扰而言，得分 4 或更高定义为心理困扰。
总体而言，28%（n=943）的研究参与者患有抑郁症，13.3%（n=448）患有焦虑症，22.6%（n=760）患有心理困扰。在控制了潜在混杂因素后，DII 评分最高五分位组的个体抑郁得分更高（6.56±0.16 vs. 5.48±0.16；P<0.001）、焦虑得分更高（3.85±0.17 vs. 3.09±0.17；P=0.006）和心理困扰得分更高（2.42±0.13 vs. 1.77±0.13；P=0.001），与 DII 评分最低五分位组相比。DII 评分最高五分位组的参与者患抑郁症（OR：1.84，95%CI：1.30-2.60）、焦虑症（OR：1.69，95%CI：1.07-2.67）和心理困扰（OR：1.72，95%CI：1.20-2.46）的几率均高于 DII 评分最低五分位组。
我们发现，坚持促炎饮食与心理障碍呈正相关。
