Instituto de Investigación Sanitaria de Aragón (IIS Aragón), CIBERCV, Agencia Aragonesa para la Investigación y el Desarrollo (ARAID), Translational Research Unit, Hospital Universitario Miguel Servet, Paseo Isabel la Católica, 1-3, 50009, Zaragoza, Spain; CIBERESP and Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid/Idipaz, Arzobispo Morcillo, 4, 28029, Madrid, Spain.
CIBERESP and Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid/Idipaz, Arzobispo Morcillo, 4, 28029, Madrid, Spain; IMDEA-Food Institute, CEI UAM+CSIC, Madrid, Spain.
Clin Nutr. 2020 Jan;39(1):185-191. doi: 10.1016/j.clnu.2019.01.013. Epub 2019 Jan 24.
Certain foods and dietary patterns have been associated with both inflammation and frailty. As chronic inflammation may play a role in frailty and disability, we examined the association of the inflammatory potential of diet with these outcomes.
Data were taken from 1948 community-dwelling individuals ≥60 years old from the Seniors-ENRICA cohort, who were recruited in 2008-2010 and followed-up through 2012. Baseline diet data, obtained with a validated diet history, was used to calculate Shivappa's Dietary Inflammatory Index (DII), an "a priori" pattern score which is based on known associations of foods and nutrients with inflammation, and Tabung's Empirical Dietary Inflammatory Index (EDII), an "a posteriori" pattern score which was statistically derived from an epidemiological study. At follow-up, incident frailty was assessed with Fried's criteria, and incident limitation in instrumental activities of daily living (IADL) with the Lawton-Brody index. Statistical analyses were performed with logistic regression, and adjusted for the main confounders.
Compared with individuals in the lowest tertile of DII, those in the highest tertile showed higher risk of frailty (odds ratio [OR] 2.48; 95% confidence interval [CI]: 1.42, 4.44, p-trend = 0.001) and IADL disability (OR: 1.96; 95% CI: 1.03, 3.86, p-trend = 0.035). By contrast, EDII did not show an association with these outcomes. The DII score was associated with slow gait speed, both as a low score in the Short Physical Performance Battery test (OR: 1.82; 95% CI: 1.27, 2.62, p-trend = 0.001) and as a positive Fried's criterion (OR: 1.64; 95% CI: 1.08, 2.51, p-trend = 0.021), which use different thresholds.
DII predicted frailty and IADL while EDII did not. DII is able to measure diet healthiness in terms of physical decline in addition to avoidance of inflammation.
ClinicalTrials.gov number, NCT01133093.
某些食物和饮食模式与炎症和虚弱都有关联。由于慢性炎症可能在虚弱和残疾中起作用，因此我们研究了饮食的炎症潜力与这些结果之间的关系。
本研究的数据来自 Seniors-ENRICA 队列中 1948 名≥60 岁的社区居民，他们于 2008-2010 年被招募，并在 2012 年之前进行了随访。使用经过验证的饮食史获取基线饮食数据，计算 Shivappa 的饮食炎症指数（DII），这是一种基于食物和营养素与炎症的已知关联的“先验”模式评分，以及 Tabung 的经验性饮食炎症指数（EDII），这是一种通过流行病学研究统计得出的“后验”模式评分。在随访期间，使用 Fried 的标准评估虚弱的发生情况，使用 Lawton-Brody 指数评估工具性日常生活活动受限（IADL）的发生情况。使用逻辑回归进行统计分析，并根据主要混杂因素进行调整。
与 DII 最低三分位的个体相比，DII 最高三分位的个体虚弱的风险更高（比值比 [OR] 2.48；95%置信区间 [CI]：1.42，4.44，p 趋势=0.001）和 IADL 残疾（OR：1.96；95% CI：1.03，3.86，p 趋势=0.035）。相比之下，EDII 与这些结果没有关联。DII 评分与缓慢的步态速度相关，这在短体适能电池测试中表现为低评分（OR：1.82；95% CI：1.27，2.62，p 趋势=0.001）和 Fried 阳性标准（OR：1.64；95% CI：1.08，2.51，p 趋势=0.021），这两者使用的是不同的阈值。
DII 预测了虚弱和 IADL，而 EDII 则没有。DII 除了避免炎症外，还能够根据身体衰退来衡量饮食的健康程度。
ClinicalTrials.gov 编号，NCT01133093。
