Özbey Ümüş, Uçar Aslı, Shivappa Nitin, Hebert James R
Department of Nutrition and Diet, Health Science Faculty, Ankara University, Ankara, Turkey.
Cancer Prevention and Control Program, University of South Carolina, Columbia, U.S.A AND Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, U.S.A.
Iran J Allergy Asthma Immunol. 2019 Oct 30;18(6):605-614. doi: 10.18502/ijaai.v18i6.2173.
This cross-sectional study evaluates the relationship of the dietary inflammatory index (DII), a novel tool developed to measure the inflammatory capacity of a diet, with pulmonary functions and asthma control test (ACT) scores in asthmatic individuals. The study included 120 patients who were diagnosed with asthma for at least one year. The anthropometric measurements, one-day long nutrition uptake records, pulmonary function tests, and ACT scores of the respondents were recorded and compared according to categories of the DII which was calculated from 24- hour recalls. Forced vital capacity (FVC), forced expiratory volume in one second (FEV1) and ACT scores decreased with increasing DII tertiles (p<0.05). The total energy, carbohydrate, fat, and saturated fat uptake of the participants increased in parallel to DII (p<0.05); while vitamin A, C, and E uptakes, on the other hand, decreased as DII increased (p=0.0001). In conclusion, an increase in the inflammatory potential of diet among asthmatics decreases pulmonary functions and asthma control.
这项横断面研究评估了饮食炎症指数（DII）——一种用于衡量饮食炎症能力的新工具——与哮喘患者肺功能及哮喘控制测试（ACT）得分之间的关系。该研究纳入了120名被诊断为哮喘至少一年的患者。根据通过24小时饮食回顾计算得出的DII类别，记录并比较了受访者的人体测量数据、一日营养摄入记录、肺功能测试结果及ACT得分。随着DII三分位数的增加，用力肺活量（FVC）、一秒用力呼气量（FEV1）和ACT得分均下降（p<0.05）。参与者的总能量、碳水化合物、脂肪和饱和脂肪摄入量与DII呈平行增加（p<0.05）；而维生素A、C和E的摄入量则随着DII的增加而减少（p=0.0001）。总之，哮喘患者饮食炎症潜能的增加会降低肺功能及哮喘控制水平。
