Departmalet of Nutrition, School of Nutritional Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
Research Center for Environmaletal Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran.
BMC Cardiovasc Disord. 2020 Oct 7;20(1):434. doi: 10.1186/s12872-020-01707-7.
Various diets and dietary compounds, through their inflammatory properties, are involved in the pathogenesis of chronic diseases including Cardiovascular Diseases (CVDs). Dietary Inflammatory Index (DII) can evaluate the inflammatory properties of diet. The purpose of this study was to determine the association between DII and CVDs in participants of the Ravansar Non-Communicable Diseases (RaNCD) cohort study, Kermanshah, Iran.
The present cross-sectional study was conducted using the recruitment phase data of the RaNCD cohort study on 6369 participants aged 35 to 65 years. The Food Frequency Questionnaire (FFQ) was used to assess diet. The DII scores were calculated using FFQ data. Participants with a history of myocardial infarction, stroke and coronary artery disease, and/or taking medications for the CVDs were considered as the CVDs patients.
Of the 6369 studied participants, 9% (n = 579) had CVDs history. The mean DII score in this study was - 0.84 ± 1.6. Odds ratio (OR) of CVDs in women was 1.6 times higher than in men (CI 95% = 1.3-1.9), which this association was remained after adjusting for confounding variables (OR = 1.5, CI% = 1.2-1.9). The risk of CVDs in the fourth quartile of DII was 1.4 times higher than the first quartile of DII (OR: 1.4, CI 95% = 1.1-1.8). We found that higher adhere to DII was associated with risk of CVDs.
According to current documents, given the role of diet through inflammatory properties on the risk of CVDs, it is recommended to use DII as an appropriate index to measure the effect of diet on CVDs in Iranian population. In addition, a diet with lower DII may be healthier diet for cardiovascular health.
各种饮食和饮食成分通过其炎症特性，参与包括心血管疾病（CVDs）在内的慢性疾病的发病机制。饮食炎症指数（DII）可以评估饮食的炎症特性。本研究的目的是确定伊朗克尔曼沙阿 Ravansar 非传染性疾病（RaNCD）队列研究参与者中 DII 与 CVDs 之间的关联。
本横断面研究使用 RaNCD 队列研究的招募阶段数据，对 6369 名年龄在 35 至 65 岁的参与者进行了研究。使用食物频率问卷（FFQ）评估饮食。使用 FFQ 数据计算 DII 评分。有心肌梗死、中风和冠心病病史和/或服用 CVDs 药物的参与者被视为 CVDs 患者。
在 6369 名研究参与者中，9%（n=579）有 CVDs 病史。本研究中 DII 评分的平均值为-0.84±1.6。女性患 CVDs 的几率是男性的 1.6 倍（95%CI：1.3-1.9），在调整混杂变量后，这种关联仍然存在（OR=1.5，95%CI%=1.2-1.9）。DII 第四四分位的 CVDs 风险比 DII 第一四分位高 1.4 倍（OR：1.4，95%CI：1.1-1.8）。我们发现，更高的 DII 依从性与 CVDs 风险相关。
根据目前的文献，鉴于饮食通过炎症特性对 CVDs 风险的作用，建议使用 DII 作为衡量伊朗人群饮食对 CVDs 影响的适当指标。此外，DII 较低的饮食可能更有益于心血管健康。
