Department of Nutrition and Health, Universidade Federal de Viçosa, Avenida PH Rolfs s/n, Viçosa, Minas Gerais36570-900, Brazil.
Hospital for the Heart, São Paulo, SP, Brazil.
Public Health Nutr. 2021 Aug;24(11):3331-3340. doi: 10.1017/S136898002000378X. Epub 2020 Nov 5.
To evaluate the association of dietary inflammatory index (DII®) with the occurrence of cardiovascular events, cardiometabolic risk factors and with the consumption of processed, ultra-processed, unprocessed or minimally processed foods and culinary ingredients.
This was a cross-sectional study that analysed the baseline data from 2359 cardiac patients. Data on socio-demographic, anthropometric, clinical and food consumption were collected. Energy-adjusted food intake data were used to calculate DII, and the foods were classified according to the NOVA classification. Furthermore, the patients were grouped according to the number (1, 2 or ≥ 3) of manifested cardiovascular events. The data were analysed using linear and multinomial logistic regression.
Multicentre study from Brazil.
Patients with established cardiovascular events from the Brazilian Cardioprotective Nutritional Program Trial evaluated at baseline.
Most of the patients were male (58·8 %), older adults (64·2 %) and were overweight (68·8 %). Patients in the third tertile of DII (DII > 0·91) had were more likely to have 2 (OR 1·27, 95 % CI: 1·01-1·61) and ≥ 3 (OR 1·39, 95 % CI: 1·07-1·79) cardiovascular events, with poor cardiometabolic profile. They also were more likely to consume a higher percentage of processed, ultra-processed and culinary ingredients foods consumption compared with the patients in the first DII tertile (DII ≤ 0·91).
A more pro-inflammatory diet is associated with a greater chance of having 2 and ≥ 3 cardiovascular events and cardiometabolic risk factors and were more likely to consume processed, ultra-processed and culinary ingredients compared to those with a more anti-inflammatory diet.
评估饮食炎症指数（DII®）与心血管事件的发生、心血管代谢危险因素以及加工、超加工、未加工或最低限度加工食品和烹饪原料的消费之间的关联。
这是一项横断面研究，分析了 2359 名心脏病患者的基线数据。收集了社会人口统计学、人体测量学、临床和食物消费数据。使用能量调整后的食物摄入量数据来计算 DII，并根据 NOVA 分类对食物进行分类。此外，根据表现出的心血管事件数量（1、2 或≥3）对患者进行分组。使用线性和多项逻辑回归分析数据。
巴西的多中心研究。
在巴西心脏保护营养计划试验中评估的基线时已有明确心血管事件的患者。
大多数患者为男性（58.8%）、老年人（64.2%）和超重（68.8%）。DII 第三 tertile（DII>0.91）的患者更有可能发生 2 次（OR 1.27，95%CI：1.01-1.61）和≥3 次（OR 1.39，95%CI：1.07-1.79）心血管事件，且代谢特征较差。与 DII 第一 tertile（DII≤0.91）的患者相比，他们更有可能消费更多的加工、超加工和烹饪原料食品。
更促炎的饮食与发生 2 次和≥3 次心血管事件以及心血管代谢危险因素的机会更大相关，并且与那些饮食抗炎性更强的患者相比，他们更有可能消费加工、超加工和烹饪原料食品。
