Ma Yuxia, Li Ruiqiang, Zhan Wenqiang, Huang Xin, Zhang Zechen, Lv Shuaishuai, Wang Jiaqi, Liang Luyao, Jia Xiaofang
Department of Nutrition and Food Hygiene, School of Public Health, Hebei Medical University, Hebei Province Key Laboratory of Environment and Human Health, Shijiazhuang, China.
School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai, China.
Front Med (Lausanne). 2021 Nov 15;8:748788. doi: 10.3389/fmed.2021.748788. eCollection 2021.
This study investigated this association and the role of BMI in the inflammatory process in a large population-based observational study. A total of 1,865 elderly people (≥55 years) were followed from the Community Cohort Study of Nervous System Diseases (CCSNSD) cohort study from 2018 to 2019 (Mean [SD] age, 66.31 [0.32] years; 716 [38.4%] males). The semi-quantitative FFQ and geriatric depression scale (GDS) were used to evaluate the diet and depressive symptoms of the elderly, respectively. The multivariable logistic regression model estimated the OR and 95% CI between Empirical Dietary Inflammatory Index (E-DII) and depression. The interaction of E-DII and BMI on depressive events was tested, and the mediation analysis of BMI was performed. As measured by E-DII, the mean (SE) value of the inflammatory potential of the diet in our study was 1.56 (0.12). E-DII ranged from 5.23 to 5.58. In comparison with the first quartile, the elderly from the second quartile (OR: 1.15 [95% CI: 1.09, 1.28]) to the fourth quartile (OR: 1.31 [95% CI: 1.16, 1.42]) have a higher risk of depression before adjustment for BMI. An interaction was observed between E-DII and BMI in terms of the risk of depression (P < 0.001). The whole related part is mediated by BMI (31.06%). Our findings indicate that the higher pro-inflammatory potential of diet is associated with a higher risk of depression, and this association may be mediated by BMI. Further research is needed to verify our findings and clarify the latent mechanism.
在一项基于大规模人群的观察性研究中，本研究调查了这种关联以及体重指数（BMI）在炎症过程中的作用。从2018年至2019年的神经系统疾病社区队列研究（CCSNSD）队列研究中，共随访了1865名老年人（≥55岁）（平均[标准差]年龄为66.31[0.32]岁；716名[38.4%]男性）。分别使用半定量食物频率问卷（FFQ）和老年抑郁量表（GDS）来评估老年人的饮食和抑郁症状。多变量逻辑回归模型估计了经验性饮食炎症指数（E-DII）与抑郁之间的比值比（OR）和95%置信区间（CI）。测试了E-DII与BMI对抑郁事件的相互作用，并进行了BMI的中介分析。以E-DII衡量，我们研究中饮食炎症潜能的平均（标准误）值为1.56（0.12）。E-DII范围为5.23至5.58。与第一四分位数相比，在未对BMI进行调整前，第二四分位数（OR：1.15[95%CI：1.09，1.28]）至第四四分位数（OR：1.31[95%CI：1.16，1.42]）的老年人患抑郁症的风险更高。在抑郁症风险方面，观察到E-DII与BMI之间存在相互作用（P<0.001）。整个相关部分由BMI介导（31.06%）。我们的研究结果表明，饮食中较高的促炎潜能与较高的抑郁症风险相关，并且这种关联可能由BMI介导。需要进一步的研究来验证我们的发现并阐明潜在机制。
