Department of Orthopedics, Xiangya Hospital, Central South University, Changsha, Hunan, People's Republic of China.
Xinhua Hospital, Shanghai Jiao Tong University, School of Medicine, Shanghai, People's Republic of China.
Br J Nutr. 2022 Dec 14;128(11):2258-2266. doi: 10.1017/S0007114522000265. Epub 2022 Jan 24.
We examined whether physical activity (PA) explains the association between dietary inflammatory potential and osteoarthritis (OA) in the elderly. A total of 1249 elderly people (≥65 years) were eligible for this study from the National Health and Nutrition Examination Survey (NHANES) from 2011 to 2016. The semi-quantitative Food Frequency Questionnaire (FFQ) and Global PA Questionnaire (GPAQ) were used to evaluate the diet and PA of the elderly, respectively. The multivariable logistic regression model estimated the odds ratio (OR) and 95% confidence interval (CI) between Energy-adjusted Dietary Inflammatory Index (E-DII) and OA. The interaction of E-DII and PA on depressive events was tested, and the mediation analysis of PA was performed. The average E-DII in this study was +0.68 (SE 0.08), and the score ranges from -5.32 (most anti-inflammatory) to +4.26 (most pro-inflammatory). In comparison with the first quartile, the elderly from the second quartile (OR: 1.16 [95% CI: 1.06, 1.68]) to the fourth quartile (OR: 1.64 [95% CI: 1.13, 2.37]) had a higher risk of OA before adjustment for PA. An interaction was observed between E-DII and PA in terms of the risk of OA ( < 0.001). The whole related part was mediated by PA (20.08%). Our findings indicated that the higher pro-inflammatory potential of diet was associated with a higher risk of OA, and low PA was an important part of the mediating factor in the relationship between systemic low-grade dietary inflammation and the risk of OA.
我们研究了体力活动（PA）是否可以解释饮食炎症潜能与老年人骨关节炎（OA）之间的关联。这项研究共纳入了 1249 名符合条件的老年人（≥65 岁），他们来自 2011 年至 2016 年的全国健康和营养调查（NHANES）。半定量食物频率问卷（FFQ）和全球体力活动问卷（GPAQ）分别用于评估老年人的饮食和 PA。多变量逻辑回归模型估计了能量调整饮食炎症指数（E-DII）与 OA 之间的比值比（OR）和 95%置信区间（CI）。检验了 E-DII 和 PA 之间的交互作用，并进行了 PA 的中介分析。研究的平均 E-DII 为+0.68（SE 0.08），得分范围从-5.32（最抗炎）到+4.26（最促炎）。与第一四分位数相比，第二四分位数（OR：1.16 [95% CI：1.06，1.68]）到第四四分位数（OR：1.64 [95% CI：1.13，2.37]）的老年人在调整 PA 之前，OA 风险更高。E-DII 和 PA 之间观察到 OA 风险的交互作用（<0.001）。整个相关部分由 PA 介导（20.08%）。我们的研究结果表明，饮食促炎潜能较高与 OA 风险增加相关，而低 PA 是全身性低度饮食炎症与 OA 风险之间关系的中介因素的重要组成部分。
