School of Medicine, West China Hospital, Sichuan University, Chengdu, 610041, West China, China.
West China School of Basic Medical Sciences & Forensic Medicine, Sichuan University, Chengdu, 610041, China.
World J Urol. 2022 Jun;40(6):1545-1552. doi: 10.1007/s00345-022-03998-1. Epub 2022 Apr 9.
This study aimed to investigate the association between the dietary inflammatory index and lifetime kidney stone prevalence.
We performed a cross-sectional study utilizing the 2013-2014 National Health and Nutrition Examination Survey data. Data were available on 2192 participants aged > 20 years with a complete kidney stone history and 24 h dietary intake interview. Weighted multivariable linear regression, subgroup analyses, and interaction terms were employed. Covariates including age, race, sex, energy and protein intake, total serum calcium, serum iron, PIR, phosphorus, serum/urine creatinine, HDL, glucose, diastolic and systolic pressure, education level, eGFR, BMI, albuminuria, diabetes, smoking status, and marital status were hierarchically adjusted in three different models.
The average dietary inflammatory index for 2192 participants was - 0.11 ± 1.73, ranging from - 4.52 to 4.28. In the fully adjusted model, participants in the highest dietary inflammatory index tertile (the most proinflammatory) had 72% higher odds of the lifetime prevalence of kidney stones than those in tertile 1 (OR = 1.72, 95% CI: 1.03, 2.88, P = 0.0367). Subgroup analysis showed that the association between the dietary inflammatory index and kidney stone history was only statistically significant in the younger age (age ≥ 60), female, Mexican American groups, married people or people without diabetes, hypertension, low eGFR, and albuminuria.
There is a positive association between the dietary inflammatory index and self-reported kidney stones in US adults, which indicates that dietary patterns could greatly impact kidney stone prevalence.
本研究旨在探讨饮食炎症指数与终身肾结石患病率之间的关系。
我们进行了一项横断面研究，利用 2013-2014 年全国健康与营养调查的数据。数据来自 2192 名年龄大于 20 岁、有完整肾结石病史和 24 小时饮食摄入访谈的参与者。采用加权多变量线性回归、亚组分析和交互项。协变量包括年龄、种族、性别、能量和蛋白质摄入、总血清钙、血清铁、PIR、磷、血清/尿肌酐、HDL、葡萄糖、舒张压和收缩压、教育程度、eGFR、BMI、白蛋白尿、糖尿病、吸烟状况和婚姻状况，在三个不同模型中按层次进行调整。
2192 名参与者的平均饮食炎症指数为-0.11±1.73，范围从-4.52 到 4.28。在完全调整的模型中，处于饮食炎症指数最高三分位（最具促炎作用）的参与者发生肾结石终身患病率的几率比处于三分位 1 的参与者高 72%（OR=1.72，95%CI：1.03，2.88，P=0.0367）。亚组分析显示，饮食炎症指数与肾结石病史之间的关联仅在年龄较大（年龄≥60 岁）、女性、墨西哥裔美国人、已婚或无糖尿病、高血压、低 eGFR 和白蛋白尿的人群中具有统计学意义。
美国成年人的饮食炎症指数与自我报告的肾结石之间存在正相关，这表明饮食模式可能对肾结石的患病率有很大影响。
