State Key Laboratory of Cardiovascular Disease, Beijing 102308, China.
Cardiometabolic Medicine Center, Department of Cardiology, Fuwai Hospital, National Center for Cardiovascular Diseases, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100037, China.
Nutrients. 2022 Jun 21;14(13):2556. doi: 10.3390/nu14132556.
Dietary inflammatory potential has been proven to be correlated with the incidence of diabetes and cardiovascular diseases. However, the evidence regarding the impact of dietary inflammatory patterns on long-term mortality is scarce. This cohort study aims to investigate the dietary inflammatory pattern of the general US individuals by baseline glycemic status and to estimate its association with long-term mortality. A total of 20,762 general American adults with different glycemic statuses from the National Health and Nutrition Examination Survey were included. We extracted 24-h dietary information, and the dietary inflammatory index (DII) was calculated. The outcomes were defined as 5-year all-cause and cardiovascular mortality. Compared with the normoglycemia group, individuals with prediabetes and type 2 diabetes had higher DII scores (overall weighted p < 0.001). Compared with low DII scores, participants with high DII scores were at a higher risk of long-term all-cause mortality (HR: 1.597, 95% CI: 1.370, 1.861; p < 0.001) and cardiovascular mortality (HR: 2.036, 95% CI: 1.458, 2.844; p < 0.001). The results were stable after adjusting for potential confounders. Moreover, the prognostic value of DII for long-term all-cause mortality existed only in diabetic individuals but not in the normoglycemia or prediabetes group (p for interaction = 0.006). In conclusion, compared to the normoglycemia or prediabetes groups, participants with diabetes had a higher DII score, which indicates a greater pro-inflammatory potential. Diabetic individuals with higher DII scores were at a higher risk of long-term all-cause and cardiovascular mortality.
饮食炎症指数与糖尿病和心血管疾病的发病率有关。然而，关于饮食炎症模式对长期死亡率影响的证据还很少。本队列研究旨在通过基线血糖状态研究一般美国人群的饮食炎症模式，并评估其与长期死亡率的关系。共纳入了来自国家健康和营养检查调查的 20762 名不同血糖状态的普通美国成年人。我们提取了 24 小时饮食信息，并计算了饮食炎症指数（DII）。结果定义为 5 年全因和心血管死亡率。与正常血糖组相比，糖尿病前期和 2 型糖尿病患者的 DII 评分更高（总体加权 p<0.001）。与低 DII 评分相比，高 DII 评分的参与者发生长期全因死亡率的风险更高（HR：1.597，95%CI：1.370，1.861；p<0.001）和心血管死亡率（HR：2.036，95%CI：1.458，2.844；p<0.001）。调整潜在混杂因素后，结果仍然稳定。此外，DII 对长期全因死亡率的预后价值仅在糖尿病患者中存在，而在正常血糖或糖尿病前期患者中不存在（p 交互=0.006）。总之，与正常血糖或糖尿病前期组相比，糖尿病患者的 DII 评分更高，表明其促炎潜力更大。DII 评分较高的糖尿病患者发生长期全因和心血管死亡率的风险更高。
