Shi Yue, Zhang Xueyi, Feng Yue
Chengdu University of Traditional Chinese Medicine, Chengdu, People's Republic of China.
Nutr Neurosci. 2024 May;27(5):460-469. doi: 10.1080/1028415X.2023.2218122. Epub 2023 May 30.
The growing global burden of pain is gradually expanding from the medical field to public health. Dietary inflammatory potential correlates with inflammatory markers, and inflammation is one of the main mechanisms of pain.
This study explored the association between dietary inflammatory index (DII) and pain from the NHANES database on DII and pain (neck pain, low back pain, joint pain, and headache or migraine) using logistic regression and stratified analysis.
The results show a stronger association between DII and joint pain (Q4 of DII adjusted-OR = 1.23, 95% CI = 1.08-1.40, = 0.003) and headache or migraine (Q4 of DII adjusted-OR = 1.31, 95% CI = 1.15-1.48, < 0.001), but no association is found in neck pain (Q4 of DII adjusted-OR = 1.03, 95% CI = 0.89-1.20, = 0.65) and low back pain (Q4 of DII adjusted-OR = 1.04, 95% CI = 0.92-1.17, = 0.54). After stratifying the data according to demographics, differences in the relationship between DII and pain are found at different levels of the population.
This study identifies high DII as a risk factor for joint pain and headache or migraine.
全球日益加重的疼痛负担正逐渐从医学领域扩展至公共卫生领域。饮食炎症潜能与炎症标志物相关，而炎症是疼痛的主要机制之一。
本研究利用逻辑回归和分层分析，从美国国家健康与营养检查调查（NHANES）数据库中探究饮食炎症指数（DII）与疼痛（颈部疼痛、下背部疼痛、关节疼痛以及头痛或偏头痛）之间的关联。
结果显示，DII与关节疼痛（DII的第四分位数调整比值比=1.23，95%置信区间=1.08-1.40，P=0.003）以及头痛或偏头痛（DII的第四分位数调整比值比=1.31，95%置信区间=1.15-1.48，P<0.001）之间的关联更强，但在颈部疼痛（DII的第四分位数调整比值比=1.03，95%置信区间=0.89-1.20，P=0.65）和下背部疼痛（DII的第四分位数调整比值比=1.04，95%置信区间=0.92-1.17，P=0.54）中未发现关联。根据人口统计学对数据进行分层后，发现不同人群水平上DII与疼痛之间关系存在差异。
本研究确定高DII是关节疼痛以及头痛或偏头痛的一个风险因素。
