Department of Nutrition and Food Hygiene, The National Key Discipline, School of Public Health, Harbin Medical University, Harbin, PR China.
Department of Nutrition and Food Hygiene, The National Key Discipline, School of Public Health, Harbin Medical University, Harbin, PR China.
Clin Nutr. 2024 Jan;43(1):1-10. doi: 10.1016/j.clnu.2023.11.007. Epub 2023 Nov 15.
BACKGROUND & AIMS: The interaction between diet, inflammation, and oxidative stress significantly influences aging, but the available evidence has been limited. We evaluated potential associations of dietary inflammatory index (DII), dietary oxidative balance score (DOBS), and measures of biological aging.
This cross-sectional study was performed among 8839 individuals from NHANES 2003-2014. DII and DOBS were determined by aggregating data from 26 to 17 a priori selected dietary components. Biological aging metrics included homeostatic dysregulation (HD), Klemera-Doubal method (KDM), phenotypic age (PA), and allostatic load (AL). Binomial logistic regression models and multivariate linear regression models were conducted.
The associations of dietary inflammation and oxidative stress potential and biological aging metrics were significant among American adults nationwide. Consuming foods with higher DII was significantly associated with accelerated HD 1.26 (1.10, 1.44), KDM 1.24 (1.06, 1.45), and PA 1.54 (1.33, 1.78). Compared with the lowest DOBS, the hazard ratios of accelerated HD, KDM, PA, and AL were 0.74 (0.64, 0.86), 0.80 (0.70, 0.92), 0.61 (0.52, 0.72) and 0.78 (0.63, 0.97), respectively. The adverse effects of pro-inflammatory and pro-oxidative diets on accelerated HD, KDM, and PA were 1.39 (1.18, 1.62), 1.28 (1.08, 1.51), and 1.76 (1.47, 2.10). Serum AST/ALT ratio and globulin were implicated in and mediate the aging effects.
Higher DII and/or lower DOBS are associated with higher markers of biological aging. Our research elucidates that diets may mitigate biological aging resulting from inflammation and/or oxidative stress.
饮食、炎症和氧化应激之间的相互作用会显著影响衰老，但现有证据有限。我们评估了饮食炎症指数（DII）、饮食氧化平衡评分（DOBS）和生物老化指标之间的潜在关联。
本横断面研究纳入了 2003 年至 2014 年 NHANES 中的 8839 名个体。通过聚合 26 项预先选择的饮食成分的数据来确定 DII 和 DOBS。生物老化指标包括体内平衡失调（HD）、Klemera-Doubal 方法（KDM）、表型年龄（PA）和全身负荷（AL）。采用二项逻辑回归模型和多元线性回归模型进行分析。
饮食炎症和氧化应激潜能与生物老化指标之间的关联在全美成年人群中具有统计学意义。摄入高 DII 的食物与加速 HD（1.26，1.10，1.44）、KDM（1.24，1.06，1.45）和 PA（1.54，1.33，1.78）显著相关。与最低 DOBS 相比，加速 HD、KDM、PA 和 AL 的风险比分别为 0.74（0.64，0.86）、0.80（0.70，0.92）、0.61（0.52，0.72）和 0.78（0.63，0.97）。促炎和促氧化饮食对加速 HD、KDM 和 PA 的不良影响分别为 1.39（1.18，1.62）、1.28（1.08，1.51）和 1.76（1.47，2.10）。血清 AST/ALT 比值和球蛋白与衰老效应有关，并介导衰老效应。
更高的 DII 和/或更低的 DOBS 与更高的生物老化标志物相关。我们的研究表明，饮食可能减轻由炎症和/或氧化应激引起的生物老化。
