膳食炎症与高血脂患者死亡率的相关性。
Correlation between dietary inflammation and mortality among hyperlipidemics.
机构信息
Department of Cardiology, The Second Affiliated Hospital of Xuzhou Medical University, 221000, Xuzhou, China.
Department of Cardiology, Jinshan Branch of Shanghai Sixth People's Hospital, 201500, Shanghai, China.
出版信息
Lipids Health Dis. 2023 Nov 28;22(1):206. doi: 10.1186/s12944-023-01975-0.
BACKGROUND AND OBJECTIVE
Although the the Dietary Inflammatory Index (DII) serves to be one of the reliable indicator for hyperlipidaemia, there is still uncertainty about its relationship to prognosis in the hyperlipidaemic population. In current study, the DII levels were analyzed in relation to the mortality risk among among the hyperlipidaemic individuals with the aim of determining any prospective correlation.
METHODS
14,460 subjects with hyperlipidaemia from the 10-year (2001-2010) National Health and Nutrition Examination Survey (NHANES) were chosen for this study. The endpoint event for follow-up was all-cause mortality, and subjects were tracked for up to December 31, 2019, or death, whichever occurred first. The tertiles of the DII levels were utilized for categorizing the study population into three groups. Survival curves, Cox proportional hazards regression models, restricted cubic spline (RCS), subgroup and interaction analyses, and sensitivity analyses were employed sequentially for the purpose of evaluating the association of the DII with mortality.
RESULTS
3170 (21.92%) all-cause deaths were recorded during an average 148-month follow-up period. Kaplan-Meier survival curves indicated that the survival rate of participants divided into the low DII group was substantially improved compared to that of those in the higher DII group (log-rank P < 0.001). After controlling for confounders, higher levels of DII were observed to be meaningfully linked to an elevated risk of death, no matter whether DII was specified for the continuous (hazard ratio (HR): 1.06; 95% confidence interval (CI): 1.04-1.08) or the categorical variable (HR: 1.22; 95% CI: 1.11-1.33). The DII and mortality displayed a linear association, according to the RCS. Stratified and sensitivity analyses reinforced the proof that these findings were reliable.
CONCLUSION
Among patients with hyperlipidaemia, the risk of death was positively and linearly linked with DII levels.
背景与目的
虽然饮食炎症指数（DII）可作为高脂血症的可靠指标之一，但对于高脂血症患者，其与预后的关系仍存在不确定性。本研究旨在分析 DII 水平与高脂血症患者死亡风险的关系，以确定其是否存在前瞻性相关性。
方法
本研究纳入了 10 年（2001-2010 年）全国健康与营养调查（NHANES）中 14460 例高脂血症患者。随访终点事件为全因死亡率，截至 2019 年 12 月 31 日或死亡，以先发生者为准。采用 DII 水平的三分位数将研究人群分为三组。采用生存曲线、Cox 比例风险回归模型、限制立方样条（RCS）、亚组和交互分析以及敏感性分析，评估 DII 与死亡率的相关性。
结果
在平均 148 个月的随访期间，记录了 3170 例（21.92%）全因死亡。Kaplan-Meier 生存曲线表明，低 DII 组的患者生存率明显高于高 DII 组（对数秩 P<0.001）。在校正混杂因素后，发现 DII 水平较高与死亡风险显著相关，无论是连续变量（危险比（HR）：1.06；95%置信区间（CI）：1.04-1.08）还是分类变量（HR：1.22；95%CI：1.11-1.33）。RCS 显示 DII 与死亡率呈线性关系。分层和敏感性分析进一步证实了这些发现的可靠性。
结论
在高脂血症患者中，DII 水平与死亡风险呈正线性相关。
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