Gynaecological Cancers Group, Population Health Program, QIMR Berghofer Medical Research Institute, Brisbane, Australia.
Cancer and Population Studies Group, Population Health Program, QIMR Berghofer Medical Research Institute, Brisbane, Australia.
Public Health Nutr. 2024 Apr 29;27(1):e129. doi: 10.1017/S1368980024000909.
Inflammation is implicated in chronic diseases including cancer and CVD, which are major causes of mortality. Diet can influence inflammation status. We therefore examined whether the inflammatory potential of a person's diet is associated with mortality.
The inflammatory potential of the usual diet was assessed by calculating Dietary Inflammatory Index (DII) scores from repeated FFQ data (collected in 1992, 1994 and 1996), placing each participant's diet on a continuum from anti- to pro-inflammatory. DII scores were analysed as a continuous variable and as categories by creating quartile groups. Death registry data were used to ascertain all-cause mortality and separately mortality from CVD, cancers and other causes between 1992 and 2022. Cox proportional hazard regression analysis was used to calculate adjusted hazard ratios (HR) with 95 % CI, comparing higher and lowest quartile groups, or HR change per one DII unit increase.
Nambour, Australia.
A community-based sample of 1440 adults aged 25-75 years.
During follow-up, 488 participants died, including 188 from CVD, 151 from cancer and 170 from other causes. Participants in the most pro-inflammatory diet group were at increased risk of all-cause mortality (HR = 1·55; 95 % CI 1·19, 2·03; < 0·001) and other-cause mortality (HR = 1·69; 95 % CI 1·12, 2·54; 0·01). A one-unit increase in DII score was associated with a 36 % increased risk of CVD among those younger than 55 years of age (HR for a one-unit increase in DII score 1·36, 95 % CI 1·04, 1·78). The risk of cancer mortality was also increased for those with a more pro-inflammatory diet in age ≤ 55 years (HR for a one-unit increase in DII score 1·20, 95 % CI 1·02, 1·40) and age 56-65 years (HR for a one-unit increase in DII score 1·11, 95 % CI 1·00, 1·23).
A pro-inflammatory diet increases the risk of all-cause mortality. Our results support the promotion of anti-inflammatory diets to help promote longevity.
炎症与癌症和心血管疾病（CVD）等慢性病有关，这些疾病是主要的死亡原因。饮食会影响炎症状态。因此，我们研究了一个人的饮食的炎症潜力是否与死亡率有关。
通过计算重复的食物频率问卷（FFQ）数据（分别于 1992 年、1994 年和 1996 年收集）中的饮食炎症指数（DII）评分，评估通常饮食的炎症潜力，将每个参与者的饮食置于抗炎到促炎的连续体上。DII 评分作为连续变量和通过创建四分位组来作为分类变量进行分析。使用死亡登记数据确定 1992 年至 2022 年期间的所有原因死亡率以及 CVD、癌症和其他原因的死亡率。使用 Cox 比例风险回归分析计算调整后的危险比（HR）及其 95%置信区间，比较最高和最低四分位组，或每增加一个 DII 单位的 HR 变化。
澳大利亚楠伯尔。
年龄在 25-75 岁之间的 1440 名成年社区参与者。
在随访期间，有 488 名参与者死亡，包括 188 名死于 CVD，151 名死于癌症，170 名死于其他原因。处于最促炎饮食组的参与者全因死亡率（HR=1.55；95%CI 1.19，2.03； < 0.001）和其他原因死亡率（HR=1.69；95%CI 1.12，2.54； 0.01）风险增加。DII 评分每增加 1 分，年龄小于 55 岁的人患 CVD 的风险增加 36%（DII 评分每增加 1 分的 HR 为 1.36，95%CI 为 1.04，1.78）。对于年龄≤55 岁和 56-65 岁的人，促炎饮食的癌症死亡率也有所增加（DII 评分每增加 1 分的 HR 分别为 1.20 和 1.11，95%CI 分别为 1.02 和 1.00，1.23）。
促炎饮食会增加全因死亡率的风险。我们的结果支持促进抗炎饮食，以帮助延长寿命。
