Liu Zuheng, Wang Xiujing, Liu Haiyue, Zhang Zhijuan, Poh Wei Chin, Luo Fang, Sun Changqing, Tang Rong, Xie Qiang, Zheng Wuyang
Department of Cardiology, Xiamen Key Laboratory of Cardiac Electrophysiology, Xiamen Institute of Cardiovascular Diseases, The First Affiliated Hospital of Xiamen University, School of Medicine, Xiamen University, NO. 55 Zhenhai Road., Xiamen, 361003, China.
Xiamen Key Laboratory of Genetic Testing, Department of Laboratory Medicine, The First Affiliated Hospital of Xiamen University, School of Medicine, Xiamen University, NO. 55 Zhenhai Road., Xiamen, 361003, China.
J Health Popul Nutr. 2024 Aug 7;43(1):114. doi: 10.1186/s41043-024-00609-0.
Prediabetes is an early phase before diabetes. Diabetes and dietary inflammation are two crucial factors that are strongly associated with cardiovascular diseases (CVDs). Dietary interventions slowed the progression of diabetes and CVD. However, the associations between CVDs and dietary inflammation in different stages of pathoglycaemia have not been investigated. To explore the effect of a proinflammatory diet on CVD incidence at different stages of diabetes, NHANES (2001-2018) data were collected and analysed. A total of 3137 CVD patients with a comparable non-CVD group (n = 3137) were enrolled after propensity score matching (PSM) analysis. These patients were subsequently categorized into three subgroups: those with diabetes (n = 3043), those with prediabetes (n = 1099) and those with normoglycemia (n = 2132). The DII (Dietary inflammatory index) is a risk factor for CVD, both in overall individuals and in each subgroup of population-based information. In diabetic individuals, the odds ratios (ORs) (95% CIs) of CVD incidence for the DII were 1.10 (1.05, 1.15) and 1.08 (1.03, 1.13) according to the crude and adjusted models, respectively. For individuals with prediabetes, the ORs (95% CIs) of CVD risk for DII were 1.05 (0.97, 1.14) and 1.11 (1.01, 1.22) according to the crude and adjusted models, respectively. After adjusting for population-based information and hypertension status, the DII appeared to have the highest OR for individuals with prediabetes, and no significant association was found between the DII score and CVD risk in the normoglycemia group. Moreover, the OR of CVD for DII in the uncontrolled diabetes group was 1.06 (0.98, 1.16)*. These results suggest that the DII is more closely associated with the risk of CVDs in prediabetic and diabetic populations, and we should pay more attention to diet control before a person develops diabetes to prevent CVD progression.
糖尿病前期是糖尿病之前的早期阶段。糖尿病和饮食炎症是与心血管疾病（CVDs）密切相关的两个关键因素。饮食干预减缓了糖尿病和心血管疾病的进展。然而，在血糖异常的不同阶段，心血管疾病与饮食炎症之间的关联尚未得到研究。为了探讨促炎饮食对糖尿病不同阶段心血管疾病发病率的影响，收集并分析了美国国家健康与营养检查调查（NHANES，2001 - 2018年）的数据。经过倾向得分匹配（PSM）分析后，共纳入了3137名心血管疾病患者以及一个与之匹配的非心血管疾病组（n = 3137）。这些患者随后被分为三个亚组：糖尿病患者（n = 3043）、糖尿病前期患者（n = 1099）和血糖正常者（n = 2132）。饮食炎症指数（DII）是心血管疾病的一个危险因素，在总体人群以及基于人群信息的每个亚组中均如此。在糖尿病患者中，根据粗模型和校正模型，DII导致心血管疾病发病的比值比（ORs）（95%置信区间）分别为1.10（1.05，1.15）和1.08（1.03，1.13）。对于糖尿病前期个体，根据粗模型和校正模型，DII导致心血管疾病风险的ORs（95%置信区间）分别为1.05（0.97，1.14）和1.11（1.01，1.22）。在调整了基于人群的信息和高血压状态后，DII对糖尿病前期个体的OR值似乎最高，而在血糖正常组中未发现DII评分与心血管疾病风险之间存在显著关联。此外，未控制的糖尿病组中DII导致心血管疾病的OR为1.06（0.98，1.16）*。这些结果表明，DII与糖尿病前期和糖尿病患者人群的心血管疾病风险更为密切相关，我们应该在一个人患糖尿病之前更加关注饮食控制，以预防心血管疾病的进展。
