School of Physical Education, Wuhan University of Technology, Wuhan, 430070, China; Hubei Research Center for the Inheritance and Innovation of Ethnic Traditional Sports Culture, Wuhan, 430070, China.
School of Physical Education, Hubei Minzu University, Enshi, 445000, China.
Complement Ther Clin Pract. 2024 Nov;57:101898. doi: 10.1016/j.ctcp.2024.101898. Epub 2024 Aug 26.
Stroke is a major public health threat, and both physical activity (PA) and diet are modifiable risk factors for stroke. This study assessed the interaction and joint effects of PA and the dietary inflammatory index (DII) on stroke.
We included 18,676 participants from the 2007-2020 National Health and Nutrition Examination Survey. The independent associations, interactions, and joint effects of PA and the DII on stroke were assessed by weighted multivariable logistic regression.
The weighted mean age of the participants was 48.24 years, and comprised 703 individuals who had experienced a stroke. After adjusting for confounders, increased stroke risk was independently associated with a higher DII (Q4, odds ratio [OR]: 1.72, 95 % confidence interval [CI]: 1.27-2.34) and insufficient PA (inactive, OR: 1.37, 95 % CI: 1.05-1.78). No significant multiplicative (OR: 1.11, 95 % CI: 0.34-1.93) or additive (relative excess risk due to interaction: 0.45, 95 % CI: 0.35-1.25) interactions were found between DII and PA. The results of joint associations indicated that individuals who consumed the most pro-inflammatory diet (DII, Q4) and were physically inactive (OR: 2.39, 95 % CI: 1.61-3.56) had the highest stroke risk than those who consumed the most anti-inflammatory diet (DII, Q1) and were physically active.
Active PA and low DII scores are independent protective factors against stroke. Although the multiplicative and additive effects of the DII and PA on stroke risk are not statistically significant, the analysis of their joint effects suggest that individuals who consume anti-inflammatory diets and exhibit active PA consistently have the lowest risk of stroke.
中风是一个主要的公共健康威胁，而身体活动（PA）和饮食都是中风的可改变风险因素。本研究评估了 PA 和饮食炎症指数（DII）对中风的相互作用和联合作用。
我们纳入了 2007 年至 2020 年全国健康和营养调查中的 18676 名参与者。通过加权多变量逻辑回归评估了 PA 和 DII 对中风的独立关联、相互作用和联合作用。
参与者的加权平均年龄为 48.24 岁，其中有 703 人经历过中风。在调整了混杂因素后，较高的 DII（Q4，比值比[OR]：1.72，95%置信区间[CI]：1.27-2.34）和体力活动不足（不活跃，OR：1.37，95% CI：1.05-1.78）与中风风险独立相关。DII 和 PA 之间没有显著的乘法（OR：1.11，95% CI：0.34-1.93）或加法（交互的相对超额风险：0.45，95% CI：0.35-1.25）相互作用。联合关联的结果表明，摄入最促炎饮食（DII，Q4）且体力活动不活跃（OR：2.39，95% CI：1.61-3.56）的个体比摄入最抗炎饮食（DII，Q1）且体力活动活跃的个体中风风险最高。
积极的 PA 和低 DII 评分是中风的独立保护因素。尽管 DII 和 PA 对中风风险的乘法和加法作用没有统计学意义，但对其联合作用的分析表明，摄入抗炎饮食并表现出积极 PA 的个体中风风险最低。
