Clinical Nutrition and Dietetics Department, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Student Research Committee, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
Sci Rep. 2024 Sep 14;14(1):21472. doi: 10.1038/s41598-024-72485-x.
Dietary intake has an undeniable role in the development and progression as well as the prevention and treatment of cirrhosis. This study was conducted with the aim of investigating the association between dietary inflammatory indices and total mortality in patients with cirrhosis. A total of 166 outpatients with cirrhosis who were diagnosed within the last 6 months were followed up for 48 months in this cohort study. A 168-question valid food frequency questionnaire was used to evaluate dietary intake. Accordingly, the dietary inflammatory index (DII), empirical dietary inflammatory pattern (EDIP) and dietary inflammatory score (DIS) were calculated. Multivariate-adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated through cox proportional hazards regression models for an association of cirrhosis mortality and three dietary inflammatory indices. After full adjustment for confounders, the results showed that mortality risk increased significantly with increasing dietary inflammatory indices. Compared to the first tertile, the risk of mortality due to cirrhosis was associated with 4.8 times increase in the third tertile of DII (HR = 4.8, 95% CI = 1.1-19.8, p trend = 0.029), 3.3 times in the third tertile of EDIP (HR = 3.3, 95% CI = 1.3-8, p trend = 0.004), and 2.2 times increased in the third tertile of DIS (HR = 2.2, 95% CI = 1-4.7, p trend = 0.032). The results of the present study indicated a significant association between dietary inflammatory indices and total mortality among patients with cirrhosis. Additional research is necessary to confirm our findings.
饮食摄入在肝硬化的发生、发展以及预防和治疗中都起着不可否认的作用。本研究旨在探讨饮食炎症指数与肝硬化患者总死亡率之间的关系。在这项队列研究中，对 166 名在过去 6 个月内确诊的肝硬化门诊患者进行了为期 48 个月的随访。采用 168 个问题的有效食物频率问卷来评估饮食摄入情况。相应地，计算了饮食炎症指数（DII）、经验性饮食炎症模式（EDIP）和饮食炎症评分（DIS）。通过 Cox 比例风险回归模型，对肝硬化死亡率与三种饮食炎症指数的相关性进行多变量调整后的危险比（HR）和 95%置信区间（CI）进行了估计。在充分调整混杂因素后，结果表明，饮食炎症指数越高，死亡率风险显著增加。与 DII 第一三分位相比，第三三分位的肝硬化死亡率风险与 DII 增加 4.8 倍相关（HR=4.8，95%CI=1.1-19.8，p 趋势=0.029），EDIP 第三三分位的肝硬化死亡率风险与 EDIP 增加 3.3 倍相关（HR=3.3，95%CI=1.3-8，p 趋势=0.004），DIS 第三三分位的肝硬化死亡率风险与 DIS 增加 2.2 倍相关（HR=2.2，95%CI=1-4.7，p 趋势=0.032）。本研究结果表明，饮食炎症指数与肝硬化患者的总死亡率之间存在显著关联。需要进一步的研究来证实我们的发现。
