Cui Xinhai, Wei Wendi, Hu Yuanlong, Zhang Zhiyuan, Lu Mengkai, Li Yunlun, Wu Jibiao, Li Chao
College of Traditional Chinese Medicine, Shandong University of Traditional Chinese Medicine, Jinan, China.
Innovation Research Institute of Traditional Chinese Medicine, Shandong University of Traditional Chinese Medicine, Jinan, China.
Crit Rev Food Sci Nutr. 2024 Sep 27:1-22. doi: 10.1080/10408398.2024.2408447.
Cardiovascular disease (CVD) is one of the leading causes of death globally, and vascular calcification (VC) has been recognized as an independent and strong predictor of global CVD and mortality. Chronic inflammation has been demonstrated to play a significant role in the progression of VC. This review aims to summarize the literature that aimed to elucidate the associations between dietary inflammation (DI) and VC as well as to explore the mechanisms underlying the association and discuss strategies (including dietary interventions) to prevent VC. Notably, diets rich in processed foods, carbohydrates with high glycemic index/load, saturated fatty acids, -fatty acids, cholesterol, and phosphorus were found to induce inflammatory responses and accelerate the progression of VC, indicating a close relationship between DI and VC. Moreover, we demonstrate that an imbalance in the composition of the gut microbiota caused by the intake of specific dietary choices favored the production of certain metabolites that may contribute to the progression of VC. The release of inflammatory and adhesion cytokines, activation of inflammatory pathways, oxidative stress, and metabolic disorders were noted to be the main mechanisms through which DI induced VC. To reduce and slow the progression of VC, emphasis should be placed on the intake of diets rich in omega-3 fatty acids, dietary fiber, Mg, Zn, and polyphenols, as well as the adjustment of dietary pattern to reduce the risk of VC. This review is expected to be useful for guiding future research on the interplay between DI and VC.
心血管疾病（CVD）是全球主要死因之一，血管钙化（VC）已被公认为全球CVD和死亡率的独立且有力的预测指标。慢性炎症在VC进展中起重要作用。本综述旨在总结旨在阐明饮食炎症（DI）与VC之间关联的文献，探讨这种关联的潜在机制，并讨论预防VC的策略（包括饮食干预）。值得注意的是，富含加工食品、高血糖指数/负荷的碳水化合物、饱和脂肪酸、ω-脂肪酸、胆固醇和磷的饮食会引发炎症反应并加速VC进展，表明DI与VC之间存在密切关系。此外，我们证明特定饮食选择导致的肠道微生物群组成失衡有利于某些可能促进VC进展的代谢物的产生。炎症和黏附细胞因子的释放、炎症途径的激活、氧化应激和代谢紊乱被认为是DI诱导VC的主要机制。为了减少和减缓VC的进展，应强调摄入富含ω-3脂肪酸、膳食纤维、镁、锌和多酚的饮食，以及调整饮食模式以降低VC风险。本综述有望为指导未来关于DI与VC相互作用的研究提供帮助。
