Wang Zhangtie, Yuan Changzheng, Zhang Yansong, Abdelaty Nesma S, Chen Cheng, Shen Jianfu, Zhang Liangxiao, Lu Baiyi, Liu Ruihai, Li Peiwu
College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.
School of Public Health, the Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, China; Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, the United States of America.
J Adv Res. 2024 Oct 12. doi: 10.1016/j.jare.2024.10.010.
Food is a critical factor of chronic inflammation. Few studies tried to quantize inflammatory effects of food. Moreover, the discrepancies in inflammatory effects among foods within the same food group are frequently ignored.
This study aimed to compare inflammatory effects of food based on Food Composition Tables via a Food Inflammation Index (FII). We aimed to reveal heterogeneity within food groups in dietary guidelines and identify the key components.
The FII was adapted from Dietary Inflammation Index (DII) with a weighted algorithm, validated by NHANES.The Food Inflammation Scores of Individuals (FISI) of various dietary patterns were analyzed and compared. FII scores were converted to percentages for intuitive grading using the United States Department of Agriculture Food Composition Table (USDA-FCT), and China-FCT was also used for validation.The FII scores of various food groups based on USDA-FCT and dietary guidelines were counted and compared to reveal the heterogeneity within food groups.
FII proves effective in delineating food inflammatory effects. It reveals substantial inflammatory risk even with adherence to the Mediterranean diet, highlighting the need to address intra-group heterogeneity. Within USDA-FCT, nuts and select vegetable oils (rich in flavonoids and n-3 polyunsaturated fatty acids) are notable anti-inflammatory foods, contrasting with pro-inflammatory meats high in saturated fats. According to the current dietary nutrition guidelines, the inflammatory effects of food groups vary greatly. Further subdivision of food groups can weaken the problem of heterogeneity within food groups, thereby providing more accurate dietary recommendations.
Quantifying the inflammatory effects of whole foods is important for general consumers to realize their own dietary inflammatory exposure risk. The FII reveals the heterogeneity within food groups and can be a reference for dietary recommendations. This public tool could be beneficial for consumer choice, dietary guideline revision, science research for healthier eating.
食物是慢性炎症的一个关键因素。很少有研究试图量化食物的炎症效应。此外，同一食物组内不同食物的炎症效应差异常常被忽视。
本研究旨在通过食物炎症指数（FII）比较基于食物成分表的食物炎症效应。我们旨在揭示饮食指南中食物组内的异质性，并确定关键成分。
FII是通过加权算法从饮食炎症指数（DII）改编而来，经美国国家健康与营养检查调查（NHANES）验证。分析并比较了各种饮食模式下个体的食物炎症得分（FISI）。使用美国农业部食物成分表（USDA - FCT）将FII得分转换为百分比进行直观分级，同时也使用中国食物成分表进行验证。基于USDA - FCT和饮食指南计算并比较各种食物组的FII得分，以揭示食物组内的异质性。
FII被证明在描述食物炎症效应方面是有效的。即使遵循地中海饮食也显示出相当大的炎症风险，凸显了解决组内异质性的必要性。在美国农业部食物成分表中，坚果和某些植物油（富含黄酮类化合物和n - 3多不饱和脂肪酸）是显著的抗炎食物，与富含饱和脂肪的促炎肉类形成对比。根据当前的饮食营养指南，食物组的炎症效应差异很大。对食物组进行进一步细分可以减弱食物组内的异质性问题，从而提供更准确的饮食建议。
量化全食物的炎症效应对于普通消费者了解自身饮食的炎症暴露风险很重要。FII揭示了食物组内的异质性，可作为饮食建议的参考。这个公共工具可能有助于消费者选择、饮食指南修订以及关于更健康饮食的科学研究。
