Fang Boyu, Wang Zhipeng, Nan Guangxian
The Second Department of Neurology, China-Japan Union Hospital of Jilin University, Changchun 130033, China.
The Second Department of Neurology, China-Japan Union Hospital of Jilin University, Changchun 130033, China.
J Nutr Health Aging. 2025 Feb;29(2):100428. doi: 10.1016/j.jnha.2024.100428. Epub 2024 Dec 16.
Dietary inflammatory potential, measured by the dietary inflammatory index (DII) has been linked to cognitive impairment. However, evidence was mostly driven by cross-sectional studies. This meta-analysis of prospective cohort studies aims to evaluate the relationship between DII and the risk of cognitive impairment, including mild cognitive impairment (MCI) and dementia.
We conducted a systematic search of PubMed, Web of Science, and Embase for studies published up to July 25, 2024. Prospective cohort studies with adults aged 18 years or older, without dementia at baseline, and reporting the incidence of cognitive impairment by DII category were included. Data were analyzed using a random-effects model to calculate pooled risk ratios (RRs) with 95% confidence intervals (CIs).
Nine prospective cohort studies with 266,169 participants were included. A high DII at baseline was associated with an increased risk of cognitive impairment during follow-up (RR: 1.34, 95% CI: 1.15-1.55, p < 0.001) with moderate heterogeneity (I² = 56%). Subgroup analyses revealed consistent associations across types of cognitive impairment (MCI, overall dementia, Alzheimer's disease) and study characteristics (p for subgroup difference all >0.05). Sensitivity analyses confirmed the robustness of the results.
This meta-analysis suggests that a higher dietary inflammatory potential is independently associated with an increased risk of cognitive impairment. These findings underscore the potential impact of dietary inflammation on cognitive health and highlight the need for dietary strategies to mitigate cognitive decline risk.
通过饮食炎症指数（DII）衡量的饮食炎症潜能已与认知障碍相关联。然而，证据大多来自横断面研究。这项前瞻性队列研究的荟萃分析旨在评估DII与认知障碍风险之间的关系，包括轻度认知障碍（MCI）和痴呆症。
我们对PubMed、科学网和Embase进行了系统检索，以查找截至2024年7月25日发表的研究。纳入了年龄在18岁及以上、基线时无痴呆症且按DII类别报告认知障碍发病率的前瞻性队列研究。使用随机效应模型分析数据，以计算合并风险比（RR）及95%置信区间（CI）。
纳入了9项前瞻性队列研究，共266,169名参与者。基线时高DII与随访期间认知障碍风险增加相关（RR：1.34，95%CI：1.15 - 1.55，p < 0.001），异质性中等（I² = 56%）。亚组分析显示，在各类认知障碍（MCI、总体痴呆症、阿尔茨海默病）和研究特征方面存在一致的关联（亚组差异p均>0.05）。敏感性分析证实了结果的稳健性。
这项荟萃分析表明，较高的饮食炎症潜能与认知障碍风险增加独立相关。这些发现强调了饮食炎症对认知健康的潜在影响，并突出了采取饮食策略以降低认知衰退风险的必要性。
