Reyneke Gynette L, Lambert Kelly, Beck Eleanor J
School of Health Sciences, Faculty of Medicine & Health, University of New South Wales, Sydney, New South Wales, Australia.
School of Medical, Indigenous, and Health Sciences, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, New South Wales, Australia.
Adv Nutr. 2025 Apr;16(4):100400. doi: 10.1016/j.advnut.2025.100400. Epub 2025 Mar 4.
Chronic inflammation is associated with an increased risk of noncommunicable diseases, prompting an intensified interest in the diet-disease relationship for modulating inflammation. Diet quality indexes are widely used to quantify dietary patterns. However, the optimal tool for assessing dietary quality in relation to chronic inflammation remains unclear. The objective of this study was to synthesize the literature on food-based diet quality indexes and their association with chronic inflammation. A systematic scoping review of scientific databases was conducted from inception to March 2024. Studies describing the development and validation of original dietary inflammatory indexes or assessed associations between established indexes and inflammatory biomarkers were included. Studies that predominantly focused on nutrient-based indexes were excluded. Forty-three food-based indexes, evaluated across 65 studies, were categorized into 4 distinct groups based on dietary patterns (n = 18), dietary guidelines (n = 14), dietary inflammatory potential (n = 6), and therapeutic diets (n = 5). Established indexes based on the Mediterranean diet and dietary guidelines were the most extensively utilized, demonstrating inverse associations with several inflammatory biomarkers across diverse populations. The Anti-Inflammatory Diet Index, Dietary Inflammation Score, and Empirical Dietary Inflammatory Index were identified as robust, empirically derived indexes to assess diet quality based on their inflammatory potential. The dietary composition of the evaluated indexes ranged from 4 to 28 dietary components, with fruits, vegetables, whole grains, and legumes consistently classified as favorable, whereas red/processed meats and added sugars were unfavorable. This scoping review identified several promising food-based indexes for assessing inflammation-related diet quality. Methodological variations and inconsistencies in algorithms underscore the need for further validation across diverse populations. Future research should consider the scoring methods, dietary composition, and validated inflammatory biomarkers when selecting indexes to evaluate diet-inflammation associations. Understanding the characteristics that underpin these indexes informs their application in nutrition research and clinical practice.
慢性炎症与非传染性疾病风险增加相关，这促使人们对饮食与疾病关系在调节炎症方面的兴趣日益浓厚。饮食质量指数被广泛用于量化饮食模式。然而，评估与慢性炎症相关的饮食质量的最佳工具仍不明确。本研究的目的是综合关于基于食物的饮食质量指数及其与慢性炎症关联的文献。对科学数据库进行了从创建到2024年3月的系统综述。纳入了描述原始饮食炎症指数的开发和验证或评估既定指数与炎症生物标志物之间关联的研究。主要关注基于营养素的指数的研究被排除。在65项研究中评估的43个基于食物的指数，根据饮食模式（n = 18）、饮食指南（n = 14）、饮食炎症潜力（n = 6）和治疗性饮食（n = 5）分为4个不同的组。基于地中海饮食和饮食指南的既定指数使用最为广泛，表明在不同人群中与多种炎症生物标志物呈负相关。抗炎饮食指数、饮食炎症评分和经验性饮食炎症指数被确定为基于其炎症潜力评估饮食质量的可靠的、基于经验得出的指数。评估指数的饮食组成范围从4种到28种饮食成分，水果、蔬菜、全谷物和豆类一直被归类为有益成分，而红肉/加工肉类和添加糖则为不利成分。这项综述确定了几个有前景的基于食物的指数，用于评估与炎症相关的饮食质量。算法上的方法差异和不一致凸显了在不同人群中进行进一步验证的必要性。未来的研究在选择评估饮食与炎症关联的指数时，应考虑评分方法、饮食组成和经过验证的炎症生物标志物。了解这些指数的基础特征有助于它们在营养研究和临床实践中的应用。
