Fu Yan, Chen Si-Jia, Wang Zhi-Bo, Zhang Dan-Dan, Gao Pei-Yang, Ou Ya-Nan, Feng Jian-Feng, Cheng Wei, Tan Lan, Yu Jin-Tai
Department of Neurology, Qingdao Municipal Hospital, Qingdao University, Qingdao, China.
Department of Neurology and National Center for Neurological Disorders, Huashan Hospital, State Key Laboratory of Medical Neurobiology and MOE Frontiers Center for Brain Science, Shanghai Medical College, Fudan University, Shanghai, China.
Transl Psychiatry. 2025 Mar 27;15(1):99. doi: 10.1038/s41398-025-03297-4.
There is emerging evidence that diet plays a key contributor to brain health, however, limited studies focused on the association of dietary inflammatory potential with brain disorders. This study aimed to examine the association of dietary inflammation with brain disorders in the UK biobank. The prospective cohort study used data from 2006 to 2010 from the UK Biobank, with the median follow-up duration for different outcomes ranging between 11.37 to 11.38. Dietary inflammatory index and Energy-adjusted dietary inflammatory index [DII and EDII] were assessed through plausible dietary recalls. Outcomes included brain disorders (all-cause dementia [ACD], Alzheimer's disease [AD], Parkinson's disease [PD], stroke, sleep disorder, anxiety and depression disorder) and brain magnetic resonance imaging measures. Cox proportional-hazard models, restricted cubic spline model [RCS], Ordinary least squares regressions, and structural equation models were used to estimate associations. Of 164,863 participants with available and plausible dietary recalls, 87,761 (53.2%) were female, the mean (SD) age was 58.97 (8.05) years, and the mean (SD) education years was 7.49 (2.97) years. Vegetables and fresh fruits show significant anti-inflammatory properties, while low-fiber bread and animal fats show pro-inflammatory properties. The nonlinear associations of DII and EDII scores with ACD, AD, sleep disorder, stroke, anxiety, and depression were observed. Multivariable-adjusted HRs for participants in highest DII score VS lowest DII score were 1.165 (95% CI 1.038-1.307) for ACD, 1.172 (95% CI 1.064-1.291) for sleep disorder, 1.110 (95% CI 1.029-1.197) for stroke, 1.184 (95% CI 1.111-1.261) for anxiety, and 1.136 (95% CI 1.057-1.221) for depression. Similar results were observed with regard to EDII score. Compared with the lowest EDII score group, the highest group showed a higher risk of anxiety, depression, sleep disorder, stroke and dementia. Results from sensitivity analyses and multivariable analyses were similar to the main results. Pro-inflammatory diets were associated with a higher risk of brain disorders. Our findings suggest a potential means of diet to lower risk of anxiety, depression, sleep disorder, stroke, and dementia.
越来越多的证据表明饮食是影响大脑健康的关键因素，然而，针对饮食炎症潜能与脑部疾病之间关联的研究却很有限。本研究旨在探讨英国生物银行中饮食炎症与脑部疾病之间的关联。这项前瞻性队列研究使用了英国生物银行2006年至2010年的数据，不同结局的中位随访时间在11.37至11.38年之间。通过合理的饮食回忆评估饮食炎症指数和能量调整饮食炎症指数[DII和EDII]。结局包括脑部疾病（全因痴呆[ACD]、阿尔茨海默病[AD]、帕金森病[PD]、中风、睡眠障碍、焦虑和抑郁障碍）以及脑磁共振成像测量。使用Cox比例风险模型、受限立方样条模型[RCS]、普通最小二乘回归和结构方程模型来估计关联。在164,863名有可用且合理饮食回忆的参与者中，87,761名（53.2%）为女性，平均（标准差）年龄为58.97（8.05）岁，平均（标准差）受教育年限为7.49（2.97）年。蔬菜和新鲜水果具有显著的抗炎特性，而低纤维面包和动物脂肪具有促炎特性。观察到DII和EDII评分与ACD、AD、睡眠障碍、中风、焦虑和抑郁之间存在非线性关联。DII评分最高组与最低组相比，多变量调整后的风险比（HR）对于ACD为1.165（95%可信区间1.038 - 1.307），对于睡眠障碍为1.172（95%可信区间1.064 - 1.291），对于中风为1.110（95%可信区间1.029 - 1.197），对于焦虑为1.184（95%可信区间1.111 - 1.261），对于抑郁为1.136（95%可信区间1.057 - 1.221）。EDII评分也观察到类似结果。与EDII评分最低组相比，最高组患焦虑、抑郁、睡眠障碍、中风和痴呆的风险更高。敏感性分析和多变量分析的结果与主要结果相似。促炎饮食与脑部疾病的较高风险相关。我们的研究结果表明饮食可能是降低焦虑、抑郁、睡眠障碍、中风和痴呆风险的一种潜在方法。
