Yao Zhihan, Lv Yiqian, Yang Wenhui, Wu Man, Li Shun, Meng Huicui
School of Public Health (Shenzhen Campus), Sun Yat-Sen University, No. 66, Gongchang Road, Guangming District, Shenzhen 518107, China.
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangzhou 510080, China.
Nutrients. 2025 Mar 30;17(7):1218. doi: 10.3390/nu17071218.
Current research inadequately substantiates the impacts of dietary inflammatory potential based on the dietary inflammatory index (DII) on population health and environmental sustainability in Chinese adults. We aimed to investigate the associations between the DII with the risk of all-cause mortality and greenhouse gas (GHG) emissions in Chinese adults. Data from adults (N = 15,318) in the China Health and Nutrition Survey 1997-2015 wave were included in the analysis. DII and energy-adjusted DII (E-DII) were calculated using dietary intake data collected with a combination of 3-day consecutive 24-h dietary recalls and the food weighing method. The total GHG emissions were calculated by summing the amount of emissions from all the food groups consumed by the participants. Cox proportional hazards regression models and linear regression models were conducted for statistical analysis. A pro-inflammatory diet, as reflected by higher DII and E-DII scores was associated with an increased risk of all-cause mortality (DII: Q5 vs. Q1: HR = 1.82; 95% CI: 1.45-2.30; -trend < 0.0001; E-DII: Q5 vs. Q1: HR = 1.86; 95% CI: 1.38-2.52; -trend < 0.0001) and higher amounts of GHG emissions (both -trend < 0.0001). These findings demonstrated positive associations between pro-inflammatory potentials with an increased risk of all-cause mortality and higher GHG emissions among Chinese adults, suggesting dual adverse impacts of a pro-inflammatory diet on health and environmental sustainability.
目前的研究未能充分证实基于饮食炎症指数（DII）的饮食炎症潜能对中国成年人的人群健康和环境可持续性的影响。我们旨在调查中国成年人中DII与全因死亡率风险和温室气体（GHG）排放之间的关联。分析纳入了1997 - 2015年中国健康与营养调查中成年人（N = 15318）的数据。使用连续3天的24小时饮食回忆法和食物称重法相结合收集的饮食摄入数据计算DII和能量调整后的DII（E - DII）。通过将参与者食用的所有食物组的排放量相加来计算总温室气体排放量。采用Cox比例风险回归模型和线性回归模型进行统计分析。较高的DII和E - DII分数所反映的促炎饮食与全因死亡率风险增加相关（DII：第5分位数与第1分位数相比：HR = 1.82；95% CI：1.45 - 2.30；-趋势<0.0001；E - DII：第5分位数与第1分位数相比：HR = 1.86；95% CI：1.38 - 2.52；-趋势<0.0001）以及更高的温室气体排放量（两者-趋势<0.0001）。这些发现表明，在中国成年人中促炎潜能与全因死亡率风险增加和更高的温室气体排放之间存在正相关，提示促炎饮食对健康和环境可持续性具有双重不利影响。
