经验性抗炎饮食指数的制定:一项横断面研究。
Development of empirical anti-inflammatory diet index: a cross-sectional study.
作者信息
Kaluza Joanna, Hellerström Lisa, Kaluza Daniel, Chabok Abbas, Åkesson Agneta, Michaëlsson Karl, Wolk Alicja
机构信息
Unit of Cardiovascular and Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, Stockholm, SE-171 77, Sweden.
Department of Human Nutrition, Warsaw University of Life Sciences - SGGW, Warsaw, 02-776, Poland.
出版信息
Nutr J. 2025 Jun 23;24(1):97. doi: 10.1186/s12937-025-01165-x.
BACKGROUND
There is evidence that some foods and dietary patterns may influence low-grade inflammation status. We aimed to develop a user-friendly empirical Anti-inflammatory Diet Index (eADI) that predicts low-grade chronic inflammation.
METHODS
In this cross-sectional study of 4,432 men (aged 74 ± 6 years) from the Cohort of Swedish Men-Clinical, inflammatory status was assessed by high-sensitivity C-reactive protein (hsCRP), interleukin 6 (IL-6), tumor necrosis factor receptor 1 (TNF-R1), and tumor necrosis factor receptor 2 (TNF-R2). Dietary intake was assessed using a food frequency questionnaire. The eADI was developed in a randomly chosen Discovery group (n = 2,216) using a 10-fold feature selection with filtering (based on Lasso regression) to select food groups most correlated with inflammatory biomarkers. From the selected foods, the eADI was then constructed based on summed scores of the consumption tertiles (corresponding to 0, 0.5, and 1 point). Next, in the Replication group (n = 2,216), the association of eADI with inflammatory biomarkers was examined using multivariable-adjusted linear regression models.
RESULTS
eADI-17 included 17 food groups (11 with anti-inflammatory, 6 with pro-inflammatory potential). In the Replication group, the median of eADI-17 was 9 (range: 2-16) scores and the Spearman correlation coefficients for eADI-17 vs. hsCRP, IL-6, TNF-R1, and TNF-R2 were -0.17, -0.23, -0.28, and -0.26, respectively. Each increment by 4.5-point eADI-17 (2 SD) was associated with concentrations that were 12% lower for hsCRP, 6% lower for IL-6, 8% lower for TNF-R1, and 9% lower for TNF-R2. These results obtained for the Replication group were robust as they were essentially the same as those of the Discovery group.
CONCLUSIONS
The eADI-17 is a validated, robust and user-friendly anti-inflammatory diet index developed to predict low-grade chronic inflammation. This index has the potential to further refine future dietary guidelines and to be used in personalized nutrition. However, its predictive validity should be further evaluated in diverse populations.
背景
有证据表明某些食物和饮食模式可能会影响低度炎症状态。我们旨在开发一种用户友好的经验性抗炎饮食指数(eADI),用于预测低度慢性炎症。
方法
在这项对瑞典男性临床队列中4432名男性(年龄74±6岁)的横断面研究中,通过高敏C反应蛋白(hsCRP)、白细胞介素6(IL-6)、肿瘤坏死因子受体1(TNF-R1)和肿瘤坏死因子受体2(TNF-R2)评估炎症状态。使用食物频率问卷评估饮食摄入量。eADI在一个随机选择的发现组(n = 2216)中开发,采用10倍特征选择并进行过滤(基于套索回归),以选择与炎症生物标志物相关性最高的食物组。然后,根据所选食物的消费三分位数(分别对应0、0.5和1分)的总分构建eADI。接下来,在复制组(n = 2216)中,使用多变量调整线性回归模型检验eADI与炎症生物标志物的关联。
结果
eADI-17包括17个食物组(11个具有抗炎作用,6个具有促炎潜力)。在复制组中,eADI-17的中位数为9分(范围:2 - 16分),eADI-17与hsCRP、IL-6、TNF-R1和TNF-R2的斯皮尔曼相关系数分别为-0.17、-0.23、-0.28和-0.26。eADI-17每增加4.5分(2个标准差),hsCRP浓度降低12%,IL-6浓度降低6%,TNF-R1浓度降低8%,TNF-R2浓度降低9%。复制组获得的这些结果很可靠,因为它们与发现组的结果基本相同。
结论
eADI-17是一种经过验证、可靠且用户友好的抗炎饮食指数,旨在预测低度慢性炎症。该指数有可能进一步完善未来的饮食指南,并用于个性化营养。然而,其预测有效性应在不同人群中进一步评估。