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糖尿病病程特异性饮食炎症指数与糖尿病患者死亡风险的关联

Diabetes duration-specific association of dietary inflammatory index with the risk of mortality among individuals with diabetes.

作者信息

Chen Xi, Lin Lixia, Tan Yuhe, Zhu Ya, Song Wuxing, Wang Hao, Sun Xufang

机构信息

Department of Ophthalmology, Hubei Key Laboratory of Otolaryngologic and Ophthalmic Diseases, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China.

School of Physical Education and Health, Hubei University of Chinese Medicine, Hubei Shizhen Laboratory, Wuhan, China.

出版信息

Diabetol Metab Syndr. 2025 Jun 24;17(1):243. doi: 10.1186/s13098-025-01771-z.

Abstract

BACKGROUND

The dietary inflammatory index (DII) is a literature-derived index to assess the inflammatory potential of diet. While numerous studies have linked a higher DII score to an increased risk of mortality, there are limited studies among individuals with diabetes.

OBJECTIVE

To investigate the association of the DII with all-cause mortality, cardiovascular disease (CVD) mortality, and cancer mortality among individuals with diabetes, and to explore whether diabetes duration could modify these associations.

METHODS

A total of 9942 participants with diabetes from the UK Biobank were included. The DII scores were calculated based on 24-h dietary data. Outcomes were ascertained from linked records. The hazard ratios (HRs) and 95% confidence intervals (CIs) for mortality according to DII quartiles were estimated using Cox proportional hazards models.

RESULTS

During the median follow-up period of 12.1 years, 1225 (12.3%) participants with diabetes died. The multivariable HRs (95% CIs) in the highest quartile compared with the lowest DII quartiles were 1.30 (1.06, 1.58) for mortality, 1.67 (1.13, 2.48) for CVD mortality, and 1.00 (0.73, 1.38) for cancer mortality. Spline regression analysis indicated significant nonlinear associations between DII and mortality, while the relationship with CVD mortality was linear. Moreover, diabetes duration significantly modified the association between DII and all-cause mortality (P-interaction = 0.002). In participants with diabetes duration of less than 5 years, the HR (95% CIs) for all-cause mortality in the highest versus lowest DII quartile was 1.73 (1.25, 2.39), while for those with diabetes duration of 5 years or more, the HR (95% CIs) was 1.08 (0.83, 1.39).

CONCLUSION

A higher DII, indicating a pro-inflammation dietary pattern, is associated with an elevated risk of all-cause mortality and CVD mortality in individuals with diabetes. Notably, the association with mortality is more pronounced in those with diabetes duration less than 5 years.

摘要

背景

饮食炎症指数(DII)是一种基于文献得出的评估饮食炎症潜能的指数。虽然众多研究已将较高的DII评分与死亡风险增加联系起来,但针对糖尿病患者的研究有限。

目的

探讨糖尿病患者中DII与全因死亡率、心血管疾病(CVD)死亡率和癌症死亡率之间的关联,并探究糖尿病病程是否会改变这些关联。

方法

纳入英国生物银行的9942名糖尿病参与者。根据24小时饮食数据计算DII评分。通过关联记录确定结局。使用Cox比例风险模型估计按DII四分位数划分的死亡率的风险比(HR)和95%置信区间(CI)。

结果

在12.1年的中位随访期内,1225名(12.3%)糖尿病参与者死亡。与最低DII四分位数相比,最高四分位数的多变量HR(95%CI)在全因死亡率方面为1.30(1.06,1.58),CVD死亡率方面为1.67(1.13,2.48),癌症死亡率方面为1.00(0.73,1.38)。样条回归分析表明DII与死亡率之间存在显著的非线性关联,而与CVD死亡率的关系是线性的。此外,糖尿病病程显著改变了DII与全因死亡率之间的关联(交互作用P = 0.002)。在糖尿病病程小于5年的参与者中,最高与最低DII四分位数的全因死亡率HR(95%CI)为1.73(1.25,2.39),而在糖尿病病程5年或更长时间的参与者中,HR(95%CI)为1.08(0.83,1.39)。

结论

较高的DII表明促炎饮食模式,与糖尿病患者的全因死亡率和CVD死亡率升高相关。值得注意的是,在糖尿病病程小于5年的患者中,与死亡率的关联更为明显。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/97e1/12186389/8f07618f4960/13098_2025_1771_Fig1_HTML.jpg

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