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饮食炎症指数与喘患者的萨尔科佩尼亚的关联:一个横截面研究
Shuqiong Lin1, Xia Su2, Liqun Chen1
1Zhangzhou Affiliated Hospital of Fujian Medical University, Zhangzhou, China.
Frontiers in nutrition
|September 18, 2023
概括
通过更高的饮食炎症指数 (DII) 表示的促炎症饮食与喘患者的 Sarcopenia 风险增加有关. 这突出了饮食的重点.
科学领域:
- 营养流行病学 营养流行病学
- 呼吸系统医学 呼吸系统医学
- 老年学是一门学科.
背景情况:
- 麻症是喘患者的重要并发症,导致健康状况较差.
- 饮食抗炎干预措施对控制喘中的缩症有希望.
- 饮食炎症指数 (DII) 量化了饮食的炎症潜力,但其与喘中的关联尚未确立.
研究的目的:
- 为了研究饮食炎症指数 (DII) 与被诊断患有喘的个体中肉症风险之间的相关性.
主要方法:
- 利用了来自国家健康和营养检查调查 (NHANES) 的3389名参与者的数据 (1999-2006,2011-2018).
- 根据24小时的饮食回忆访谈计算DII,并将参与者分为DII第三类 (T1,T2,T3).
- 使用NHANES推权重的物流回归分析来评估DII-sarcopenia关系.
主要成果:
- 在喘患者中,增加的DII水平和增加的肉症风险之间观察到显著的正相关性 (OR: 1.27,95%CI: 1.13-1.42,p < 0.001).
- 与最低的DII组 (T1) 相比,最高的DII组 (T3) 显示出与最低的DII组 (T1) 相比,肉症的风险明显更高 (OR:2.37,95% CI:1.47-3.83,p < 0.001).
结论:
- 在喘患者中,更高的饮食炎症指数 (DII) 和的风险增加之间存在显著的积极关联.
- 具有较高炎症潜力的饮食模式可能会导致喘患者的萨科佩尼亚发展.
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