饮食炎症指数和血清C反应蛋白升高:系统性审查和元分析
Salman Mohammadi1, Mahboobe Hosseinikia2, Ali Ghaffarian-Bahraman3
1Nutritional Health Research Center Lorestan University of Medical Sciences Khorramabad Iran.
较高的饮食炎症指数 (DII) 与高C反应蛋白 (E-CRP) 的几率增加有关. 这一系统性审查和元分析证实了促进炎症的饮食和较高的炎症标志物之间的联系.
科学领域:
- 营养科学 营养科学
- 生物标志物 生物标志物
- 公共卫生 公共卫生
背景情况:
- 饮食显著影响身体的炎症状态.
- 饮食炎症指数 (DII) 量化了食物的炎症潜力.
- 升高的C-反应蛋白 (CRP) 是炎症的标志物.
研究的目的:
- 调查饮食炎症指数 (DII) 与CRP (E-CRP) 升高的几率之间的关联.
- 进行现有研究的系统审查和元分析.
主要方法:
- 系统地搜索PubMed,科学网络和Scopus数据库,直到2023年5月.
- 在元分析中包含了14项研究,其中包括59941名参与者.
- 基于DII类别和连续DII值计算E-CRP的聚合赔率比率 (OR).
主要成果:
- 在最高的DII类别中,与最低的类别相比,E-CRP的几率是1.39倍.
- 每个单位的DII增加都与E-CRP的几率增加10%有关 (OR 1.10).
- 小组分析显示了基于能量调整的DII,CRP测量方法和饮食数据收集仪器的变化.
结论:
- 较高的DII得分与血清CRP升高的可能性增加有关.
- 诸如国籍,数据收集方法和研究设计等因素影响了这种关联.
- 需要进一步的研究来全面了解饮食-炎症生物标志物关系.
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