美国人口中饮食炎症指数和中风之间的关联:来自NHANES 1999-2018年的证据
Yukang Mao1,2, Jiayi Weng1, Qiyang Xie2
1Department of Cardiology, Suzhou Municipal Hospital, Gusu School, The Affiliated Suzhou Hospital of Nanjing Medical University, Nanjing Medical University, 215008, Suzhou, China.
BMC public health
|January 3, 2024
概括
较高的饮食炎症指数 (DII) 与美国人口中风风险增加有关. 这项研究发现了一种非线性,积极的关联,强调了饮食.
科学领域:
- 营养科学 营养科学
- 流行病学 流行病学
- 心血管健康 心血管健康
背景情况:
- 越来越多的证据表明,饮食引起的炎症会影响中风风险.
- 饮食炎症指数 (DII) 量化了饮食的炎症潜力.
研究的目的:
- 调查DII与中风发生率之间的关联.
- 确定导致中风风险的关键饮食因素.
主要方法:
- 从NHANES (1999-2018) 的44,019名参与者的横截面分析.
- 权重多变量逻辑回归和限制立方线 (RCS) 分析用于DII中风关联.
- 拉索回归用于识别饮食因素,并开发一个名谱风险模型.
主要成果:
- 较高的DII四分位数显示出与中风风险的非线性,正相关性 (ORs在1.19至1.87之间).
- 诺米图模型显示了中风的显著预测值 (AUC: 79.8%).
结论:
- 在美国一般人群中,DII和中风之间存在非线性,正相关性.
- 需要进一步的研究来确定由于横截面设计的因果关系.
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