在美国成年人中,饮食炎症指数和贫血之间的关联
Huimiao Ma1,2, Wenqi Deng2, Haiyan Chen1
1Department of Hematology, Dongfang Hospital Affiliated to Beijing University of Chinese Medicine, Beijing, China.
Frontiers in nutrition
|January 25, 2024
概括
较高的饮食炎症指数 (DII) 与美国人的贫血风险增加有关. 减少促炎食物可能有助于预防贫血,尤其是在考虑其他健康因素时.
科学领域:
- 营养科学 营养科学
- 公共卫生 公共卫生
- 血液学 血液学 血液学
背景情况:
- 贫血是一个重要的全球健康问题.
- 炎症越来越被认为是贫血发展的一个因素.
- 饮食炎症指数 (DII) 衡量了饮食的炎症潜力.
研究的目的:
- 调查美国人口中DII和贫血风险之间的关联.
- 探索其他风险因素如何改变DII-贫血关系.
主要方法:
- 利用了32244名参与国家健康和营养检查调查 (1999-2018) 的数据.
- 采用多变量逻辑回归来分析DII和贫血之间的相关性.
- 进行了子组和平滑曲线分析,以完善理解.
主要成果:
- 在较高的DII得分和较高的贫血风险之间发现了显著的正相关性 (OR=1.06,95%CI=1.03-1.09).
- 这种联系在各种人口和健康子组中持续存在,特别是在非吸烟者中.
- 平滑曲线分析表明DII和贫血患病率之间存在线性关系.
结论:
- 通过DII测量的饮食炎症潜力与贫血风险正相关.
- 饮食修改,特别是减少促炎性食物,可能是预防贫血的策略.
- 建议制定量身定制的公共卫生政策,考虑到不同的人口特征.
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