高的饮食炎症指数与血中的炎症蛋白有关
Elisa Mattavelli1,2, Elisa Piperni3,4, Francesco Asnicar3
1Department of Pharmacological and Biomolecular Sciences "Rodolfo Paoletti", University of Milan, Milano, Italy.
饮食炎症指数 (DII) 与血炎症蛋白增加有关. 这项研究表明,较高的DII得分反映了炎症生物标志物的显著变化,将饮食与全身炎症联系起来.
科学领域:
- 营养科学 营养科学
- 蛋白质组学是指蛋白质组学.
- 生物标志物发现发现
背景情况:
- 不健康的饮食和高热量食物导致代谢功能障碍,肥胖,胰岛素抵抗,糖尿病和心血管疾病.
- 由于缺乏标准化的饮食评估方法,评估饮食的炎症影响具有挑战性.
- 饮食炎症指数 (DII) 估计了营养素的促炎或抗炎潜力,较高的DII与疾病风险增加有关.
研究的目的:
- 调查饮食炎症指数 (DII) 是否反映了血炎症蛋白的生物相关变化.
- 评估DII分数与特定炎症生物标志物的丰度之间的关联.
主要方法:
- 一项横截面研究分析了663名接受心血管疾病初级预防的个体的7天饮食记录.
- 计算了饮食炎症指数 (DII),并测量了368种炎症生物标志物的血水平 (使用OlinkTM技术).
- 研究群体被平均DII值 (1.60) 划分,以比较炎症蛋白表达 (NPX).
主要成果:
- 与较低DII (<中位数) 个体相比,具有较高DII (>中位数) 个体消耗的和脂肪更多,多不和脂肪 (欧米茄-3,欧米茄-6) 较少.
- 61种血炎症蛋白 (NPX) 的丰度在较高的DII组相比较低的DII组显著增加.
- 只有23种蛋白质准确地区分高DII和低DII组,曲线下的面积为0.601.1.
结论:
- 这项大规模的蛋白质组学研究提供了证据,表明更高的饮食炎症指数 (DII) 与炎症蛋白质的血水平变化有关.
- 这些发现支持DII作为与饮食相关的全身炎症的潜在指标.
- 需要进一步的研究来验证这些发现在更大,多样化的群体中.
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