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Updated: Jun 27, 2025

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法国队列中的饮食炎症潜力和动脉硬性:来自STANISLAS研究的见解

Louis-Désiré Agbo¹, Nicolas Girerd¹, Zohra Lamiral¹

¹INSERM CIC 1433, Nancy CHRU, Inserm U1116, FCRIN, INI-CRCT, University of Lorraine, Nancy, France.

Nutrition, metabolism, and cardiovascular diseases : NMCD

|April 27, 2024

概括

这项研究发现,饮食的炎症潜力与成人动脉硬之间没有显著的联系. 需要进一步的研究来探索这种关系在更大的群体.

科学领域:

心血管健康心血管健康
营养科学营养科学
炎症研究炎症研究

背景情况:

慢性炎症是动脉硬化发展的一个关键因素.
饮食模式可以影响炎症过程.
整体饮食炎症潜力与动脉硬之间的关系尚不清楚.

研究的目的:

为了研究饮食炎症指数和动脉硬之间的关联.
为了评估动脉硬性,使用心-大腿脉冲波速率 (cfPWV).

主要方法:

对来自STANISLAS家族队列的1307名参与者的横截面研究.
饮食炎症指数 (ADII) 是根据食物频率调查问卷计算的.
使用加权线性混合模型分析的ADII分数四分位数和cfPWV之间的关联.

主要成果:

较高的ADII分数与增加的能量,和脂肪和超加工食品摄入量相关.
较低的ADII分数与更高的维生素和欧米茄摄入量和更好的饮食质量 (DASH分数) 有关.
在ADII分数四分位数和cfPWV之间没有发现显著的关联.

结论:

这项研究发现,饮食的炎症潜力与动脉硬之间没有实质性的联系.
参与者通常适度地食用促炎性食物.
建议在较大的队列中进行纵向研究,以进一步阐明饮食与动脉硬的联系.

关键词:

在ADII分数中,ADII的分数是什么?动脉的硬性动脉的硬性心血管疾病的心血管疾病.饮食中的炎症潜力

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