澳大利亚成年人饮食和死亡率的炎症潜力
Azam Majidi1,2, Maria Celia B Hughes2, Imogen K Webb3
1Gynaecological Cancers Group, Population Health Program, QIMR Berghofer Medical Research Institute, Brisbane, Australia.
Public health nutrition
|April 29, 2024
概括
促炎症饮食与增加的死亡风险有关. 采用抗炎饮食模式可能有助于延长寿命并降低慢性疾病的风险.
科学领域:
- 营养流行病学 营养流行病学
- 慢性疾病研究 慢性疾病研究
- 公共卫生 公共卫生
背景情况:
- 炎症是癌症和心血管疾病 (CVD) 等慢性疾病的关键因素,是导致死亡的主要原因.
- 饮食模式显著影响一个人的炎症状况.
- 了解饮食和炎症之间的联系对于公共卫生战略至关重要.
研究的目的:
- 研究一个人的饮食的炎症潜力与死亡风险之间的关联.
- 为了确定促炎症饮食是否与所有原因,心血管疾病,癌症或其他原因死亡率的增加有关.
主要方法:
- 饮食炎症指数 (DII) 评分是根据多年来收集的食物频率问卷 (FFQ) 数据计算的.
- 参与者的饮食被分类为连续从抗炎性到促炎性.
- 考克斯比例危险回归模型用于分析DII得分与30年死亡结果之间的关联.
主要成果:
- 摄入最多促炎饮食的个体具有显著增加所有原因死亡率 (HR=1.55) 和其他原因死亡率 (HR=1.69) 的风险.
- DII分数增加1个单位与55岁以下人群中心血管疾病死亡率增加36%的风险有关.
- 促炎症饮食也与55岁及以下 (HR=1.20) 和56-65岁 (HR=1.11) 的成年人癌症死亡风险增加有关.
结论:
- 具有较高炎症潜力的饮食与全因死亡率的风险增加有关.
- 这些发现强调了促进抗炎饮食模式对长寿和疾病预防的重要性.
- 饮食修改是减少与慢性炎症相关的死亡率的可修改风险因素.
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