对饮食炎症指数和C反应性蛋白水平之间的关联进行了元分析
Rongyu Hua1, Guanmian Liang, Fangying Yang
1Institute of Cancer Research and Basic Medical Science of Chinese Academy of Sciences, Cancer Hospital of University of Chinese Academy of Sciences, Zhejiang Cancer Hospital, Hangzhou, Zhejiang, China.
通过更高的饮食炎症指数 (DII) 评分来表明的促炎症饮食与升高的C反应蛋白 (CRP) 水平有关. 这一元分析证实了DII的存在.
科学领域:
- 营养科学 营养科学
- 生物标志物 生物标志物
- 炎症研究 炎症研究
背景情况:
- 在饮食炎症指数 (DII) 和炎症生物标志物方面存在相互矛盾的发现.
- 以前的临床研究对DII对循环炎症标志物的影响产生了矛盾的结果.
研究的目的:
- 澄清饮食炎症指数 (DII) 与循环炎症生物标志物之间的关联.
- 为了确定由DII测量的促炎饮食是否与炎症标志物升高相关.
主要方法:
- 在PubMed,Embase,Web of Science和Cochrane图书馆进行了全面的文献搜索,截至2021年2月.
- 两位研究人员独立选择了符合条件的研究,并使用随机效应模型汇总了数据.
- 异质性,出版偏差和稳定性通过I2指数,敏感性和子组分析进行评估.
主要成果:
- 包括13项涉及54,813名参与者的横截面研究.
- 较高的DII得分 (促炎饮食) 与增加的C反应蛋白 (CRP) 水平相关 (OR=1.25,95% CI:1.18-1.32).
- 地理区域和基线CRP水平解释了显著的异质性,在敏感性分析中发现的结果很强大.
结论:
- 分析表明,促炎性DII得分与CRP水平之间存在积极的关联.
- 饮食炎症指数 (DII) 评分对于评估饮食的炎症潜力及其与低级炎症的联系是有价值的.
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