美国成年人饮食炎症指数和胆结石之间的关联
Yanling Luo1, Xiaolian Gao1,2, Mingzhong Xiao3,4,5
1School of Nursing, Hubei University of Chinese Medicine, Wuhan, China.
通过饮食炎症指数 (DII) 测量的促炎症饮食与增加胆结石风险有关. 这种关联在超重或肥胖个体中更强烈,并显示出J形的剂量反应关系.
科学领域:
- 营养科学 营养科学
- 胃肠病学 胃肠病学
- 流行病学 流行病学
背景情况:
- 饮食的炎症潜力与各种疾病有关.
- 饮食的炎症潜力与胆结石之间的关系尚不清楚.
研究的目的:
- 调查饮食炎症指数 (DII) 与胆结石风险之间的关联.
- 探索DII-黄石协会中的非线性关系和子组差异.
主要方法:
- 利用了2003-2020年国家健康和营养检查调查 (NHANES) 的数据.
- 员工倾向分数匹配 (PSM) 以尽量减少选择偏差.
- 应用后勤回归和限制立方线 (RCS) 来分析DII和胆结石风险,包括BMI子组分析.
主要成果:
- 与没有胆结石的人相比,患有胆结石的个体表现出更高的DII分数.
- 较高的DII得分与胆结石风险正相关 (OR=1.14,95% CI 1.01-1.29)).
- 这种关联在超重或肥胖的参与者中更为明显,并表明了J形非线性剂量反应关系.
结论:
- 较高的DII得分与增加胆结石风险显著相关.
- 减少促炎症饮食可以作为胆结石管理策略,特别是在超重或肥胖个体.
- 观察到的J形非线性关系凸显了饮食模式在胆结石发育中的重要性.
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