饮食炎症指数和肠道微生物群之间的联系是什么? 一个系统的审查
Seyed Mohsen Mirhosseini1, Azamalsadat Mahdavi2, Hossein Yarmohammadi1,3,4
1Cardiovascular Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
European journal of nutrition
|July 28, 2024
概括
通过高的饮食炎症指数 (DII) 评分来表明的促炎症饮食与不利的肠道微生物组变化有关. 较低的DII分数,代表抗炎饮食,可能促进更健康的肠道微生物组合和多样性.
科学领域:
- 营养科学 营养科学
- 微生物组研究 微生物组研究
- 人类健康 人类健康 人类健康
背景情况:
- 促炎症饮食 (PD) 对肠道微生物组产生负面影响,肠道微生物组是疾病发病的一个关键因素.
- 饮食炎症指数 (DII) 作为饮食的炎症潜力的定量衡量.
研究的目的:
- 系统地审查饮食炎症指数 (DII) 与肠道微生物组之间的关联.
- 研究饮食模式如何影响肠道微生物的组成和多样性.
主要方法:
- 在PubMed和Scopus进行了系统的文献搜索.
- 研究被选择并使用Joanna Briggs研究所的批判性评估检查清单进行质量评估.
- 综合了十项符合条件的研究 (八项横截面研究,一项病例对照研究,一项队列研究) 的数据.
主要成果:
- 在DII得分和肠道微生物组变异之间发现了微弱到中度的关系.
- 较高的DII分数与特定的细菌种群有关,包括Prevotella stercorea和摩根氏家族.
- 较低的DII分数 (抗炎饮食) 与有益的细菌 (如Faecalibacterium prausnitzii和Akkermansia muciniphila) 相相关,表明更理想的微生物组特征.
结论:
- 较低的DII分数表明抗炎饮食,可能与肠道微生物组组成和多样性的有益变化有关.
- DII评分显示了作为微生物群研究中的生物标记物的潜在用处,需要进一步研究.
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