饮食炎症指数与风险类风湿关节炎之间的关联:一个病例对照研究
Zhejianyi Gao1, Farhad Alishahi2, Amirabbas Faridpour3
1Orthopedic Department, Fushun Hospital of Chinese Medicine, Fushun City, China.
Prostaglandins & other lipid mediators
|October 26, 2024
概括
促炎症饮食显著增加了类风湿性关节炎 (RA) 的风险. 这项研究发现,具有最多炎症性饮食的人患RA的风险超过三倍,突出了饮食的风险.
科学领域:
- 营养科学 营养科学
- 类风湿病学 类风湿病学
- 流行病学 流行病学
背景情况:
- 类风湿性关节炎 (RA) 是一种炎症性疾病,饮食是潜在的危险因素.
- 饮食的炎症潜力可以使用饮食炎症指数 (DII®) 来量化.
研究的目的:
- 调查伊朗人口中DII和RA风险之间的关联.
- 为了确定促炎性饮食是否与发展RA的风险增加有关.
主要方法:
- 一个病例控制研究,涉及100名RA患者和200名控制在伊斯法罕,伊朗.
- 评估饮食摄入量使用168项食物频率问卷来计算DII分数.
- 多变量后勤回归模型用于估计DII第三者对RA风险的几率比率 (OR) 和95%置信区间 (CI).
主要成果:
- 在最高的DII三位数 (最有利于炎症的饮食) 中的人与最低的三位数相比,RA的风险增加了三倍以上 (ORtertile3vs1=3.57;95% CI,1.95-6.53;p<0.001).
- 在对潜在混因素进行调整后,这种关联仍然显著 (ORtertile3vs1=3.83;95% CI,1.66-8.81;p<0.001).
结论:
- 促炎症饮食与风湿性关节炎的风险增加有显著关联.
- 需要进一步的大规模研究来验证这些关于饮食和RA关系的发现.
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