促炎症饮食的人口风险因素:叙事性审查
Hossein Pourmontaseri1,2, Shaghayegh Khanmohammadi3,4
1Universal Scientific Education and Research Network (USERN), Tehran, Iran.
Frontiers in nutrition
|November 1, 2024
概括
通过能量调整的饮食炎症指数 (E-DII) 衡量的高促炎症饮食与人口因素有关. 了解这些风险群体对于有针对性的公共卫生干预和全球促进更健康的饮食模式至关重要.
科学领域:
- 营养科学 营养科学
- 公共卫生 公共卫生
- 慢性疾病流行病学 慢性疾病流行病学
背景情况:
- 促炎营养素有助于慢性炎症,这是各种疾病的危险因素.
- 经能量调整的饮食炎症指数 (E-DII) 量化了饮食的促炎潜力.
- 对于与高E-DII分数相关的人口风险因素的了解有限.
研究的目的:
- 识别和审查高风险的人口群体,以提高E-DII分数.
- 综合当前关于不同人群中影响E-DII的因素的证据.
- 为弱势群体提供有针对性的营养干预信息.
主要方法:
- 对研究E-DII和人口相关的研究进行系统文献综述.
- 对饮食模式的全球数据及其与 E-DII 的关联进行分析.
- 综合了与年龄,性别,种族,社会经济地位和生活方式因素相关的发现.
主要成果:
- 一般来说,男性的E-DII比女性更高;然而,社会因素可以扭转这一趋势.
- 特定地区的老年人口和食用西方饮食的年轻人显示出更高的E-DII.
- 吸烟者,酒精消费者,黑人 (尤其是孕妇) 和受教育程度较低/社会经济地位较高的人倾向于支持炎症饮食.
结论:
- E-DII受文化习惯和知识的影响,而不仅仅是食物获取.
- 性别,年龄,种族,教育和社会经济地位等人口因素是E-DII的关键决定因素.
- 需要针对高风险人群进行有针对性的营养教育,并改善对抗炎食物的获取.
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