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能量调整的炎症饮食指数与胃食道逆流症之间的关联:一项回顾性队列研究
Yinghong Zhai1, Fangyuan Hu2, Lei Yuan3
1Clinical Research Unit, School of Medicine, Shanghai Ninth People's Hospital Affiliated to Shanghai Jiao Tong University, Shanghai, 200011, China. yhongzhai@yeah.net.
European journal of nutrition
|April 16, 2025
概括
具有高炎症潜力的饮食与胃食道逆流性疾病 (GERD) 风险增加有关. 这项研究发现,在英国的一大群体中,更高的能量调整的饮食炎症指数 (E-DII) 和GERD发病率之间存在显著的关联.
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:
- 胃食道逆流性疾病 (GERD) 是一种具有多因素病因的普遍疾病.
- 饮食模式越来越被认为是GERD的潜在可修改的风险因素.
- 能量调整的饮食炎症指数 (E-DII) 量化了饮食的炎症潜力.
研究的目的:
- 调查和量化E-DII与GERD发病率之间的关联.
- 分析这种关系在一个大,有良好的特征的队列中.
主要方法:
- 利用了来自154,590名没有先前GERD的参与者的英国生物库数据.
- 根据24小时召回问卷的27个饮食参数计算E-DII分数.
- 在平均12.36年的随访期内使用受限立方线和考克斯回归分析来评估GERD风险.
主要成果:
- 在随访期间,共发现了12041例GERD病例.
- 在更高的E-DII得分和增加的GERD风险之间观察到显著的积极趋势.
- 参与者在E-DII的最高四分位数显示显著增加了GERD的风险 (完全调整HR:1.136 [1.079-1.196]).
结论:
- 坚持促炎饮食与更高的GERD发病率有关.
- 研究结果表明,饮食修改可能是预防GERD的策略.
- 需要进一步的随机对照试验来确定因果关系.
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