饮食炎症指数对高血压患者中风险的预测作用
Jingru Fan1,2, Yane Yang3, Yunjie Yang4
1Jinan University, No.601.West of Huangpu Avenue, Guangzhou, 510632, China.
Scientific reports
|April 19, 2025
概括
较高的饮食炎症指数得分与高血压患者中风风险增加有关. 这表明饮食对这组患者的中风发展起着重要作用.
科学领域:
- 心血管健康 心血管健康
- 营养流行病学 营养流行病学
- 公共卫生 公共卫生
背景情况:
- 高血压是中风的主要危险因素.
- 饮食模式可以影响炎症和心血管疾病的风险.
- 饮食炎症指数 (DII) 量化了饮食的炎症潜力.
研究的目的:
- 研究高血压患者的DII和中风风险之间的关联.
- 确定导致这一群体中风风险的关键饮食因素.
- 开发基于饮食因素的中风风险预测模型.
主要方法:
- 利用了来自国家健康和营养检查调查 (NHANES) (1999-2020) 的数据.
- 包括23,712名高血压患者,评估DII得分和自我报告的中风诊断.
- 使用多变量逻辑回归,分层分析,限制立方线 (RCS) 和LASSO回归进行分析.
主要成果:
- 与最低四分位数相比,最高的DII四分位数显示中风的调整几率比率为1.44.
- 每个单位增加的DII与1.08调整后的概率比对中风发病率相关.
- 观察到DII和中风风险之间存在非线性关系,在DII0.29.9时出现了转折点.
结论:
- 升高的DII与高血压患者中风风险增加有关.
- 结合关键饮食因素的预测性诺莫格拉姆模型显示了中度的区分能力 (AUC 70.93%).
- 进一步的研究是有必要的,以证实因果关系,由于横截面的研究设计.
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