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饮食炎症指数 (DII) 和端粒长度:一个系统的审查
Joice da Silva Castro1, Carolynne Martins Teixeira2, Daniela Mayumi Usuda Prado Rocha2
1Group for Studies and Practices in Aging, Department of Nutrition and Health, Nutrition and Health (GREENS), Universidade Federal de Viçosa, Viçosa, Minas Gerais, 36570-000, Brazil.
Biogerontology
|April 21, 2025
概括
通过饮食炎症指数 (DII) 测量的促炎症饮食可能与较短的端粒长度 (TL) 相关,这是衰老的标志. 然而,目前的证据有限,需要进一步调查.
科学领域:
- 营养科学 营养科学
- 衰老研究研究 衰老研究
- 衰老的生物标志物
背景情况:
- 饮食模式显著影响全身炎症.
- 端粒长度 (TL) 作为生物衰老的关键生物标志物.
- 饮食的炎症潜力和TL之间的关联需要阐明.
研究的目的:
- 系统地审查和评估较高的饮食炎症指数 (DII) 评分和较短的TL之间的关系.
- 综合现有的关于促炎饮食对端粒磨损影响的证据.
主要方法:
- 在主要数据库 (PubMed,Embase,Scopus,Web of Science,Cochrane) 进行系统的文献搜索,直到2024年10月.
- 包括9项研究,涉及123923名参与者 (年龄为9-80岁),包括横截面和纵向设计.
- 分析研究,研究DII得分与TL之间的关联,考虑参与者的人口统计和研究方法.
主要成果:
- 在这九项研究中,有四项报告称,较高的DII分数 (促炎饮食) 与较短的TL之间存在关联.
- 有积极结果的研究集中在不同的成年人群中,包括欧洲人和中国老年人.
- 在研究中,在DII参数的包含和能量摄入量调整方面发现了显著的异质性.
结论:
- 目前的证据有限,不允许就更高的DII和更短的TL之间的关联做出最终结论.
- 为了澄清这种关系,需要进一步进行高质量的研究,解决已识别的方法限制.
- 了解饮食-炎症-衰老联系需要继续调查.
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