骨质疏松症患者的饮食炎症指数和全因死亡率之间的关联:来自NHANES的数据
Teng-di Fan1, Di-Kai Bei1, Song-Wei Li1
1Department of Orthopedics, Ningbo Medical Center Lihuili Hospital, Ningbo, China.
Frontiers in nutrition
|June 16, 2025
概括
降低饮食炎症指数 (DII) 与骨质疏松症患者的寿命延长有关. 这项研究发现,一种不太炎症的饮食独立地与这种骨状况的个体的寿命改善有关.
科学领域:
- 老年学是指老年学的学科.
- 营养科学 营养科学
- 流行病学 流行病学
背景情况:
- 骨质疏松症是一种流行的代谢性骨病,与严重的骨折和死亡风险有关.
- 饮食炎症指数 (DII) 量化了饮食的炎症潜力.
- 了解饮食对骨质疏松症结果的影响对于公共卫生至关重要.
研究的目的:
- 研究骨质疏松症患者的食炎症指数 (DII) 和全因死亡率之间的关联.
- 为了确定饮食模式是否影响骨质疏松症队列的生存率.
主要方法:
- 使用了来自国家健康和营养检查调查 (NHANES) 的数据.
- 根据24小时的饮食回忆计算DII.
- 使用加权考克斯回归,卡普兰-梅尔分析和XGBoost进行数据分析.
主要成果:
- 较高的DII水平与骨质疏松症患者全因死亡风险增加显著相关 (p <0.05).
- 卡普兰-梅尔生存分析显示,较低的DII得分与更长的生存时间相关 (p < 0.05).
- 死亡率的关键独立因素包括DII,葡萄糖血红蛋白,BMI,体重,年龄,种族和糖尿病.
结论:
- 较低的饮食炎症指数 (DII) 独立地与被诊断患有骨质疏松症的患者的生存率提高有关.
- 饮食修改以减少炎症模式可能会改善这个患者群体的寿命.
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