饮食炎症指数与2型糖尿病中糖尿病足之间的关联:一个病例控制研究
Sultan Mohammed Alanazi1, Ohoud Aied Alabonassir2, Saleh Hussain A Almasabi3
1Department of Medical Laboratory Technology, Northern Border University, Arar, Saudi Arabia.
Frontiers in nutrition
|October 31, 2025
概括
通过能量调整的饮食炎症指数 (E-DII) 测量的促炎症饮食与2型糖尿病 (T2DM) 患者糖尿病足 (DFU) 的更高几率和严重程度有关.
科学领域:
- 营养科学 营养科学
- 内分泌学 在内分泌学.
- 糖尿病学 糖尿病学
背景情况:
- 糖尿病足 (DFU) 是2型糖尿病 (T2DM) 的重要并发症.
- 饮食模式可能会影响DFU的发展和进展.
研究的目的:
- 调查能量调整的饮食炎症指数 (E-DII) 与DFU的可能性之间的关联.
- 探索饮食炎症潜力和DFU严重程度之间的关系.
主要方法:
- 一项涉及100名DFU患者和150名T2DM对照者的病例控制研究.
- 通过经过验证的食物频率问卷 (FFQ) 评估的饮食摄入量.
- 后勤回归分析以确定DFU在E-DII第三方的几率.
主要成果:
- 与对照组相比,DFU患者的E-DII得分显著更高 (2.1比1.5,p<0.001).
- E-DII得分与DFU持续时间 (ρ = 0.32,p = 0.002) 和PEDIS得分 (ρ = 0.45,p < 0.001) 有正相关.
- 较高的E-DII得分与增加的DFU风险有关 (最高三位数的OR:1.94 [1.02-3.67]).
结论:
- 一种由更高的E-DII分数表明的促炎性饮食,与T2DM个体的DFU概率增加有关.
- 饮食中的炎症潜力也可能与DFU的严重程度相关.
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