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饮食的炎症潜力与慢性支气管炎发病率和死亡率的风险增加有关
Yiqing Guo1, Xiang Lan1, Yanping Zhou2
1Department of Anesthesiology, Shanghai General Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, China.
概括
通过饮食炎症指数 (DII) 测量的较高的饮食炎症潜力与慢性支气管炎 (CB) 风险和死亡率的增加有关. 通过饮食来减少炎症可能会降低CB的患病率,并改善患者的治疗结果.
科学领域:
- 营养科学 营养科学
- 呼吸系统医学 呼吸系统医学
- 流行病学 流行病学
背景情况:
- 慢性支气管炎 (CB) 是由炎症驱动的重大公共卫生问题.
- 饮食炎症潜力的对CB流行率和结果的影响尚不清楚.
研究的目的:
- 调查饮食炎症指数 (DII) 与慢性支气管炎 (CB) 患病率之间的关联.
- 检查CB患者的DII得分和全因死亡率之间的关系.
主要方法:
- 利用了来自全国健康和营养检查调查 (2001-2018) 的37734名参与者的数据.
- 通过24小时的回忆来计算DII分数来评估饮食摄入量.
- 统计分析包括多变量逻辑回归和考克斯回归,以及子组分析.
主要成果:
- 较高的DII与增加的CB患病率显著相关 (OR=1.11每单位增加,P<0.001).
- 较高的DII得分与CB患者较高的全因死亡率相关 (HR=1.10每单位增加,P=0.007).
- 协会在大多数子组中保持一致.
结论:
- 增加的饮食炎症潜力与更高的慢性支气管炎风险和死亡率有关.
- 修改饮食以减少炎症潜力可能是减轻CB风险和改善患者存活率的策略.
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