21万人数据:保护心血管健康,向促炎饮食说“不”
  • 纳入美国21万人,进行529万人年的随访,研究饮食的炎症潜力与长期心血管疾病(CVD)风险的关系;
  • 校正抗炎药物使用情况和CVD风险因素(如BMI)后,较高的饮食炎症潜力与CVD风险升高38%、冠心病风险升高46%、中风风险升高28%相关(Q4 vs Q1);
  • 这些关联在不同队列和性别中都存在,且校正其它饮食质量指数后依然显著;
  • 对其中3.3万人的分析表明,较高的饮食炎症潜力与血液中较高的促炎标志物、较低的脂联素和较差的血脂谱相关。
主编推荐语
mildbreeze
炎症在心血管疾病(CVD)的发生发展中有重要作用。饮食是调节体内炎症的重要因素之一,然而,高炎症潜力的饮食模式是否与长期心血管疾病风险相关尚不清楚。Journal of the American College of Cardiology近期发表的一项研究,通过分析美国3个著名大型前瞻性队列约530万人年的随访数据,发现较高的饮食炎症潜力与长期CVD风险升高相关。因此,少吃红肉、加工肉、动物内脏、精制碳水化合物、甜饮料等促炎性的饮食,多吃蔬菜、全谷物、水果、茶、咖啡和红酒等抗炎性的饮食,或是预防CVD的有效策略。
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延伸阅读本研究的原文信息和链接出处,以及相关解读和评论文章。欢迎读者朋友们推荐!

Dietary Inflammatory Potential and Risk of Cardiovascular Disease Among Men and Women in the U.S

膳食炎性潜力与美国男性和女性的心血管疾病风险

10.1016/j.jacc.2020.09.535

2020-11-02, Article

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Abstract:收起
Background: Inflammation plays an important role in cardiovascular disease (CVD) development. Diet modulates inflammation; however, it remains unknown whether dietary patterns with higher inflammatory potential are associated with long-term CVD risk.
Objectives: This study sought to examine whether proinflammatory diets are associated with increased CVD risk.
Methods: We prospectively followed 74,578 women from the Nurses’ Health Study (NHS) (1984–2016), 91,656 women from the NHSII (1991–2015), and 43,911 men from the Health Professionals Follow-up Study (1986–2016) who were free of CVD and cancer at baseline. Diet was assessed by food frequency questionnaires every 4 years. The inflammatory potential of diet was evaluated using a food-based empirical dietary inflammatory pattern (EDIP) score that was pre-defined based on levels of 3 systemic inflammatory biomarkers.
Results: During 5,291,518 person-years of follow-up, we documented 15,837 incident CVD cases, including 9,794 coronary heart disease (CHD) cases and 6,174 strokes. In pooled analyses of the 3 cohorts, after adjustment for use of anti-inflammatory medications and CVD risk factors including body mass index, a higher dietary inflammatory potential, as indicated by higher EDIP scores, was associated with an increased risk of CVD (hazard ratio [HR] comparing the highest to lowest quintiles: 1.38; 95% confidence interval [CI]: 1.31 to 1.46; p for trend <0.001), CHD (HR: 1.46; 95% CI: 1.36 to 1.56; p for trend <0.001), and stroke (HR: 1.28; 95% CI: 1.17- to 1.39; p for trend <0.001). These associations were consistent across cohorts and between sexes, and they remained significant after further adjustment for other dietary quality indices. In a subset of study participants (n = 33,719), a higher EDIP was associated with a higher circulating profile of proinflammatory biomarkers, lower levels of adiponectin, and an unfavorable blood lipid profile (p < 0.001).
Conclusions: Dietary patterns with a higher proinflammatory potential were associated with higher CVD risk. Reducing the inflammatory potential of the diet may potentially provide an effective strategy for CVD prevention.

First Authors:
Jun Li

Correspondence Authors:
Frank B Hu

All Authors:
Jun Li,Dong Hoon Lee,Jie Hu,Fred K Tabung,Yanping Li,Shilpa N Bhupathiraju,Eric B Rimm,Kathryn M Rexrode,JoAnn E Manson,Walter C Willett,Edward L Giovannucci,Frank B Hu

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