金陵医院:饮食炎症指数与缺血性卒中患者的颈动脉易损斑块相关
创作:szx 审核:szx 09月24日
  • 纳入398名缺血性卒中患者,其中144名(36.2%)检测到颈动脉易损斑块;
  • 通过饮食问卷,基于32种饮食组分(包括能量、蛋白、脂肪、纤维、碳水化合物、维生素、酒精、茶等)计算饮食炎症指数(DII),高DII表示饮食组分的促炎症作用;
  • 相比于无颈动脉易损斑块的患者,检测到颈动脉易损斑块的患者摄入的具有抗炎作用的营养较少(包括水果、蔬菜及坚果),且DII较高;
  • 校正多种干扰因素后,DII与颈动脉易损斑块的风险显著相关。
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szx
来自南京大学医学院附属金陵医院的徐格林团队与刘新峰团队在Stroke上发表的一项队列研究结果,对398名缺血性卒中患者的饮食情况及颈动脉易损斑块进行评估,发现饮食炎症指数与颈动脉易损斑块风险呈显著正相关,而检测到颈动脉易损斑块的患者平时摄入的水果、蔬菜及坚果较少。
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Stroke [IF:7.19]

High Dietary Inflammatory Index Is Associated With Increased Plaque Vulnerability of Carotid in Patients With Ischemic Stroke

高饮食炎症指数与缺血性卒中患者颈动脉易损斑块的增加相关

10.1161/STROKEAHA.120.029035

09-14, Article

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Background and Purpose: Long-term dietary patterns can influence the intensity of systemic inflammation and, therefore, the development of atherosclerosis. This study aimed to evaluate the association between dietary inflammatory index (DII) and vulnerability characteristics of carotid atherosclerotic plaques in patients with ischemic stroke.
Methods: Patients with ischemic stroke within 7 days of onset were enrolled. DII was calculated from 32 food components with the help of a food frequency questionnaire. Vulnerable plaque was defined as presence of artery positive remodeling (remodeling index >1.1) and low CT attenuation plaques (<35 HU) on carotid arteries by computed tomography angiography.
Results: Of the 398 enrolled patients, 144 (36.2%) were detected with vulnerable plaque. Their DII ranged from −4.58 to 4.18. Patients with vulnerable plaques consumed less nutrients with anti-inflammatory properties, less fruits and vegetables (85.6±64.3 versus 94.6±74.4 g/d, P=0.027), and less nuts (5.66±7.14 versus 8.84±15.9 g/d, P=0.024) than patients without vulnerable plaques. Patients with vulnerable plaque had higher DII than patients without vulnerable plaque (−0.26±1.54 versus −0.64±1.53, P=0.018). Logistic regression analysis revealed that DII was associated with vulnerable plaques after adjusted for major confounding factors (odds ratio=1.307; 95% CI, 1.113–1.533).
Conclusions: DII is associated with the vulnerability of carotid plaques in patients with ischemic stroke. Considering a possible causal relationship, the mechanisms underlying the association between diet and atherosclerosis warrant further study.

First Authors:
Min Peng,Ling Wang,Yaqian Xia

Correspondence Authors:
Xinfeng Liu,Gelin Xu

All Authors:
Min Peng,Ling Wang,Yaqian Xia,Lei Tao,Yujing Liu,Feihong Huang,Shun Li,Xiuqun Gong,Xinfeng Liu,Gelin Xu

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