Association of Empirical Dietary Inflammatory Potential with Mortality: Results from the Third National Nutrition Examination Survey.

IF 1.4 Q3 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH Journal of research in health sciences Pub Date : 2023-06-01 DOI:10.34172/jrhs.2023.113
Mohamed A Mostafa, Travis Skipina, Muhammad Ali Anees, Elsayed Z Soliman, Muhammad Imtiaz Ahmad
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Abstract

Background: The empirical dietary inflammatory potential (EDIP) score is designed to assess the inflammatory potential of a diet based on the pro- and anti-inflammatory properties of its various components. This study examined the association of EDIP with all-cause mortality in a large, community-based, multiracial sample of the United States population.

Study design: A prospective cohort study.

Methods: This analysis included 13155 participants (44.6±18.4 years, 54.21% women, and 40.33% White) without prior history of cardiovascular disease (CVD) from the Third National Health and Nutrition Examination (NHANES III) Survey. A 24-hour dietary recall information was used to calculate EDIP. The National Death Index was employed to identify the date and cause of death. Cox proportional hazard analysis was utilized to evaluate the association between the tertiles of EDIP and all-cause mortality over a median follow-up of 26.6 years.

Results: In a model adjusted for demographics and CVD risk factors, a higher EDIP tertile, compared with the lowest tertile, was associated with an increased risk of all-cause mortality (hazard ratio [HR]=1.10; 95% CI: 1.02, 1.19). A standard-deviation increase in EDIP (0.27 units) was related to a 4% increased risk of mortality (HR=1.04; 95% CI: 1.01, 1.08). This association was stronger in older participants compared to younger ones (HR=1.09; 95% CI: 0.98, 1.21 vs. HR=0.89; 95% CI: 0.80, 1.01), respectively, interaction P=0.030)].

Conclusion: Pro-inflammatory diet is associated with an increased risk of mortality, especially in the older population. Dietary changes that reduce inflammation may have the potential to reduce the risk of poor outcomes.

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经验性饮食炎症潜能与死亡率的关联:第三次全国营养检查调查结果。
背景:经验饮食炎症潜力(EDIP)评分是根据饮食中各种成分的促炎和抗炎特性来评估饮食的炎症潜力。本研究在一个以社区为基础、多种族的美国人口样本中,研究了EDIP与全因死亡率的关系。研究设计:前瞻性队列研究。方法:本分析纳入13155名来自第三次全国健康与营养调查(NHANES III)的无心血管疾病(CVD)病史的参与者(44.6±18.4岁,54.21%为女性,40.33%为白人)。24小时饮食回忆信息用于计算EDIP。使用国家死亡指数来确定死亡日期和原因。在26.6年的中位随访期间,采用Cox比例风险分析来评估EDIP的分位数与全因死亡率之间的关系。结果:在调整了人口统计学和心血管疾病危险因素的模型中,较高的EDIP分位数与最低分位数相比,与全因死亡风险增加相关(危险比[HR]=1.10;95% ci: 1.02, 1.19)。EDIP的标准偏差增加(0.27单位)与死亡风险增加4%相关(HR=1.04;95% ci: 1.01, 1.08)。与年轻人相比,老年参与者的这种关联更强(HR=1.09;95% CI: 0.98, 1.21 vs. HR=0.89;95% CI: 0.80, 1.01),交互作用P=0.030)。结论:促炎饮食与死亡风险增加有关,尤其是在老年人群中。减少炎症的饮食改变可能有可能降低不良后果的风险。
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来源期刊
Journal of research in health sciences
Journal of research in health sciences PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH-
CiteScore
2.30
自引率
13.30%
发文量
7
期刊介绍: The Journal of Research in Health Sciences (JRHS) is the official journal of the School of Public Health; Hamadan University of Medical Sciences, which is published quarterly. Since 2017, JRHS is published electronically. JRHS is a peer-reviewed, scientific publication which is produced quarterly and is a multidisciplinary journal in the field of public health, publishing contributions from Epidemiology, Biostatistics, Public Health, Occupational Health, Environmental Health, Health Education, and Preventive and Social Medicine. We do not publish clinical trials, nursing studies, animal studies, qualitative studies, nutritional studies, health insurance, and hospital management. In addition, we do not publish the results of laboratory and chemical studies in the field of ergonomics, occupational health, and environmental health
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