The relationship between dietary inflammatory index and metabolic syndrome in patients with rheumatoid arthritis

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2021-12-17 DOI:10.1108/nfs-10-2021-0302
Teymour Sheikhi, Y. Pasdar, Jalal Moludi, Mehdi Moradinazar, H. Abdollahzad
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引用次数: 2

Abstract

Purpose Inflammation plays a significant role in incidence of metabolic syndrome (MetS), whose risk can be reduced through modifying the diet. Considering the importance of incidence of MetS among patients with rheumatoid arthritis (RA), this study aims to determine the relationship between dietary inflammatory index (DII) and MetS in these patients. Design/methodology/approach This study was performed on 261 adults 35–65 years of age suffering from RA. The patients were among the participants in Ravansar non-communicable disease prospective study. DII was calculated based on food frequency questionnaire. The components of MetS were measured according to the protocol of prospective epidemiological research studies in Iran cohort. Data analysis was carried out using univariate and multivariate logistic regression model by modifying the confounding variables. Findings In patients with RA, prevalence of MetS was 37.5%. The mean of DII in RA patients with MetS and without MetS was −2.3 ± 1.5 and −2.2 ± 1.6, respectively, with no significant difference between two groups. After modifying the variables of age and gender, the odds of increasing waist circumference (WC) were near 1.9 times greater in the fourth quartile (pro-inflammatory diet) compared to the first quartile of DII (anti-inflammatory diet) (P = 0.03). The odds of developing hypertension was approximately 1.3 times greater in the fourth compared to the first quartile of DII (P = 0.034). The odds of developing MetS increased by 27% in the fourth quartile in comparison to the first one, though this increase was not statistically significant. Originality/value In RA patients, with increase in DII score, the WC and blood pressure had increased. The DII had no significant relationship with MetS. Further studies are essential across larger populations to confirm the findings.
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类风湿性关节炎患者饮食炎症指数与代谢综合征的关系
目的炎症在代谢综合征(MetS)的发生中起重要作用,可通过调整饮食来降低其风险。考虑到类风湿关节炎(RA)患者MetS发病率的重要性,本研究旨在确定类风湿关节炎患者饮食炎症指数(DII)与MetS之间的关系。设计/方法/方法本研究对261名35-65岁的RA患者进行了研究。这些患者都是Ravansar非传染性疾病前瞻性研究的参与者。DII是根据食物频率问卷计算的。根据伊朗队列前瞻性流行病学研究方案测量MetS的组成。通过修改混杂变量,采用单变量和多变量logistic回归模型进行数据分析。在RA患者中,met的患病率为37.5%。伴有MetS和不伴有MetS的RA患者的DII平均值分别为- 2.3±1.5和- 2.2±1.6,两组间差异无统计学意义。在修改年龄和性别变量后,与DII(抗炎饮食)的第一个四分位数相比,第四个四分位数(促炎饮食)的腰围(WC)增加的几率近1.9倍(P = 0.03)。与DII的第一个四分位数相比,第四个四分位数患高血压的几率约为1.3倍(P = 0.034)。与第一个四分位数相比,第四个四分位数患met的几率增加了27%,尽管这种增加在统计学上并不显著。独创性/价值在RA患者中,随着DII评分的增加,WC和血压升高。DII与MetS无显著关系。为了证实这一发现,有必要对更大的人群进行进一步的研究。
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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