Dietary inflammatory index is related to asthma risk, lung function and systemic inflammation in asthma.
Dietary inflammatory index is related to asthma risk, lung function and systemic inflammation in asthma.
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DOI：
10.1111/cea.12323
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发表时间：
2015-01
期刊：
影响因子：
--
通讯作者：
Hebert JR
中科院分区：
文献类型：
--
作者：
Wood LG;Shivappa N;Berthon BS;Gibson PG;Hebert JR
近年来哮喘患病率有所上升，有证据表明饮食可能是一个促成因素。加工食品的使用增加导致饮食质量下降，这可能造成促炎环境，从而导致各种慢性炎性疾病和病症的发生和/或进展。最近，饮食炎症指数（DII）已被开发和验证，以评估个人饮食的炎症潜力。本研究旨在将哮喘患者的DII与健康对照进行比较，并将DII与哮喘风险、肺功能和全身性炎症联系起来。纳入哮喘患者（n=99）和健康对照者（n=61）。采集血液并进行肺活量测定。DII是根据给研究对象的食物频率问卷计算出来的。哮喘患者的平均DII评分高于健康对照组（- 1.40对- 1.86,p=0.04），表明他们的饮食更具有促炎作用。DII评分每增加1个单位，患哮喘的几率增加70% （OR: 1.70, 95% CI: 1.03, 2.14; p=0.040）。FEV1与DII评分显著相关（β= - 3.44, 95% CI: - 6.50, - 0.39; p=0.020），表明DII评分每增加1个单位，FEV1降低3.44倍。此外，血浆IL-6浓度与DII评分呈正相关（β=0.13, 95% CI: 0.05, 0.21;p=0.002）。根据DII评分评估，本研究中哮喘患者的日常饮食相对于健康对照者的饮食具有促炎作用。DII评分与全身炎症增加和肺功能降低有关。因此，食用促炎食物可能会导致哮喘病情恶化，而将改善哮喘患者体内DII作为适当饮食摄入的指标，可能是改善该病临床结果的有用策略。
Asthma prevalence has increased in recent years and evidence suggests that diet may be a contributing factor. Increased use of processed foods has led to a decrease in diet quality, which may be creating a pro-inflammatory environment, thereby leading to the development and/or progression of various chronic inflammatory diseases and conditions. Recently, the Dietary Inflammatory Index (DII) has been developed and validated to assess the inflammatory potential of individual diets. This study aimed to examine the DII in subjects with asthma compared to healthy controls and to relate the DII to asthma risk, lung function and systemic inflammation. Subjects with asthma (n=99) and healthy controls (n=61) were recruited. Blood was collected and spirometry was performed. The DII was calculated from food frequency questionnaires administered to study subjects. The mean DII score for the asthmatics was higher than the DII score for healthy controls (−1.40 versus −1.86, p=0.04), indicating their diets were more pro-inflammatory. For every 1 unit increase in DII score the odds of having asthma increased by 70% (OR: 1.70, 95% CI: 1.03, 2.14; p=0.040). FEV1 was significantly associated with DII score (β=−3.44, 95% CI: −6.50,−0.39; p=0.020), indicating that for every 1 unit increase in DII score, FEV1 decreased by 3.44 times. Furthermore, plasma IL-6 concentrations were positively associated with DII score (β=0.13, 95% CI: 0.05, 0.21;p=0.002). As assessed using the DII score, the usual diet consumed by asthmatics in this study was pro-inflammatory relative to the diet consumed by the healthy controls. The DII score was associated with increased systemic inflammation and lower lung function. Hence, consumption of pro-inflammatory foods may contribute to worse asthma status and targeting an improvement in DII in asthmatics, as an indicator of suitable dietary intake, might be a useful strategy for improving clinical outcomes in the disease.
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影响因子：
13.6
作者：
van Herpen-Broekmans, WMR;Klöpping-Ketelaars, IAA;Kardinaal, AFM
通讯作者：
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影响因子：
1.5
作者：
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通讯作者：
Fan, Zhenxing
DOI：
10.1164/rccm.200509-1489oc
发表时间：
2006-04-15
影响因子：
24.7
作者：
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通讯作者：
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影响因子：
4.7
作者：
Sierksma, A;van der Gaag, MS;Hendriks, HFJ
通讯作者：
Hendriks, HFJ
DOI：
10.1164/rccm.200506-901oc
发表时间：
2006-02-01
影响因子：
24.7
作者：
Butler, LM;Koh, WP;London, SJ
通讯作者：
London, SJ