The Inflammatory Potential of the Diet at Midlife Is Associated with Later Healthy Aging in French Adults
The Inflammatory Potential of the Diet at Midlife Is Associated with Later Healthy Aging in French Adults
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DOI：
10.1093/jn/nxx061
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发表时间：
2018-03-01
影响因子：
4.2
通讯作者：
Kesse-Guyot, Emmanuelle
中科院分区：
文献类型：
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作者：
Assmann, Karen E.;Adjibade, Moufidath;Kesse-Guyot, Emmanuelle
背景资料：虽然低度慢性炎症已被认为是健康老龄化（HA）的主要调节剂，但尚未有研究调查饮食的炎症潜力与HA的多维概念之间的联系。目的：我们旨在评估中年饮食的炎症潜力（通过饮食炎症指数（DII）测量）与13年后评估的HA之间的关联。方法：我们分析了2796名参与法国维生素和矿物质抗氧化剂补充剂（SU.VI.MAX）研究的受试者的数据，这些受试者的基线年龄为45-60岁（1994-1995年），最初无糖尿病、心血管疾病和癌症。在研究的试验阶段（1994-2002年），参与者接受安慰剂或每日营养剂量的抗氧化剂补充剂（120毫克维生素C，6毫克β-胡萝卜素，30毫克维生素E，100微克硒，20毫克锌）。HA在2007-2009年进行了评估，并定义为没有重大慢性疾病，身体和认知功能良好，日常活动独立，没有抑郁症状，良好的社会健康，良好的整体自我感知健康，没有功能限制性疼痛。根据重复的基线24小时饮食记录计算DII。其与HA的相关性通过稳健误差方差Poisson回归进行评估，提供RR estimation.Results：调整潜在混杂因素后，较高的DII评分（反映了更多的促炎饮食）与HA可能性降低相关：RR三分位数3/三分位数（1）= 0.85（95%CI：0.74，0.99）; P趋势= 0.03。二次分析显示，这种关联仅在试验期间安慰剂组的参与者中显著：RR三分位数3/三分位数（1）= 0.80（95%CI：0.64，1.00）; P趋势= 0.04。结论：本研究表明促炎饮食可能降低总体HA的概率。
Background: While low-grade chronic inflammation has been suggested as a major modulator of healthy aging (HA), no study has yet investigated the link between the inflammatory potential of the diet and multidimensional concepts of HA.Objective: We aimed to evaluate the association between the inflammatory potential of the diet at midlife, as measured by the Dietary Inflammatory Index (DII), and HA assessed 13 y later.Methods: We analyzed data from 2796 participants in the French Supplementation en Vitamines et Mineraux Antioxydants (SU.VI.MAX) study aged 45-60 y at baseline (1994-1995) and initially free of diabetes, cardiovascular disease, and cancer. During the trial phase of the study (1994-2002), participants received either a placebo or a daily nutritional dose of antioxidant supplement (120 mg vitamin C, 6 mg beta-carotene, 30 mg vitamin E, 100 mu g Se, 20 mg Zn). HA was assessed in 2007-2009, and defined as having no major chronic disease, good physical and cognitive functioning, independence in daily activities, no depressive symptoms, good social health, good overall self-perceived health, and no function-limiting pain. The DII was calculated based on repeated baseline 24-h dietary records. Its association with HA was assessed by robust-error-variance Poisson regression, providing RR estimates.Results: After adjustment for potential confounders, higher DII scores (reflecting a more proinflammatory diet), were associated with a decreased likelihood of HA: RRtertile3/tertile (1) = 0.85 (95% CI: 0.74, 0.99); P-trend = 0.03. Secondary analyses revealed that this association was only significant among participants who had been in the placebo group during the trial phase: RRtertile3/tertile (1) = 0.80 (95% CI: 0.64, 1.00); P-trend = 0.04.Conclusions: This study suggests that a proinflammatory diet may lower the probability of overall HA.