Dietary Inflammatory Index and Incidence of Cardiovascular Disease in the PREDIMED Study

卷:7

Garcia-Arellano, Ana ; Ramallal, Raul ; Ruiz-Canela, Miguel ; Salas-Salvado, Jordi ; Corella, Dolores ; Shivappa, Nitin ; Schroeder, Helmut ; Hebert, James R. ; Ros, Emilio ; Gomez-Garcia, Enrique ; Estruch, Ramon ; Lapetra, Jose ; Aros, Fernando ; Fiol, Miquel ; Serra-Majem, Lluis ; Pinto, Xavier ; Babio, Nancy ; Gonzalez, Jose I. ; Fito, Montse ; Alfredo Martinez, J. ; Martinez-Gonzalez, Miguel A.

关键词: dietary inflammatory index;    cardiovascular disease;    PREDIMED;    inflammation;   

DOI  :  10.3390/nu7064124

学科分类：食品科学和技术

【 摘 要 】

Previous studies have reported an association between a more pro-inflammatory diet profile and various chronic metabolic diseases. The Dietary Inflammatory Index (DII) was used to assess the inflammatory potential of nutrients and foods in the context of a dietary pattern. We prospectively examined the association between the DII and the incidence of cardiovascular disease (CVD: myocardial infarction, stroke or cardiovascular death) in the PREDIMED (Prevencion con Dieta Mediterranea) study including 7216 high-risk participants. The DII was computed based on a validated 137-item food frequency questionnaire. Multivariate-adjusted hazard ratios (HR) and 95% confidence intervals of CVD risk were computed across quartiles of the DII where the lowest (most anti-inflammatory) quartile is the referent. Risk increased across the quartiles (i.e., with increasing inflammatory potential): HRquartile2 = 1.42 (95%CI = 0.97-2.09); HRquartile3 = 1.85 (1.27-2.71); and HRquartile4 = 1.73 (1.15-2.60). When fit as continuous the multiple-adjusted hazard ratio for each additional standard deviation of the DII was 1.22 (1.06-1.40). Our results provide direct prospective evidence that a pro-inflammatory diet is associated with a higher risk of cardiovascular clinical events.