A Proinflammatory Diet May Increase Mortality Risk in Patients with Diabetes Mellitus

Nutrients

Yi Tang¹  Jiaxing Tan¹  Wei Qin¹  Peiyan Sun²  Nuozhou Liu² 

[1] Division of Nephrology, Department of Medicine, West China Hospital, Sichuan University, Guoxuexiang Street, Chengdu 610041, China;West China School of Medicine, Sichuan University, Chengdu 610041, China;

关键词: dietary inflammatory index;    diabetes mellitus;    all-cause mortality;    National Death Index;    NHANES;   

DOI  :  10.3390/nu14102011

来源: DOAJ

【 摘 要 】

This was an observational study based on the National Health and Nutrition Examination Survey (NHANES) and National Death Index (NDI) 2009–2014 which aimed to validate whether a proinflammatory diet may increase mortality risk in patients with diabetes mellitus. Dietary inflammatory potential was assessed by dietary inflammatory index (DII) based on 24 h dietary recall. Mortality follow-up information was accessed from NDI, which was then merged with NHANES data following the National Center for Health Statistics (NCHS) protocols. For 15,291 participants from the general population, the average DII was 0.37 ± 1.76 and the prevalence rate of diabetes was 13.26%. DII was positively associated with fasting glucose (β = 0.83, 95% CI: 0.30, 1.36, p = 0.0022), glycohemoglobin (β = 0.02, 95% CI: 0.01, 0.03, p = 0.0009), and the risk of diabetes (OR = 1.05, 95% CI: 1.01, 1.09, p = 0.0139). For 1904 participants with diabetes and a median follow-up of 45 person-months, a total of 178 participants with diabetes died from all causes (mortality rate = 9.34%). People with diabetes who adhered to a proinflammatory diet showed a higher risk of all-cause mortality (HR = 1.71, 95%CI: 1.13, 2.58, p = 0.0108). In summary, DII was positively associated with diabetes prevalence and a proinflammatory diet may increase mortality risk in patients with diabetes mellitus.

【 授权许可】

Unknown