Relationship between Dietary Inflammatory Index and Blood Glucose Changes in Patients with Pre-diabetes Mellitus.

IF 1.9 4区医学 Q3 INTEGRATIVE & COMPLEMENTARY MEDICINE

Alternative therapies in health and medicine Pub Date : 2025-01-01

Qing Zhou, Yan Gao, Yaping Guo, Guohong Zhu

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引用次数: 0

Abstract

Objective: The objective of this study was to assess the association between the dietary inflammatory index (DII) and blood glucose changes in patients diagnosed with pre-diabetes mellitus (Pre-DM).

Methods: The study participants were 111 patients diagnosed with Pre-DM at Taizhou People's Hospital of Jiangsu Province Hospital between January 2019 and December 2021. Patients' initial BG data were collected and recorded. A dietary assessment was performed on all Pre-DM patients, and the DII of each participant was calculated to explore the relationship between DII and BG changes. DII was calculated based on the relation between food and interleukin serum IL-1β, IL-4, IL-6, IL-10 and CRP.

Results: The fasting (FBG), 1-hour postprandial (1hPBG) and 2-hour postprandial blood glucose (2hPBG) levels were (5.43±0.88) mmol/L, (10.67±3.05) mmol/L, and (8.65±2.89) mmol/L, respectively, with statistical significance among them (n=111, F=222.987, P < .001). Multivariate linear regression models were established with FBG, 1hPBG, 2hPBG, and BG changes (2hPBG-FBG and 1hPBG-FBG) as dependent variables. In Model 5, the coefficient (B value) of DII and its 95% (CI) were 0.324 (0.018~0.658) (P = .031), indicating a positive correlation between DII and BG concentration that the change of BG concentration increased by 0.456 mmol/L for every 1 unit increase in DII.

Conclusions: DII is a risk factor for Pre-DM patients, so attention should be paid to the content of inflammatory components in the diet, and more intake of anti-inflammatory components is helpful to prevent the occurrence of diabetes further.

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糖尿病前期患者饮食炎症指数与血糖变化之间的关系

研究目的本研究旨在评估膳食炎症指数（DII）与糖尿病前期（Pre-DM）患者血糖变化的相关性：研究对象为2019年1月至2021年12月期间在江苏省人民医院泰州人民医院确诊的111例糖尿病前期患者。收集并记录患者的初始血糖数据。对所有DM前期患者进行饮食评估，并计算每位参与者的DII，以探讨DII与血糖变化之间的关系。DII是根据食物与白细胞介素血清IL-1β、IL-4、IL-6、IL-10和CRP之间的关系计算得出的：空腹血糖（FBG）、餐后1小时血糖（1hPBG）和餐后2小时血糖（2hPBG）水平分别为（5.43±0.88）mmol/L、（10.67±3.05）mmol/L和（8.65±2.89）mmol/L，三者间差异有统计学意义（n=111，F=222.987，P<0.001）。以 FBG、1hPBG、2hPBG 和 BG 变化（2hPBG-FBG 和 1hPBG-FBG）为因变量，建立多变量线性回归模型。在模型 5 中，DII 的系数（B 值）及其 95% (CI) 为 0.324 (0.018~0.658) (P = .031)，表明 DII 与血糖浓度呈正相关，DII 每增加 1 个单位，血糖浓度的变化就会增加 0.456 mmol/L：结论：DII 是糖尿病前期患者的一个危险因素，因此应注意饮食中炎症成分的含量，多摄入抗炎成分有助于进一步预防糖尿病的发生。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Alternative therapies in health and medicine INTEGRATIVE & COMPLEMENTARY MEDICINE-

CiteScore

0.90

自引率

0.00%

发文量

219

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