{"title":"Higher dietary inflammatory index linked to increased risk of hypertension: a systematic review and dose-response meta-analysis.","authors":"Xiaoru Song, Kun Yang, Cheng Cheng, Quanman Hu, Fei Zhao, Saiwei Lu, Jinzhao Long, Haiyan Yang, Shuaiyin Chen","doi":"10.1038/s41430-024-01530-9","DOIUrl":null,"url":null,"abstract":"<p><p>The relationship between dietary inflammation index (DII) and the risk of hypertension is inconsistent across published epidemiological studies. This meta-analysis aimed to investigate the dose-response relationship between DII score and the risk of hypertension. A systematic search for relevant studies was conducted in PubMed, Web of Science, and Embase databases until January 9, 2024. After data extraction, the summarized relative risks (RRs) and 95% confidence intervals (95% CIs) were estimated using the Der Simonian and Laird random effect model, and dose-response analyses were performed using restricted cubic splines. A total of six studies with 120,294 participants and 36,725 cases of hypertension were included. The pooled relative risk (RR) for hypertension risk was 1.15 (95% CI: 1.06, 1.26) for the highest DII score compared with the lowest, and 1.10 (95% CI: 1.03, 1.18) for higher DII score compared with the lower. The dose-response meta-analysis further demonstrated a positive association between elevated DII scores and hypertension risk. For each one-unit increase in the DII score, the incidence of hypertension increased by 4% (RR = 1.04, 95% CI: 1.00, 1.07). Pro-inflammation dietary increases the risk of hypertension. Therefore, reducing pro-inflammatory components in the diet may be beneficial for the prevention and control of hypertension.</p>","PeriodicalId":11927,"journal":{"name":"European Journal of Clinical Nutrition","volume":null,"pages":null},"PeriodicalIF":3.6000,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Journal of Clinical Nutrition","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1038/s41430-024-01530-9","RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0
Abstract
The relationship between dietary inflammation index (DII) and the risk of hypertension is inconsistent across published epidemiological studies. This meta-analysis aimed to investigate the dose-response relationship between DII score and the risk of hypertension. A systematic search for relevant studies was conducted in PubMed, Web of Science, and Embase databases until January 9, 2024. After data extraction, the summarized relative risks (RRs) and 95% confidence intervals (95% CIs) were estimated using the Der Simonian and Laird random effect model, and dose-response analyses were performed using restricted cubic splines. A total of six studies with 120,294 participants and 36,725 cases of hypertension were included. The pooled relative risk (RR) for hypertension risk was 1.15 (95% CI: 1.06, 1.26) for the highest DII score compared with the lowest, and 1.10 (95% CI: 1.03, 1.18) for higher DII score compared with the lower. The dose-response meta-analysis further demonstrated a positive association between elevated DII scores and hypertension risk. For each one-unit increase in the DII score, the incidence of hypertension increased by 4% (RR = 1.04, 95% CI: 1.00, 1.07). Pro-inflammation dietary increases the risk of hypertension. Therefore, reducing pro-inflammatory components in the diet may be beneficial for the prevention and control of hypertension.
期刊介绍:
The European Journal of Clinical Nutrition (EJCN) is an international, peer-reviewed journal covering all aspects of human and clinical nutrition. The journal welcomes original research, reviews, case reports and brief communications based on clinical, metabolic and epidemiological studies that describe methodologies, mechanisms, associations and benefits of nutritional interventions for clinical disease and health promotion.
Topics of interest include but are not limited to:
Nutrition and Health (including climate and ecological aspects)
Metabolism & Metabolomics
Genomics and personalized strategies in nutrition
Nutrition during the early life cycle
Health issues and nutrition in the elderly
Phenotyping in clinical nutrition
Nutrition in acute and chronic diseases
The double burden of ''malnutrition'': Under-nutrition and Obesity
Prevention of Non Communicable Diseases (NCD)