Higher dietary inflammatory index linked to increased risk of hypertension: a systematic review and dose-response meta-analysis.

IF 3.6 3区 医学 Q2 NUTRITION & DIETETICS
Xiaoru Song, Kun Yang, Cheng Cheng, Quanman Hu, Fei Zhao, Saiwei Lu, Jinzhao Long, Haiyan Yang, Shuaiyin Chen
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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.

较高的膳食炎症指数与高血压风险增加有关:系统综述和剂量反应荟萃分析。
在已发表的流行病学研究中,膳食炎症指数(DII)与高血压风险之间的关系并不一致。本荟萃分析旨在研究 DII 评分与高血压风险之间的剂量-反应关系。截至 2024 年 1 月 9 日,我们在 PubMed、Web of Science 和 Embase 数据库中对相关研究进行了系统检索。提取数据后,使用 Der Simonian 和 Laird 随机效应模型估算汇总的相对风险(RRs)和 95% 置信区间(95% CIs),并使用受限立方样条进行剂量反应分析。共有六项研究纳入了 120,294 名参与者和 36,725 例高血压病例。DII得分最高与最低相比,高血压风险的汇总相对风险(RR)为1.15(95% CI:1.06,1.26);DII得分较高与较低相比,高血压风险的汇总相对风险(RR)为1.10(95% CI:1.03,1.18)。剂量-反应荟萃分析进一步表明,DII 评分升高与高血压风险之间存在正相关。DII 评分每增加一个单位,高血压发病率增加 4%(RR = 1.04,95% CI:1.00,1.07)。饮食中的促炎症增加了高血压的风险。因此,减少饮食中的促炎成分可能有利于预防和控制高血压。
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
CiteScore
10.60
自引率
2.10%
发文量
189
审稿时长
3-6 weeks
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)
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