A Swedish dietary guideline index, gut microbial α-diversity and prevalence of metabolic syndrome - observations in the Swedish CArdioPulmonary bioImage Study (SCAPIS).

IF 3.5 4区 医学 Q2 FOOD SCIENCE & TECHNOLOGY
Food & Nutrition Research Pub Date : 2024-11-28 eCollection Date: 2024-01-01 DOI:10.29219/fnr.v68.10547
Ulrika Ericson, Sophie Hellstrand, Anna Larsson, Mariam Miari, Sergi Sayols-Baixeras, Koen F Dekkers, Göran Bergström, Andrei Malinovschi, Gunnar Engström, Johan Ärnlöv, Tove Fall, Marju Orho-Melander
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引用次数: 0

Abstract

Background: Metabolic syndrome (MetS) is characterized by coexisting risk factors for type 2 diabetes and cardiovascular disease. Diet is of importance in their aetiology, and gut microbiota (GM) may constitute a link between diet and metabolic health. Understanding the interplay between diet and GM could contribute novel insights for future dietary guidelines, and aid in preventive actions to motivate adherence to dietary guidelines.

Objective: We intended to create a Swedish dietary guideline index (SweDGI) measuring adherence to 12 Swedish dietary guidelines and examine whether SweDGI and its components are associated with GM α-diversity (Shannon index) and prevalent MetS, and if the association between the Shannon index and MetS differs depending on SweDGI.

Design: SweDGI was based on food-frequency data assessed 2014-2018 in 10,396 diabetes-free participants from the Malmö and Uppsala-sites of the Swedish CArdioPulmonary bioImage Study (SCAPIS) (50-64 y, 53% women). We estimated the Shannon index from shotgun metagenomic sequencing-data to assess microbial richness and evenness. We used a general linear model to examine cross-sectional SweDGI-Shannon associations and logistic regression for associations with MetS.

Results: Most guidelines were followed by less than half of the participants. Men showed poorer adherence. Higher SweDGI was linked to higher Shannon index (P-trend across five SweDGI-groups = 1.7 × 10-12). Most guidelines contributed to this observation. Higher SweDGI and Shannon index were associated with lower MetS-prevalence, where the lowest prevalence was observed among those with both high SweDGI and high Shannon index (odds ratio:0.43; 95% confidence interval:0.35, 0.52). Both the Shannon index and SweDGI were associated with MetS, independently of the level of the other factor (P-interaction = 0.82).

Conclusions: We created a new index to comprehensively reflect adherence to the Swedish dietary guidelines in sub-cohorts within the large multicentre SCAPIS study. Better adherence was associated with a richer and more even GM and lower prevalence of MetS. The inverse association between the Shannon index and MetS was consistent at different levels of adherence to dietary guidelines.

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来源期刊
Food & Nutrition Research
Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS
CiteScore
5.20
自引率
9.10%
发文量
47
审稿时长
14 weeks
期刊介绍: Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.
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