Dietary inflammatory potential and the risk of cognitive impairment: A meta-analysis of prospective cohort studies

IF 4.3 3区医学 Q1 GERIATRICS & GERONTOLOGY

Journal of Nutrition Health & Aging Pub Date : 2025-02-01 DOI:10.1016/j.jnha.2024.100428

Boyu Fang, Zhipeng Wang, Guangxian Nan

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引用次数: 0

Abstract

Objective

Dietary inflammatory potential, measured by the dietary inflammatory index (DII) has been linked to cognitive impairment. However, evidence was mostly driven by cross-sectional studies. This meta-analysis of prospective cohort studies aims to evaluate the relationship between DII and the risk of cognitive impairment, including mild cognitive impairment (MCI) and dementia.

Methods

We conducted a systematic search of PubMed, Web of Science, and Embase for studies published up to July 25, 2024. Prospective cohort studies with adults aged 18 years or older, without dementia at baseline, and reporting the incidence of cognitive impairment by DII category were included. Data were analyzed using a random-effects model to calculate pooled risk ratios (RRs) with 95% confidence intervals (CIs).

Results

Nine prospective cohort studies with 266,169 participants were included. A high DII at baseline was associated with an increased risk of cognitive impairment during follow-up (RR: 1.34, 95% CI: 1.15–1.55, p < 0.001) with moderate heterogeneity (I² = 56%). Subgroup analyses revealed consistent associations across types of cognitive impairment (MCI, overall dementia, Alzheimer’s disease) and study characteristics (p for subgroup difference all >0.05). Sensitivity analyses confirmed the robustness of the results.

Conclusions

This meta-analysis suggests that a higher dietary inflammatory potential is independently associated with an increased risk of cognitive impairment. These findings underscore the potential impact of dietary inflammation on cognitive health and highlight the need for dietary strategies to mitigate cognitive decline risk.

查看原文本刊更多论文

饮食炎症潜能和认知障碍风险：前瞻性队列研究的荟萃分析。

目的：通过饮食炎症指数（DII）测量的饮食炎症潜力与认知障碍有关。然而，证据主要来自横断面研究。这项前瞻性队列研究的荟萃分析旨在评估DII与认知障碍风险之间的关系，包括轻度认知障碍（MCI）和痴呆。方法：我们对PubMed、Web of Science和Embase进行了系统检索，检索截止到2024年7月25日发表的研究。前瞻性队列研究纳入了18岁或以上的成年人，基线时无痴呆，并报告了DII类别的认知障碍发生率。采用随机效应模型对数据进行分析，以95%置信区间（ci）计算合并风险比（rr）。结果：9项前瞻性队列研究纳入266169名参与者。基线时高DII与随访期间认知障碍风险增加相关（RR: 1.34, 95% CI: 1.15-1.55, p 0.05）。敏感性分析证实了结果的稳健性。结论：这项荟萃分析表明，较高的饮食炎症潜力与认知障碍风险增加独立相关。这些发现强调了饮食炎症对认知健康的潜在影响，并强调了饮食策略减轻认知衰退风险的必要性。

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

Journal of Nutrition Health & Aging 医学-老年医学

CiteScore

7.80

自引率

3.40%

发文量

136

审稿时长

4-8 weeks

期刊介绍： There is increasing scientific and clinical interest in the interactions of nutrition and health as part of the aging process. This interest is due to the important role that nutrition plays throughout the life span. This role affects the growth and development of the body during childhood, affects the risk of acute and chronic diseases, the maintenance of physiological processes and the biological process of aging. A major aim of "The Journal of Nutrition, Health & Aging" is to contribute to the improvement of knowledge regarding the relationships between nutrition and the aging process from birth to old age.