Association between the dietary inflammatory index and pain in US adults from NHANES.

IF 3.1 4区医学 Q2 NEUROSCIENCES

Nutritional Neuroscience Pub Date : 2024-05-01 Epub Date: 2023-05-30 DOI:10.1080/1028415X.2023.2218122

Yue Shi, Xueyi Zhang, Yue Feng

{"title":"Association between the dietary inflammatory index and pain in US adults from NHANES.","authors":"Yue Shi, Xueyi Zhang, Yue Feng","doi":"10.1080/1028415X.2023.2218122","DOIUrl":null,"url":null,"abstract":"Objectives: The growing global burden of pain is gradually expanding from the medical field to public health. Dietary inflammatory potential correlates with inflammatory markers, and inflammation is one of the main mechanisms of pain.Methods: This study explored the association between dietary inflammatory index (DII) and pain from the NHANES database on DII and pain (neck pain, low back pain, joint pain, and headache or migraine) using logistic regression and stratified analysis.Results: The results show a stronger association between DII and joint pain (Q4 of DII adjusted-OR = 1.23, 95% CI = 1.08-1.40, P = 0.003) and headache or migraine (Q4 of DII adjusted-OR = 1.31, 95% CI = 1.15-1.48, P < 0.001), but no association is found in neck pain (Q4 of DII adjusted-OR = 1.03, 95% CI = 0.89-1.20, P = 0.65) and low back pain (Q4 of DII adjusted-OR = 1.04, 95% CI = 0.92-1.17, P = 0.54). After stratifying the data according to demographics, differences in the relationship between DII and pain are found at different levels of the population.Discussion: This study identifies high DII as a risk factor for joint pain and headache or migraine.","PeriodicalId":19423,"journal":{"name":"Nutritional Neuroscience","volume":" ","pages":"460-469"},"PeriodicalIF":3.1000,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutritional Neuroscience","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1080/1028415X.2023.2218122","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/5/30 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"NEUROSCIENCES","Score":null,"Total":0}

引用次数: 0

Abstract

Objectives: The growing global burden of pain is gradually expanding from the medical field to public health. Dietary inflammatory potential correlates with inflammatory markers, and inflammation is one of the main mechanisms of pain.

Methods: This study explored the association between dietary inflammatory index (DII) and pain from the NHANES database on DII and pain (neck pain, low back pain, joint pain, and headache or migraine) using logistic regression and stratified analysis.

Results: The results show a stronger association between DII and joint pain (Q4 of DII adjusted-OR = 1.23, 95% CI = 1.08-1.40, P = 0.003) and headache or migraine (Q4 of DII adjusted-OR = 1.31, 95% CI = 1.15-1.48, P < 0.001), but no association is found in neck pain (Q4 of DII adjusted-OR = 1.03, 95% CI = 0.89-1.20, P = 0.65) and low back pain (Q4 of DII adjusted-OR = 1.04, 95% CI = 0.92-1.17, P = 0.54). After stratifying the data according to demographics, differences in the relationship between DII and pain are found at different levels of the population.

Discussion: This study identifies high DII as a risk factor for joint pain and headache or migraine.

查看原文本刊更多论文

来自 NHANES 的美国成年人饮食炎症指数与疼痛之间的关系。

目标：全球疼痛负担日益加重，正逐渐从医学领域扩展到公共卫生领域。膳食炎症潜能与炎症标志物相关，而炎症是疼痛的主要机制之一：本研究采用逻辑回归和分层分析方法，从 NHANES 数据库中探讨了膳食炎症指数（DII）与疼痛（颈痛、腰痛、关节痛、头痛或偏头痛）之间的关联：结果显示，DII 与关节痛（DII 调整后的第 4 季度-OR = 1.23，95% CI = 1.08-1.40，P = 0.003）、头痛或偏头痛（DII 调整后的第 4 季度-OR = 1.31，95% CI = 1.15-1.48，P = 0.65）和腰背痛（DII 调整后的第 4 季度-OR = 1.04，95% CI = 0.92-1.17，P = 0.54）之间的关联性更强。根据人口统计学特征对数据进行分层后，发现在不同层次的人群中，DII 与疼痛之间的关系存在差异：讨论：本研究发现，高 DII 是导致关节疼痛、头痛或偏头痛的危险因素。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Nutritional Neuroscience 医学-神经科学

CiteScore

8.50

自引率

2.80%

发文量

236

审稿时长

>12 weeks

期刊介绍： Nutritional Neuroscience is an international, interdisciplinary broad-based, online journal for reporting both basic and clinical research in the field of nutrition that relates to the central and peripheral nervous system. Studies may include the role of different components of normal diet (protein, carbohydrate, fat, moderate use of alcohol, etc.), dietary supplements (minerals, vitamins, hormones, herbs, etc.), and food additives (artificial flavours, colours, sweeteners, etc.) on neurochemistry, neurobiology, and behavioural biology of all vertebrate and invertebrate organisms. Ideally this journal will serve as a forum for neuroscientists, nutritionists, neurologists, psychiatrists, and those interested in preventive medicine.