女性饮食炎症潜能(DIP)与内皮功能生物标志物的关联

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2022-01-13 DOI:10.1108/nfs-07-2021-0211

M. Gholizadeh, E. Falahi, A. Hassanzadeh Keshteli, Ahmadreza Yazdan Nik, P. Saneei, Ahmad Esmaillzadeh, A. Saedisomeolia

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引用次数: 0

摘要

目的膳食炎症潜能（DIP）是一种新的膳食指标，旨在评估个体的饮食，同时考虑炎症和抗炎评分。此外，包括可溶性细胞内粘附分子-1（sICAM-1）、可溶性细胞内黏附分子-1（sVCAM-1）和E-选择素在内的粘附分子是评估与动脉粥样硬化和心血管并发症相关的内皮功能障碍的重要生物标志物。此外，到目前为止，还没有评估粘附分子与DIP之间关系的研究，其他评估饮食炎症指数或DIP之间的关系的研究也存在争议。本横断面研究的目的是确定来自伊斯法罕的女性护士中DIP与内皮标志物如E-选择素、sICAM-1和sVCAM-1之间的相关性。在本研究中，使用DIP代替DII。设计/方法/方法本研究对420名健康护士进行。护士采用随机整群抽样方法从伊斯法罕私立和公立医院中挑选。采用经验证的食物频率问卷（FFQ）来评估DIP。采集空腹血样以测量内皮标志物和其他变量的血浆水平。结果在调整了不同的潜在混杂因素后，模型I中DIP与sICAM-1、E-选择素和sVCAM-1之间没有统计学相关性（P=0.57、0.98和0.45），模型II（P=0.57、0.98和0.45）和模型III（P=0.67、0.92和0.50）与粗制组（分别P=0.35、0.83和0.49）的比较。独创性/价值结果显示，女性护士血浆内皮标志物（包括E-选择素、sICAM-1和sVCAM-1）水平与DIP无显著相关性。

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Association of dietary inflammatory potential (DIP) and endothelial function biomarkers among females

Purpose Dietary inflammatory potential (DIP) is a novel dietary index designed to evaluate individuals’ diets with considering inflammation and anti-inflammation score. In addition, adhesion molecules including soluble intracellular adhesion molecules-1 (sICAM-1), soluble cellular adhesion molecules-1 (sVCAM-1) and E-selectin are important biomarkers to assess endothelium dysfunction which are related to atherosclerosis and cardiovascular complications. Also, there is no study for assessing the association between adhesion molecules and DIP until now as well as other studies that assessed the relationship between dietary inflammatory index or DIP has controversy. The purpose of this cross-sectional study was to determine the correlation between DIP and endothelial markers such as E-selectin, sICAM-1 and sVCAM-1 among female nurses from Isfahan. In this study, DIP was used instead of DII. Design/methodology/approach This study was performed on 420 healthy nurses. The nurses were selected by random cluster sampling method from private and public Isfahan hospitals. A validated food frequency questionnaire (FFQ) was applied to assess the DIP. A fasting blood sample was collected for measuring the plasma levels of the endothelial markers and other variables. Findings After adjusting different potential confounders, no statistical association was found between DIP and sICAM-1, E–selectin and sVCAM-1 in Model I (P = 0.57, 0.98 and 0.45), Model II (P = 0.57, 0.98 and 0.45) and Model III (P = 0.67, 0.92 and 0.50) in comparison to the crude group (P = 0.35, 0.83 and 0.49, respectively). Originality/value The results revealed that the plasma levels of endothelial markers including E-selectin, sICAM-1 and sVCAM-1 were not significantly associated with DIP in female nurses.

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs