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Dietary inflammatory index score, glucose control and cardiovascular risk factors profile in people with type 2 diabetes
International Journal of Food Sciences and Nutrition ( IF 3.9 ) Pub Date : 2020-10-13 , DOI: 10.1080/09637486.2020.1832054
Marilena Vitale 1 , Ilaria Calabrese 1 , Elena Massimino 1 , Nitin Shivappa 2, 3 , James R Hebert 2, 3 , Stefania Auciello 1 , Sara Grioni 4 , Vittorio Krogh 4 , Giovanni Sartore 5 , Stefano Signorini 6 , Angela A Rivellese 1 , Gabriele Riccardi 1 , Olga Vaccaro 7 , Maria Masulli 1
Affiliation  

Abstract

We examined the relationships between the dietary inflammatory index (DII®), dietary habits and cardiovascular risk factor profiles in people with type 2 diabetes mellitus (T2DM). Energy-adjusted DII (E-DII™) scores were calculated from a Food Frequency Questionnaire in 2568 T2DM patients from different parts of Italy. Analyses were conducted according to quartiles of sex-specific E-DII scores. Higher, more pro-inflammatory, (quartile 4) E-DII scores were associated with overall poor quality of the diet characterised by higher content of refined carbohydrates, added sugars, saturated fat and cholesterol and lower unsaturated fat, fibre and polyphenols compared to quartile 1. Higher E-DII scores also were associated with higher waist circumference (105.4 vs. 103.5 cm; p = 0.002), triglycerides (154.6 vs. 146.1 mg/dL; p = 0.005), diastolic blood pressure (80.05 vs. 78.6 mmHg; p = 0.04) and lower HDL-cholesterol (45.3 vs. 47.4 mg/dL; p = 0.04). In conclusion, E-DII is a potent marker of overall quality of the diet and is associated with an unfavourable cardiovascular risk factor profile.



中文翻译:

2 型糖尿病患者的膳食炎症指数评分、血糖控制和心血管危险因素概况

摘要

我们检查了2 型糖尿病 (T2DM) 患者的饮食炎症指数 (DII ® )、饮食习惯和心血管危险因素之间的关系。能量调整 DII (E-DII™) 分数是根据来自意大利不同地区的 2568 名 T2DM 患者的食物频率问卷计算得出的。根据性别特异性 E-DII 分数的四分位数进行分析。与四分位数相比,E-DII 分数更高、更促炎症(四分位数)与饮食的整体质量差有关,其特征是精制碳水化合物、添加糖、饱和脂肪和胆固醇含量更高,不饱和脂肪、纤维和多酚含量更低1. 较高的 E-DII 分数也与较高的腰围有关(105.4 对 103.5 厘米;p = 0.002)、甘油三酯(154.6 对 146.1 毫克/分升;p  = 0.005)、舒张压(80.05 对 78.6 毫米汞柱;p  = 0.04)和较低的 HDL-胆固醇(45.3 对 47.0 毫克/分升;p  = 0.4 毫克/分升))。总之,E-DII 是饮食整体质量的有效标志物,并且与不利的心血管危险因素相关。

更新日期:2020-10-13
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