Please use this identifier to cite or link to this item:http://hdl.handle.net/20.500.12105/20122
Title
Dietary Inflammatory Index and Incidence of Cardiovascular Disease in the PREDIMED Study
Author(s)
Garcia-Arellano, Ana | Ramallal, Raul | Ruiz-Canela, Miguel | Salas-Salvado, Jordi | Corella, Dolores | Shivappa, Nitin | Schroeder, Helmut | Hebert, James R | Ros, Emilio | Gomez-Garcia, Enrique | Estruch, Ramon | Lapetra, Jose | Aros, Fernando | Fiol Sala, Miquel | Serra-Majem, Lluis | Pinto, Xavier | Babio, Nancy | Gonzalez, Jose I | Fito, Montserrat | Alfredo Martinez, J | Martinez-Gonzalez, Miguel A | PREDIMED Investigators
Date issued
2015-06
Citation
Garcia-Arellano A, Ramallal R, Ruiz-Canela M, Salas-Salvado J, Corella D, Shivappa N, et al. Dietary Inflammatory Index and Incidence of Cardiovascular Disease in the PREDIMED Study. Nutrients. 2015 Jun;7(6):4124-38.
Language
Inglés
Document type
research article
Abstract
Previous studies have reported an association between a more pro-inflammatory diet profile and various chronic metabolic diseases. The Dietary Inflammatory Index (DII) was used to assess the inflammatory potential of nutrients and foods in the context of a dietary pattern. We prospectively examined the association between the DII and the incidence of cardiovascular disease (CVD: myocardial infarction, stroke or cardiovascular death) in the PREDIMED (Prevencion con Dieta Mediterranea) study including 7216 high-risk participants. The DII was computed based on a validated 137-item food frequency questionnaire. Multivariate-adjusted hazard ratios (HR) and 95% confidence intervals of CVD risk were computed across quartiles of the DII where the lowest (most anti-inflammatory) quartile is the referent. Risk increased across the quartiles (i.e., with increasing inflammatory potential): HRquartile2 = 1.42 (95%CI = 0.97-2.09); HRquartile3 = 1.85 (1.27-2.71); and HRquartile4 = 1.73 (1.15-2.60). When fit as continuous the multiple-adjusted hazard ratio for each additional standard deviation of the DII was 1.22 (1.06-1.40). Our results provide direct prospective evidence that a pro-inflammatory diet is associated with a higher risk of cardiovascular clinical events.
Subject
MESH
Cardiovascular Diseases | Aged, 80 and over | Aged | Energy Intake | Follow-Up Studies | Humans | Inflammation | Middle Aged | Nuts | Male | Multivariate Analysis | Prospective Studies | Female | Endpoint Determination | Risk Factors | Proportional Hazards Models | Treatment Outcome | Body Mass Index | Diet, Mediterranean | Olive Oil | Surveys and Questionnaires | Incidence
DECS
Índice de Masa Corporal | Dieta Mediterránea | Incidencia | Modelos de Riesgos Proporcionales | Resultado del Tratamiento | Femenino | Análisis Multivariante | Aceite de Oliva | Masculino | Determinación de Punto Final | Estudios de Seguimiento | Factores de Riesgo | Humanos | Persona de Mediana Edad | Nueces | Ingestión de Energía | Estudios Prospectivos | Inflamación | Anciano | Anciano de 80 o más Años | Encuestas y Cuestionarios | Enfermedades Cardiovasculares
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