Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/106556
Title: Dietary inflammatory index and incidence of cardiovascular disease in the PREDIMED study
Author: Garcia-Arellano, A.
Ramallal, R.
Ruiz-Canela, Miguel
Salas Salvadó, Jordi
Corella Piquer, Dolores
Shivappa, N.
Schröder, H.
Hébert, J.R.
Ros Rahola, Emilio
Gómez Garcia, E.
Estruch Riba, Ramon
Lapetra, José
Arós, Fernando
Fiol Sala, Miguel
Serra Majem, Lluís
Pintó Sala, Xavier
Babio, N.
González, J.I.
Fitó, Montserrat
Martínez, J.A.
Martínez-González, Miguel Ángel, 1957-
López Sabater, María del Carmen
PREDIMED Research Network
Keywords: Inflamació
Malalties cardiovasculars
Promoció de la salut
Cuina mediterrània
Inflammation
Cardiovascular diseases
Health promotion
Mediterranean cooking
Issue Date: 29-May-2015
Publisher: MDPI
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 (Prevención con Dieta Mediterránea) 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): HR(quartile2) = 1.42 (95%CI = 0.97-2.09); HR(quartile3) = 1.85 (1.27-2.71); and HR(quartile4) = 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.
Note: Reproducció del document publicat a: https://doi.org/10.3390/nu7064124
It is part of: Nutrients, 2015, vol. 7, num. 6, p. 4124-4138
Related resource: https://doi.org/10.3390/nu7064124
URI: http://hdl.handle.net/2445/106556
ISSN: 2072-6643
Appears in Collections:Articles publicats en revistes (Medicina)
Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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