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Title: | Dietary inflammatory index and incidence of cardiovascular disease in the PREDIMED study |
Author: | Garcia-Arellano, Ana Ramallal, Raul Ruiz-Canela, Miguel Salas Salvadó, Jordi Corella Piquer, Dolores Shivappa, Nitin Schröder, Helmut, 1958- Hébert, James R. Ros Rahola, Emilio Gómez Garcia, Enrique Estruch Riba, Ramon Lapetra, José Arós, Fernando Fiol Sala, Miguel Serra Majem, Lluís Pintó Sala, Xavier Babio, Nancy González, José I. Fitó Colomer, Montserrat Martínez, J. Alfredo, 1957- Martínez-González, Miguel Ángel, 1957- López Sabater, María del Carmen PREDIMED Study Investigators |
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 |
URI: | http://hdl.handle.net/2445/106556 |
Related resource: | https://doi.org/10.3390/nu7064124 |
ISSN: | 2072-6643 |
Appears in Collections: | Articles publicats en revistes (Medicina) Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL)) |
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