1. Dietary Inflammatory Index and Incidence of Cardiovascular Disease in the PREDIMED Study
- Author
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Emilio Ortega Martinez de Victoria, Montserrat Ferrer, Xavier Pintó Sala, Joaquin Fernández-Crehuet Navajas, ROBERTO ELOSUA, Itziar Salaverría Lete, Rosa Casas, SUSANNA TELLO, Amelia Marti, Helmut Schroder, Monica Domenech, Joan Salvador Vila-Domènech, Juan José Cabré Vila, Miguel Ruiz-Canela, Anna Tresserra-Rimbau, ANA GARCÍA ARELLANO, Antoni Castro, Julia Warnberg, Emilio Ros, Carmen Cabezas, Montserrat Cofan, Emili Corbella, José Manuel Santos Lozano, Pilar Buil-Cosiales, Lluis Serra-Majem, Jordi Salas-Salvadó, Cinta Valls-Pedret, NANCY BABIO SÁNCHEZ, Dora Romaguera, Rafel M. Prieto, Rosa SOLÀ, Gaspar Mestres, Inmaculada Bautista-Castaño, Ernest Vinyoles, Almudena Sanchez Villegas, Rafael De la Torre, Guillermo Sáez, and Universitat de Barcelona
- Subjects
Male ,Mediterranean diet ,modelos de riesgos proporcionales ,humanos ,Sistema cardiovascular -- Malalties ,estudios de seguimiento ,Diet, Mediterranean ,Dietary inflammatory index ,Body Mass Index ,cardiovascular disease ,Risk Factors ,estudios prospectivos ,Surveys and Questionnaires ,Nuts ,Prospective Studies ,Prospective cohort study ,mediana edad ,Aged, 80 and over ,anciano ,Nutrition and Dietetics ,dieta ,resultado del tratamiento ,Incidence ,Incidence (epidemiology) ,Hazard ratio ,Middle Aged ,Cardiovascular disease ,Inflamació ,determinación del punto final ,Cardiovascular diseases ,Treatment Outcome ,Quartile ,Cardiovascular Diseases ,dietary inflammatory index ,Female ,lcsh:Nutrition. Foods and food supply ,PREDIMED ,medicine.medical_specialty ,Endpoint Determination ,Promoció de la salut ,enfermedades cardiovasculares ,lcsh:TX341-641 ,Context (language use) ,Ciencias de la Salud::Nutrición y dietética [Materias Investigacion] ,incidencia ,Article ,Mediterranean cooking ,inflamación ,Internal medicine ,Cuina mediterrània ,ingesta energética ,medicine ,factores de riesgo ,Humans ,análisis multifactorial ,Olive Oil ,Aged ,Proportional Hazards Models ,Inflammation ,Malalties cardiovasculars ,business.industry ,Proportional hazards model ,índice de masa corporal ,Diet ,Surgery ,nueces ,Multivariate Analysis ,Health promotion ,Energy Intake ,business ,Body mass index ,Follow-Up Studies ,Food Science - 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): 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.
- Published
- 2015
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