PMID- 37740363
OWN - NLM
STAT- Publisher
LR  - 20231002
IS  - 2042-650X (Electronic)
IS  - 2042-6496 (Linking)
VI  - 14
IP  - 19
DP  - 2023 Oct 2
TI  - Associations between the inflammatory potential of diets with adherence to 
      plant-based dietary patterns and the risk of new-onset cardiometabolic diseases 
      in Chinese adults: findings from a nation-wide prospective cohort study.
PG  - 9018-9034
LID - 10.1039/d3fo02579a [doi]
AB  - Aims: convincing evidence is still limited for the validation of associations 
      between the inflammatory potential of diets, based on the dietary inflammatory 
      index (DII), and cardiometabolic outcomes. We aimed to investigate the 
      associations between the DII with adherence to plant-based dietary patterns and 
      the risk of new-onset cardiometabolic diseases (CMDs), including stroke, type 2 
      diabetes mellitus (T2DM) and myocardial infarction (MI). Methods: adults (N = 
      14 652) from the China Health and Nutrition Survey (1997-2015) were included in 
      the current analysis. Dietary intake data were collected using a combination of 3 
      day consecutive 24 h dietary recalls and the food weighing method. The DII was 
      calculated with established and validated methods. CMDs were identified using 
      validated self-reported questionnaires. The Cox proportional hazard regression 
      model was used for statistical analysis. Results: during a mean follow-up of 10 
      years, a total of 404 new-onset stroke, 1051 new-onset T2DM and 280 new-onset MI 
      cases were identified. Lower PDI, hPDI, ERD, WISH and PHDI scores and higher uPDI 
      scores were associated with higher DII scores (all P-trend < 0. 0001). A 
      pro-inflammatory diet, as reflected by relatively higher DII scores, was 
      positively associated with an increased risk of stroke (Q5 vs. Q1: HR = 1.90; 95% 
      CI: 1.26-2.88; P-trend = 0.0006), T2DM (Q5 vs. Q1: HR = 2.08; 95% CI: 1.61-2.69; 
      P-trend < 0.0001) and MI (Q5 vs. Q1: HR = 1.70; 95% CI: 1.04-2.76; P-trend = 
      0.0114) in the entire cohort. Sex and BMI significantly modified the association 
      between the DII and the risk of T2DM, and sex significantly modified the 
      association between the DII and the risk of MI. Conclusions: lower adherence to 
      healthy and sustainable plant-based dietary patterns and higher adherence to 
      unhealthy plant-based dietary patterns were associated with higher DII scores. 
      With the use of the DII, we reported long-term positive associations between a 
      pro-inflammatory diet and an increased risk of new-onset stroke, T2DM and MI in 
      Chinese adults who were free from CMDs and cancer at the baseline. These findings 
      provided evidence for the validation of associations between the DII and 
      cardiometabolic health, and contributed to the current literature suggesting 
      careful evaluations of whether the DII should be incorporated into dietary 
      guidelines and utilized as an effective tool for improving the diet quality and 
      CMD prevention in the Chinese population.
FAU - Wu, Man
AU  - Wu M
AD  - School of Public Health (Shenzhen), Shenzhen Campus of Sun Yat-sen University, 
      Sun Yat-Sen University, Shenzhen, Guangdong 518107, China. 
      menghc@mail.sysu.edu.cn.
FAU - Li, Shun
AU  - Li S
AD  - School of Public Health (Shenzhen), Shenzhen Campus of Sun Yat-sen University, 
      Sun Yat-Sen University, Shenzhen, Guangdong 518107, China. 
      menghc@mail.sysu.edu.cn.
FAU - Lv, Yiqian
AU  - Lv Y
AD  - School of Public Health (Shenzhen), Shenzhen Campus of Sun Yat-sen University, 
      Sun Yat-Sen University, Shenzhen, Guangdong 518107, China. 
      menghc@mail.sysu.edu.cn.
FAU - Liu, Ke
AU  - Liu K
AD  - School of Public Health (Shenzhen), Shenzhen Campus of Sun Yat-sen University, 
      Sun Yat-Sen University, Shenzhen, Guangdong 518107, China. 
      menghc@mail.sysu.edu.cn.
FAU - Wang, Yin
AU  - Wang Y
AD  - School of Public Health (Shenzhen), Shenzhen Campus of Sun Yat-sen University, 
      Sun Yat-Sen University, Shenzhen, Guangdong 518107, China. 
      menghc@mail.sysu.edu.cn.
FAU - Cui, Zhixin
AU  - Cui Z
AD  - School of Public Health (Shenzhen), Shenzhen Campus of Sun Yat-sen University, 
      Sun Yat-Sen University, Shenzhen, Guangdong 518107, China. 
      menghc@mail.sysu.edu.cn.
FAU - Wang, Xiaoling
AU  - Wang X
AD  - The Eighth Affiliated Hospital, Sun Yat-sen University, Shenzhen, Guangdong 
      518033, China.
FAU - Meng, Huicui
AU  - Meng H
AUID- ORCID: 0000-0002-6090-8622
AD  - School of Public Health (Shenzhen), Shenzhen Campus of Sun Yat-sen University, 
      Sun Yat-Sen University, Shenzhen, Guangdong 518107, China. 
      menghc@mail.sysu.edu.cn.
AD  - Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangzhou, 
      Guangdong 510080, China.
AD  - Guangdong Province Engineering Laboratory for Nutrition Translation, Guangzhou, 
      Guangdong 510080, China.
LA  - eng
PT  - Journal Article
DEP - 20231002
PL  - England
TA  - Food Funct
JT  - Food & function
JID - 101549033
SB  - IM
EDAT- 2023/09/23 11:44
MHDA- 2023/09/23 11:44
CRDT- 2023/09/23 00:25
PHST- 2023/09/23 11:44 [pubmed]
PHST- 2023/09/23 11:44 [medline]
PHST- 2023/09/23 00:25 [entrez]
AID - 10.1039/d3fo02579a [doi]
PST - epublish
SO  - Food Funct. 2023 Oct 2;14(19):9018-9034. doi: 10.1039/d3fo02579a.