Nutrients. 2015 May 29;7(6):4124-38.
Dietary Inflammatory Index and Incidence of Cardiovascular Disease in the PREDIMED Study.
Garcia-Arellano A, Ramallal R, Ruiz-Canela M, Salas-Salvadó J, Corella D, Shivappa N, Schröder H, Hébert JR, Ros E, Gómez-Garcia E, Estruch R, Lapetra J, Arós F, Fiol M, Serra-Majem L, Pintó X, Babio N, González JI, Fitó M, Martínez JA, Martínez-González MA, Investigators TP.
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.
KEYWORDS:
PREDIMED; cardiovascular disease; dietary inflammatory index; inflammation
PMID: 26035241 [PubMed - in process]