6533b870fe1ef96bd12d0645

RESEARCH PRODUCT

Dietary Inflammatory Index and Incidence of Cardiovascular Disease in the PREDIMED Study

Emilio Ortega Martinez De VictoriaMontse FerrerXavier Pintó SalaJoaquin Fernández-crehuet NavajasRoberto ElosuaItziar Salaverría LeteRosa CasasSusanna TelloAmelia MartiHelmut SchroderMonica DomenechJoan Salvador Vila-domènechJuan José Cabré VilaMiguel Ruiz-canelaAnna Tresserra-rimbauAna García ArellanoAntoni CastroJulia WarnbergEmilio RosCarmen CabezasMontserrat CofánEmili CorbellaJosé Manuel Santos LozanoPilar Buil-cosialesLuis Serra-majemJordi Salas-salvadóCinta Valls-pedretNancy Babio SánchezDora RomagueraRafel M. PrietoRosa SolàGaspar MestresInmaculada Bautista-castañoErnest VinyolesAlmudena Sanchez VillegasRafael De La TorreGuillermo-t. Sáez

subject

MaleMediterranean dietmodelos de riesgos proporcionaleshumanosSistema cardiovascular -- Malaltiesestudios de seguimientoDiet MediterraneanDietary inflammatory indexBody Mass Indexcardiovascular diseaseRisk Factorsestudios prospectivosSurveys and QuestionnairesNutsProspective StudiesProspective cohort studymediana edadAged 80 and overancianoNutrition and Dieteticsdietaresultado del tratamientoIncidenceIncidence (epidemiology)Hazard ratioMiddle AgedCardiovascular diseaseInflamaciódeterminación del punto finalCardiovascular diseasesTreatment OutcomeQuartileCardiovascular Diseasesdietary inflammatory indexFemalelcsh:Nutrition. Foods and food supplyPREDIMEDmedicine.medical_specialtyEndpoint DeterminationPromoció de la salutenfermedades cardiovasculareslcsh:TX341-641Context (language use):Ciencias de la Salud::Nutrición y dietética [Materias Investigacion]incidenciaArticleMediterranean cookinginflamaciónInternal medicineCuina mediterràniaingesta energéticamedicinefactores de riesgoHumansanálisis multifactorialOlive OilAgedProportional Hazards ModelsInflammationMalalties cardiovascularsbusiness.industryProportional hazards modelíndice de masa corporalDietSurgerynuecesMultivariate AnalysisHealth promotionEnergy IntakebusinessBody mass indexFollow-Up StudiesFood Science

description

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)

yearjournalcountryeditionlanguage
2015-05-29Nutrients
https://doi.org/10.3390/nu7064124