Abstract：
Chronic, systemic inflammation, which is associated with obesity and numerous other diseases, impairs iron status by increasing hepcidin concentration. Inflammation also decreases the concentration of transferrin, the main iron transport protein and a negative acute phase protein, which is indirectly assessed by measuring total iron binding capacity (TIBC). However, the contribution of diet-induced inflammation has not been studied. Data from two studies, namely Diet and Inflammation and Selenium and Inflammation Studies (total n=98) were used to assess the associations among Dietary Inflammatory Index (DII®) scores derived from three-day dietary records, body mass index (BMI=weight[kg]/height[m]2), inflammatory and hematological markers among young adults with normal-weight, overweight or obesity. Subjects\' diets were also categorized as less inflammatory diets (LID) and inflammatory diets (ID) using cluster analysis. Independent t-test and regression analyses were used to assess associations in the data. Intakes of iron, proteins, fat, fiber, and calories were higher in the LID group compared to the ID group (p<0.05). Demographic characteristics and concentrations of C-reactive protein (CRP) and iron status biomarkers did not differ significantly between the two groups (p>0.05). Higher DII score was associated with increasing CRP (β+SE=0.23+0.07, p=0.002) and lower TIBC (β+SE=-8.46+3.44, p=0.02), independent of BMI category. The LID diet was associated with higher TIBC (β+SE=29.87+10.75, p=0.007) compared to the ID diet. In conclusion, inflammatory diets may impair iron status by reducing the iron binding capacity of transferrin.
摘要：
慢性,全身性炎症,这与肥胖和许多其他疾病有关，通过增加铁调素浓度来削弱铁的状态。炎症也会降低转铁蛋白的浓度，主要的铁转运蛋白和负急性期蛋白，通过测量总铁结合能力（TIBC）间接评估。然而,饮食诱导的炎症的作用尚未被研究.来自两项研究的数据，即饮食和炎症以及硒和炎症研究（共n=98）用于评估从三天饮食记录得出的饮食炎症指数（DII®）评分之间的关联，体重指数（BMI=体重[kg]/身高[m]2），正常体重的年轻成年人的炎症和血液学标志物，超重或肥胖。还使用聚类分析将受试者的饮食分类为较少炎症饮食(LID)和炎症饮食(ID)。使用独立t检验和回归分析来评估数据中的关联。铁的摄入量，蛋白质，脂肪，纤维,与ID组相比，LID组的卡路里更高（p<0.05）。两组的人口统计学特征、C反应蛋白(CRP)和铁状态生物标志物浓度无显著差异(p>0.05)。较高的DII评分与CRP升高(β+SE=0.23+0.07,p=0.002)和较低的TIBC(β+SE=-8.46+3.44,p=0.02)相关,独立于BMI类别。与ID饮食相比,LID饮食与更高的TIBC(β+SE=29.87+10.75,p=0.007)相关。总之,炎性饮食可能通过降低转铁蛋白的铁结合能力而损害铁状态.
