PDF(Pubmed)
Abstract：
Diet can affect the inflammatory state of the body. Accordingly, the dietary inflammatory index (DII) has been developed to quantify the inflammatory properties of food items. This study sought to investigate the association between dietary inflammation index (DII) and the odds ratio of elevated CRP (E-CRP) through a systematic review and meta-analysis study. The International electronic databases of PubMed, Web of Science (ISI), and Scopus were searched until May 2023 to find related articles. From 719 studies found in the initial search, 14 studies, with a total sample size of 59,941 individuals, were included in the meta-analysis. The calculated pooled odds ratio (OR) of E-CRP in the highest DII category was 1.39 (95% CI: 1.06, 1.14, test for heterogeneity: p = .63, and I 2 = .0%) in comparison with the lowest DII category. Also, the results of this study showed that each unit increase in DII as a continuous variable generally elicited a 10% increase in the odds of E-CRP (OR 1.10, 95% CI 1.06, 1.14, test for heterogeneity: p = .63, and I 2 = .0%). Subgroup meta-analyses showed that there is a higher E-CRP odds ratio for the articles that reported energy-adjusted DII (E-DII) instead of DII, the studies that measured CRP instead of hs-CRP, and the studies that used 24-h recall instead of FFQ as the instrument of dietary intake data collection. Individuals with a higher DII were estimated to have higher chances of developing elevated serum CRP. This value was influenced by factors such as the participants\' nationality, instruments of data collection, methods used to measure inflammatory biomarkers, study design, and data adjustments. However, future well-designed studies can help provide a more comprehensive understanding of the inflammatory properties of diet and inflammatory serum biomarkers.
摘要：
饮食可以影响身体的炎症状态。因此，已经开发了膳食炎症指数(DII)来量化食品的炎症特性。本研究旨在通过系统评价和荟萃分析研究，探讨膳食炎症指数（DII）与CRP升高比值比（E-CRP）之间的关系。PubMed的国际电子数据库，WebofScience(ISI)和Scopus被搜索到2023年5月，以查找相关文章。从最初搜索中发现的719项研究中，14项研究,总样本量为59,941人，纳入荟萃分析。与最低的DII类别相比，最高DII类别中E-CRP的合并比值比（OR）为1.39（95％CI：1.06，1.14，异质性检验：p=.63，I2=.0％）。此外，这项研究的结果表明,作为连续变量的DII每增加一个单位,通常会导致E-CRP的几率增加10%(OR1.10,95%CI1.06,1.14,异质性检验:p=.63,I2=.0%).亚组荟萃分析显示，报告能量调整DII（E-DII）而不是DII的文章有较高的E-CRP比值比，测量CRP而不是hs-CRP的研究，以及使用24小时召回代替FFQ作为饮食摄入数据收集工具的研究。估计具有较高DII的个体具有较高的发展血清CRP升高的机会。此值受参与者国籍等因素的影响，数据收集仪器，用于测量炎症生物标志物的方法，研究设计，数据调整。然而,未来精心设计的研究有助于更全面地了解饮食的炎症特性和炎症血清生物标志物.
