TY - T1的饮食炎症指数和痴呆发病率JF -神经学乔-神经病学SP - e2381 LP - e2391做- 10.1212 / 首页WNL。0000000000012973六世- 97 - 24盟Sokratis Charisis AU - Eva Ntanasi AU -玛丽Yannakoulia AU -科斯塔斯a Anastasiou AU -玛丽·h·Kosmidis盟Efthimios Dardiotis AU -安东尼奥n . Gargalionis盟Kostas pata盟Stylianos Chatzipanagiotou AU - Ioannis Mourtzinos AU -怀中Tzima盟乔治Hadjigeorgiou AU - Paraskevi Sakka盟斯卡尔米斯- Dimitrios Kapogiannis盟Nikolaos Y1 - 2021/12/14 UR - //www.ez-admanager.com/content/97/24/e2381.abstract N2 -背景和目标老化的特征是免疫系统的功能转变向炎性表型。首页这个错乱与认知能力下降有关,与老年痴呆症的发病机理。饮食可以调节全身炎症;因此,它可能是一个有价值的工具,以抵消相关的认知障碍和痴呆的风险。本研究旨在探索潜在的炎症饮食之间的关系,评估容易适用,以人群为基础的,biomarker-validated饮食炎症指数(DII),在社区老年人痴呆的风险。方法从希腊人衰老和饮食的纵向调查(HELIAD)包含在目前的队列研究。招募参与者通过随机人口抽样和随访平均为3.05(标准差0.85)年。痴呆诊断标准是基于临床标准。与基线痴呆或失踪被排除在分析认知随访数据。饮食的炎症可能是通过一个DII分数评估,认为literature-derived 45食品协会参数与血液中促炎和抗炎细胞因子水平; higher values indicated a more proinflammatory diet. Consumption frequencies were derived from a detailed food frequency questionnaire and were standardized to representative dietary intake normative data from 11 different countries. Analysis of dementia incidence as a function of baseline DII scores was performed by Cox proportional hazards models.Results Analyses included 1,059 individuals (mean age 73.1 years, 40.3% male, mean education 8.2 years), 62 of whom developed incident dementia. Each additional unit of DII score was associated with a 21% increase in the risk for dementia incidence (hazard ratio 1.21 [95% confidence interval 1.03–1.42]; p = 0.023). Compared to participants in the lowest DII score tertile, participants in the highest one (maximal proinflammatory diet potential) were 3 (95% confidence interval 1.2–7.3; p = 0.014) times more likely to develop incident dementia. The test for trend was also significant, indicating a potential dose-response relationship (p = 0.014).Discussion In the present study, higher DII scores (indicating greater proinflammatory diet potential) were associated with an increased risk for incident dementia. These findings might avail the development of primary dementia preventive strategies through tailored and precise dietary interventions.AD=Alzheimer disease; BMR=basal metabolic rate; CI=confidence interval; CRP=C-reactive protein; DII=diet inflammatory index; DSM-IV-TR=Diagnostic and Statistical Manual of Mental Disorders, 4th Edition, Text Revision; FFQ=food frequency questionnaire; HELIAD=Hellenic Longitudinal Investigation of Aging and Diet; HR=hazard ratio; IL=interleukin; MCI=mild cognitive impairment; TNF=tumor necrosis factor; VaD=vascular dementia ER -