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Inflammatory potent...
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Zhang, ShunmingLund University,Lunds universitet,Nutritionsepidemiologi,Forskargrupper vid Lunds universitet,Nutrition Epidemiology,Lund University Research Groups,Peking Union Medical College,Tianjin Medical University
(author)
Inflammatory potential of diet and risk of nonalcoholic fatty liver disease : a prospective cohort study
- Article/chapterEnglish2022
Publisher, publication year, extent ...
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2022-01-25
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Springer Science and Business Media LLC,2022
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LIBRIS-ID:oai:lup.lub.lu.se:2d2187e3-f617-4158-832b-30cf15f589a1
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https://lup.lub.lu.se/record/2d2187e3-f617-4158-832b-30cf15f589a1URI
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https://doi.org/10.1038/s41430-022-01069-7DOI
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Language:English
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Summary in:English
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Subject category:art swepub-publicationtype
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Subject category:ref swepub-contenttype
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Background/objectives: Diet is an important factor that can exacerbate or ameliorate chronic inflammation, which has been implicated in the pathogenesis of nonalcoholic fatty liver disease (NAFLD). However, no prospective study has yet investigated the relation between the inflammatory potential of diet and NAFLD. The aim of this study was to investigate the association between the inflammatory potential of the diet and the risk of NAFLD. Subject/methods: The study included 12,877 participants aged over 18 years (mean [standard deviation]: 39.4 [11.5] years). Dietary intake was assessed at baseline through food frequency questionnaires. Using white blood cell count as the inflammatory marker, we newly created a dietary inflammatory potential score by reduced rank regression and stepwise linear regression. NAFLD was identified by abdominal ultrasound during yearly health checkups. Cox proportional hazards regression models were used to estimate the association between the dietary inflammatory potential score and the risk of NAFLD. Results: During a median follow-up period of 4.2 years, 2744 first incident cases of NAFLD occurred. After adjustment for potential confounders, the multivariable hazards ratios (95% confidence intervals) for NAFLD across increasing quartiles of the dietary inflammatory potential score were 1.00 (reference), 1.01 (0.90, 1.13), 1.15 (1.03, 1.29), and 1.26 (1.13, 1.41), with P for trend <0.0001. This positive association appeared greater in men than in women (P for interaction = 0.02). Conclusions: Our results indicate that a dietary pattern with high inflammatory potential is associated with a higher risk of NAFLD. Such findings provide the support that inflammation may be a potential mechanism linking diet to the risk of NAFLD.
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Meng, GeTianjin Medical University
(author)
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Zhang, QingTianjin Medical University
(author)
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Liu, LiTianjin Medical University
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Wu, HongmeiTianjin Medical University
(author)
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Gu, YeqingPeking Union Medical College,Institute of Radiation Medicine, Chinese Academy of Medical Sciences
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Wang, YawenTianjin Medical University
(author)
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Zhang, TingjingTianjin Medical University
(author)
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Wang, XuenaTianjin Medical University
(author)
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Zhang, JuanjuanTianjin Medical University
(author)
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Sun, ShaomeiTianjin Medical University
(author)
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Wang, XingTianjin Medical University
(author)
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Zhou, MingTianjin Medical University
(author)
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Jia, QiyuTianjin Medical University
(author)
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Song, KunTianjin Medical University
(author)
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Wang, YaogangTianjin Medical University
(author)
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Qi, LuTulane University,Harvard University
(author)
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Niu, KaijunTianjin Medical University
(author)
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NutritionsepidemiologiForskargrupper vid Lunds universitet
(creator_code:org_t)
Related titles
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In:European Journal of Clinical Nutrition: Springer Science and Business Media LLC76:8, s. 1125-11320954-30071476-5640
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Zhang, Shunming
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Meng, Ge
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Zhang, Qing
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Liu, Li
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Wu, Hongmei
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Gu, Yeqing
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Wang, Yawen
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Zhang, Tingjing
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Wang, Xuena
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Zhang, Juanjuan
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Sun, Shaomei
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Wang, Xing
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Zhou, Ming
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Jia, Qiyu
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Song, Kun
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Wang, Yaogang
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Qi, Lu
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Niu, Kaijun
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