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首页> 外文OA文献 >Dietary Inflammatory Index, Bone Mineral Density, and Risk of Fracture in Postmenopausal Women: Results From the Women\u27s Health Initiative
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Dietary Inflammatory Index, Bone Mineral Density, and Risk of Fracture in Postmenopausal Women: Results From the Women\u27s Health Initiative

机译：绝经后妇女的膳食炎症指数，骨密度和骨折风险：妇女健康倡议的结果

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Previous studies suggest that bone loss and fracture risk are associated with higher inflammatory milieu, potentially modifiable by diet. The primary objective of this analysis was to evaluate the association of the dietary inflammatory index (DII), a measure of the inflammatory potential of diet, with risk of hip, lower-arm, and total fracture using longitudinal data from the Women\u27s Health Initiative Observational Study and Clinical Trials. Secondarily, we evaluated changes in bone mineral density (BMD) and DII scores. DII scores were calculated from baseline food frequency questionnaires (FFQs) completed by 160,191 participants (mean age 63 years) without history of hip fracture at enrollment. Year 3 FFQs were used to calculate a DII change score. Fractures were reported at least annually; hip fractures were confirmed by medical records. Hazard ratios for fractures were computed using multivariable-adjusted Cox proportional hazard models, further stratified by age and race/ethnicity. Pairwise comparisons of changes in hip BMD, measured by dual-energy X-ray absorptiometry from baseline, year 3, and year 6 were analyzed by quartile (Q1 = least inflammatory diet) of baseline DII scores in a subgroup of women (n = 10,290). Mean DII score improved significantly over 3 years (p \u3c 0.01), but change was not associated with fracture risk. Baseline DII score was only associated with hip fracture risk in younger white women (HR Q4,1.48; 95% CI, 1.09 to 2.01; p = 0.01). There were no significant associations among white women older than 63 years or other races/ethnicities. Women with the least inflammatory DII scores had less loss of hip BMD (p = 0.01) by year 6, despite lower baseline hip BMD, versus women with the most inflammatory DII scores. In conclusion, a less inflammatory dietary pattern was associated with less BMD loss in postmenopausal women. A more inflammatory diet was associated with increased hip fracture risk only in white women younger than 63 years.
机译：先前的研究表明，骨质流失和骨折风险与较高的炎症环境有关，可能通过饮食改变。该分析的主要目的是使用妇女健康杂志的纵向数据，评估饮食中的炎症指标（DII）与饮食中的炎症潜力，髋部，下臂和总骨折风险之间的关系。主动观察研究和临床试验。其次，我们评估了骨矿物质密度（BMD）和DII得分的变化。 DII得分是根据160,191名参与者（平均年龄63岁）完成的基线食物频率调查表（FFQ）计算得出的，这些参与者在入组时没有髋部骨折史。 3年级的FFQ用于计算DII变更得分。至少每年报告一次骨折；髋部骨折已通过医疗记录确认。使用多变量调整的Cox比例风险模型计算骨折的危险比，并进一步根据年龄和种族/民族进行分层。通过双能X线骨密度仪从基线，3年级和6年级通过双能X线吸收法测量的髋部BMD变化的成对比较，通过四分位数（Q1 =最低炎症饮食）对女性亚组（n = 10,290）的基线DII得分进行了分析。 ）。平均DII评分在3年内有显着改善（p <0.01），但变化与骨折风险无关。基线DII评分仅与年轻的白人女性的髋部骨折风险相关（HR Q4，1.48； 95％CI，1.09至2.01； p = 0.01）。 63岁以上的白人女性或其他种族/族裔之间没有显着的关联。 DII评分最低的女性，尽管基线时髋部BMD较低，但与DII评分最高的女性相比，到6年时髋部BMD的损失较少（p = 0.01）。总之，在绝经后的女性中，较少的炎症性饮食模式与较少的BMD损失相关。仅在63岁以下的白人女性中，更具炎症性的饮食会增加髋部骨折的风险。

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