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People who eat foods known to increase inflammation are at a greater risk of developing cardiovascular disease. This is evident from a study that used a food-based “inflammation index” derived from circulating concentrations of inflammatory biomarkers.
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The study, according to the authors, is the first to use this type of index in place of specific diets or eating habits to show that the greater the consumption of these foods, the greater the cardiovascular risk.
Co-primary researchers Jun Li, MD, PhD and Dong Hoon Lee, ScD (both Harvard TH Chan School for Public Health, Boston, MA) and colleagues reported their findings online yesterday Journal of the American College of Cardiology.
As described in the publication, the EDIP (Dietary Inflammatory Pattern) empirical score has already been studied and is based on changes in interleukin-6, TNF-alphaR2 and C-reactive protein levels caused by 39 predefined food groups. For example, an increased intake of red meat, processed meat, organ meat, refined carbohydrates and sugary drinks increases the inflammatory potential, while green leafy vegetables, dark yellow vegetables, whole grains, fruit, tea, coffee and wine are known to reduce inflammatory potential.
Speaking with TCTMD, Li explained that the tool is unique due to the specific inflammation assessment of various foods, which, for example, treat leafy greens in contrast to other vegetables.
The analysis by Li et al. It provided EDIP scores from the food frequency questionnaires collected for the Nurses’ Health Study (NHS) 1 and 2 and the Healthcare Professionals Follow-up Study (HPFS). Cardiovascular endpoints over 5.2 million person-years were then assessed using quintiles of the EDIP score.
Index of inflammation and CVD
After adjusting for anti-inflammatory drug use and cardiovascular risk factors, including body mass index, a higher EDIP score was associated with an increased risk of cardiovascular disease (non-fatal myocardial infarction, fatal coronary heart disease and stroke fatal and non-fatal). People with the highest dietary inflammation potential according to the quintile had a higher risk of CVD than the lowest quintile (HR 1.38; 95% CI: 1.31-1.46). The pattern was the same for coronary heart disease (HR 1.46; 95% CI 1.36-1.56) and stroke (HR 1.28; 95% CI 1.17-1.39). The results were consistent between men and women and persisted after a series of adjustments.
The study currently shows no causal role for inflammation, according to the authors. Speaking with TCTMD, Li pointed out that his tool has been used in other patient cohorts, e.g. B. those with greater racial diversity than the NHP and HPFS cohorts have yet to be validated, as well as prospective validation. “This cannot reach the full clinical translation stage until we have validation studies and mechanistic studies, “he warned.
Even so, he continued, “I think that many doctors, especially doctors working on cardiovascular disease, believe that inflammation is a very important biological reason for the development of atherosclerosis, heart disease and stroke. So this study provides evidence for supporting the idea that diet can affect inflammation and therefore put you at risk for heart disease and stroke. “
The study also highlights the types of foods with the lowest inflammatory potential as distinct by nutritional value, Li said. “So I think the doctors in this study can get evidence from this study in people who are at high risk for cardiovascular disease that they are.” eat more anti-inflammatory foods and eat fewer anti-inflammatory foods. “
Chew decisions
Li’s article is one of two in JACC The role of inflammatory foods in CVD is explored this week. A research letter from Dr. Montserrat Cofan (Hospital Clínic de Barcelona, Spain) and colleagues report that supplementing the diet with nuts – which are known to have anti-inflammatory properties – significantly reduced levels of inflammatory biomarkers over a period of two years.
Taken together, Dr. Ramon Estruch (Instituto de Salud Carlos III, Madrid, Spain) and colleagues in an accompanying editorial that newspapers play a major role for anti-inflammatory foods in the prevention of cardiovascular disease. This evolving research, it says, “should lay the groundwork for shaping healthier eating habits and improving their protective effects against cardiovascular disease. These protective effects could also be used for other common chronic diseases in which chronic inflammation plays a major role, such as diabetes, cancer, depression, cognitive decline and Alzheimer’s disease. When choosing foods in our diet, we must pay attention to their anti-inflammatory and anti-inflammatory potential! ”
Speaking of TCTMD, Li said his group is already promoting validation studies in more ethnically diverse cohorts, as well as mechanistic studies. Furthermore, “we are currently using metabolomics technology to investigate whether this nutritional model is also linked to changes in the blood metabolome and how this change in the blood metabolome may be linked to cardiovascular disease,” he noted.
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