Tiềm năng gây viêm của chế độ ăn và nguy cơ mắc viêm khớp gối: một nghiên cứu đoàn hệ có triển vọng

Springer Science and Business Media LLC - Tập 22 - Trang 1-9 - 2020
Qiang Liu1,2, James R. Hebert3,4, Nitin Shivappa3,4, Jianjun Guo5, Ke Tao1, Chao Zeng6, Guanghua Lei6, Jianhao Lin1, Yuqing Zhang2
1Arthritis Clinic and Research Center, Peking University People's Hospital, Beijing, China
2Division of Rheumatology, Allergy and Immunology, Massachusetts General Hospital, Harvard Medical School, Boston, USA
3Cancer Prevention and Control Program, University of South Carolina, Columbia, USA
4Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, USA
5Capital University of Physical Education And Sports, Beijing, China
6Department of Orthopedics, Xiangya Hospital, Central South University, Changsha, China

Tóm tắt

Nghiên cứu nhằm kiểm tra mối quan hệ giữa tiềm năng gây viêm của chế độ ăn và việc xuất hiện viêm khớp gối (OA) cũng như vai trò của chỉ số khối cơ thể (BMI) trong mối liên hệ này. Trong nghiên cứu Khởi đầu về Viêm Khớp, các điểm số chỉ số viêm thực phẩm điều chỉnh năng lượng (E-DII™) đã được tính toán dựa trên bảng hỏi tần suất thực phẩm Block Brief 2000 và được phân loại thành các tứ phân theo giới tính. Các kết quả được đo lường gồm (1) viêm khớp gối trên hình ảnh (ROA) (tức là, điểm KL ≥ 2) và (2) viêm khớp gối có triệu chứng (SxOA) (tức là, tổ hợp của đau gối thường xuyên và ROA). Chúng tôi đã áp dụng các mô hình phương trình ước lượng tổng quát để kiểm tra mối liên hệ giữa điểm số E-DII và việc xuất hiện viêm khớp gối. Chúng tôi cũng thực hiện các phân tích trung gian để đánh giá khả năng trung gian của BMI trong mối liên hệ DII-OA. Trong khoảng thời gian theo dõi 48 tháng, 232 và 978 trường hợp gối đã phát triển ROA và SxOA, tương ứng. So với tứ phân E-DII thấp nhất (chống viêm nhiều nhất), tỷ lệ odds (OR) của việc xuất hiện ROA cho tứ phân E-DII cao nhất (gây viêm nhiều nhất) là 1.73 (Khoảng tin cậy (CI) 95% 1.15 đến 2.62, Ptrend = 0.007). Tỷ lệ OR tương ứng cho SxOA là 1.43 (CI 95% 1.16 đến 1.76, Ptrend = 0.001). Mối liên hệ DII-OA đã được trung gian hóa một cách đáng kể qua BMI với hiệu ứng gián tiếp là 1.08 (CI 95% 1.04, 1.13) cho ROA và 1.13 (CI 95% 1.09, 1.16) cho SxOA, chiếm tương ứng 20.4% và 44.5% tổng hiệu ứng. Tiềm năng gây viêm cao hơn của chế độ ăn làm tăng nguy cơ mắc viêm khớp gối. Mối liên hệ này đã được trung gian hóa một cách đáng kể qua BMI. Việc nhắm đến tiềm năng gây viêm của chế độ ăn có thể có lợi trong việc giảm nguy cơ mắc viêm khớp gối.

Từ khóa

#tiềm năng gây viêm #viêm khớp gối #chỉ số khối cơ thể #nghiên cứu đoàn hệ #thực phẩm gây viêm

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