Abstract
Aims: Previous studies suggest that diet and inflammation are important risk factors for heart failure (HF); however, the associations remain unclear. The Dietary Inflammatory Index (DII®) was established to measure the inflammatory capacity of individuals' diet. This study aimed to explore the DII in HF subjects compared with controls.Methods and Results: We conducted a case–control (116 cases and 113 controls) study that recruited in the similar clinics. DII scores were calculated based on dietary intakes. N-Terminal pro-brain natriuretic peptide (NT-proBNP) levels and ejection fraction (EF) were assessed in both groups. In order to analyze DII scores with HF as the outcome, we used conditional logistic regression. A linear regression was applied to explore the associations between the DII and left ventricular EF (LVEF).There was statistically significant difference in DII scores in cases vs. controls (−0.16 ± 1.37 vs. −0.33 ± 1.67; p = 0.040). Conditional logistic regression has shown that subjects with higher DII scores had higher risk of HF. For every one-point rise in DII score, the odds of having HF increased by 30% (OR: 1.30; CI: 1.03, 1.69; p = 0.047). The EF was inversely associated with saturated fatty acid (β = −0.34, 95% CI: −0.61, −0.07; p = 0.012). Subjects with higher DII scores had higher NT-proBNP levels and had lower EF.Conclusion: The DII score was associated with high probability of HF. It appears that consumption of anti-inflammatory diet may lead to the prevention of HF and therefore suggests that dietary modification with the goal of reducing DII scores could be a valuable strategy for improving clinical outcomes in these patients.
Highlights
Heart failure (HF) affects an estimated 23 million people worldwide [1] and leads to substantial numbers of hospitalizations and health-care costs
The results indicated that the mean Dietary Inflammatory Index (DII) score for the HF group was higher than that of the control group (−0.16 ± 1.37 vs. −0.33 ± 1.67; p = 0.040)
When DII scores were transformed toward tertiles (Table 2), cumulative trends across tertiles of DII were detected for total fat and saturated fat, whereas statistically substantial decreasing trends were perceived for some anti-inflammatory intake such as fiber and beta carotene
Summary
Heart failure (HF) affects an estimated 23 million people worldwide [1] and leads to substantial numbers of hospitalizations and health-care costs. Low-grade inflammation is a principal factor leading to development of HF [3, 4]. The relationship between diet and HF is well-established Healthy dietary patterns such as the Mediterranean diet are independently connected with a lower possibility of all-cause cardiovascular and cancer-related mortality [8, 9]. Dietary patterns have long been known as potent factors leading to the acceleration of HF pathogenesis [14]. Many dietary components have long been supposed to play a vital role in development of inflammation via both anti-inflammatory and pro-inflammatory mechanisms. Most of the studies focus on whole diet in underlying mechanisms leading to HF development [15], knowledge about dietary components of that specific dietary components is still limited especially because the pathways leading to HF are not fully understood
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