AIDI:抗炎症食指数と死亡率

anti‐inflammatory diet index (AIDI) と全死亡率・疾患原因特異的死亡率の関連性


 Influence of anti-inflammatory diet and smoking on mortality and survival in men and women: two prospective cohort studies.
Kaluza J, et al.
J Intern Med. 2018.
https://onlinelibrary.wiley.com/doi/abs/10.1111/joim.12823

16年間フォローアップ(1,057,959人年)、 死亡　16,088 (心血管死 5980、 癌 5252)

AIDI(anti-inflammatory diet index)の4分位と死亡率リスクは強い逆相関

AIDI最大 vs 最小比較で全原因死亡率リスク減少
 (18% 減少, 95% CI: 14–22%), CVD (20%, 95% CI: 14–26%)
がん死亡率も減少(13%, 95% CI: 5–20%)


現行喫煙で最も強い相関あり 全死亡率 31%、心血管疾患死亡率 36%、、がん死亡率 22%減少


現行喫煙者において、最小AIDI及び非喫煙差hとの比較で最大4分位生存期間の差は4.6年間

AIDI：16の食品群、抗炎症性特性を有する11の食品と、炎症促進性の5つの食品に分けた

<解説>
Briefly, the AIDI was based on 16 foods or food groups, including 11 foods with anti-inflammatory potential and five foods with pro-inflammatory potential.

The foods with anti-inflammatory potential were as follows:

total fruits and vegetables (cut-off ≥6 servings day1); tea (≥3 servings day 1); coffee (≥2 servings day 1); wholegrain bread (≥2 serv- ings day 1); breakfast cereal (≥1 servings day 1); low-fat cheese (≥1 servings day 1); olive and canola oil (>0 servings day 1); nuts (≥2 servings week 1); chocolate (≥1 servings day 1); red wine (2–7 serv- ings week 1); and beer (2–14 servings week 1).

The foods with pro-inflammatory potential were as follows:

unprocessed red meat (≤0.5 serv- ings day 1); processed red meat (≤0.5 servings day 1); offal (0 servings day 1); chips (0 servings day 1); and soft drinks (0 servings day 1) 

食品摂取該当スコア合致で1、非合致で0とする
<解説>

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ヘルシーダイエットとなにが違うのだろう

食事性要素が小程度全身性炎症に関与し、喫煙で影響されるという報告

• Barbaresko J, Koch M, Schulze MB, No€thlings U. Dietary pattern analysis and biomarkers of low-grade inflammation: a systematic literature review. Nutr Rev 2013; 78: 511–27.
• Calder PC, Ahluwalia N, Brouns F et al. Dietary factors and low-grade inflammation in relation to overweight and obesity. Br J Nutr 2011; 106: S5–78.

この2つがこの報告の根拠としている