Dietary inflammatory index and incidence of cardiovascular disease in the PREDIMED study

Autores: García-Arellano, A.; Ramallal, R.; Ruiz-Canela, Miguel; Salas-Salvadó, J.; Corella, D.; Shivappa, N.; Schröder, H.; Hébert, J. R.; Ros, E.; Gómez-García, E.; Estruch, R.; Lapetra, J.; Arós, F.; Fiol, M.; Serra-Majem, L. l.; Pintó, X.; Babio, N.; González, J. I.; Fitó, M.; Martínez Hernández, Alfredo; Martínez González, Miguel Ángel
Título de la revista: NUTRIENTS
ISSN: 2072-6643
Volumen: 7
Número: 6
Páginas: 4124 - 4138
Fecha de publicación: 2015
Previous studies have reported an association between a more pro-inflammatory diet profile and various chronic metabolic diseases. The Dietary Inflammatory Index (DII) was used to assess the inflammatory potential of nutrients and foods in the context of a dietary pattern. We prospectively examined the association between the DII and the incidence of cardiovascular disease (CVD: myocardial infarction, stroke or cardiovascular death) in the PREDIMED (Prevención con Dieta Mediterránea) study including 7216 high-risk participants. The DII was computed based on a validated 137-item food frequency questionnaire. Multivariate-adjusted hazard ratios (HR) and 95% confidence intervals of CVD risk were computed across quartiles of the DII where the lowest (most anti-inflammatory) quartile is the referent. Risk increased across the quartiles (i.e., with increasing inflammatory potential): HRquartile2 = 1.42 (95%CI = 0.97¿2.09); HRquartile3 = 1.85 (1.27¿2.71); and HRquartile4 = 1.73 (1.15¿2.60). When fit as continuous the multiple-adjusted hazard ratio for each additional standard deviation of the DII was 1.22 (1.06¿1.40). Our results provide direct prospective evidence that a pro-inflammatory diet is associated with a higher risk of cardiovascular clinical events.