The dietary inflammatory index and its association with the prevalence of hypertension: A cross-sectional study

Abstract

AimsWe aim to investigate the association of the Dietary Inflammatory Index (DII) with the prevalence of hypertension in a large multiracial population in the United States.MethodsParticipants from the National Health and Nutrition Examination Survey (NHANES) (1999–2018) were included in this cross-sectional study. Dietary information was obtained and used to calculate DII. Blood pressures of participants were measured by experienced examiners. The NHANES used the method of “stratified multistage probability sampling,” and this study is a weight analysis following the NHANES analytic guidance. Weight logistic regression analysis was adopted to investigate the association of hypertension with DII. Least Absolute Shrinkage and Selection Operator (LASSO) regression was carried out to screen the most important dietary factors associated with the risk of hypertension. Moreover, a nomogram model based on key dietary factors was established; the receiver operating characteristic (ROC) curve was used to evaluate the diagnostic power of the nomogram model for screening hypertension risk.ResultsA total of 45,023 participants were included in this study, representing 191 million residents in the United States. Participants with hypertension had an elevated DII compared with those without hypertension. Weight logistic regression showed that an increment of DII was strongly associated with hypertension after adjusting for confounding factors. The nomogram model, based on key dietary factors screened by LASSO regression, showed a favorable discriminatory power with an area under the curve (AUC) of 78.5% (95% CI: 78.5%–79.3%). Results of the sensitivity analysis excluding participants who received any drug treatment were consistent with those in the main analysis.ConclusionAn increment of DII is associated with the risk of hypertension. For better prevention and treatment of hypertension, more attention should be paid to controlling dietary inflammation.

Association of shift work and dietary inflammatory potential with all-cause death among us hypertensive population: national health and nutrition examination study, 2005–2010

“…Negative scores of DII score indicate an anti-inflammatory diet and positive scores indicates a pro-inflammatory diet [ 35 ]. The validity of DII has been verified in a number of previous studies based on data from NHANES or other databases [ 36 – 39 ].…”

Association of visceral adiposity index with hypertension (NHANES 2003–2018)

“…The present research indicated a nonlinear positive correlation between VAI and the prevalence of hypertension, which may be related to inflammation, insulin resistance and adipocytokine production. Inflammation plays a crucial role in hypertension, and many studies have shown that hypertensive patients have elevated levels of systemic inflammation, and inhibition of inflammation reduces hypertension, which helps to predict the risk of hypertension through inflammation ( 42 ). When obesity after excessive calorie intake increases the association between adipose tissue and inflammation, inflammatory expression and systemic inflammation levels increase, allowing vasoconstriction, increased endothelial adhesion, sympathetic excitation and the development of hypertension ( 43 , 44 ).…”

Association between micronutrients intake and metabolic-associated fatty liver disease: a cross-sectional study based on the National Health and Nutrition Examination Survey

“…Hypertension was defined as systolic blood pressure (SBP) ≥140 mmHg, or diastolic blood pressure (DBP) ≥90 mmHg, or self-reported hypertension, or self-reported use of antihypertensive medications. (26) Dyslipidaemia was defined as total cholesterol (TC) ≥200 mg/dl, triglyceride (TG) ≥150 mg/dl, low-density lipoprotein cholesterol (LDL-C) ≥130 mg/dl, high-density lipoprotein cholesterol (HDL-C) ≤40 mg/dl, self-reported hypercholesterolaemia, or undergoing lipid-lowering therapy (27) Laboratory values included alanine aminotransferase (ALT), alkaline phosphatase (ALP), aspartate aminotransferase (AST), blood urea nitrogen (BUN), gamma-glutamyl transaminase (GGT), lactate dehydrogenase (LDH), uric acid, total bilirubin, and platelet. Micronutrient supplements included copper supplement, zinc supplement, iron supplement, and selenium supplement. The intake of copper, zinc, iron, and selenium from supplements were assessed using the dietary supplement questionnaire.…”