Anti-inflammatory diet and venous thromboembolism: Two prospective cohort studies
| Autor: | Maria Bruzelius, Alicja Wolk, Niclas Håkansson, Susanna C. Larsson, Scott M. Damrauer, Shuai Yuan, Agneta Åkesson |
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| Rok vydání: | 2021 |
| Předmět: |
Male
medicine.medical_specialty Endocrinology Diabetes and Metabolism Medicine (miscellaneous) Wine Systemic inflammation Lower risk Risk Assessment Anti-inflammatory diet Risk Factors Internal medicine Vegetables medicine Humans Cardiac and Cardiovascular Systems Prospective Studies cardiovascular diseases Prospective cohort study Aged Inflammation Sweden Venous Thrombosis Kardiologi Nutrition and Dietetics business.industry Smoking Hazard ratio Cohort Venous Thromboembolism Middle Aged Protective Factors Confidence interval Diet Quartile Fruit Female medicine.symptom Pulmonary Embolism Cardiology and Cardiovascular Medicine business Nutritive Value Risk Reduction Behavior Venous thromboembolism Cohort study |
| Zdroj: | Nutrition, Metabolism and Cardiovascular Diseases. 31:2831-2838 |
| ISSN: | 0939-4753 |
| Popis: | Background and aims Inflammation has been revealed to facilitate thrombogenesis and to increase the risk of venous thromboembolism (VTE). However, limited data are available on the association between the anti-inflammatory diet and incident VTE. We conducted a cohort analysis to examine this association and to further examine whether this association is modified by smoking status, a trigger of systemic inflammation. Methods and results We used data from two cohorts including 81,507 middle-aged and older Swedish adults without previous VTE at baseline. An empirically validated anti-inflammatory diet index (AIDI), based on 12 foods with anti-inflammatory potential and 5 foods with pro-inflammatory potential, was employed to estimate the anti-inflammatory potential of diet. Hazard ratios (HRs), with corresponding 95% confidence intervals (CIs), of VTE were estimated by Cox proportional hazards regression models. During a mean follow-up of 17.8-years, 5241 VTE cases were diagnosed. Compared with individuals in the lowest quartile of the AIDI (score ≤4), those in the highest quartile (score ≥8) had a 9% (95% CI, 0–17%) lower risk of VTE. The inverse association was observed in current and past smokers (HR between the two extreme quartiles, 0.80, 95% CI, 0.70–0.91) but not in never smokers (HR, 1.03, 95% CI, 0.91–1.17). French fries (HR per serving, 1.33, 95% CI, 1.06, 1.67) but no other foods included in AIDI was associated with VTE. Conclusion The study suggests that a consumption of foods with high anti-inflammatory potential may play a role in the prevention of VTE in smokers. |
| Databáze: | OpenAIRE |
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