| Popis: |
Background: Inflammation is a significant factor in adverse health outcomes, but the combined effects of diets with varying oxidation levels and exposure to volatile organic compounds (VOCs) on inflammation are not well understood. This study aimed to elucidate the effects of the recognized Dietary Oxidative Balance Score (DOBS) and five VOCs on the systemic immune-inflammation index (SII) and C-reactive protein (CRP). Methods: This cross-sectional study included data from participants in three cycles (2003–2004, 2005–2006, 2009–2010) of the National Health and Nutrition Examination Survey (NHANES). We used Spearman correlation, logistic regression, and trend tests to explore the associations between DOBS, VOCs, SII, and CRP. Additionally, we conducted restricted cubic spline (RCS) analysis to assess dose-response relationships between exposure and effect. G-computation and stratified analyses were performed to further elucidate these associations. Results: We included 7033 eligible participants, with 48.8 % males and 51.2 % females. Spearman correlation revealed that DOBS was negatively correlated with SII and CRP, while the five VOCs were positively correlated with SII and CRP. Although fully adjusted logistic regression models did not yield statistically significant results, trend tests indicated a gradual decrease in SII and CRP with increasing DOBS, a finding validated by RCS analysis. G-computation results demonstrated that the combined effect of DOBS and VOCs on inflammation was positive, with DOBS exerting a negative effect and benzene, ethylbenzene, and 1,4-dichlorobenzene exerting positive effects. Stratified analysis showed that maintaining physical activity significantly influenced the effects of DOBS and VOCs on inflammation. Conclusion: This study suggests that adjusting dietary structure and reducing daily exposure to VOCs can effectively reduce inflammation in the body. |
Full Text from ScienceDirect