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The journal of nutrition, health & aging

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01-05-2020 | Stroke

Dietary Inflammatory Index and Leukoaraiosis in Patients with Ischemic Stroke

Authors: X. Gong, W. Shan, K. Yuan, Z. Lu, M. Zhang, J. Lu, X. Zhang, X. Huang, H. Guo, M. Peng, X. Liu, Xiongfei Zhao, Gelin Xu

Published in: The journal of nutrition, health & aging | Issue 5/2020

Abstract

Objectives

Diet may change the chronic levels of systemic inflammation, which in turn influence the development of leukoaraiosis (LA). This study aimed to examine the association between dietary inflammatory index (DII) and LA in patients with ischemic stroke.

Methods

Patients with first-ever ischemic stroke were enrolled from two centers. A semi-quantitative food frequency questionnaire (FFQ) was used to evaluate diet contents. The DII score of each patient was calculated based on the reported diet contents. Presence and degree of LA were evaluated with a magnetic resonance imaging (MRI) scan. LA was graded according to Fazekas scale.

Results

Of the 497 enrolled patients, 337 (67.8%) were detected with LA. Patients with LA had a higher DII score (0.23 vs -0.88, P < 0.001). Logistic regression analysis detected that patients with highest quartile of DII score had an OR of 3.61 (95% CI: 2.05–6.36, P < 0.001) for LA compared with those with lowest quartile of DII. After adjusting for major confounders, the highest DII quartile remained as an independent predictor for LA (OR = 2.66, 95% CI: 1.41–5.00, P = 0.008).

Conclusions

A pro-inflammatory diet pattern, as indicated by higher DII values, appears to be associated with a higher risk of LA. This result suggested that dietary-mediated inflammation may involved in the pathogenesis of LA, which warrant further study.

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Title: Dietary Inflammatory Index and Leukoaraiosis in Patients with Ischemic Stroke
Authors: X. Gong
W. Shan
K. Yuan
Z. Lu
M. Zhang
J. Lu
X. Zhang
X. Huang
H. Guo
M. Peng
X. Liu
Xiongfei Zhao
Gelin Xu
Publication date: 01-05-2020
Publisher: Springer Paris
Keyword: Stroke
Published in: The journal of nutrition, health & aging / Issue 5/2020
Print ISSN: 1279-7707
Electronic ISSN: 1760-4788
DOI: https://doi.org/10.1007/s12603-020-1351-2

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Abstract

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Conclusions

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