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Dietary inflammatory index potentially increases blood pressure and markers of glucose homeostasis among adults: findings from an updated systematic review and meta-analysis

Journal

PUBLIC HEALTH NUTRITION
Volume 23, Issue 8, Pages 1362-1380

Publisher

CAMBRIDGE UNIV PRESS
DOI: 10.1017/S1368980019003070

Keywords

Dietary inflammatory index; Hypertension; Glycaemic markers; Blood pressure

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Objective: In the current meta-analysis, we aimed to systematically review and summarize eligible studies for the association between dietary inflammatory index (DII) and blood pressure, hypertension (HTN) and glucose homeostasis biomarkers. Design/Setting: In a systematic search of PubMed, Scopus and Google Scholar electronic databases up to February 2019, relevant studies were included in the literature review. Observational studies evaluating the association between DII and HTN, hyperglycaemia, systolic blood pressure (SBP), diastolic blood pressure (DBP), fasting blood glucose (FBG), insulin, homeostatic model assessment of insulin resistance (HOMA-IR) and glycated Hb (HbA1c) were included. Participants: Not applicable. Results: Total numbers of studies were as follows: OR for DII and HTN (n 12), OR for DII and hyperglycaemia (n 9), HTN prevalence (n 9), mean (sd) of SBP and DII (n 12), mean (sd) of DBP and DII (n 10), mean (sd) of FBS and DII (n 13), mean (sd) of HbA1c and DII (n 3), mean (sd) of insulin and DII (n 6), mean (sd) of HOMA-IR and DII (n 7). Higher DII scores were associated with higher odds of HTN (OR = 1 center dot 13; 95 % CI 1 center dot 01, 1 center dot 27; P < 0 center dot 001), SBP (weighted mean difference (WMD) = 1 center dot 230; 95 % CI 0 center dot 283, 2 center dot 177; P = 0 center dot 011), FBS (WMD = 1 center dot 083; 95 % CI 0 center dot 099, 2 center dot 068; P = 0 center dot 031), insulin (WMD = 0 center dot 829; 95 % CI 0 center dot 172, 1 center dot 486; P = 0 center dot 013), HbA1c (WMD = 0 center dot 615; 95 % CI 0 center dot 268, 0 center dot 961; P = 0 center dot 001) and HOMA-IR (WMD = 0 center dot 192; 95 % CI 0 center dot 023, 0 center dot 361; P = 0 center dot 026) values compared with lowest DII categories. Conclusions: Lower inflammatory content of diets for prevention of cardiovascular risk factors is recommended.

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