Association between dietary inflammatory index and the risk of epilepsy:a cross-sectional analysis based on the National Health and Nutrition Examination Survey data
Objective To investigate the association between dietary inflammation and the risk of epilepsy(EP)based on dietary inflammatory index(DII),and to provide a scientific basis for the prevention and treatment of EP in terms of dietary intervention.Methods Related data of the adults aged≥20 years were obtained from the National Health and Nutrition Ex-amination Survey(NHANES)from January 2013 to March 2020.A multivariate logistic regression model was used to investi-gate the association between DII and the risk of EP,and a restricted cubic spline(RCS)regression analysis was used to per-form the linearity test and explore the quantitative relationship between DII score and the risk of EP.The subgroup and interac-tion analyses were used to evaluate the stability of the association between DII and EP across different subgroups.Results A total of 15565 respondents were included in this study,among whom 131 were diagnosed with EP.In the fully adjusted multi-variate logistic regression model,DII,as a continuous variable,was positively associated with the risk of EP[odds ratio(OR)=1.12,95%confidence interval(CI)1.02-1.24,P=0.021].After the tertile categorization of DII,the fully adjusted model showed that the high pro-inflammatory group had a significantly higher risk of EP than the low pro-inflammatory group(OR=1.63,95%CI 1.02-2.6,P=0.039).In the RCS linearity test,DII was positively associated with the risk of EP(non-linearity:P=0.342).The stratified analysis showed that the relationship between DII and the risk of EP remained stable,with no significant interactions observed between subgroups.Conclusion There is a positive correlation between DII and the risk of EP among American adults,and for every unit increase in DII,the risk of EP is increased by 12%.
国家科技期刊平台
NSTL
万方数据
