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Dietary inflammation factor rating system and risk of Alzheimer disease in elders.
Alzheimer Dis Assoc Disord. 2011 Apr-Jun; 25(2):149-54.AD

Abstract

It has been suggested that inflammation is involved in Alzheimer disease (AD) pathogenesis. The aim of this study is to evaluate the association between inflammatory aspects of diet and incident AD risk. About 2258 nondemented elderly (age ≥ 65) in New York who provided dietary information at baseline were followed-up prospectively for AD development. We examined the composite total Inflammation Factor Rating (tIFR), as a measure of inflammatory impact of foods, in relation with (i) serum level of high-sensitivity C-reactive protein (hsCRP) and (ii) risk of incident AD using Cox proportional hazard model. The tIFR was not associated with serum hsCRP level. After an average of 4.0 years of follow-up, 262 participants developed incident AD. The tIFR was not associated with AD risk: compared with the lowest tertile of tIFR (most proinflammatory), hazard ratios (95% confidence interval) for the highest tertile (most anti-inflammatory) was 0.97 (0.69-1.35) (P-for-trend=0.71), in the adjusted model. We conclude that tIFR might not be a biologically relevant measure of the inflammatory impact of the diet. In addition, although it remains possible that tIFR might be related with some other aspects of inflammation not captured by hsCRP, lack of association with AD risk suggests its limited clinical utility.

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Authors+Show Affiliations

Gu Y
Taub Institute for Research in Alzheimer's Disease and Aging Brain, Columbia University Medical Center, New York, NY 10032, USA.
Nieves JW
No affiliation info available
Luchsinger JA
No affiliation info available
Scarmeas N
No affiliation info available

MeSH

AgedAlzheimer DiseaseC-Reactive ProteinDietFemaleHumansInflammationMaleProportional Hazards ModelsRisk FactorsSensitivity and Specificity

Pub Type(s)

Journal Article
Research Support, N.I.H., Extramural

Language

eng

PubMed ID

21606905

Citation

Gu, Yian, et al. "Dietary Inflammation Factor Rating System and Risk of Alzheimer Disease in Elders." Alzheimer Disease and Associated Disorders, vol. 25, no. 2, 2011, pp. 149-54.
Gu Y, Nieves JW, Luchsinger JA, et al. Dietary inflammation factor rating system and risk of Alzheimer disease in elders. Alzheimer Dis Assoc Disord. 2011;25(2):149-54.
Gu, Y., Nieves, J. W., Luchsinger, J. A., & Scarmeas, N. (2011). Dietary inflammation factor rating system and risk of Alzheimer disease in elders. Alzheimer Disease and Associated Disorders, 25(2), 149-54. https://doi.org/10.1097/WAD.0b013e3181ff3c6a
Gu Y, et al. Dietary Inflammation Factor Rating System and Risk of Alzheimer Disease in Elders. Alzheimer Dis Assoc Disord. 2011 Apr-Jun;25(2):149-54. PubMed PMID: 21606905.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary inflammation factor rating system and risk of Alzheimer disease in elders. AU - Gu,Yian, AU - Nieves,Jeri W, AU - Luchsinger,Jose A, AU - Scarmeas,Nikolaos, PY - 2011/5/25/entrez PY - 2011/5/25/pubmed PY - 2011/10/20/medline SP - 149 EP - 54 JF - Alzheimer disease and associated disorders JO - Alzheimer Dis Assoc Disord VL - 25 IS - 2 N2 - It has been suggested that inflammation is involved in Alzheimer disease (AD) pathogenesis. The aim of this study is to evaluate the association between inflammatory aspects of diet and incident AD risk. About 2258 nondemented elderly (age ≥ 65) in New York who provided dietary information at baseline were followed-up prospectively for AD development. We examined the composite total Inflammation Factor Rating (tIFR), as a measure of inflammatory impact of foods, in relation with (i) serum level of high-sensitivity C-reactive protein (hsCRP) and (ii) risk of incident AD using Cox proportional hazard model. The tIFR was not associated with serum hsCRP level. After an average of 4.0 years of follow-up, 262 participants developed incident AD. The tIFR was not associated with AD risk: compared with the lowest tertile of tIFR (most proinflammatory), hazard ratios (95% confidence interval) for the highest tertile (most anti-inflammatory) was 0.97 (0.69-1.35) (P-for-trend=0.71), in the adjusted model. We conclude that tIFR might not be a biologically relevant measure of the inflammatory impact of the diet. In addition, although it remains possible that tIFR might be related with some other aspects of inflammation not captured by hsCRP, lack of association with AD risk suggests its limited clinical utility. SN - 1546-4156 UR - https://www.unboundmedicine.com/medline/citation/21606905/Dietary_inflammation_factor_rating_system_and_risk_of_Alzheimer_disease_in_elders_ DB - PRIME DP - Unbound Medicine ER -