Relationship between Dietary Inflammatory Potential and Severity of Coronary Artery Disease in Acute Coronary Syndrome Patients

Abstract

Background The occurrence and development of acute coronary syndrome (ACS) are closely associated with inflammatory responses, but the relationship between dietary inflammatory potential and severity of coronary artery disease of ACS patients is currently unknown. Objective To investigate the relationship between dietary inflammatory potential evaluated by dietary inflammation index (DII) and severity of coronary artery disease in ACS patients. Methods Convenient sampling method was used to select 309 patients diagnosed as ACS for the first time by coronary arteriography in the Department of Cardiology, the Second Affiliated Hospital of Harbin Medical University from April 2022 to March 2023, and they were divided into DII-1 group (from -8.35 to -4.56), DII-2 group (from -4.55 to -0.77), DII-3 group (from -0.76 to 3.02) and DII-4 group (from 3.03 to 6.81) according to the quartile of DII, into Q1 group (4-32 scores), Q2 group (34-52 scores), Q3 group (54-84 scores) and Q4 group (86-192 scores) according to the quartile of Gensini score. Demographic and clinical features, overall DII, and DII of nutrient were compared in ACS patients with different severity of coronary artery stenosis, multivariate Logistic regression analysis was used to analyze the relation of DII with the severity of coronary artery stenosis. Results There was significant difference in educational level, LDL-C, LP-a, overall DII, DII of total fat, saturated fatty acids, vitamin E, carotene in ACS patients with different severity of coronary artery stenosis, respectively (P≤0.05). After the correction of confounders of educational level, LDL-C and LP-a, the multivariate Logistic regression analysis showed that, DII-4 group was the influencing factor of Q2 group (OR=15.389, 95%CI=1.595-148.432), Q3 group (OR=15.102, 95%CI=1.620-140.788) and Q4 group (OR=17.319, 95%CI=1.901-157.807), respectively (P<0.05) ; DII of total fat (OR=3.831, 95%CI=1.195-9.094), saturated fatty acids (OR=8.562, 95%CI=1.519-48.258) and vitamin E (OR=0.640, 95%CI=0.460-0.890) was the influencing factor of Q4 group, respectively (P<0.05) . Conclusion Dietary inflammatory potential as well as inflammatory potential of nutrient total fat, saturated fatty acids and vitamin E are influencing factors of severity of coronary artery disease in ACS patients, thus clinicians should further strengthen the reasonable anti-inflammatory dietary guidance of ACS patients.

Keywords

• acute coronary syndrome|diet, food, and nutrition|root cause analysis|dietary inflammation index|dietary nutrients|gensini score