A Study of the Association of Dietary Inflammatory Index and Phenotypic Age Acceleration with All-Cause Mortality

Issue  JCB, Volume 30, Number 3, 2025  Article 

Lin Wen
Department of Clinical Nutrition, Shandong Provincial Hospital Affiliated to Shandong First Medical University, Jinan 250000, Shandong, China
Lulu Han
Department of Clinical Nutrition, Shandong Provincial Hospital Affiliated to Shandong First Medical University, Jinan 250000, Shandong, China
Rui He
Department of Clinical Nutrition, Shandong Provincial Hospital Affiliated to Shandong First Medical University, Jinan 250000, Shandong, China
Huilin Wang
Department of Clinical Nutrition, Shandong Provincial Hospital Affiliated to Shandong First Medical University, Jinan 250000, Shandong, China
Li Feng
Department of Clinical Nutrition, Shandong Provincial Hospital Affiliated to Shandong First Medical University, Jinan 250000, Shandong, China

Abstract:

Objective: Reducing inflammation level is important for slowing down aging and reducing the risk of chronic diseases and death. The present study investigated the interrelationships among Dietary inflammatory index (DII), phenotypic age acceleration, and all-cause mortality in order to provide data to support the slowing down of aging and the reduction of all-cause mortality. Methods: This study used 9462 participants who met the inclusion and exclusion criteria of the 2007-2010 National Health and Nutrition Examination Survey (NHANES) to investigate the correlation between DII and phenotypic age acceleration using logistic regression. Logistic regression was used to investigate the correlation between DII and phenotypic age acceleration, Cox proportional risk models were used to investigate the correlation between DII and phenotypic age acceleration and all-cause mortality, and mediation analyses were used to investigate the mediating role of phenotypic age acceleration between DII and all-cause mortality. The study was statistically analyzed using STATA 18 and plotted using GraphPad Prism 10.1.2; two-sided P<0.05 was considered statistically different. Results: The risk of all-cause mortality increased by 93% per unit increase in aging (HR [95% CI], 1.93 [1.67,2.22]) and by 37% per unit increase in DII (HR [95% CI], 1.37 [1.13,1.66]), and phenotypic age acceleration mediated the relationship between dietary inflammation index and all-cause mortality and all-cause mortality, with a mediation ratio of 14.9%. Conclusion: Pro-inflammatory diets and accelerated aging increase the risk of all-cause mortality, and phenotypic age acceleration mediates the association between DII and all-cause mortality, providing data to support the idea that delaying aging reduces all-cause mortality.

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