Association between dietary inflammatory index and urinary flow rate: a nationwide study, NHANES 2009–2016

Some evidence have suggested that various nutrients and inflammatory factors might influence the lower urinary tract function. However, the correlation between diet and urinary flow rate (UFR) is not clear. Our study aimed to evaluate the association between the dietary inflammatory index (DII) and UFR. We performed a cross-sectional analysis using data from the National Health and Nutrition Examination Survey (NHANES) database from 2009–2016. The dependent and independent variables were UFR and DII score, respectively. Dietary information was collected by 24-hour dietary recall interviews method, and DII scores were computed based on it. Tertiles group was divided according to DII scores. The study included 17,114 participants for whom data on DII and UFR were available, with a mean age of 35.68 ± 20.96 years. Participants with higher DII score presented lower UFR levels (β= −0.05; 95% CI: [−0.06–0.04]). In addition, the risk of UFR decline elevated significantly gradual across DII score tertiles (p for trend已有研究证据表明，多种营养素与炎症因子可能对下尿路功能产生影响，但膳食与尿流率（urinary flow rate, UFR）之间的关联尚不明确。本研究旨在评估膳食炎症指数（dietary inflammatory index, DII）与UFR之间的相关性。我们采用2009-2016年美国国家健康与营养检查调查（National Health and Nutrition Examination Survey, NHANES）数据库的数据开展横断面分析，以UFR作为因变量，DII评分作为自变量。膳食信息通过24小时膳食回顾访谈法收集，并据此计算DII评分。研究人员根据DII评分将参与者划分为三分位组。本研究共纳入17114名同时具备DII评分与UFR数据的参与者，其平均年龄为35.68±20.96岁。DII评分较高的参与者其UFR水平更低（β=-0.05；95%置信区间：[-0.06–0.04]）。此外，随着DII评分三分位组升高，UFR降低的风险呈显著渐进性升高趋势（趋势检验P值）