Índice TyG e índice inflamatório da dieta em indivíduos na prevenção secundária para doenças cardiovasculares: Estudo DICA-BR
Data
2019-02-21
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Universidade Federal de Viçosa
Resumo
O índice triglicerídeos-glicose (índice TyG) e o índice inflamatório da dieta (IID) foram propostos para mensurar a resistência à insulina (RI) e o potencial inflamatório da dieta, respectivamente. No entanto, associações desses índices com os eventos e fatores de risco cardiovasculares ainda é pouco explorada. O objetivo deste estudo foi investigar as associações entre o índice TyG e o IID com os eventos cardiovasculares e fatores de risco cardiometabólicos em pacientes cardiopatas. Para isso, foram avaliados os dados da linha de base do estudo multicêntrico ―Programa dieta cardioprotetora brasileira (DICA-Br)‖, no qual foram coletados dados antropométricos, clínicos, sociodemográficos e de consumo alimentar. O índice TyG foi calculado pela fórmula: Ln (triglicerídeos em jejum x glicemia em jejum/2) e o IID foi calculado com base no consumo alimentar. Modelos de regressão foram utilizados para as associações. Participaram do estudo cerca de 2.330 pacientes, sendo 58,1% do sexo masculino, idade média de 63,2 anos, os quais 69,0%, 36,2% e 16,3% tinham doença arterial coronariana (DAC) nas fases tratada, sintomática e assintomática, respectivamente. A prevalência de DAC na fase sintomática foi 1,16 (IC 95%, 1,01-1,33) vezes maior nos pacientes classificados no tercil 3 de índice TyG (9,9 ± 0,5) em relação ao tercil 1 (8,3 ± 0,3) em modelo multinominal. Ainda, o consumo de carboidratos >65% do VCT comparado a 45-65% reduziu a chance de estar no tercil 3 de índice TyG, ao passo que o consumo de lipídeos <25% do VCT reduziu a chance de estar no tercil 3 de índice TyG. Por outro lado, um maior IID escore (IID escore 0,20 a 4,18) se associou à maior chance de 2 e ≥3 doenças cardiovasculares comparado a alimentação mais anti-inflamatória (IID escore ≤-0,91) e também com o consumo de alimentos processados, ultraprocessados e ingredientes culinários. Este estudo permitiu melhor compreender o perfil metabólico e de consumo de pacientes portadores de doenças cardiovasculares e norteia futuros trabalhos diante das necessidades de prevenção e tratamento desses pacientes.
The triglyceride-glucose index (TyG index) and the dietary inflammatory index (DII) were proposed to measure the insulin resistance (IR) and the inflammatory potential of the diet, respectively. However, associations of TyG index with the CVD prevalence and the DII with the number of the CVD is little explored yet. The aim of this study is to evaluate the association between the TyG index and DII with cardiovascular events and cardiovascular risk factors. For this, the baseline data from the multicenter study "Programa dieta cardioprotetora brasileira (DICA-Br)" were evaluated, which anthropometric, clinical, sociodemographic and food consumption data were collected. The TyG index was calculated using the formula: Ln (fasting triglycerides x fasting blood glucose / 2) and DII was obtained based on food intake. Regression models were utilized for associations. This was a baseline analysis of the cohort study "Brazilian Cardioprotective Diet Program (DICA-Br)", which is a multicenter project with patients from secondary care prevention for CVD. Around 2,330 patients participated in the study, which 58.1% were males, 63.2 years mean of age, which 69.0%, 36.2%, and 16.3% had coronary artery disease (CAD) in the phases treated, symptomatic and asymptomatic patients, respectively. The CAD prevalence in the symptomatic phase was 1.16 (95% CI, 1.01-1.33) higher in those classified in the tertile 3 f TyG index (9.9 ± 0.5) compared to tertile 1 (8.3 ± 0.3) in a multiple model. Furthermore, carbohydrate consumption > 65% of VCT compared to 45-65% reduced the chance of being on tertile 3 of TyG index, whereas lipid consumption <25% of VCT reduced the chance of being in the tertile 3 of TyG index. On the other hand, a higher DII (DII 0.20 to 4.18) was associated with a greater chance of 2 and ≥3 cardiovascular diseases compared to more anti-inflammatory diet (DII ≤-0.91) and also with the processed, ultra-processed and culinary ingredients foods intake. This study made it possible to better understand the metabolic and consumption profile of patients with cardiovascular diseases and orient future studies in face of the needs of prevention and treatment of these patients.
The triglyceride-glucose index (TyG index) and the dietary inflammatory index (DII) were proposed to measure the insulin resistance (IR) and the inflammatory potential of the diet, respectively. However, associations of TyG index with the CVD prevalence and the DII with the number of the CVD is little explored yet. The aim of this study is to evaluate the association between the TyG index and DII with cardiovascular events and cardiovascular risk factors. For this, the baseline data from the multicenter study "Programa dieta cardioprotetora brasileira (DICA-Br)" were evaluated, which anthropometric, clinical, sociodemographic and food consumption data were collected. The TyG index was calculated using the formula: Ln (fasting triglycerides x fasting blood glucose / 2) and DII was obtained based on food intake. Regression models were utilized for associations. This was a baseline analysis of the cohort study "Brazilian Cardioprotective Diet Program (DICA-Br)", which is a multicenter project with patients from secondary care prevention for CVD. Around 2,330 patients participated in the study, which 58.1% were males, 63.2 years mean of age, which 69.0%, 36.2%, and 16.3% had coronary artery disease (CAD) in the phases treated, symptomatic and asymptomatic patients, respectively. The CAD prevalence in the symptomatic phase was 1.16 (95% CI, 1.01-1.33) higher in those classified in the tertile 3 f TyG index (9.9 ± 0.5) compared to tertile 1 (8.3 ± 0.3) in a multiple model. Furthermore, carbohydrate consumption > 65% of VCT compared to 45-65% reduced the chance of being on tertile 3 of TyG index, whereas lipid consumption <25% of VCT reduced the chance of being in the tertile 3 of TyG index. On the other hand, a higher DII (DII 0.20 to 4.18) was associated with a greater chance of 2 and ≥3 cardiovascular diseases compared to more anti-inflammatory diet (DII ≤-0.91) and also with the processed, ultra-processed and culinary ingredients foods intake. This study made it possible to better understand the metabolic and consumption profile of patients with cardiovascular diseases and orient future studies in face of the needs of prevention and treatment of these patients.
Descrição
Palavras-chave
Dieta, Triglicerídeos, Glicose, Resistência à insulina, Sistema cardiovascular - Doenças
Citação
SILVA, Alessandra da. Índice TyG e índice inflamatório da dieta em indivíduos na prevenção secundária para doenças cardiovasculares: estudo DICA-BR. 2019. 108 f. Dissertação (Mestrado em Ciência da Nutrição) - Universidade Federal de Viçosa, Viçosa. 2019.