한국 40세 이상 남성의 만성 폐쇄성 폐질환과 식사염증지수 간의 관련성 연구: 2016-2019년 국민건강영양조사 자료를 이용하여 = Association between Chronic Obsructive Pulmonary Disease and Dietary Inflammatory Index in Korean Men Over 40s-based on the 2016-2019 Korea National Health and Nutrition Examination Survey

다국어 초록 (Multilingual Abstract)

Background: This study aimed to explore the association between chronic obsructive pulmonary disease (COPD) and dietary inflammatory index (DII) in Korean male adults.
Methods: The subjects consisted of 4,267 Korean male adults aged over 40 years in the National Health and Nutrition Examination Survey from 2016-2019. Subjects were categorized into four groups based on quartiles of dietary inflammatory index score.
Results: Individuals with high DII score had poor health habits such as drinking, smoking, activity limitations.
The intake of anti-inflammatory items except monounsaturated fatty acid decreased as the DII item score increased. The higher the score of DII, the lower the forced expiratory volumn in 1 sec (FEV1), forced vital capacity (FVC), FEV1/FVC which are lung function measures. The prevalence of COPD increased in the highest quartile of the DII score.
Conclusions: It was found that dietary inflammatory index was significantly associated with lung function and COPD. The promotion of a healthy diet with anti-inflammatory properties may help to prevent COPD in male adults

국문 초록 (Abstract)

연구배경: 본 연구에서는 한국 40세 이상 남성을 대상으로만성 폐쇄성 폐질환과 식사염증지수와의 관련성을 살펴보고자 하였다.
방법: 본 연구는 2016-2019년 국민건강영양조사에 참여한40세 이상 남성 4,267명을 식사염증지수의 점수에 따라 사분위로 분류한 후 집단별 일반적 특성, 식사염증지수 항목별 영양소 및 식품 섭취량, 폐 기능 및 chronic obstructive pulmonary disease (COPD)의 유병 위험도를 비교 분석하였다.
결과: 염증성 식사군은 항염증성 식사군에 비해 학력과소득 수준이 낮고, 흡연율과 활동의 제한율이 높았다. 항염증성 영양소와 식품의 섭취량은 단일불포화지방산과 알코올을제외하고 식사염증지수 점수가 높을수록 유의적으로 감소하였다. 식사염증지수 점수가 높을수록 forced expiratory volumn in 1 sec (FEV1), forced vital capacity (FVC), FEV1/FVC 값은 감소하였으며 염증 식사군이 항염증성 식사군보다COPD 유병 위험도가 유의적으로 1.38배 높은 결과를 나타내었다.
결론: 본 연구 결과 한국 40세 이상 남성의 식사염증지수는 폐 기능 및 COPD와 연관성이 있는 것으로 나타났다.
본 연구 결과로부터 성인 남성의 COPD 예방을 위한 영양교육 기초 자료를 마련하는 데 유용한 정보로 활용될 수 있을 것으로 기대된다.

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