BACKGROUND: Epilepsy is a serious chronic brain disease. However, limited study is focused on the association between dietary pattern and epilepsy management. Hence, we aim to investigate the association between the Healthy Eating Index (HEI-2020) and epilepsy odds. METHODS: Totally 5311 participants from 2013 to 2018 National Health and Nutrition Examination Survey (NHANES) were included. The HEI-2020 scores were calculated based on the 24-h dietary recall data. A multifactor logistic regression model was applied to analyze the potential association between the HEI-2020 and epilepsy odds. A restricted cubic spline (RCS) model was used to evaluate the nonlinear correlation. RESULTS: After adjusting for all confounding variables, there was a notable negative correlation between HEI-2020 scores and epilepsy odds (OR = 0.98, 95% CI 0.96-1.00, p = 0.046). Compared to the lowest HEI-2020 quartile (Q1), a marked reduction in epilepsy odds was found in the highest HEI-2020 quartile (Q4) (OR = 0.35, 95% CI 0.16-0.75, p = 0.007). RCS analysis showed a negative dose-response relationship between HEI-2020 scores and epilepsy odds. In addition, the scores of fatty acids, whole fruits, greens, and beans were negatively correlated with the epilepsy odds, while the refined grain score was positively correlated with the odds of epilepsy. CONCLUSION: In conclusion, HEI-2020 is negatively correlated with the odds of epilepsy, indirectly reflecting the association between dietary pattern and epilepsy odds. Scientific dietary structure reflected by the HEI-2020 indicates a potential role for population-level dietary guidelines in epilepsy prevention.
Yu et al. (Thu,) studied this question.
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