Key result
Dietary inflammation from processed foods and pro-inflammatory nutrients accelerates vascular calcification, whereas omega-3 fatty acids, fiber, and polyphenols may slow its progression.
Why the study?
Vascular calcification is an independent predictor of CVD and mortality with chronic inflammation playing a key role in its progression, prompting a summary of the associations between dietary inflammation and vascular calcification.
Does dietary inflammation accelerate the progression of vascular calcification?
Does dietary inflammation accelerate the progression of vascular calcification?
Pro-inflammatory diets accelerate vascular calcification through mechanisms including gut microbiota imbalance and inflammatory pathways, highlighting the potential of anti-inflammatory dietary patterns to prevent or slow vascular calcification.
Current evidence on dietary inflammation and VC remains observational; leaves open whether anti-inflammatory diets alter calcification or outcomes.
Cardiovascular disease (CVD) is one of the leading causes of death globally, and vascular calcification (VC) has been recognized as an independent and strong predictor of global CVD and mortality. Chronic inflammation has been demonstrated to play a significant role in the progression of VC. This review aims to summarize the literature that aimed to elucidate the associations between dietary inflammation (DI) and VC as well as to explore the mechanisms underlying the association and discuss strategies (including dietary interventions) to prevent VC. Notably, diets rich in processed foods, carbohydrates with high glycemic index/load, saturated fatty acids, trans-fatty acids, cholesterol, and phosphorus were found to induce inflammatory responses and accelerate the progression of VC, indicating a close relationship between DI and VC. Moreover, we demonstrate that an imbalance in the composition of the gut microbiota caused by the intake of specific dietary choices favored the production of certain metabolites that may contribute to the progression of VC. The release of inflammatory and adhesion cytokines, activation of inflammatory pathways, oxidative stress, and metabolic disorders were noted to be the main mechanisms through which DI induced VC. To reduce and slow the progression of VC, emphasis should be placed on the intake of diets rich in omega-3 fatty acids, dietary fiber, Mg, Zn, and polyphenols, as well as the adjustment of dietary pattern to reduce the risk of VC. This review is expected to be useful for guiding future research on the interplay between DI and VC.
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Cui et al. (2024) conducted a review in Vascular calcification. Dietary inflammation was evaluated. Dietary inflammation from processed foods and pro-inflammatory nutrients accelerates vascular calcification, whereas omega-3 fatty acids, fiber, and polyphenols may slow its progression.
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