Abstract
Background: Diet and inflammation are both associated with hypertension. We aimed to investigate the relationship between the dietary inflammation index (DII), dietary patterns, and the risk of hypertension among Xinjiang residents. Methods: A total of 930 residents aged 20-80 from Shihezi and Tumushuk were selected as participants using a stratified whole cluster random sampling method. General demographic information, dietary data, and physical examination results were collected from the participants and DII scores were calculated. Restricted cubic spline was used to analyze the dose-response relationship between the DII and the risk of hypertension. LASSO regression was used to screen dietary factors associated with hypertension. Factor analysis was used to extract dietary patterns. Finally, logistic regression modeling was used to analyze the association between the DII, dietary patterns, and the risk of hypertension. Results: The DII was linearly and positively associated with the risk of developing hypertension. Logistic regression analysis showed that the prevalence of hypertension was 2.23 (95% CI: 1.53, 3.23) and 3.29 (95% CI: 2.26, 4.79) in the T2 and T3 groups, respectively, compared with the T1 group. Riboflavin and folate were associated with the risk of hypertension. In the vegetable-egg dietary pattern, the risk of hypertension was reduced by 33%, 39%, and 37% in groups Q2, Q3, and Q4, respectively, compared with group Q1 (Q2: OR = 0.67, 95% CI: 0.45, 0.99; Q3: OR = 0.61, 95% CI: 0.41, 0.92; Q4: OR = 0.63, 95% CI: 0.42, 0.96). Conclusions: The higher the DII score, the higher the risk of hypertension among residents of Xinjiang. In addition, vegetable-egg dietary patterns can reduce the risk of hypertension. Therefore, local residents should be scientifically instructed to increase their intake of vegetables and eggs.