Higher DI-GM score tied to lower hypertension risk

Individuals with higher scores in the dietary index for gut microbiota (DI-GM) appear to enjoy a reduced risk of hypertension, with the greatest benefit seen among nonsmokers and those with partners, reports a recent study.

Researchers analysed data from 11,429 participants in the National Health and Nutrition Examination Survey 2005‒2016 and explored the association and nonlinearity of DI-GM using weighted multivariate logistic regression and restricted cubic spline models. They also performed subgroup analyses to assess heterogeneity across populations.

DI-GM was inversely associated with hypertension after full covariate adjustment (odds ratio [OR], 0.95, 95 percent confidence interval [CI], 0.91‒0.99). The highest vs lowest quartile of DI-GM significantly correlated with a 21-percent decrease in hypertension risk (OR, 0.79, 95 percent CI, 0.66‒0.96).

A nonlinear relationship was not observed (p_nonlinear=0.593).

In subgroup analyses, the inverse association between DI-GM and hypertension risk was more robust among women, younger adults (aged 20‒44 years), college-educated individuals, unmarried/married/cohabiting participants, and never-smokers. A significant interaction was observed for smoking and marital status.

These findings suggest “that future dietary interventions must fully account for population heterogeneity to achieve more precise hypertension prevention and management,” the researchers said.

“Gut microbiota is essential in hypertension pathogenesis, and dietary patterns modulate microbial diversity and metabolic function,” they noted.