ArticleNeurological sciences : official journal of the Italian Neurological Society and of the Italian Society of Clinical Neurophysiology2026
Association between the newly introduced Diet Index for Gut Microbiota (DI-GM) and stroke prevalence: potential indirect associations via phenotypic age and body mass index (BMI).
Article in Neurological sciences : official journal of the Italian Neurological Society and of the Italian Society of Clinical Neurophysiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundThe Diet Index for Gut Microbiota (DI-GM) is a novel measure of this diet-microbiota link, however, evidence regarding its association with stroke remains limited, and the potential indirect association by phenotypic age and body mass index (BMI) are not well characterized.
methodsWe analyzed data from 34,881 participants in the NHANES (1999–2018). The DI-GM was derived from dietary recalls. Weighted multivariable logistic regression assessed its association with stroke, while mediation analyses evaluated the roles of phenotypic age and BMI. Subgroup and restricted cubic spline (RCS) analyses were also performed.
resultsHigher levels of DI-GM and a favorable gut microbiota score were associated with lower stroke prevalence (DI-GM: OR = 0.93, 95% CI = 0.88, 0.98; favorable gut microbiota score: OR = 0.87, 95% CI = 0.82, 0.93). RCS suggested an approximately linear inverse association between DI-GM and stroke prevalence. Indirect association analyses indicated potential indirect associations via phenotypic age (proportion 13.18%, 95% CI 6.74%–39.89%; P = 0.002) and BMI (5.24%, 95% CI 0.85%–15.87%; P = 0.026). No significant interactions were observed across prespecified subgroups.
conclusionsThe DI-GM was negatively associated with stroke prevalence. Mediation analyses suggested statistically significant indirect association by phenotypic age and BMI. In conclusion, there is a need of new research to definitely establish causality and to understand if interventions on diet in order to modify microbiota can really reduce the prevalence of stroke.
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