Abstract
ObjectiveChronic inflammation plays an important role in the development of several chronic diseases. Existing dietary inflammatory indexes require complicated calculations, which are difficult to use in clinical practice. We developed a new and simple index, based solely on the frequency of consumption of only 16 foods, to capture the inflammatory potential of diet.MethodsThe new index, an empirical dietary inflammatory index (eDII), is based on 8 pro-inflammatory and 8 anti-inflammatory components. First, in a validation study, 168 community-dwelling persons were invited to participate and an inflammatory aging disease (IAD) score of each participant was calculated by total number of IADs. Second, in the nutritional epidemiologic study, we calculated the eDII for 1464 participants and compared the eDII with healthy diet quality scores.ResultsIn a validation study, when subjects were classified by eDII tertile, a higher eDII was significantly associated with a higher IAD score. In the nutritional epidemiologic study, a higher eDII was inversely associated with the Mediterranean diet score, the World Health Organization's healthy diet indicator, and the American Heart Association's recommended healthy diet score.ConclusionsThe eDII is an easy and valid instrument to assess the inflammatory potential of dietary factors. This index is easy to use and does not require detailed estimations of nutrient intake.
Highlights
Chronic inflammation plays an important role in the development of several chronic diseases [1]
We compared the empirical dietary inflammatory index (eDII) with their healthy diet quality scores: the Mediterranean diet score adapted to Japanese [8], the World Health Organization's healthy diet indicator (WHO-HDI) [9], and the American Heart Association's recommended healthy diet score (AHA-HDS) [10]
The proportion of higher inflammatory aging disease (IAD) score significantly increased across eDII tertile (p = 0.018) (Table 2)
Summary
Chronic inflammation plays an important role in the development of several chronic diseases [1]. One of the widely used indexes to assess the inflammatory potential of dietary factors is the dietary inflammatory index (DII), which is based on 45 dietary factors including macronutrients, vitamins, minerals, flavonoids, spices, and herbs [3]. Another DII based on 9 pro-inflammatory and 9 anti-inflammatory foods was developed [4]. Both indexes were developed using daily amounts of food or nutrient consumption and require complicated calculations, which are difficult to use in clinical practice. We developed a new and simple index, based solely on the frequency of consumption of only 16 foods, to capture the inflammatory potential of diet
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