Higher Dietary Inflammatory Index Scores Research Articles

The Associations of Dietary Inflammatory Potential With Musculoskeletal Health in Chinese Community-Dwelling Older People: The Mr. OS and Ms. OS (Hong Kong) Cohort Study.

Inflammation, an important contributory factor of muscle and bone aging, is potentially modulated by diet. This study examined the associations of dietary inflammatory index (DII) score with musculoskeletal parameters and related disease outcomes in 3995 community-dwelling Chinese men and women aged ≥65 years in Hong Kong. DII score at baseline was estimated from a food frequency questionnaire. Bone mineral density (BMD) and muscle mass estimated by dual-energy X-ray absorptiometry (DXA), hand grip strength, gait speed, and chair stand test were measured at baseline, year 4, and year 14. The associations of DII score with the longitudinal changes of musculoskeletal parameters, and incidence of osteoporosis, sarcopenia, and fractures were examined by using general linear model, multinomial logistic regression model, and Cox proportional hazards regression model, respectively. After multiple adjustments, each tertile increase in DII score in men was associated with 0.37 (95% confidence interval [CI], 0.10-0.64) kg loss in grip strength and 0.02 (95% CI, 0.01-0.03) m/s loss in gait speed over 4 years. In men, the highest tertile of DII was associated with a higher risk of incident fractures, with adjusted and competing death adjusted hazard ratio (HR) (95% CI) of 1.56 (1.14-2.14) and 1.40 (1.02-1.91), respectively. In women, DII score was not significantly associated with any muscle-related outcomes or incidence of fracture, but a significant association between higher DII score and risk of osteoporosis at year 14 was observed, with the highest tertile of DII score having adjusted odds ratio (OR) (95% CI) of 1.90 (1.03-3.52). In conclusion, pro-inflammatory diet consumption promoted loss of muscle strength and physical function, and increased risk of fractures in older Chinese men. Pro-inflammatory diets had no significant association with muscle related outcomes but increased the long-term risk of osteoporosis in older Chinese women. © 2022 American Society for Bone and Mineral Research (ASBMR).

Abstract 15644: Proinflammatory Diet Independently Predicts Shorter Event-free Survival in Patients With Heart Failure

Introduction: Inflammation is a common biological process accompanying chronic conditions, such as heart failure (HF) that can be moderated by diet. The association between foods thought to promote inflammation and event-free survival in patients with HF has not been investigated. Hypothesis: The inflammatory potential of individuals’ diets, measured using the dietary inflammatory index (DII), will be associated with event-free survival in patients with HF. Methods: The DII scores were calculated from 4-day food diaries recorded at baseline by 213 patients with HF (age 61±12years, 35% female, 43% NYHA III/IV). Patients were followed for a median of 365 days by monthly phone calls, medical record review, and death records to determine time to all cause-hospitalization or death. The DII scores were dichotomized using median value for the Cox regression model. Hierarchical multivariate Cox proportional hazards model was used to determine whether DII scores predicted event-free survival after controlling for age, gender, body mass index, prescribed angiotensin-converting-enzyme inhibitor, beta-blocker, cholesterol lowering agent, antiinflammatory agent, N-terminal pro B-type natriuretic peptide, comorbidity, depressive symptoms, and the New York Heart Association functional classification. Results: The DII scores independently predicted event-free survival in the model constant ( p = 0.012). Higher DII scores were associated with more than double the risk of an event compared to lower DII scores (HR: 2.28, 95% Confidence Interval =1.21-4.36). Conclusions: Greater intake of foods considered to promote inflammation was associated with shorter event-free survival in patients with HF. These results provide further evidence of the importance of diet to HF outcomes.

Dietary Inflammatory Index Is a Better Determinant of Quality of Life Compared to Obesity Status in Patients With Hemodialysis

This study aimed to investigate the relationships among obesity, anthropometries, and the dietary inflammatory index (DII) with different aspects of quality of life (QoL) in patients undergoing hemodialysis. In 83 patients representing a range of body weights, QoL (based on short form 36), DII (extracted from dietary recalls), malnutrition-inflammation score, and anthropometric measurements were assessed. Obese patients had lower physical health score (mean difference [MD] 9.1, 95% confidence interval [CI] 0.3-17.8, P=.04), physical functioning (MD 10.5, 95% CI 0.7-20.2, P=.04), and bodily pain scores (MD 16.0, 95% CI 3.6-28.4, P=.01) than normal weight group. Patients with abdominal obesity and those with the highest body fat percentage had also lower QoL in many aspects, irrespective of body mass index. The physical (MD 13.2, 95% CI 2.05-24.3, P=.02) and mental (MD 18.4, 95% CI 7.51-29.2, P=.001) health scores, and physical functioning (MD 13.5, 95% CI 1.8-25.2, P=.02), role-physical (MD 25.8, 95% CI 3.0-48.6, P=.03), role-emotional (MD 22.1, 95% CI 5.4-52.8, P=.02), vitality (MD 18.4, 95% CI 7.6-29.3, P=.001), mental health (MD 11.7, 95% CI 3.06-20.4, P=.009), and social functioning (MD 14.2, 95% CI 1.13-27.2, P=.03) were considerably lower in patients with the highest versus the lowest DII. QoL did not differ between normal-weight and obese patients with low DII (P=.26), and between normal-weight and obese patients with high DII (P=.13). Obese patients with low DII also had better QoL than normal-weight subjects with high DII scores. A diet with higher proinflammatory potential was associated with decreased QoL, irrespective of obesity status. Adherence to a low-DII diet might protect against some obesity-associated complications, a finding that needs further investigations.

Dietary inflammatory index and cardiovascular risk and mortality: A meta-analysis of cohort studies.

Background:The role of dietary inflammatory index (DII) in cardiovascular disease (CVD) risk and mortality is still controversial. This systematic review and meta-analysis of cohort studies aimed to evaluate the effect of DII, indicating a pro-inflammatory diet, on the incidence and mortality of CVD.Methods:A comprehensive literature search of articles published through August 2019 was performed in Medline, EMBASE, and Web of Science. The pooled relative risks (RRs) and 95% confidence intervals (CIs) for highest vs lowest DII in relation to CVD risk or mortality were estimated using a DerSimonian and Laird random effects model. The heterogeneity among studies was tested using Cochran's Q test and I2 statistic.Results:A total of 15 cohort studies were finally included in this meta-analysis. The highest DII score was significantly associated with a higher risk of CVD incidence (RR = 1.41, 95% CI 1.12–1.78) or mortality (RR = 1.31, 95% CI 1.19–1.44), compared with the lowest DII score. There was statistically significant heterogeneity among the studies on the association between DII and CVD mortality (P < .001; I2 = 70.8%). No obvious heterogeneity was observed among the studies on the association between DII and CVD risk (P = .160; I2 = 37.0%). In the sensitivity analysis, exclusion of any single study did not materially alter the pooled RRs.Conclusion:The present systematic review and meta-analysis indicates that a higher DII score is related to a higher risk of CVD. Further well-designed prospective cohort or trials are warranted to validate our preliminary findings.

Dietary Inflammatory Index and Leukoaraiosis in Patients with Ischemic Stroke.

Diet may change the chronic levels of systemic inflammation, which in turn influence the development of leukoaraiosis (LA). This study aimed to examine the association between dietary inflammatory index (DII) and LA in patients with ischemic stroke. Patients with first-ever ischemic stroke were enrolled from two centers. A semi-quantitative food frequency questionnaire (FFQ) was used to evaluate diet contents. The DII score of each patient was calculated based on the reported diet contents. Presence and degree of LA were evaluated with a magnetic resonance imaging (MRI) scan. LA was graded according to Fazekas scale. Of the 497 enrolled patients, 337 (67.8%) were detected with LA. Patients with LA had a higher DII score (0.23 vs -0.88, P < 0.001). Logistic regression analysis detected that patients with highest quartile of DII score had an OR of 3.61 (95% CI: 2.05-6.36, P < 0.001) for LA compared with those with lowest quartile of DII. After adjusting for major confounders, the highest DII quartile remained as an independent predictor for LA (OR = 2.66, 95% CI: 1.41-5.00, P = 0.008). A pro-inflammatory diet pattern, as indicated by higher DII values, appears to be associated with a higher risk of LA. This result suggested that dietary-mediated inflammation may involved in the pathogenesis of LA, which warrant further study.

Dietary inflammatory index and incidence of and death from primary liver cancer: A prospective study of 103,902 American adults.

Chronic inflammation plays an important role in primary liver cancer (PLC) etiology and can be influenced by dietary habits. No prospective study has investigated the association of dietary inflammatory index (DII) with PLC incidence and mortality. Therefore, we used prospective data from the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial to fill this gap. The DII was calculated from a validated 137-item food frequency questionnaire in a cohort of 103,902 individuals. Cox regression was used to estimate hazard ratios (HRs) for PLC incidence, and competing risk regression was used to estimate subdistribution HRs (SHRs) for PLC mortality. Restricted cubic spline regression was employed to identify the potential dose-response pattern. A total of 120 PLC cases and 102 PLC deaths were observed during follow-up. Higher DII scores from food and supplement were found to be associated with higher risks of developing PLC (HRTertile 3 vs. 1 2.05; 95% confidence interval [CI] 1.23-3.41) and death from this disease (SHRTertile 3 vs. 1 1.97; 95% CI 1.13-3.41). Similar results were obtained for DII score from food only. A nonlinear dose-response pattern was identified for the aforementioned associations (all pnonlinearity < 0.05). Overall, a more pro-inflammatory diet, as suggested by higher DII scores, is associated with higher risks of PLC incidence and mortality. These findings indicate that encouraging intake of more anti-inflammatory dietary components and reducing intake of pro-inflammatory components represent an attractive strategy to reduce PLC incidence and mortality.

Is there a relationship between the dietary inflammatory index and metabolic syndrome among adolescents?

Background Dietary patterns have a crucial role in modulating chronic inflammation. This study aimed to determine the relationship between the Dietary Inflammatory Index (DII) and inflammation markers and metabolic syndrome components in adolescents (n = 343). Methods Fasting glucose, fasting insulin and lipid profile were analyzed and blood pressures were measured. Analysis of inflammation markers such as sedimentation, leukocyte, C-reactive protein (CRP), tumor necrosis factor-alpha (TNF-α) and interleukin-6 (IL-6) was also performed. The DII scores were calculated based on the adolescent's 3-day food consumption records. Results The dietary inflammatory score varied between 1.04 and 5.11 (3.6 ± 0.82). There was no significant difference in leukocyte and CRP levels between quartiles (p > 0.05). Those in the fourth quartile were observed to have higher levels of TNF-α and IL-6 compared to the others (p < 0.05). In the multiple regression analysis, a positive correlation existed only between IL-6 and DII, independent of other inflammatory markers (β = 0.272; p < 0.05). The DII was associated with glucose intolerance (odds ratio [OR] for DII quartile 4 compared to 1 = 3.5, 95% confidence interval [CI] = 1.2-10.4) and dyslipidemia (OR for DII quartile 4 compared to 1 = 5.3, 95% CI = 1.7-16.8). Conclusions These data suggest that a higher DII score was significantly associated with an increased risk of metabolic syndrome and some metabolic syndrome components in adolescents. Hence, DII can be used to determine the inflammatory potential of a diet and a healthy diet with anti-inflammatory properties that may be conducive to the prevention of metabolic disorders.

Higher Dietary Inflammatory Index Scores are Associated with Increased Odds of Benign Breast Diseases in a Case-Control Study.

PurposeDietary inflammatory index (DII) is a new tool for assessing the inflammatory potential of diet. Since there is no study that has investigated the association of DII and benign breast diseases (BBD), the aim of our study was to compare DII scores in patients with and without BBD.MethodsOne hundred and eleven (111) subjects with BBD and 104 healthy women attending the Iranian Center for Breast Cancer affiliated with the Academic Center for Education, Culture and Research were enrolled in a case–control study. Dietary data collected using a 168‑item validated food frequency questionnaire (FFQ). Energy-adjusted DII was calculated based on FFQ. Socio demographic data were collected by interview. In addition, physical activity was measured by the International Physical Activity Questionnaire (IPAQ). Weight, height and waist circumference were also measured.ResultsAfter adjustment for multiple confounding variables, participants at the highest tertile of DII had increased OR for BBD (OR=1.7, 95% CI=0.75–3.95) (P-trend =0.04).ConclusionThe increased chance of BBD was suggested with a higher consumption of diets with inflammatory potential. However, this result should be interpreted with caution as OR was not statistically significant. Interventional studies are warranted to elucidate the role of inflammatory diets in the development of BBD.

A Higher Dietary Inflammatory Index Score is Associated with a Higher Risk of Incidence and Mortality of Cancer: A Comprehensive Systematic Review and Meta-Analysis.

Background:Inflamation is widely known as an adaptive pathophysiological response in a variety of cancers. There is an expanding body of research on the key role of diet in inflammation, a risk factor for all types of cancer. Dietary inflammatory index (DII) was recently develpoed to evalute the inflammatory potential of a diet either as anti-inflammatory or pro-inflammatory. In fact, several studies have shown the association of DII and risk of different cancer types. The aim of this meta-analysis was to investigate the association of DII with risk of incidence and mortality of any cancer types.Methods:We searched PubMed-Medline, Scopus, and Web of Science databases for pertient studies util January, 2017. All studies conducted to investigate the association of DII and incidence, mortality, and hospitalization of all cancer types were included. According to degree of heterogeneity, fixed- or random-effect model was employed by STATA software.Results:Total 38 studies were eligible for the meta-analysis. The results show that a higher level of DII increases the risk for all cancer types incidence by 32% (OR: 1.32; 95% CI: 1.22-1.42) including digestive tract cancers (OR: 1.55; 95% CI: 1.33-1.78), hormone-dependent cancers (OR: 1.14; 95% CI: 1.04-1.24), respiratory tract cancers (OR: 1.64; 95% CI: 1.11-2.17), and urothelial cancers (OR: 1.36; 95% CI: 1.01-1.73). Moreover, a higher level of DII is in association with a higher risk for mortality caused by all types of cancer by 16% (OR: 1.16; 95% CI: 1.01-1.32). In addition, meta-regression analysis reveals that the design of study can have a significant effect on the association of DII and incidence of all cancer types (slope: 0.54; P= 0.05). The stratified meta-analysis shows that the association of DII and incidence of all cancer types in case-control studies (OR: 1.53; 95% CI: 1.36-1.71) were more prominent than cohort studies (OR: 1.18; 95% CI: 1.07-1.30).Conclusions:This study shows that a higher level of DII is associated with a higher risk of incidence and mortality of all cancer types. The findings of the present study suggest that modifying inflammatory properties of dietary patterns can reduce the risk of incidence and mortality of all cancer types.

Inflammatory Potential of Diet and the Risk of Prostate Cancer: A Casecontrol Study in the West of Iran

Background: Prostate cancer is one of the most common cancer in worldwide and inflammatory reactions may be the major risk factors for it. Diet has a potential role in the running of inflammatory reactions. Dietary Inflammatory Index (DII) is a tool that can assess the inflammatory potential of a diet. Objective: Study of the effect of Dietary Inflammatory Index (DII) and body composition on the risk of prostate cancer was the aim of this research. Methods: We assessed the ability of Dietary Inflammatory Index (DII) to predict prostate cancer in a case-control study conducted in Kermanshah, Iran in 2016. The study included 50 cases with primary prostate cancer and 150 healthy controls. Anthropometric indices were measured by Bioelectric Impedance Analysis (BIA). The DII was computed based on the intake of 32 nutrients assessed using a 147-items food frequency questionnaire. The multivariate logistic regression was used to evaluate the odds ratio, with DII expressed as a dichotomous variable. Results: There were no statistically significant differences in body composition between case and control groups, but participants with DII &gt; 0.80 had significant differences in BMI, LBM, SLM, MBF and TBW versus participant with DII ≤ 0.80. Also, men with higher DII scores were at increased risk of prostate cancer [OR: 1.77; 95% confidence interval 1.28-2.44] and categorical variable [OR DII&gt;0.80 vs ≤ 0.80: 3.81; 95% confidence interval: 1.49-9.75]. Conclusion: These findings suggest that a pro-inflammatory diet is a risk factor for prostate cancer and also can have the impact on body composition.

The relationship between dietary inflammatory index and psychosomatic complaints profiles: results from SEPAHAN cross-sectional study

BackgroundAlthough the dietary inflammatory index (DII) has been evaluated in relation to psychological disorders risk, the association between DII and psychosomatic complaints is unclear. This study aimed to determine the association between DII, as a proxy measure of the inflammatory potential of the diet, and psychosomatic complaints.MethodsThis cross-sectional study included 2818 people from the general population, aged 19 to 69 years, of Isfahan province in Iran. Dietary intake was assessed using a validated dish-based food-frequency questionnaire. Psychosomatic complaints were assessed using a self-administered validated Persian questionnaire. Twenty-seven nutrients or foods were included in the calculation of DII. Each of them received a score based on their inflammatory ability, thus, a higher DII score indicated a more pro-inflammatory diet. The risk of being in the top median of a psychosomatic complaints profile across the tertiles of DII was assessed using logistic regression.ResultsFour psychosomatic complaints profiles (psychological, gastrointestinal, neuro-skeletal and pharyngeal- respiratory) were identified. After controlling for potential confounders, individuals in the top tertile of DII had higher odds for experiencing high somatic complaints scores for the psychological (odds ratio (OR) = 1.44, 95% confidence interval (CI): 1.10, 1.89; P trend = 0.009), gastrointestinal (OR = 1.22, 95% CI: 0.99, 1.75; P = 0.058) or neuro-skeletal (OR = 1.56, 95% CI: 1.10, 2.22; P = 0.013) profile. The association for pharyngeal-respiratory complaints did not remain significant after adjustment for stressful life events, medical condition, and anti-psychotropic medicine use.ConclusionThe significant positive link between DII and the various psychosomatic complaints profiles suggests that a diet with anti-inflammatory potential might be favourably related to psychosomatic complaints. Further studies, particularly clinical trials and longitudinal studies, are warranted to investigate the inflammatory potential of diet in relation to psychosomatic complaints.

The Dietary Inflammatory Index Is Associated With Diabetes Severity.

The Dietary Inflammatory Index (DII) is a recently developed dietary inflammation assessment tool. The current study examined the association between DII and the presence and severity of diabetes in adults age ≥20 years. Cross-sectional analysis of 4434 adult participants in the National Health and Nutrition Examination Survey (NHANES 2013 to 2014). The DII was calculated based on 24-hour dietary recall data. Linear and logistic regression models were used to estimate the relationship and control for possible confounding factors. Among 4434 participants, mean age was 49.4 years, mean BMI (body mass index) was 29.3 kg/m2, and mean DII (higher is more inflammatory) was 0.65 (range, -3.41 to +9.05). The mean DII scores in participants with and without diabetes were 0.79 and 0.50, respectively (P = .0098). Participants with Hemoglobin A1c (HgbA1c) >9% had higher DII scores than those with 6.5% to 9% HgbA1c (1.37 vs 0.54, P = .0002) and those with <6.5% HgbA1c (1.37 vs 0.50, P < .0001). With 1 point increase in the DII score, odds of having diabetes increased by 13% (95% CI, 1.02 to 1.24). Among the individuals with diabetes, we also observed a significant association between severity of diabetes and DII scores; with 1 point increase in DII score, the odds of having HgbA1c higher than 9% increased by 43% (95% CI, 1.21 to 1.68). The DII had a significant association with diabetes and a stronger association when HgbA1c >9%. Further research will help clarify the association between inflammation and diet and the utility of the DII as a tool in risk assessment and management of patients with diabetes.

Association between dietary inflammatory index and bone density in lactating women at 6\u2009months postpartum: a longitudinal study

BackgroundChronic inflammation contributes to the risk of osteoporosis and fracture. Dietary Inflammatory Index (DII), a novel method appraising the inflammatory potential of diet, has been utilized to examine the association between diet and bone health among postmenopausal women or the elderly. However, its relationship with bone density (BD) in lactating women has not been studied.MethodsThe prospective study was conducted to assess the possible association between DII and maternal BD during lactation. We enrolled 150 lactating women in the cohort. Participants were measured ultrasonic BD as baseline values at 1 month postpartum. After five-month follow up, the participants’ BD were measured again. DII scores were calculated from semi-quantitative food frequency questionnaires (FFQ) and divided into tertiles. We compared the differences in the changes of BD at 6 months postpartum without or with adjustment for potential covariates across the tertiles.ResultsThe women in Q1 of DII scores had less bone mass loss than those in Q2 and Q3 without adjustment for any covariates (p < 0.01); after adjusting demographic characteristics such as BMI (kg/m2) at 6 months postpartum, educational level, metabolic equivalent (MET), daily energy intake (kcal/d), we found that participants in the highest tertile of DII scores had much more bone loss than those in the lowest tertile (p = 0.038). However, in the test for trend, no significant association between DII and the changes of maternal BD at 6 months postpartum was observed.ConclusionsChinese lactating women with higher DII scores have more bone mass loss; however significant differences and trends are attenuated and/or disappear depending on covariates and confounders that are taken into account in statistical analysis. The further study should be conducted in larger population to explore whether the significant association between DII and BD exists in Chinese lactating women.

Dietary inflammatory index and type 2 diabetes risk in a prospective cohort of 70,991 women followed for 20years: the mediating role of BMI.

Diet is one of the main lifestyle-related factors that can modulate the inflammatory process. Surprisingly the dietary inflammatory index (DII) has been little investigated in relation to type 2 diabetes, and the role of BMI in this relationship is not well established. We studied this association and the role of BMI in the inflammatory process in a large population-based observational study. A total of 70,991 women from the E3N (Etude Epidémiologique auprès de femmes de la Mutuelle Générale de l'Education Nationale) cohort study were followed for 20years. Incident type 2 diabetes cases were identified using diabetes-specific questionnaires and drug reimbursement insurance databases, and 3292 incident cases were validated. The DII was derived from a validated food frequency questionnaire. Multivariable Cox regression models estimated HRs and 95% CIs between DII and incident type 2 diabetes. Interactions were tested between DII and BMI on incident type 2 diabetes and a mediation analysis of BMI was performed. Higher DII scores, corresponding to a higher anti-inflammatory potential of the diet, were associated with a lower risk of type 2 diabetes. Compared with the 1st quintile group, women from the 2nd quintile group (HR 0.85 [95% CI 0.77, 0.94]) up to the 5th quintile group (HR 0.77 [95% CI 0.69, 0.85]) had a lower risk of type 2 diabetes before adjustment for BMI. There was an interaction between DII and BMI on type 2 diabetes risk (pInteraction < 0.0001). The overall association was partly mediated by BMI (58%). Our findings suggest that a higher anti-inflammatory potential of the diet is associated with a lower risk of type 2 diabetes, and the association may be mediated by BMI. These results may improve our understanding of the mechanisms underlying the role of diet-related anti-inflammation in the pathogenesis of type 2 diabetes in women. Further studies are warranted to validate our results and evaluate whether the results are similar in men.

Association Between Dietary Inflammatory Index and Obesity in Subjects with Schizophrenia (P12-043-19)

ObjectivesSubjects with schizophrenia commonly have metabolic syndrome and obesity. Inflammation is an independent risk factor of chronic diseases such as obesity and type 2 diabetes. We hypothesized that dietary inflammation increases the risk of being overweight or obese in schizophrenia and investigated the relationship between dietary inflammatory index (DII) and body mass index (BMI) in schizophrenia. MethodsPatients with schizophrenia spectrum disorder were enrolled in this study. Participants were defined as overweight/obese in case of BMI ≥ 23. Amounts of dietary intakes were acquired from a 76-items semi-quantitative food frequency questionnaire using CAN-Pro 5.0 software. DII is a scoring tool to analyze the degree of inflammation from the dietary intakes of nutrients and food groups. Dietary habit, nutritional intakes, and the DII score were compared between normal and overweight/obesity group. Higher DII scores are indicative of pro-inflammatory diet. Odds ratios (ORs) for overweight/obesity were estimated by logistic regression analysis, and correlation between DII and biochemical data in blood was analyzed using Pearson’s correlation test. ResultsAmong 167 patients with schizophrenia, 82 participants (49%) were overweight/obese. The DII score was significantly higher in overweight/obesity group compared with normal group. The dietary habit score was higher in normal subjects in comparison to overweight/obesity subjects in men (P = 0.002) and women (P = 0.017). The overweight/obesity group showed significantly lower dietary intakes in PUFAs, omega-6 PUFAs, linoleic acid, omega-3 PUFAs, EPA + DHA, folate, vitamin C, vitamin E, vitamin K, and potassium compared with normal group (P < 0.05). In females, the overweight/obesity group had lower dietary intakes in omega-6 PUFAs, linoleic acid, omega-3 PUFAs, and potassium compared with normal group (P < 0.05). Higher DII scores were significantly associated with being overweight/obese in total (OR 2.731, 95% CI: 1.335–5.586, P = 0.006) and in women (OR 5.735, 95% CI: 1.900–17.314, P = 0.002). ConclusionsWe found that higher DII scores were associated with overweight/obesity in patients with schizophrenia. Current findings may provide evidence regarding the involvement of dietary inflammation on the development of overweight/obesity in patients with schizophrenia. Funding Sources-

Dietary Inflammatory Index Was Higher in Patients with Schizophrenia (P12-042-19)

ObjectivesThe aim of this study is to compare dietary intakes and dietary inflammatory index (DII) between normal subjects and patients with schizophrenia. MethodsTotal 306 subjects (139 controls and 167 patients with recent-onset schizophrenia spectrum disorder) were participated in this analysis. Dietary intakes of nutrients were analyzed from responses of a 76-items semi-quantitative food frequency questionnaire using CAN-Pro 5.0 software, and DII scores were estimated based on the analyzed results of dietary intakes. The total DII scores were calculated from dietary intakes of nutrients unadjusted or adjusted by energy contents. Then, dietary habit, nutritional intakes, and the DII score were compared between controls and schizophrenia group. Odds ratios (ORs) for schizophrenia and correlation between DII and related clinical data were analyzed by logistic regression analysis and Pearson’s correlation test, respectively. ResultsThere was a significant difference in body mass index between controls (22.49 ± 3.07 kg/m2) and schizophrenia subjects (24.27 ± 5.18 kg/m2) (P = 0.001). Schizophrenia group had remarkably higher energy intake and lower dietary intakes in omega-6 polyunsaturated fatty acids (PUFAs), linoleic acids, niacin, and vitamin E compared with control group (P < 0.05). And, dietary intakes of PUFAs, n-6 PUFAs, linoleic acid, and niacin in male schizophrenia subjects were significantly lower than those in male controls (P < 0.05). Moreover, compared with the female controls, dietary intakes of folate, vitamin A, Fe, and Zn were significantly lower in the female schizophrenia group (P < 0.05). The total DII scores adjusted by energy contents were significantly higher in schizophrenia group compared with control group (P = 0.002). The subjects in high DII category had a significantly higher ORs for schizophrenia compared with those in low DII category in total (OR 1.945, 95% CI: 1.232–3.070, P = 0.004) and in male subjects (OR 2.929, 95% CI: 1.528–5.621, P = 0.001). ConclusionsOur study demonstrated that subjects with schizophrenia had higher DII scores, suggesting the possible link between dietary inflammation and schizophrenia. Funding Sources-

Evaluating the Relationship between Inflammatory Load of a Diet and Depression in Young Adults

ABSTRACTThe aim of this study is to investigate the relationship between dietary inflammatory index (DII) and depression. The study was carried out with 134 female university students staying in dormitory. The data were collected using questionnaire form. The questionnaire contains socio-demographic information, physical activity, anthropometric measurements, depression scale, and the 3-day food intake record. The DII score was calculated based on the food intake record form. It was found that 56 of the participants did not have any depression symptoms. The participants‘ mean DII scores were 0.76 ± 0.59 and they were found to have a pro-inflammatory dietary pattern. The third-tertile depression score was 56.3 ± 8.6, which was statistically higher than the others (p < 0.05). Upon modeling, a significant association between high DII scores and increased odds of incidence DepS was observed (odds ratio (OR) = 2.90; 95% CI = 1.51–5.98). Finally there is a need to conduct cohort studies to identify DII scores of the individuals in our country, investigate the relationship between these scores and depression, and establish a cause and effect relationship.

Dietary inflammatory index (DII) and risk of prostate cancer in a case-control study among Black and White US Veteran men.

BACKGROUND:We hypothesized a pro-inflammatory diet would be associated with higher prostate cancer (PC) risk.METHODS:We prospectively recruited incident PC cases (n=254) and controls (n=328) at the Durham Veteran Affairs, from 2007–2018. From a self-completed 61-item Food Frequency Questionnaire, we calculated dietary inflammatory index (DII®) scores with and without supplements. We examined the association between DII scores with and without supplements and overall PC risk using logistic regression and risk of low-grade PC (grade group 1) and high-grade PC (grade group 2–5) with multinomial logistic regression.RESULTS:Cases were more likely to be Black (58% vs. 42%), had higher PSA (6.4 vs. 0.8 ng/ml), lower BMI (29.1 vs. 30.6 kg/m2) and were older (64 vs. 62 years) versus controls (all p<0.01). Both black controls and cases had higher DII scores with and without supplements, though the DII scores with supplements in controls was not significant. On multivariable analysis, there were no associations between DII with or without supplements and overall PC risk (p-trend=0.14, p-trend=0.09, respectively) or low-grade PC (p-trend=0.72, p-trend=0.47, respectively). Higher DII scores with (p-trend=0.04) and without supplements (p =0.08) were associated with high-grade PC, though the association for DII without supplements was not significant.CONCLUSIONS:A pro-inflammatory diet was more common among Black men and associated with high-grade PC in our case-control study. The degree to which a pro-inflammatory diet contributes to PC race disparities warrants further study. If confirmed, studies should test whether a low inflammatory diet can prevent high-grade PC, particularly among Black men.

Inflammatory Potential of Diet: Association With Chemerin, Omentin, Lipopolysaccharide-Binding Protein, and Insulin Resistance in the Apparently Healthy Obese

Objective: Low-grade inflammation is a characteristic of various conditions, including obesity. Diet is regarded as a strong modifier of inflammation. The potential links between inflammatory properties of diet and adipokines as well as insulin resistance (IR) warrant further investigation. Therefore, this study aimed to examine the associations of the dietary inflammatory index (DII) with serum chemerin, omentin, and lipopolysaccharide-binding protein (LBP) as well as IR among apparently healthy obese adults.Design: In this cross-sectional study, 171 abdominally obese subjects were recruited in the northwest of Iran. Demographic data, dietary intake, anthropometric indices, and physical activity (PA) were assessed. DII scores were calculated based on dietary intake, using a validated 168-item food frequency questionnaire (FFQ). Basal blood samples were collected to determine the biochemical parameters. A linear regression test with adjusted beta estimates was applied for data analysis.Result: Compared to those with higher DII score, the group with lower DII score (anti-inflammatory diet) had higher protein (83.62 ± 36.42 g vs. 71.61 ± 25.94 g) and lower carbohydrate (325.00 ± 125.76 g vs. 378.19 ± 137.69 g) intake. Participants with higher DII score had lower consumption of polyunsaturated and monounsaturated fats as well as fiber and higher saturated fats (p < .001). Those with elevated DII score had higher levels of chemerin (p = .034) and LBP (p = .040), compared to those with lower DII. Omentin showed no significant differences between groups with different DII scores. Additionally, people with a more proinflammatory diet had higher FBS (p = .005); however, other markers of IR did not differ by DII scores.Conclusions: The results suggest that increased inflammatory potential of diet, as indicated by higher DII score, is associated with elevated levels of chemerin and LBP. While DII was positively associated with FBS, no significant correlation was found for insulin and other indices of IR.

Association between inflammatory potential of diet and odds of gestational diabetes mellitus among Iranian women

Background: The possible relationship between diet-related inflammation and the risk of gestational diabetes mellitus (GDM) requires further investigation, especially in non-Western populations. We examined the association between dietary inflammatory index (DII) scores and GDM in a case-control study conducted in Iran.Methods: This study included 122 GDM cases and 266 controls hospitalized for acute non-neoplastic diseases. Cases were pregnant women aged 18–40 years, who visited major general hospitals in different regions of Tehran. Pregnant women were screened for gestational diabetes between the 24th and 28th week of gestation with a 50-g, 1-hour glucose challenge test (GCT). Cases were diagnosed positive for GDM. Controls were pregnant women who had normal GCT test. DII scores were computed from dietary intake assessed by a previously validated 147-item food frequency questionnaire. Logistic regression models adjusted age, gestational age, energy, exercise, BMI, smoking exposure, family history of diabetes, and history of multivitamin intake were used to estimate odds ratios (ORs) and 95% confidence intervals (CI).Results: Subjects with higher DII scores (i.e. indicating a more proinflammatory diet) had a higher odd of GDM with the DII being used as both a continuous (OR = 1.20; 95% CI = 0.94–1.54) and as categorical (ORtertile 3vs1 = 2.10; 95% CI = 1.02–4.34, p-trend = .03).Conclusions: These results indicate that a proinflammatory diet, as evidenced by higher DII scores, is associated with increased odds of GDM among Iranian women.