Higher DII Scores Research Articles

A systematic review and meta-analysis of Dietary Inflammatory Index and the likelihood of multiple sclerosis/ demyelinating autoimmune disease

Diet and inflammation may contribute to the development of multiple sclerosis (MS). The aim of this systematic review and meta-analysis was to assess the association between proinflammatory diet, as estimated by the Dietary Inflammatory Index (DII®), and the likelihood of developing MS or other demyelinating autoimmune diseases. A systematic search was performed of search engines and databases (PubMed, ISI Web of Sciences, Scopus, and Embase) to identify relevant studies before 10th June 2023. The search identified 182 potential studies, from which 39 full-text articles were screened for relevance. Five articles with case-control design (n=4,322, intervention group: 1714; control group: 2608) met the study inclusion criteria. The exposure variable was DII, with studies using two distinct models: quartile-based comparisons of DII and assessment of continuous DII. The meta-analysis of high versus low quartiles of DII with four effect sizes showed a significant association with MS/ demyelinating autoimmune disease likelihood, with an odds ratio (OR) of 3.26 (95% confidence interval (CI) 1.16, 9.10). The meta-analysis of four studies with DII fit as a continuous variable showed a 31% increased likelihood of MS per unit increment; which was not statistically significant at the nominal alpha equals 0.05 (OR 1.31; 95% CI 0.95, 1.81). In conclusion, this systematic review and meta-analysis provides evidence of a positive association between higher DII scores with the likelihood of developing MS, highlighting that diet-induced inflammation could play a role in MS or other demyelinating autoimmune diseases risk.

Dietary inflammatory index after liver transplantation: Associated effects and long-term outcomes

Background & AimsWe examined the dietary inflammatory potential in patients who underwent liver transplantation (LTx), associated factors and its relationship with clinical outcomes ten years after the initial evaluation. MethodsDietary Inflammatory Index (DII®) scores were generated from data derived from the 24-hour recall in 108 patients. ResultsPatients with higher DII scores (highest tertile), indicating a pro-inflammatory diet, had significantly higher serum LDL cholesterol (108.0 vs 78.2 mg/dL, p=<0.01) at the initial evaluation. However, DII scores did not significantly predict the occurrence of clinical outcomes after ten years of follow-up. Patient age was predictive of neoplasia (OR:1.05 95% CI:1.00-1.11; p=0.03). Higher BMI at the initial evaluation was associated with steatosis (OR:1.51; 95% CI:1.29-1.77; p<0.01), and smoking history was associated with the occurrence of cardiovascular events (OR:7.71; 95% CI:1.53-38.79; p=0.01). Conclusions: A pro-inflammatory diet was associated with higher serum LDL cholesterol in the initial evaluation but may not be strongly related to clinical outcomes during long-term follow-up.

Dietary Inflammatory Index and Magnetic Resonance Imaging-Detected Knee Structural Change and Pain: A 10.7-Year Follow-up Study.

To determine whether the dietary inflammatory index (DII) scores were associated with knee structural changes and pain over a 10.7-year follow-up. This study used data from a prospective population-based cohort study (mean age 63 years, 51% female) in which 1,099, 875, 768, and 566 participants completed assessments at baseline, 2.6, 5.1, and 10.7 years, respectively. T1-weighted and T2-weighted magnetic resonance imaging was performed to measure cartilage volume (CV) and bone marrow lesions (BMLs) at baseline and 10.7 years. The Western Ontario and McMaster Universities Osteoarthritis Index pain questionnaire was used to measure knee pain at each visit. Pain trajectories ("minimal pain," "mild pain," and "moderate pain") were previously identified. Baseline energy-adjusted DII (E-DII) scores were calculated. Linear, log-binomial regression, linear mixed-effects modeling, and multi-nominal logistic regression were used for analyses. The mean ± SD E-DII score at baseline was -0.48 ± 1.39. In multivariable analyses, higher E-DII scores were not associated with tibial CV loss or BML size increase except for medial tibial BML size increase. Higher E-DII scores were associated with a higher pain score (β=0.21; 95% confidence interval [CI] 0.004-0.43) and an increased risk of belonging to the "moderate pain" compared to the "minimal pain" trajectory group (relative risk ratio 1.19; 95% CI 1.02-1.39). A proinflammatory diet, as indicated by a higher DII score, may be associated with a greater pain score and higher risk of more severe pain trajectory over 10 years. However, inconsistent findings related to structural changes suggest a discordance between the potential impact of diet on structural damage and pain in knee OA.

Assessing Diet and Musculoskeletal Pain in Adults: Results From a Cross-Sectional Analysis of the National Health and Nutrition Examination Survey (NHANES)

Musculoskeletal (MSK) pain is highly prevalent worldwide and is associated with high levels of disability. Systemic inflammation may contribute to MSK pain, and diet is a crucial modulator of systemic inflammation. The Dietary Inflammatory Index (DII®) assesses the tendency of diets to cause inflammation. Higher DII scores, indicating pro-inflammatory diets, were hypothesized to be associated with a higher prevalence of MSK pain symptoms and duration. Data from 4118 subjects from the 2003-2004 NHANES survey were included to assess the association between DII scores and the presence and duration of osteoarthritis symptoms and neck and low back pain. After adjusting for potential confounders, the multivariable analysis showed that DII scores were significantly associated ( P &lt; .05) with increased risk of osteoarthritis symptoms (joint pain, aching, and stiffness) in the past year (OR = 1.099; 95% CI 1.029,1.174), low back pain (OR = 1.070; 95% CI 1.003,1.142), and any pain lasting longer than 24 hours (OR = 1.128; 95% CI 1.046,1.216). Neck pain and pain duration were not significantly associated with DII scores. These findings suggest a significant association between a pro-inflammatory diet and the presence of different MSK pains (joint pain and low back pain) and with pain lasting longer than 24 hours.

Dietary inflammatory index and cardiovascular disease risk in Hispanic women from the Women’s Health Initiative

BackgroundTo evaluate the association between the dietary inflammatory index (DII®) and incident cardiovascular disease (CVD) in Hispanic women from the Women’s Health Initiative (WHI), and to determine if body mass index (BMI) interacted with the DII scores.MethodsSecondary analysis of baseline dietary data and long-term CVD outcomes among 3,469 postmenopausal women who self-identified as Hispanic enrolled in WHI. DII scores were calculated from self-administered food frequency questionnaires. The CVD outcomes included coronary heart disease (CHD) and stroke. Stratified Cox regression models were used to assess the relationship between DII scores and CVD in women with and without obesity. Models were adjusted for age, lifestyle risk factors, known risk factors, and neighborhood socioeconomic status.ResultsThe incidence of CHD was 3.4 and 2.8% for stroke after a median follow-up of 12.9 years. None of the DIIs were associated with CVD risk in this sample of Hispanic women. BMI interacted with the DII (p < 0.20) and stratified models showed that the associations between the DII and CVD were only significant in women with overweight (p < 0.05). In this group, higher DII scores were associated with a higher risk of CHD (HR 1.27; 95% CI: 1.08, 1.51) and a higher risk of stroke (HR 1.32; 95% CI: 1.07, 1.64).ConclusionAmong postmenopausal Hispanic women with overweight, greater adherence to pro-inflammatory diets was associated with higher risk of CVD. Additional research is needed to understand how to promote long-term heart-healthy dietary habits to reduce inflammation and prevent CVD in at-risk Hispanic women.

Dietary inflammatory index and renal cancer risk: a prospective study.

Background: High dietary inflammatory index (DII®) scores, representing pro-inflammatory diets, have been associated with increased risks for numerous cancers. However, the evidence for renal cancer is limited. In the present study, we aimed to assess the association between DII and renal cancer risk in the Prostate, Lung, Colorectal, and Ovarian (PLCO) cohort. Methods: Hazard ratios (HRs) and 95% confidence intervals (CIs) were calculated using a Cox proportional hazards model with adjustment for various potential confounders. Results: After a median 12.2 years of follow-up, this study recorded 443 renal cancer cases among 101 190 individuals. The DII score was positively associated with renal cancer risk in multivariable analyses. The HR in the highest DII tertile compared to the lowest tertile was 1.38 (95% CI 1.03-1.84). This was also true when DII was analyzed as a continuous variable. The HR of one-unit increment in DII for renal cancer risk was 1.07 (95% CI 1.01-1.12). Conclusion: In this large American cohort, pro-inflammatory diet, as estimated by higher DII scores, was significantly associated with a greater risk of renal cancer. Future large prospective studies are warranted to verify these preliminary findings.

Diet-Related Inflammation is Associated with Malnutrition-Inflammation Markers in Maintenance Hemodialysis Patients: Results of a Cross-Sectional Study in China Using Dietary Inflammatory Index.

PurposeThis cross-sectional study aimed to explore the association between the inflammation potential of the diet and malnutrition-inflammation status in Chinese maintenance hemodialysis (MHD) patients.MethodsDietary Inflammatory Index (DII) was computed based on a semi-quantitative food frequency questionnaire. Malnutrition-inflammation status was assessed by six indexes, including C-reactive protein (CRP), neutrophil-to-lymphocyte ratio (NLR), platelet-to-lymphocyte ratio (PLR), hemoglobin (HB), albumin (ALB) and malnutrition-inflammation score (MIS). Multivariable linear regression and logistic regression were employed adjusting for covariables including age, gender, body mass index and dialysis vintage.ResultsA total of 161 Chinese MHD patients with an average age of 60.0 ± 13.6 years were enrolled. The median (IQR) DII score among participants was 0.60 (−0.80, 2.32), revealing a generally pro-inflammatory diet. DII was positively associated with MIS score (β= 0.61, 95% CI: 0.51, 0.69, p < 0.0001) and CRP (β = 0.54, 95% CI: 0.46, 0.63, p < 0.0001). A negative relationship between DII and NLR (β = −0.37, 95% CI: −0.61, −0.13, p = 0.008) was found in the most anti-inflammatory diet. Multivariable logistic regression showed that each unit increase in DII was linked with 3.06 (95% CI: 1.39, 6.69, p = 0.005) times increased odds of MIS.ConclusionDiet with a higher DII score may act as a potential trigger contributing to the development of malnutrition-inflammation status. Further studies for verification and for developing strategies to decrease the dietary inflammation burden are warranted.

A proinflammatory diet is associated with an increased likelihood of first clinical diagnosis of central nervous system demyelination in women

BackgroundWhile a number of studies have examined associations between dietary factors and risk of multiple sclerosis (MS), little is known about intakes of inflammation-modulating foods and nutrients and risk of MS. ObjectivesTo test associations between the Dietary Inflammatory Index (DII®) and risk of a first clinical diagnosis of central nervous system (CNS) demyelination (FCD) (267 cases, 507 controls) using data from the Ausimmune Study. MethodsThe 2003–2006 Ausimmune Study was a multicentre, matched, case-control study examining environmental risk factors for an FCD, a common precursor to MS. The DII is a well-recognised tool that categorises individuals’ diets on a continuum from maximally anti-inflammatory to maximally pro-inflammatory. The DII score was calculated from dietary intake data collected using a food frequency questionnaire. Conditional logistic regression models were used to estimate the association between DII and FCD separately for men and women. ResultsIn women, a higher DII score was associated with increased likelihood of FCD, with a 17% increase in likelihood of FCD per one-unit increase in DII score (adjusted odds ratio 1.17, 95% confidence interval 1.04–1.33). There was no association between DII and FCD in men (adjusted odds ratio 0.88, 95% confidence interval 0.73–1.07). ConclusionsThese findings suggest that a pro-inflammatory diet is associated with an increased likelihood of FCD in women.

880Dietary inflammatory index and the risk of adult depression symptoms

Abstract Background The link between diet, inflammation and depressive symptoms (DepS) are of increasing interest. The study aims to assess the association between the dietary inflammatory index (DII®) and DepS using the North-West Adelaide Health Study (NWAHS) cohort and update the previous meta-analysis. Methods A total of 1743 (mean□SD age 56.6±13.6 years, 51% female) and 859 (mean□SD age 58.4±12.1 years, 52.6% female) of NWAHS participants were included for cross-sectional and longitudinal analysis respectively. DII was determined using food frequency questionnaires, and the Center for Epidemiologic Studies Depression Scale (CES-D) assessed DepS. Log- and negative binomial regression were used to assess the association between quartiles of DII and DepS. Results In a fully adjusted model, higher DII score (i.e. pro-inflammatory diet) was associated with 79% increase in odds of reporting DepS (ORQuartile4vs1:1.79; 95% CI: 1.14-2.81; ptrend=0.026). Men with higher DII had two-fold higher odds of DepS (ORQuartile4vs1:2.27; 95% CI: 1.02-5.06; ptrend=0.089). Women with higher DII had an 81% increase in odds of DepS (ORQuartile4vs1:1.81; 95% CI: 1.01-3.26; ptrend=0.068). These associations were consistent in the longitudinal analysis. The meta-analysis (n = 12) showed that a pro-inflammatory diet was associated with a 45% increase in odds of having DepS (ORQuartile4vs1:1.45; 95% CI: 1.20,1.74, p-value&amp;lt;0.01). Conclusions A pro-inflammatory diet was positively associated with increased risk of DepS. Our findings support the current evidence that shows the role of pro-inflammatory diet in DepS. Key messages Increase the consumption of anti-inflammatory diet to reduce depressive symptoms

Dietary Inflammatory Index in relation to psoriasis risk, cardiovascular risk factors, and clinical outcomes: a case-control study in psoriasis patients.

Psoriasis is an inflammatory skin disease. Despite the understanding of disease pathogenesis, the link between diet-induced inflammation and the risk of psoriasis remains underexplored. Therefore, we examined the capability of the literature-derived energy-adjusted Dietary Inflammatory Index (E-DII) as a predictive tool for inflammation, incidence, and severity of psoriasis (as indexed by the Psoriasis Area Severity Index (PASI)). We conducted a case-control study of 149 adults (75 cases and 74 controls). The E-DII score was calculated based on the dietary intake that was evaluated using a validated 168 item quantity food-frequency questionnaire. The E-DII tertile cut-offs were categorized based on the following cut points: tertiles 1≤ -1.99; tertiles 2= -2.00 to 0.60; tertile 3≥ 0.61. Logistic regression models were used to estimate the multivariable odds ratio (OR) adjusted for confounders. Patients with higher pro-inflammatory E-DII had a 3.60-times increased risk of psoriasis relative to patients in tertiles 1 (E-DIIT3 vs E-DIIT1: OR= 3.64; 95% confidence interval (CI) 1.51 to 8.79, P= 0.005). The severity of disease as indexed by PASI remained associated with E-DII (E-DIIT3 vs E-DIIT1: OR= 3.64; 95% CI 1.74 to 7.57, P= 0.015). For each unit increase in E-DII, the probability of disease severity is increased 3times. Patients consuming a more pro-inflammatory diet were at a greater risk of psoriasis. These patients also demonstrated increased disease severity relative to individuals consuming a more anti-inflammatory diet. Novelty: A pro-inflammatory diet is associated with higher psoriasis incidence. Subjects with higher DII scores had higher inflammatory markers levels.

Association between the dietary inflammatory index and obesity in otherwise healthy adults: Role of age and sex.

The dietary inflammatory index (DII® ) can estimate the overall inflammatory potential of diet. This study aimed to assess the association between DII score and other diet quality parameters with weight status among normal weight, overweight and obese otherwise healthy adults. This retrospective observational study investigated DII, energy-adjusted DII (E-DIITM ), dietary energy density (DED) and mean adequacy ratio (MAR) scores, based on a valid 168-item food frequency questionnaire, in 100 normal weight, 100 overweight and 100 obese healthy adults (age>18yr). Normal-weight participants had higher DII scores than obese participants (mean difference (MD): 0.67, 95% confidence interval (CI): 0.004-1.33, P=.048). Body mass index (BMI) had an effect on DII score after adjusting for age (P=.03). A statistically significant interaction was observed between BMI and age on E-DII (P=.03) and MAR (P=.004). E-DII scores were lower (more anti-inflammatory) and MAR was higher with increasing age in the obese compared with normal-weight participants. Additionally, male participants had higher DII (MD: -0.53, 95% CI: -0.97 - -0.09, P=.02), E-DII (MD: -0.76, 95% CI: -1.12 - -0.35, P<.001), DED (MD: -0.09, 95% CI: -0.15 - -0.03, P=.004) and lower MAR (MD: 0.04, 95% CI: 0.02-0.06, P=.001), after adjusting for BMI. Obesity (Adjusted odds ratio (AOR) = 0.48, 95% CI: 0.26-0.91, P=.02) and DED (AOR =5.81, 95% CI: 2.28-14.81, P<.001) were the most important factors associated with high DII. This study showed that having a normal body weight is not necessarily indicative of less inflammatory potential of diet and better diet quality. Male sex and increasing age were important determinants of diet quality across BMI subgroups.

Adults With Clinically Meaningful Depressive Symptoms Are More Vulnerable to the Effects of a Pro-inflammatory Diet on Frailty Onset

Abstract Objectives The dietary inflammatory index (DII®) reflects the inflammatory potential from dietary intakes. A pro-inflammatory diet (higher DII score) has been linked with frailty and increased risk of depression. It is unclear if depressive symptoms exacerbate the association between a pro-inflammatory diet and frailty. We determined if the association between DII score and frailty differed by depressive symptoms in adults from the Framingham Heart Study (FHS). Methods This prospective study included non-frail individuals (n = 1712) with baseline (1998–2001) diet assessment from food frequency questionnaire (FFQ), depressive symptoms from Center for Epidemiologic Studies Depression (CES-D) scale and follow-up frailty measurement (2011–2014). Energy-adjusted DII (E-DIITM) scores were calculated from foods and nutrients reported on the FFQ. Frailty was defined as fulfilling ≥3 Fried frailty criteria: unintentional weight loss, exhaustion, low physical activity, slow gait speed, and low grip strength. We stratified by baseline CES-D scores &amp;lt;16 or ≥ 16, which denotes the absence or presence of clinically meaningful depressive symptoms, respectively. Logistic regression estimated odds ratios (OR) and 95% confidence intervals (95%CI) for frailty development, adjusting for baseline age, sex, energy intake, current smoking, treatment for diabetes and/or cardiovascular disease, and non-skin cancers. Results Of the 1712 non-frail individuals at baseline (mean age: 58 ± 8 years, range: 33–81; 45% male), 227 individuals became frail over 16 years. Mean E-DII for all participants was −1.95 ± 2.20 (range: −6.71–5.44). Mean E-DII in frail individuals was −1.73 ± 2.13, while in non-frail individuals it was −1.98 ± 2.21. In those with CES-D &amp;lt; 16, one-unit increase in E-DII (more pro-inflammatory diet) was associated with 16% higher odds (95%CI:1.08–1.26) of frailty. In the cohort who had CES-D ≥16(∼6%), one-unit increase in E-DII was associated with 51% higher odds of frailty (95%CI:1.12–2.03). Conclusions In this cohort of older adults, those with depressive symptoms had higher odds of frailty with a more inflammatory diet compared to those without. Thus, especially among those with depressive symptoms, addressing the pro-inflammatory diet components may be a useful strategy for reducing or preventing frailty in older adults. Funding Sources NIA(T32-AG023480)

Change in dietary inflammatory index score is associated with control of long-term rheumatoid arthritis disease activity in a Japanese cohort: the TOMORROW study

BackgroundThe dietary inflammatory index (DII®), a quantitative measure of the inflammatory potential of daily food and nutrient intake, and associations between a variety of health outcomes have been reported. However, the association between DII score and disease activity of rheumatoid arthritis (RA) is unclear. Therefore, this study was designed to test whether higher DII score contributes to disease activity and as a corollary, whether reducing DII score helps to achieve or maintain low disease activity or remission in patients with RA.MethodsWe performed a cross-sectional and longitudinal analysis using 6 years of data (from 2011 to 2017) in TOMORROW, a cohort study consisting of 208 RA patients and 205 gender- and age-matched controls started in 2010. Disease activity of RA patients was assessed annually using DAS28-ESR (disease activity score 28 joints and the erythrocyte sedimentation rate) as a composite measure based on arthritic symptoms in 28 joints plus global health assessment and ESR. Dietary data were collected in 2011 and 2017 using the brief-type self-administered diet history questionnaire (BDHQ). Energy-adjusted DII (E-DII™) score was calculated using 26 nutrients derived from the BDHQ. Data were analyzed with two-group comparisons, correlation analysis, and multivariable logistic regression analysis.ResultsOne hundred and seventy-seven RA patients and 183 controls, for whom clinical and dietary survey data were available, were analyzed. RA patients had significantly higher E-DII (pro-inflammatory) score compared to controls both in 2011 and 2017 (p < 0.05). In RA patients, E-DII score was not a factor associated with significant change in disease activity. However, anti-inflammatory change in E-DII score was associated maintaining low disease activity (DAS28-ESR ≤ 3.2) or less for 6 years (OR 3.46, 95% CI 0.33–8.98, p = 0.011).ConclusionsThe diets of RA patients had a higher inflammatory potential than controls. Although E-DII score was not a factor associated with significant disease activity change, anti-inflammatory change in E-DII score appeared to be associated with maintaining low disease activity in patients with RA.Trial registrationUMIN Clinical Trials Registry, UMIN000003876. Registered 7 Aug 2010—retrospectively registered.

Dietary Inflammatory Index Is Related to Heart Failure Risk and Cardiac Function: A Case-Control Study in Heart Failure Patients.

Aims: Previous studies suggest that diet and inflammation are important risk factors for heart failure (HF); however, the associations remain unclear. The Dietary Inflammatory Index (DII®) was established to measure the inflammatory capacity of individuals' diet. This study aimed to explore the DII in HF subjects compared with controls.Methods and Results: We conducted a case–control (116 cases and 113 controls) study that recruited in the similar clinics. DII scores were calculated based on dietary intakes. N-Terminal pro-brain natriuretic peptide (NT-proBNP) levels and ejection fraction (EF) were assessed in both groups. In order to analyze DII scores with HF as the outcome, we used conditional logistic regression. A linear regression was applied to explore the associations between the DII and left ventricular EF (LVEF).There was statistically significant difference in DII scores in cases vs. controls (−0.16 ± 1.37 vs. −0.33 ± 1.67; p = 0.040). Conditional logistic regression has shown that subjects with higher DII scores had higher risk of HF. For every one-point rise in DII score, the odds of having HF increased by 30% (OR: 1.30; CI: 1.03, 1.69; p = 0.047). The EF was inversely associated with saturated fatty acid (β = −0.34, 95% CI: −0.61, −0.07; p = 0.012). Subjects with higher DII scores had higher NT-proBNP levels and had lower EF.Conclusion: The DII score was associated with high probability of HF. It appears that consumption of anti-inflammatory diet may lead to the prevention of HF and therefore suggests that dietary modification with the goal of reducing DII scores could be a valuable strategy for improving clinical outcomes in these patients.

The Dietary Inflammatory Index Is Associated with Low Muscle Mass and Low Muscle Function in Older Australians.

Age-associated chronic, low grade systemic inflammation has been recognised as an important contributing factor in the development of sarcopenia; importantly, diet may regulate this process. This cross-sectional study examined the association of diet-related inflammation with components of sarcopenia. Participants (n = 809) aged 60–95 years from the Geelong Osteoporosis Study were studied. Body composition was measured by dual energy X-ray absorptiometry. In this study, low appendicular lean mass (ALM/height2, kg/m2) was defined as T-score < −1 and low muscle function as Timed-Up-and-Go >10 s over 3 m (TUG > 10). Dietary inflammatory index (DII®) scores, based on specific foods and nutrients, were computed using dietary data collected from a food frequency questionnaire. Associations between DII scores and low muscle mass and low muscle function, alone and combined, were determined using linear and logistic regression. After adjusting for covariates, higher DII score was associated with lower ALM/height2 (β −0.05, standard error (SE) 0.02, p = 0.028), and higher natural log-transformed (ln) (TUG) (β 0.02, standard error 0.01, p = 0.035) and higher likelihood for these components combined (odds ratio 1.33, 95% confidence interval 1.05 to 1.69, p = 0.015). A pro-inflammatory diet, as indicated by higher DII score, is associated with lower muscle mass, poorer muscle function and increased likelihood for the combination of low muscle mass and low muscle function. Further studies investigating whether anti-inflammatory dietary interventions could reduce the risk of sarcopenia are needed.

The inflammatory potential of the diet is prospectively associated with subjective hearing loss.

We investigated the association between the inflammatory potential of the diet and hearing loss in the context of aging. We studied 3435 French adults enrolled in the SU.VI.MAX 2 (2007-2009) cohort. The inflammatory potential of the diet was estimated by the Dietary Inflammatory Index (DII®) using ≥ 3 baseline 24-h dietary records. Subjective hearing loss was assessed after a mean of 12.5 ± 0.7years by 3 individual items (ability to carry a conversation in a noisy setting, frequently asking for repetition, and need to increase the television/radio volume) and by a composite score, dichotomized for analyses. We fit sex-specific multivariable logistic regression models. Compared with males, females had higher DII scores (i.e., more pro-inflammatory diet) and less subjective hearing loss. Among males, a significant positive association between DII (continuous scale) and inability to carry a conversation in a noisy setting was found (OR = 1.10; 95% CI 1.02, 1.18), while the opposite was seen among females (OR = 0.92; 95% CI 0.87, 0.98). Regarding the need to turn up the television/radio volume, a significant positive association with DII (continuous scale) was found only among males (OR = 1.09; 95% CI 1.01, 1.18). A significant association with the subjective hearing loss composite score was found among females (ORQ3 vs Q1 = 0.74; 95% CI 0.57, 0.97). The findings among males supported the hypothesis that a pro-inflammatory diet could increase risk of hearing loss, whereas the findings among females were unexpected. This study could provide impetus for future research in sensory disability and aging. www.clinicaltrials.gov # NCT00272428.

Inflammatory diets are associated with lower total iron binding capacity in sera of young adults.

Chronic, systemic inflammation, which is associated with obesity and numerous other diseases, impairs iron status by increasing hepcidin concentration. Inflammation also decreases the concentration of transferrin, the main iron transport protein and a negative acute phase protein, which is indirectly assessed by measuring total iron binding capacity (TIBC). However, the contribution of diet-induced inflammation has not been studied. Data from two studies, namely Diet and Inflammation and Selenium and Inflammation Studies (total n=98) were used to assess the associations among Dietary Inflammatory Index (DII®) scores derived from three-day dietary records, body mass index (BMI=weight[kg]/height[m]2), inflammatory and hematological markers among young adults with normal-weight, overweight or obesity. Subjects' diets were also categorized as less inflammatory diets (LID) and inflammatory diets (ID) using cluster analysis. Independent t-test and regression analyses were used to assess associations in the data. Intakes of iron, proteins, fat, fiber, and calories were higher in the LID group compared to the ID group (p<0.05). Demographic characteristics and concentrations of C-reactive protein (CRP) and iron status biomarkers did not differ significantly between the two groups (p>0.05). Higher DII score was associated with increasing CRP (β+SE=0.23+0.07, p=0.002) and lower TIBC (β+SE=-8.46+3.44, p=0.02), independent of BMI category. The LID diet was associated with higher TIBC (β+SE=29.87+10.75, p=0.007) compared to the ID diet. In conclusion, inflammatory diets may impair iron status by reducing the iron binding capacity of transferrin.

Dietary Inflammatory Index score and risk of developing endometriosis: A case–control study

The possible relationship between chronic inflammation from dietary exposure and endometriosis has not been investigated. Thus, the aim of this study was to investigate the association between the Dietary Inflammatory Index (DII®) and endometriosis. Women with endometriotic lesions were defined as cases ( n = 59), and controls ( n = 59) had no visible ectopic endometrium sites. Body mass index (BMI=weight(kg)/height(m)2) was calculated from measured height and weight and waist circumference was measured. A validated semi-quantitative food frequency questionnaire was used to calculate the DII score. Women with endometriosis were younger, thinner; and had a more pro-inflammatory diet and more pain (dysmenorrhea, chronic pelvic pain, deep dyspareunia), than controls. Women with higher DII scores (&gt;0.86) were more likely to have endometriosis and to present with dyspareunia. Results obtained from modeling DII as a categorical variable in relation to risk of endometriosis showed a near tripling of risk (OR = 2.77; 95% CI = 1.13–6.77) for women with DII &gt;0.86 versus those with DII ⩽ 0.86, after adjusting for age and BMI. After multivariable adjustment, women with DII &gt; 0.86 were four times more likely to have endometriosis compared to women with DII ⩽ 0.86 (OR = 4.14; 95% CI= 1.50–11.4). In conclusion, a pro-inflammatory diet was significantly associated with endometriosis.

The Inflammatory Potential of Diet is Associated with Breast Cancer Risk in Urban Argentina: A Multilevel Analysis

Dietary patterns have been associated with breast cancer (BC) in Argentina. However, little evidence exists relating the inflammatory potential of diet and BC in Latin American countries and how this may relate to rurality. The aim of the present study was to evaluate the association between the Dietary Inflammatory Index (DII®) and BC considering urbanization contexts in Córdoba, Argentina. A frequency-matched case-control study (317 BC cases, 526 controls) was conducted from 2008 through 2016. DII scores were computed based on dietary intake assessed by a validated food frequency questionnaire. Multi-level logistic regression models were fit to evaluate the association between DII and BC, following adjustment for age, body mass index, age at menarche, number of children, smoking habits, socio-economic status and family history of BC as first-level covariates and urbanization level as the contextual variable. Increasing DII score showed significant positive associations with BC risk (ORtertile3vs.tertile1 1.34; 95%CI 1.05, 1.70). The association was stronger in overweight and obese women (ORtertile3vs.tertile1 1.98; 95%CI 1.86, 2.10). The DII effect on BC was higher with increased urbanization. A pro-inflammatory diet, reflected by higher DII scores, was positively associated with BC, especially in overweight women and with increased urbanization.

Proinflammatory Dietary Intake is Associated with Increased Risk of Metabolic Syndrome and Its Components: Results from the Population-Based Prospective Study.

Metabolic syndrome (MetS) is a major public health challenge throughout the world, although studies on its association with the inflammatory potential of diet are inconsistent. The aim of this prospective study was to assess the association between the Dietary Inflammatory Index (DII®) and the risk of MetS and its components in a Korean population. Data from 157,812 Korean adults (mean age 52.8 years; 53,304 men and 104,508 women with mean follow-up of 7.4 years) collected by members of the Korean Genome and Epidemiology Study form the basis for this report. DII scores were calculated based on Semi-Quantitative Food-Frequency Questionnaire data. Multivariable-adjusted Cox proportional hazard models were used to estimate the association between DII scores and MetS. In women, higher DII scores (pro-inflammatory diet) increased the risk of MetS (hazard ratio [HR]quintile5 v. 1 1.43; 95% confidence interval (CI) 1.21–1.69; p for trend ≤ 0.0001) and its five components. A positive association was observed for postmenopausal women, with a 50% higher risk of developing MetS (HRquintile5 v. 1 1.50; 95% CI 1.23–1.83; p for trend = 0.0008) after fully adjusting for potential confounders. Irrespective of the menopausal status of women, higher DII (=Q5) scores were positively associated with all 5 components of MetS (p < 0.05). In men, higher DII scores significantly increased the risk of low HDL cholesterol [HR]quintile5 v. 1 1.59 (1.27–1.99); p for trend = 0.0001], elevated waist circumferences [HR]quintile5 v. 1 1.28 (1.08–1.52); p for trend = 0.01], and high blood pressure [HR]quintile5 v. 1 1.17 (1.03–1.32); p for trend = 0.05]. These results indicate that diet with pro-inflammatory potential, as represented by higher DII scores, is prospectively associated with increased risk of MetS, and the relationship is stronger in women than in men.