جستجوی مقالات مرتبط با کلیدواژه « dietary inflammatory index » در نشریات گروه « پزشکی »

 The inflammatory potential of diet may affect carcinogenesis. This study aimed to determine the association between dietary inflammatory index (DII) and the risk of head and neck cancer (HNC), as well as the interaction between DII and cigarette smoking in HNC development within the Iranian population.

Study Design: 

This is a case-control study.

 In this multicenter case-control study, participants’ dietary intake was assessed using a validated 130-item food frequency questionnaire, from which DII was computed. The study recruited 876 new cases from referral hospitals across 10 provinces and 3409 healthy controls who were frequency-matched based on age, gender, and residential place. Logistic regression was used to obtain odds ratios (ORs) for HNC across tertiles of DII, which were adjusted for confounding variables.

 A higher pro-inflammatory diet was associated with an increased risk of all HNC (OR T3 vs. T1 [95% CI]: 1.31 [1.06, 1.62]; P-trend=0.013). There was a significant association between lip and oral cavity cancers and DII (OR T3 vs. T1 [95% CI]: 1.56 [1.16, 1.66]; P-trend=0.004). Furthermore, an inflammatory diet was associated with an increased risk of pharynx cancer (OR T3 vs. T1 [95% CI]: 2.08 [1.14, 3.79]; P-trend=0.02). Additionally, no significant association was observed between DII and larynx cancer, while an interaction was found between DII and tobacco use on the risk of HNC (OR T3 vs. T1 [95% CI]: 2.52 [1.78, 3.57]; P-interaction=0.03).

 DII was positively associated with HNC risk. There was a significant association between DII and the risk of lip, oral cavity, and pharynx cancers. Additionally, there was an interaction between tobacco use and DII in determining the risk of HNC.

The prevalence rate of type 2 diabetes (T2DM) is increasing worldwide, and the role of diet in its etiology has been established. The Dietary inflammatory index (DII) has attracted significant attention in evaluating associations between diet and diseases due to the role of chronic inflammation as an underlying cause of numerous disease processes. Therefore, the relationship between DII score and the risk of T2DM is evaluated in the Iranian population for the first time.

113 newly diagnosed T2DM patients and 226 apparently disease-free control cases aged 23-59 participated in this case-control study. A valid semi-quantitative food frequency questionnaire was used to assess dietary intake. Then, energy-adjusted DII (E-DII) scores were computed and categorized into quartiles based on values in the population study. A logistic regression model was used to estimate the association between DII and the risk of T2DM after controlling for important potential confounders and effect modifiers.

A significant association was observed between E-DII score and T2DM in the crude model (P-trend<0.001), model I (adjusted for physical activity, gender, education level, and family history of T2DM, P-trend<0.001), model II (adjusted for model I + body mass index, P-trend=0.005) (ORquartile4vs1 =2.98 (95% CI: 1.18, 9.12; P= 0.005).

A direct association was observed between DII score and the risk of T2D, implying that consuming a more anti-inflammatory diet would help to prevent T2DM. Future longitudinal studies should be conducted to further explore this association.

Depression and anxiety are on the rise, especially among women. By its inflammatory characteristics and energy density, diet may affect the occurrence of mental disorders. This study investigated the relationship between the dietaryinflammatory index (DII), mean adequacy ratio (MAR), dietary energy density (DED) and mental health. This cross-sectional study was conducted on 202 women of reproductive age (18-50 years) referred to health centers in Yasuj, Iran. Participants were randomly sampled from these centers. We assessed diet through a 148-item food frequency questionnaire (FFQ). Then, DII, MAR, and DED scores were calculated for participants. Furthermore, the Hospital Anxiety and Depression Scale (HADS) questionnaire was used to assess anxiety and depression.  No significant association was found between the DII, ED, MAR indexes and obesity, anxiety, or depression, even after adjusting for confounders (p>0.05). Additionally, there was no association between the number of pregnancies or children with anxiety and depression (p>0.05). Younger participants consumed foods with higher ED index (p<0.001). Higher weight and BMI were related to tertile 1 of ED (p=0.03 and p=0.003, respectively). In the present study, noassociation was observed between DII, MAR, DED and mental health in women of reproductive age. However, further studies are needed to confirm these findings.

Peptic ulcer disease (PUD) is a gastrointestinal ulcer caused by gastric acid. Aging, smoking and alcohol, stressful life, and family history are directly related to PUD. Oxidative stress and inflammation are the most important mechanisms involved in PUD. The aim of this study is to evaluate the association of dietary inflammatory index (DII) with the risk of PUD.

In this case-control study, data from 100 newly diagnosed peptic ulcer patients and 150 healthy individuals were analyzed. DII was assessed based on dietary intake data collected through a 174-item validated food frequency questionnaire (FFQ). To calculate DII, 36 nutrients and food components were used after adjusting the energy intake. Adjusted odds ratios (OR) and 95% confidence intervals (CI) regarding the association between DII and PUD risk were estimated by logistic regression.

The mean DII score in patients (0.43±1.88) was significantly higher than the mean DII in healthy individuals (-2.88±2.00) (P=0.005), i.e. patients had received more inflammatory diet. In the crude model of PUD, odds increased significantly in the third and fourth quartiles of DII score compared to the lowest quartile (OR of third quartile vs first quartile: 2.65, 95% CI:1.27-5.52, respectively; and OR of fourth quartile vs first quartile: 2.33, 95% CI:1.12-4.85, respectively; P- trend=0.001). After checking multiple potential confounders, OR in third and fourth quartiles remained high and there was no change in the results.

These findings suggest that more pro-inflammatory diets, indicated by higher DII scores, may increase the risk of PUD. Therefore, anti-inflammatory diet may play a protective role against PUD.

Recently, several have evaluated the association between the components of the dietary inflammatory index (DII) score with the risk and severity of Coronavirus Disease 2019 (COVID‑19). For the first time, we examined the association between DII® with risk of coronavirus infection and symptom severity through a case-control study in Iran.

The present case-control study was conducted on COVID-19 cases (n = 100) and healthy control (n = 100) volunteer, aged from 18 to 65 years. Dietary intake, DII, body mass index, COVID‑19 infection, and the severity of its symptoms were assessed for each participant. A multivariable logistic regression analysis test was used to estimate the odds ratio and 95% confidence interval.

Our results demonstrated that COVID‑19–infected patients were significantly older and had longer history of diabetes as compared to the healthy control group (P <.05). Furthermore, the participants with COVID‑19 had a significantly greater intake of total fat (P =0.259), saturated fat (P =0.005), and dietary fiber (P = .004). In contrast, individuals in the healthy control group had a higher intake of carbohydrate (P = .005), sodium (P <.001), and iron (P <.001). However, there was no significant difference in DII score between COVID-19 and healthy controls (P =.259). In addition, we did not detect any specific association between DII score and risk of COVID‑19 infection (odds ratio = 1.08, 95% confidence interval: 0.92 to 1.27; P =.294) and the severity of its symptoms (P >.05).

There appears to be no specific association between DII score and risk of COVID‑19 infection and the severity of its symptoms. More prospective cohort studies are necessary to confirm the veracity of our results

Polycystic ovary syndrome (PCOS) is the most common endocrinological disorder in women of reproductive age. Several studies have shown that inflammation factors have a crucial role in the function of the ovary as ovarian dysfunction can be caused by an imbalance of pro-inflammatory cytokines. Other studies have shown that PCOS patients have high levels of pro-inflammatory cytokines such as tumor necrosis factor-alpha (TNF-α), c-reactive protein (CRP(, interleukin-6 )IL-6(, and interleukin-8 (IL-8). Inflammation can be caused by a variety of factors including diet, and diet-induced inflammation can contribute to insulin resistance and atherogenesis as well as ovulation problems in women with PCOS. It is possible to calculate the components of diet and inflammation caused by diet using many different indices. The Healthy Eating Index (HEI) and Dietary Inflammatory Index (DII) are relatively new indices. As HEI is the overall health index for diet and DII indicates the inflammatory index of the diet, it is possible that a person’s diet can be generally healthy but has a high risk of inflammation, so these two indices should be considered together. Furthermore, dietary management of PCOS patients can reduce hyperinsulinemia, hyperandrogenism, and inflammation, which in turn helps to control and reduce disease complications such as infertility.

Obesity as a major cause of low-grade chronic inflammation is a global public health issue. Inflammation arising from obesity affects organs, such as kidney and liver, and is associated with chronic diseases. The present study aims to investigate the association between the dietary inflammatory index (DII) and obesity indices in university students.

This cross-sectional study included 361 college students selected using a two-stage cluster random sampling. The inclusion criteria were healthy girls and boys in the 18-35 years age group, and the exclusion criteria included the presence of chronic diseases, such as diabetes, cardiovascular diseases, taking supplements to weight loss or weight gain, and using alcohol and tobacco. DII scores were calculated from dietary data collected using a semi-quantitative food frequency questionnaire (FFQ). Anthropometric measurements were taken, and body composition was analyzed by bioelectrical impedance analysis (BIA).

The mean age of the students was 21.94 ± 4.04 years, 53.2% were female, and the mean DII was 1.26 ± 1.08. Among the participants, 36.8% were overweight and obese and 9.1% suffered from abdominal obesity. The DII score was not associated with body weight, body mass index (BMI), body fat, waist circumference or visceral fat (both unadjusted and after adjustment for covariates).

The present study showed no association between the DII and obesity indices. Given the proven effects of both the DII and obesity on health indicators, it would be a good strategy to conduct studies with prospective designs to determine the exact effects of DII on obesity indicators.

Increased dietary inflammatory index can be one of the factors affecting brain function and occurrence of academic failure in adolescents. There are evidence that diet modification in adolescents and anti-inflammatory diets play important roles in improving intelligence quotient and further academic achievements in adolescents. The aim of this study was to investigate relationships between dietary inflammatory index and intelligence quotient in adolescent girls.

In this cross-sectional study, 162 female students were selected using cluster sampling. Raven intelligence quotient test was used to measure student intelligence quotient. Dietary inflammatory index score was calculated through food data collected using 3-day food recalls.

The mean age of the 162 students was 16.3 y ±1.06 and the mean value of using intelligence was 103± 9.8. Nearly 74% of the students had moderate intelligence and 17% were smart.The mean dietary inflammatory index score in these individuals was -0.08 ±1.54. No significant relationships were seen between dietary inflammatory index and intelligence quotient in the crude model and after adjusting for confounding variables.

No significant relationships were reported between diet inflammatory index score and intelligence quotient in adolescents. Extensive and prospective studies on genetic and environmental factors affecting intelligence quotient are recommended.

Inflammation, a risk factor for cardiovascular disease (CVD), is affected by diet.Dietary inflammatory index (DII) is used to determine inflammation of diet. In addition, Neck circumference (NC), an indicator for upper-body subcutaneous adipose tissue distribution, is related to cardiovascular risk factors. This study aimed to examine the correlation between DII and NC in a nationally representative sample case and control.
In this cross-sectional study, the case group was chronic heart disease patients hospitalized in Al-Zahra Heart Clinic, Shiraz, Iran (N = 100). The Control group did not suffer from any heart-related diseases. Dietary intake data were determined using a single interview and food frequency questionnaire (FFQ). NC was assessed using standard methods. Nutritionist-4 software was used to analyze nutrient intakes from FFQ. The method of Shivappa et al. was used to calculate DII.
The mean of NC in the case and control group were 39.09±4.18 and 36.68±4.32 cm. The mean of DII in the case and control groups were -0.018±1.53 and 0.40±155. There was no significant difference between the DII score of the case and control groups (p:0.056, t:-1.922). No significant correlation was observed between DII score and NC in the case(p:0.750,r:0.032) and control(p:0.294,r:0.106) groups.
There was no correlation between DII score as a risk factor for CVD and NC in both case and control groups.

Dietary patterns and diet quality index (DQI) are widely discussed in relation with different health conditions and have recently been taken into consideration for all cancer types. Since chronic inflammation has been recognized as an important biologic risk factor for cancer occurrence, especially in epithelial tissues, proinflammatory or anti-inflammatory characteristics of diet has become the center of attention. In the present study, we aimed to identify whether a specific dietary pattern, Mediterranean dietary score (MDs), and dietary inflammatory index (DII) were associated with overall cancer risk in Iranian population.

This study was performed in the context of the Golestan cohort study. Participants with extreme daily energy intake or those who did not answer more than 30 question of the Food Frequency questionnaire (FFQ) were excluded. Dietary patterns, MDs, and DII were measured from FFQ. Age, sex, total energy, place of residence, smoking, wealth score, ethnicity, opiate use, BMI, education, marital status, and physical activity score were considered as confounding variables. Using Cox proportional hazards regression models, hazard ratios (HRs) and 95% confidence interval of cancer were estimated.

HRs (95% CIs) of all cancers by quartiles of Western dietary pattern, DII, and MDs showed that the forth quartile of the Western dietary pattern is attributed to 23% higher cancer risk (HRs: 1.23, CI: 1.09-1.40, P< 0.001, adjusted for age and sex) compared to the first quartile. It also remained significant after further adjustments (HRs = 1.20, CI: 1.06-1.36, P< 0.001).  There was a higher cancer risk in the fourth quartile of DII in comparison with the first quartile (HRs = 1.16, CI: 1.01-1.32, P trend < 0.001, adjusted for age and sex). The lower adherence to the Mediterranean dietary pattern also largely contributes to 27% higher cancer risk (HRs: 1.27, CI: 1.12-1.44), P trend < 0.001, adjusted for age and sex), which also remained remarkable after further adjustments ((HRs =1.19, CI: 1.05-1.35, P trend < 0.001).

Cancer is highly correlated to dietary intake and dietary patterns, such as the Western dietary pattern, while the Mediterranean diet score was inversely associated with cancer risk. Further investigations are required to get a broader insight into cancer determinants in population.

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.

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.

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).

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.

A low Resting Metabolic Rate (RMR) as a risk factor for weight gain can be affected by many factors. However, the role of Dietary Inflammatory Index (DII) in RMR is still unknown. This study was designed to examine the association between resting metabolic rate per kilogram of fat-free mass and DII. This cross-sectional study was conducted among 304 Iranian overweight and obese women aged 18-50 years. RMR was measured by indirect calorimetry. Bioelectrical Impedance Analysis (BIA) was used to determine Fat Free Mass (FFM) and other body composition parameters. A validated 147-item FFQ was used to compute dietary inflammatory index. Participants that consumed more pro-inflammatory foods, compared to those with lower intake had significantly a lower odds ratio for increased RMR/FFM (OR: 0.40; 95% CI: 0.16-0.91; p=0.01). Moreover, after adjusting for potential confounders, a significant inverse association between DII and RMR/FFM was observed in overweight women (OR: 0.31; 95% CI: 0.09-0.98; p=0.04). In this study, an inverse association between DII score and RMR/FFM in overweight women was observed. Further studies, in particular prospective cohorts with long-term follow-up, are required to confirm these findings.

Diabetes mellitus and its comorbidities which result in dyslipidemia and cardiovascular diseases (CVD) are one of the leading causes of death in the world, and diet plays a major role in those disease incidences, especially through lipid oxidation mechanisms. This, in turn, leads to tissue inflammation and the formation of atheromatous plaques. Our objective was to evaluate the association between the inflammatory potential of the diet and the incidence of dyslipidemia or its subclasses. We included 599 T2DM patients (276 men and 323 women), aged 35 to 65 years from diabetes referral centers, including Gabric Diabetes Association, Iranian Diabetes Society, and other health centers in Tehran. The lipid profiles in serum were measured by the dietary inflammatory index (DII) was computed using a validated 148-item semi-quantitative food frequency questionnaire (FFQ). The DII score ranged between - 4.85 and 5.46 and its mean and standard deviation (SD) was (-0.02±1.65). Younger individuals had higher adherence to the inflammatory diet (p≤0.001). Moreover, in the higher quartiles of DII, lower levels of physical activities were seen (p=0.005). There were no significant differences in the distribution of BMI, waist circumference, or lipid profile across DII quartiles. In the overall analysis, no significant association was observed between DII and lipid profile in the crude model, but after adjusting for confounders (age, gender, BMI, physical activity, and energy intake), the DII score was found to be positively associated with total cholesterol (β=3.123, SE=1.478, p=0.035) in all participants. A pro-inflammatory diet, as measured by a higher DII score, was prospectively associated with a higher level of total cholesterol in serum. This result may shed a light on the prevention of incidence dyslipidemia and CVD in diabetic patients by intervention in dietary patterns.

Limited data are available on the association of Dietary Inflammatory Index (DII) withmetabolic syndrome (MetS),its components. The present study was conducted to investigate theassociation of DII with MetS,its components among Iranian adults.

A total of 404 subjects,aged 18 years or older,were included in the current cross-sectionalstudy. We used a validated,reliable 147-item food frequency questionnaire (FFQ) to assess dietaryintakes. Fasting blood sample was obtained to quantify glycemic indicators,lipid profile. MetS wasdefined based on the guidelines of the National Cholesterol Education Program Adult Treatment PanelIII (ATP III).

Mean age of study participants was 38.20±9.55 years. No significant association wasfound between DII,odds of MetS (odds ratio [OR]: 0.92,95% CI: 0.48-1.76). In terms of MetScomponents,a significant positive association was seen between DII scores,reduced levels of highdensity lipoprotein cholesterol (HDL-C) (OR: 2.29,95% CI: 1.32-3.97),such that after controlling forenergy intake,demographic variables,BMI,participants in the highest category of DII had 2.71times greater odds for having reduced levels of HDL-C (OR: 2.71,95% CIs: 1.34,5.47). There was noother significant association between other components of MetS,DII scores either before or afteradjusting for confounding variables.

We observed no significant association between DII,odds of MetS. However,higherscore of DII was associated with lower levels of HDL.

The study aimed to investigate whether diet-induced inflammation assessed by Empirical Dietary Inflammatory Pattern (EDIP) is associated with odds of unhealthy metabolic phenotype and components of metabolic syndrome (MetS).
This cross-sectional study included 403 overweight/obese individuals recruited from employees of two pharmaceutical companies in Iran. The weighted intake of 15 food groups was summed to construct EDIP and metabolic phenotypes were defined based on MetS criteria.
After adjusting for age, sex, BMI, and marital status, the odds of unhealthy phenotype increased significantly from quartile 1 to quartile 4 (P-trend = 0.013). However, the association became non-significant after adjusting for energy intake. Compared to those in the lowest quartile, individuals with higher EDIP scores had higher odds of high fasting blood sugar (FBS) (P-trend = 0.031) and low HDL-C (P-trend = 0.036) after adjusting for all covariates. By adding energy intake into the model, an inverse association was observed between EDIP, waist circumference (WC), and odds of high WC.
A higher pro-inflammatory diet was associated with higher odds of unhealthy phenotype, high FBS, and low-HDL-C in overweight/obese individuals. However, the association with unhealthy phenotype seems to be dependent on the energy intake.

The relation between diet and stress has not been widely explored. In this study, we examined the association between the inflammatory potential of diet and levels of stress among adolescent girls in Iran.
A total of 299 adolescent girls aged 15–18 years were recruited during 2014–2015. Stress was assessed using the Depression, Anxiety and Stress Scale (DASS)-21 scale. Data were analyzed as continuous DASS scores and as a dichotomous outcome with a cut-off value of 9. The dietary inflammatory index (DII) is a literature-derived population-based dietary. DII scores were index computed from dietary intake assessed using a validated food frequency questionnaire. Multivariable linear and logistic regressions were used to calculate beta estimates and odds ratios adjusting for potential confounding factors.
In total, 84 girls (28% of the entire study sample) had at least a moderate level of stress symptoms (DASS > 9). Girls with the most pro-inflammatory diet (tertile 3) had higher DASS stress scores (β = 2.75; 95% CI = 1.05, 4.46) and were at 3.48 times (95% CI = 1.33, 9.09) risk of having at least moderate level of stress compared to girls with the most anti-inflammatory diets (tertile 1).
These data suggest that Iranian adolescent girls with a pro-inflammatory diet, as shown by higher DII scores, had higher levels of stress and greater odds of having at least a moderate level of stress symptoms.