The association of meal-specific food-based dietary inflammatory index with cardiovascular risk factors and inflammation in a sample of Iranian adults

BMC Endocrine Disorders

Research

Kurosh Djafarian¹  Shakila Ansari²  Amin Mirrafiei³  Azadeh Lesani³  Sakineh Shab-Bidar³  Ahmad Jayedi³ 

[1] Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), 14167-53955, Tehran, Iran;Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran;Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), P. O. Box 14155/6117, No 44, Hojjat-Dost Alley, Naderi St., Keshavarz Blvd, 14167-53955, Tehran, Iran;

关键词: Dietary inflammatory index;    Meals;    Cardiovascular disease;    Insulin resistance;    Inflammation;   

DOI  :  10.1186/s12902-023-01265-x

 received in 2022-08-21, accepted in 2023-01-03,  发布年份 2023

来源: Springer

【 摘 要 】

BackgroundThis study aimed to evaluate the association of meals-specific food-based dietary inflammatory index (FDII), with cardiovascular (CVD) risk factors and inflammation among Iranian adults.MethodsIn this cross-sectional study, we recruited 816 participants living in Tehran via two-staged cluster sampling. Three non-consecutive 24-h dietary recalls (two working days and one day off) were obtained from individuals to specify the main meals and meal-specific FDIIs. Anthropometric measures were done. Insulin and high-sensitivity c-reactive protein (hs-CRP) were measured. Multiple linear regressions were used to investigate the association of FDII with Homeostatic Model Assessment for Insulin Resistance (HOMA-IR), hs-CRP, Triglyceride Glucose Index (TyG), and Lipid Accumulation Product Index (LAP).ResultsThe range of FDIIs for breakfast, lunch, and dinner were (-2.47,1.98), (-2.66,3.23) and (-4.09,3.13) in order, and the mean age was 42.2 ± 10.5 years. We found that there was no significant association between FDII and hs-CRP level in the three meals (β = -0.003; 95% CI: -0.030, 0.025 for breakfast,β = -0.020; 95% CI: -0.041, 0.001 for lunch, and β = 0.006; 95% CI: -0.016, 0.028 for dinner) after adjusting for age, sex, education, occupation, maritage, physical activity, smoking, morningness-eveningness score, energy, body mass index, and other FDIIs. Also, we found no significant association between breakfast, lunch, and dinner-specific FDII and HOMA-IR (β = -0.368, -0.223, 0.122), TyG index (β = -0.009, 0.060, -0.057) and LAP (β = 2.320, -0.278, -0.297).ConclusionsWe found no associations between meal-based FDII scores and CVD and inflammation. Further research of prospective nature is needed to confirm these findings.

【 授权许可】

CC BY   
© The Author(s) 2023