Association of proinflammatory diet with low-grade inflammation: results from the Moli-sani study

Shivappa, Nitin; Hébert, James R.; Ruggiero, Emilia; Pounis, George; Donati, Maria Benedetta; Gaetano, Giovanni de; Vermylen, Jos; Carrasco, Ignacio De Paula; Giampaoli, Simona; Spagnuolo, Antonio; Assanelli, Deodato; Centritto, Vincenzo; Spagnuolo, Pasquale; Staniscia, Dante; Cerletti, Chiara; Lorenzet, Roberto; Mascioli, A.; Rotilio, Domenico; Castelnuovo, Augusto Di; Giacci, Maurizio; Padulo, Antonella; Petraroia, Dario; Spinelli, Maria; Silvestri, Christian; Dell’Elba, Giuseppe; Grippi, Claudio; Bonanni, Americo; Bonaccio, Marialaura; Zito, Franco; Verna, Angelita; Pampuch, Agnieszka; Vohnout, Branislav; Pannichella, Agostino; Vizzarri, Antonio Rinaldo; Arcari, Antonella; Barbato, Daniela; Bracone, Francesca; Giorgio, Carmine; Magnacca, Sara; Panebianco, Simona; Chiovitti, Antonello; Marracino, Federico; Caccamo, Sergio; Caruso, Vanesa; Cugino, Daniela; Zito, Francesco; Gianfagna, Francesco; Ferri, Alessandra; Mignogna, Marcella; Guszcz, Tomasz; Giuseppe, Romina di; Barisciano, Paola; Buonaccorsi, Lorena; Centritto, Floriana; Cutrone, Antonella; Lucia, Francesca De; Fanelli, Francesca; Santimone, Iolanda; Sciarretta, Anna; Sorella, Isabella; Stefano, Irene Di; Plescia, Emanuela; Molinaro, Alessandra; Cavone, C.; Galuppo, Giovanna; Lillo, Maura Di; Castaldi, Concetta; D'Angelo, Dolores; Ramacciato, Rosanna; Olivieri, Marco; Rago, Livia; Costanzo, Simona; Curtis, Amalia De; Iacoviello, Licia; Persichillo, Mariarosaria

doi:10.1016/j.nut.2018.04.004

Cited by 73 publications

(75 citation statements)

References 55 publications

(47 reference statements)

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“…The DII and E-DII were developed to assess the pro-inflammatory and anti-inflammatory effects of overall diet [12]. Previous studies have validated the close relationship between the DII/ E-DII and inflammatory markers [13][14][15][16][17][18][19].…”

Section: Discussionmentioning

confidence: 99%

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The Dietary Inflammatory Index Is Positively Associated with Colorectal Cancer Risk in a Chinese Case-Control Study

et al. 2020

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Diet may modulate chronic inflammation. The aim of this study is to investigate whether the dietary inflammatory index (DII®) was associated with the risk of colorectal cancer in a Chinese population. A case-control study was conducted from July 2010 to April 2019, in Guangzhou, China. A total of 2502 eligible cases were recruited along with 2538 age- (5-year interval) and sex-matched controls. Dietary data derived from a validated food frequency questionnaire were used to calculate the energy-adjusted DII (E-DII) scores. Odds ratios (ORs) and 95% confidence intervals (CIs) for colorectal cancer risk were estimated using unconditional logistic regression models. In this study, E-DII scores ranged from −5.96 (the most anti-inflammatory score) to +6.01 (the most pro-inflammatory score). A positive association was found between the E-DII and colorectal cancer risk, with the OR = 1.40 (95% CI 1.16, 1.68; Ptrend < 0.01) for the highest E-DII quartile compared with the lowest quartile after adjusting for potential confounders. When stratified based on cancer subsite, sex, body mass index, and smoking status, significant associations were not observed in women or underweight individuals. Results from this study confirmed that a higher E-DII score was associated with an increased risk of colorectal cancer in a Chinese population.

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Section: Discussionmentioning

confidence: 99%

“…A higher DII score represents a more pro-inflammatory diet, while a lower DII score indicates a more anti-inflammatory diet. The DII has been validated with inflammatory markers, such as C-creative protein (CRP), IL-1, IL-2, and TNF-α [13][14][15][16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

The Dietary Inflammatory Index Is Positively Associated with Colorectal Cancer Risk in a Chinese Case-Control Study

et al. 2020

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“…The DII has been previously validated with several inflammatory markers such as C-reactive protein, interleukin-6, and homocysteine [28][29][30]. Previous studies have suggested that a high DII, which represents a pro-inflammatory diet, may increase the incidence of age-related chronic diseases and all-cause mortality [7,31].…”

Section: Discussionmentioning

confidence: 99%

Dietary Inflammatory Index and S-Klotho Plasma Levels in Middle-Aged Adults

2020

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Background: Soluble Klotho (S-Klotho) is an aging suppressor with a close link with inflammation. However, it is still unknown whether the dietary inflammatory potential is associated with S-Klotho plasma level. We aimed to investigate the association of the Dietary Inflammatory Index (DII) with S-Klotho plasma levels in middle-aged sedentary adults. Methods: 73 middle-aged sedentary adults (40–65 years old) participated in the present study. DII was determined from 28 dietary items obtained by 24 h recalls and food frequency questionnaires. The S-Klotho plasma levels were measured using a solid-phase sandwich enzyme-linked immunosorbent assay. Results: a weak positive association was observed between DII and S-Klotho plasma levels (β = 52.223, R2 = 0.057, p = 0.043), which disappeared after controlling for body mass index (p = 0.057). Conclusions: A pro-inflammatory dietary pattern measured with the DII was slightly and positively associated with S-Klotho plasma levels in middle-aged sedentary adults.

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“…These must be designed to elucidate the temporal order of effects, an important criterion for assessing causality (46,47). Furthermore, these studies must account for the knowledge that diet can exert a direct effect on in ammation (i.e., not mediated via BMI or adiposity) as well as its role in affecting energy balance (6,48,49).…”

Section: Discussionmentioning

confidence: 99%

Inflammatory potential of diet and risk of incident knee osteoarthritis: a prospective cohort study

Liu

Hébert

Shivappa

et al. 2020

Preprint

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Background To examine the relation between inflammatory potential of diet and incident knee osteoarthritis (OA) and the role of BMI in the association of interest. Methods In the Osteoarthritis Initiative, the energy-adjusted dietary inflammatory index (E-DIITM) scores were calculated based on the Block Brief 2000 Food Frequency Questionnaire and categorized into sex-specific quartiles. Outcomes were incident: (1) radiographic knee OA (ROA) (i.e., a KL grade ≥2), (2) symptomatic knee OA (SxOA) (i.e., a combination of a frequent knee pain and ROA). We fitted generalized estimating equation models to examine the association between E-DII scores and incident knee OA. We performed mediation analyses to assess potential mediation by BMI in the DII-OA relation. Results Over a 48-month follow-up period, 232 and 978 knees developed ROA and SxOA, respectively. Compared with the lowest (most anti-inflammatory) E-DII quartile, the odds ratio (OR) of incident ROA for the highest (most pro-inflammatory) E-DII quartile was 1.73 (95% confidence interval (CI): 1.15 to 2.62, Ptrend= 0.007). The corresponding OR for SxOA was 1.43 (95% CI: 1.16 to 1.76, Ptrend = 0.001). The DII-OA association was significantly mediated via BMI with an indirect effect of 1.08 (95% CI: 1.04,1.13) for ROA and 1.13 (95% CI: 1.09, 1.16) for SxOA, accounting for 20.4% and 44.5% of total effect, respectively. Conclusions A higher inflammatory potential of diet increased the risk of knee OA. The association was significantly mediated via BMI. Targeting inflammatory potential of diet may be beneficial to reduce risk of knee OA.

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Association of proinflammatory diet with low-grade inflammation: results from the Moli-sani study

Cited by 73 publications

References 55 publications

The Dietary Inflammatory Index Is Positively Associated with Colorectal Cancer Risk in a Chinese Case-Control Study

The Dietary Inflammatory Index Is Positively Associated with Colorectal Cancer Risk in a Chinese Case-Control Study

Dietary Inflammatory Index and S-Klotho Plasma Levels in Middle-Aged Adults

Inflammatory potential of diet and risk of incident knee osteoarthritis: a prospective cohort study

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