A population-based dietary inflammatory index predicts levels of C-reactive protein in the Seasonal Variation of Blood Cholesterol Study (SEASONS)

Abstract

Objective To perform construct validation of the population-based Dietary Inflammatory Index (DII) using dietary data from two different dietary assessments and serum high-sensitivity C-reactive protein (hs-CRP) as the construct validator. Design Using data derived from (i) three 24 h dietary recalls (24HR) at baseline and at the end of each subsequent quarter (i.e. up to fifteen over a year) and (ii) a 7 d dietary recall (7DDR) measured at baseline and then quarterly, regression analyses were conducted to test the effect of the DII score on serum hs-CRP as dichotomous (≤3mg/l, >3mg/l), while controlling for important potential confounders. Setting Existing data from the Seasonal Variation of Blood Cholesterol Study (SEASONS), a longitudinal observational study of healthy participants recruited in Worcester, MA, USA and participants were followed for 1 year. Subjects Participants who had at least one hs-CRP measurement over her/his 1-year participation (n 495 for 24HR, n 559 for 7DDR). Results Higher DII scores were associated with values of hs-CRP >3 mg/l (OR = 1·08; 95% CI 1·01, 1·16, P = 0·035 for the 24HR; and OR = 1·10; 95% CI 1·02, 1·19, P = 0·015 for the 7DDR). Conclusions The population-based DII was associated with interval changes in hs-CRP using both the 24HR and 7DDR. The success of this first-of-a-kind attempt at relating individuals’ intakes of inflammation-modulating foods using this refined DII, and the finding that there is virtually no drop-off in predictive capability using a structured questionnaire in comparison to the 24HR standard, sets the stage for use of the DII in a wide variety of other epidemiological and clinical studies.

Dietary inflammatory index and inflammatory gene interactions in relation to colorectal cancer risk in the Bellvitge colorectal cancer case–control study

“…Forty-five food parameters, including foods, nutrients, and other bioactive compounds were evaluated based on their inflammatory effect on some specific inflammatory markers, such as interleukin (IL)-1, IL-4, IL-6, IL-10, tumor necrosis factor (TNF)-a, and CRP. The DII has been validated demonstrating its effectiveness in predicting serum CRP levels in a large longitudinal epidemiological study (Shivappa et al 2014c). Previously, we observed that women with a pro-inflammatory diet (higher DII scores) had a higher risk of developing CRC in a US-based cohort study (Shivappa et al 2014a).…”

Diet-related inflammation and oesophageal cancer by histological type: a nationwide case–control study in Sweden

“…A higher DII score indicates a more pro-inflammatory diet, which included all possible food/ nutrients listed on the food frequency questionnaire. A validation of the DII score, based on both dietary recalls and a structured questionnaire (the seven-day dietary recall), similar to a food frequency questionnaire, has been published elsewhere [16]. A flow chart of the DII methodology is depicted in Fig.…”

“…Higher DII scores indicate more proinflammatory diets. The DII scoring system has been validated with various inflammatory markers, including CRP [16] and interleukin-6 [17].…”

Association between Maternal Dietary Inflammatory Index (DII) and abortion in Iranian women and validation of DII with serum concentration of inflammatory factors: case-control study

“…DII has been shown to be predictive of levels of various inflammatory markers (Cavicchia et al 2009;Shivappa et al 2014b;Shivappa et al 2015b). DII can be used to evaluate the dietary inflammatory potential in D r a f t different populations using a variety of assessment instruments such as 24-hour recall interviews, food frequency questionnaires (FFQ) and food record (Shivappa et al 2014a;Shivappa et al 2014b;Wirth et al 2014;Wood et al 2015). …”