Association between dietary inflammatory index and anemia in US adults

Abstract

Background and aimsAnemia is a widespread global health concern, and recent research has unveiled a link between anemia and inflammation. The Dietary Inflammation Index (DII) is a novel tool used to assess the overall inflammatory potential of an individual’s diet. However, until now, there have been no studies demonstrating a connection between DII and anemia. This study aimed to explore the relationship between DII and the risk of anemia among Americans, as well as to examine the influence of other risk factors on this association.MethodsData from 32,244 patients were collected from the National Health and Nutrition Examination Survey (NHANES) database spanning from 1999 to 2018. Using multivariable logistic regression, we examined the correlation between DII and anemia. Subgroup analyses and smoothed curve analyses were conducted to further investigate the association between DII and anemia.ResultsThe analysis revealed a significant positive association between higher DII scores and increased anemia risk in the American population (Odds Ratio [OR] = 1.06, 95% Confidence Interval [CI] = 1.03 to 1.09, p < 0.0001). This association remained consistent in subgroup analyses, encompassing various age groups, distinct Body Mass Index (BMI) categories, varying diabetes mellitus statuses, histories of hypertension, females, individuals with a RIP <3.5, and Non-Hispanic Black individuals. Notably, the association was particularly significant among non-smokers. Smoothed curve fitting analysis demonstrated a linear relationship between DII and the prevalence of anemia.ConclusionOur findings underscore a positive correlation between the inflammatory potential of one’s diet and the risk of anemia, especially when coupled with other risk factors. Consequently, reducing the consumption of pro-inflammatory foods may serve as one of the effective measures against the development of anemia. Given the variations in gender, age, BMI, and chronic diseases observed in our study, tailored policies could better cater to the specific needs of diverse populations.

Prevalence of anemia in patients with rheumatoid arthritis and its association with dietary inflammatory index: A population-based study from NHANES 1999 to 2018

“…DII has been shown in nutritional epidemiological research to correlate with levels of inflammatory and anti-inflammatory markers like IL-1β, IL-4, IL-6, IL-10, CRP, and TNF-α, predicting the connection between overall diet and these markers. [ 23 ] As recently documented in several studies, [ 11 , 24 ] the DII is strongly connected with RA and anemia. However, to our knowledge, no study has specifically investigated the correlation between DII and anemia in RA patients.…”

“…Reducing the intake of pro-inflammatory foods may be one of the effective measures to prevent the development of anemia. [ 11 ] Xiang et al discovered a positive correlation between DII and RA in Americans. They concluded that to prevent RA, simply eating anti-inflammatory foods is not enough.…”

“…Diet is a controllable factor in the environment that significantly influences inflammation and immune function. [ 6 – 8 ] Research has shown that dietary intake, particularly anti-inflammatory diets, is crucial in managing chronic diseases, such as RA, [ 9 , 10 ] anemia, [ 11 ] and hypertension. [ 12 ] Recent studies have reported that many anti-inflammatory food components, including n-3 fatty acids, [ 13 ] probiotics, [ 14 ] and anti-inflammatory dietary patterns, including the Mediterranean diet [ 14 ] and anti-inflammatory portfolio diet, [ 15 ] can diminish systemic inflammation levels and relieve disease activity.…”