Dietary Inflammation Index and Its Association with Long-Term All-Cause and Cardiovascular Mortality in the General US Population by Baseline Glycemic Status

Abstract

Dietary inflammatory potential has been proven to be correlated with the incidence of diabetes and cardiovascular diseases. However, the evidence regarding the impact of dietary inflammatory patterns on long-term mortality is scarce. This cohort study aims to investigate the dietary inflammatory pattern of the general US individuals by baseline glycemic status and to estimate its association with long-term mortality. A total of 20,762 general American adults with different glycemic statuses from the National Health and Nutrition Examination Survey were included. We extracted 24-h dietary information, and the dietary inflammatory index (DII) was calculated. The outcomes were defined as 5-year all-cause and cardiovascular mortality. Compared with the normoglycemia group, individuals with prediabetes and type 2 diabetes had higher DII scores (overall weighted p < 0.001). Compared with low DII scores, participants with high DII scores were at a higher risk of long-term all-cause mortality (HR: 1.597, 95% CI: 1.370, 1.861; p < 0.001) and cardiovascular mortality (HR: 2.036, 95% CI: 1.458, 2.844; p < 0.001). The results were stable after adjusting for potential confounders. Moreover, the prognostic value of DII for long-term all-cause mortality existed only in diabetic individuals but not in the normoglycemia or prediabetes group (p for interaction = 0.006). In conclusion, compared to the normoglycemia or prediabetes groups, participants with diabetes had a higher DII score, which indicates a greater pro-inflammatory potential. Diabetic individuals with higher DII scores were at a higher risk of long-term all-cause and cardiovascular mortality.

Association between dietary inflammation index and cataract: a population-based study from NHANES 2005–2008

“…Understanding the relationship between DII and chronic inflammatory diseases is crucial for advancing our knowledge of preventive measures and therapeutic interventions ( 20 ). A number of studies have indicated that a pro-inflammatory diet, as reflected by a higher DII, is associated with an increased risk of developing cardiovascular conditions ( 21 , 22 ), developing insulin resistance and impaired glucose metabolism ( 23 ), type 2 diabetes ( 24 ), various cancers ( 25 – 28 ).…”

Association of dietary inflammatory index with all-cause and cardiovascular disease mortality in hyperuricemia population: A cohort study from NHANES 2001 to 2010

“…[17] Previous cohort studies have consistently demonstrated a positive association between DII and all-cause mortality in general populations, cancer populations, populations with metabolic disorders, and elderly populations. [47–50] Furthermore, a meta-analysis incorporating 17 cohort studies confirmed that a pro-inflammatory diet increases the risk of all-cause, cancer, and CVD mortality. [51] Our study extends these findings for the first time to individuals with hyperuricemia.…”

Association of dietary and nutrient patterns with systemic inflammation in community dwelling adults

“…In addition, other studies have used the Dietary Inflammatory Index (DII Ⓡ ) to examine the association between diet and systemic inflammation, inflammatory biomarkers (e.g., CRP) ( 45 , 46 ), or chronic conditions. Higher scores of DII, indicating a more pro-inflammatory diet, have been associated with detrimental conditions related to pro-inflammatory state in the body, such as increased inflammatory biomarkers ( 47 ), risks of all-cause and CVD mortality ( 48 ), lower muscle mass and strength ( 49 ) and increased adiposity ( 50 ). The DII scores are based on 45 dietary components that include foods and nutrients which were associated with modulation of six inflammatory biomarkers (IL-1β, IL-4, IL-6, IL-10, TNF-α and CRP) ( 51 ).…”