What constitutes an antiinflammatory diet? How does this contrast with a proinflammatory diet?

Hébert, James R.

doi:10.1016/b978-0-12-822130-3.00006-5

Cited by 1 publication

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“…A low DII score results from consuming less energy-dense foods and more fruits, and vegetables. Evidence has shown that the DII can capture the inflammatory potential from diet and, therefore, represents an important innovation to address the association between dietary inflammation and health parameters (15,16). Over 50 studies have validated the use of the DII or E-DII as a measure of inflammation and linked it to markers such as CRP, IL-6, and TNF-α-R2 (17)(18)(19)(20)(21).…”

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confidence: 99%

The dietary inflammatory index and cardiometabolic parameters in US firefighters

Christodoulou,

Christophi,

Sotos-Prieto

et al. 2024

Front. Nutr.

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IntroductionDietary choices play a crucial role in influencing systemic inflammation and the eventual development of cardiovascular diseases (CVD). The Dietary Inflammatory Index (DII®) is a novel tool designed to assess the inflammatory potential of one’s diet. Firefighting, which is characterized by high-stress environments and elevated CVD risk, represents an interesting context for exploring the dietary inflammatory-CVD connection.AimThis study aims to investigate the associations between Energy-adjusted Dietary Inflammatory Index (E-DII™) scores and cardiometabolic risk parameters among US firefighters.MethodsThe study analyzed 413 participants from the Indianapolis Fire Department who took part in a Federal Emergency Management Agency (FEMA)-sponsored Mediterranean diet intervention trial. Thorough medical evaluations, encompassing physical examinations, standard laboratory tests, resting electrocardiograms, and submaximal treadmill exercise testing, were carried out. Participants also completed a detailed food frequency questionnaire to evaluate dietary patterns, and E-DII scores were subsequently computed based on the gathered information.ResultsParticipants had a mean body mass index (BMI) of 30.0 ± 4.5 kg/m2 and an average body fat percentage of 28.1 ± 6.6%. Regression analyses, adjusted for sex, BMI, maximal oxygen consumption (VO2 max), max metabolic equivalents (METS), age, and body fat percentage, revealed significant associations between high vs. low E-DII scores and total cholesterol (β = 10.37, p = 0.04). When comparing low Vs median E-DII scores there is an increase in glucose (β = 0.91, p = 0.72) and total cholesterol (β = 5.51, p = 0.26).ConclusionOur findings support an association between higher E-DII scores and increasing adiposity, as well as worse lipid profiles.

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