TY - JOUR
T1 - The association between energy-adjusted dietary inflammatory index and 10-year cardiovascular risk
T2 - Fasa adult cohort study
AU - Sepehrinia, Matin
AU - Pourmontaseri, Hossein
AU - Naghizadeh, Mohammad Mehdi
AU - Vahid, Farhad
AU - Hebert, James R.
AU - Homayounfar, Reza
AU - Alkamel, Abdulhakim
N1 - FUNDING INFORMATION
This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
Publisher Copyright:
© 2024 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
PY - 2024/8
Y1 - 2024/8
N2 - A healthy diet is dominant in cardiovascular disease (CVD) prevention. Inflammation is pivotal for CVD development. This study aimed to evaluate the association between the pro-inflammatory diet and the CVD risk. This cross-sectional study involved 10,138 Fasa adult cohort study participants. After excluding participants with missing data, the Energy-Adjusted Dietary Inflammatory Index (E-DII) was calculated to assess the inflammatory potential of diet using the recorded Food Frequency Questionnaire. Framingham risk score (FRS) was used to predict the 10-year risk of CVD. The association between E-DII and high risk for CVD was investigated using multinominal regression. After exclusion, the mean age of studied individuals (n = 10,030) was 48.6 ± 9.6 years, including 4522 men. Most participants were low risk (FRS <10%) for CVD (87.6%), while 2.7% of them were high risk (FRS ≥20%). The median FRS was 2.80 (1.70, 6.30). The E-DII ranged from −4.22 to 4.49 (mean E-DII = 0.880 ± 1.127). E-DII was significantly associated with FRS. This result persisted after adjusting for confounding factors and in both genders. This study revealed that the pro-inflammatory diet significantly increases the CVD risk. Consequently, reducing the inflammatory potential of diet should be considered an effective dietary intervention in CVD prevention.
AB - A healthy diet is dominant in cardiovascular disease (CVD) prevention. Inflammation is pivotal for CVD development. This study aimed to evaluate the association between the pro-inflammatory diet and the CVD risk. This cross-sectional study involved 10,138 Fasa adult cohort study participants. After excluding participants with missing data, the Energy-Adjusted Dietary Inflammatory Index (E-DII) was calculated to assess the inflammatory potential of diet using the recorded Food Frequency Questionnaire. Framingham risk score (FRS) was used to predict the 10-year risk of CVD. The association between E-DII and high risk for CVD was investigated using multinominal regression. After exclusion, the mean age of studied individuals (n = 10,030) was 48.6 ± 9.6 years, including 4522 men. Most participants were low risk (FRS <10%) for CVD (87.6%), while 2.7% of them were high risk (FRS ≥20%). The median FRS was 2.80 (1.70, 6.30). The E-DII ranged from −4.22 to 4.49 (mean E-DII = 0.880 ± 1.127). E-DII was significantly associated with FRS. This result persisted after adjusting for confounding factors and in both genders. This study revealed that the pro-inflammatory diet significantly increases the CVD risk. Consequently, reducing the inflammatory potential of diet should be considered an effective dietary intervention in CVD prevention.
KW - diet
KW - inflammation
KW - prevention
KW - pro-inflammatory diet
KW - risk factor
KW - risk prediction
UR - http://www.scopus.com/inward/record.url?scp=85192879063&partnerID=8YFLogxK
UR - https://pubmed.ncbi.nlm.nih.gov/39139971/
U2 - 10.1002/fsn3.4181
DO - 10.1002/fsn3.4181
M3 - Article
C2 - 39139971
AN - SCOPUS:85192879063
SN - 2048-7177
VL - 12
SP - 5530
EP - 5537
JO - Food Science and Nutrition
JF - Food Science and Nutrition
IS - 8
ER -