The Relationship Between the Dietary Inflammatory Index and Metabolic Syndrome in Ravansar Cohort Study
Received 30 November 2019
Accepted for publication 11 February 2020
Published 21 February 2020 Volume 2020:13 Pages 477—487
Checked for plagiarism Yes
Review by Single anonymous peer review
Peer reviewer comments 3
Editor who approved publication: Prof. Dr. Juei-Tang Cheng
Hadi Abdollahzad,1 Yahya Pasdar,1 Seyed Mostafa Nachvak,1 Shahab Rezaeian,2 Amir Saber,1 Razieh Nazari1,3
1School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran; 2Department of Epidemiology, School of Health, Kermanshah University of Medical Sciences, Kermanshah, Iran; 3Student Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran
Correspondence: Amir Saber; Razieh Nazari
Department of Nutrition, Faculty of Nutritional Sciences and Food Technologies, Isar Sq., Across from Farabi Hospital, P.O. Box 6719851351, Kermanshah, Iran
Tel +98-83 37102009
Fax +98-83 37102002
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Purpose: The aim of this study was to investigate the association between dietary inflammatory index (DII) and metabolic syndrome (MetS) and its components using data of Ravansar non-communicable diseases (RaNCD) cohort study.
Patients and Methods: The present cross-sectional study was performed using the information of 6538 participants in the RaNCD study in Iran. A validated 125-item food frequency questionnaire (FFQ) was used to acquire DII scores. MetS was defined based on national cholesterol education program-adult treatment panel III (NCEP-ATP III) criteria. The association between DII and MetS and its components was investigated by the logistic regression model using STATA software.
Results: A significant association was found between DII and MetS (OR trend: 1.08, 95% CI: 1.01– 1.15, P =0.017), triglyceride (TG) (OR trend: 1.06, 95% CI: 1.00– 1.12, P=0.030), fasting blood glucose (FBG) (OR trend: 1.10, 95% CI: 1.01– 1.20, P=0.018) and high density lipoprotein cholesterol (HDL-C) (OR trend: 1.07, 95% CI: 1.02– 1.12, P= 0.005) after adjustment for all covariates. Also, there was a significant relationship between DII score and waist circumference (WC) (OR trend: 1.07, 95% CI: 1.01– 1.14, P=0.016).
Conclusion: Higher DII score (a pro-inflammatory diet) had a significant association with the risk of MetS and its components, even after adjustment for different potential confounding factors including socio-demographic data and lifestyle habits. However, further longitudinal investigations with more dietary parameters are needed to elucidate the role of the pro-inflammatory diet in the etiology of MetS.
Keywords: dietary inflammatory index, metabolic syndrome, food frequency questionnaire, pro-inflammatory diet
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