A novel dietary inflammatory index reflecting for inflammatory ageing: Technical note

Abstract

ObjectiveChronic inflammation plays an important role in the development of several chronic diseases. Existing dietary inflammatory indexes require complicated calculations, which are difficult to use in clinical practice. We developed a new and simple index, based solely on the frequency of consumption of only 16 foods, to capture the inflammatory potential of diet.MethodsThe new index, an empirical dietary inflammatory index (eDII), is based on 8 pro-inflammatory and 8 anti-inflammatory components. First, in a validation study, 168 community-dwelling persons were invited to participate and an inflammatory aging disease (IAD) score of each participant was calculated by total number of IADs. Second, in the nutritional epidemiologic study, we calculated the eDII for 1464 participants and compared the eDII with healthy diet quality scores.ResultsIn a validation study, when subjects were classified by eDII tertile, a higher eDII was significantly associated with a higher IAD score. In the nutritional epidemiologic study, a higher eDII was inversely associated with the Mediterranean diet score, the World Health Organization's healthy diet indicator, and the American Heart Association's recommended healthy diet score.ConclusionsThe eDII is an easy and valid instrument to assess the inflammatory potential of dietary factors. This index is easy to use and does not require detailed estimations of nutrient intake.

The dataset for the assessment of the inflammatory potential of the overall diet consumed by women of childbearing age

“…Dietary data summarized was used to calculate the DIS using a similar method as described by Kannauchi et al [10] to derive the empirical dietary inflammatory index (eDII), an index based on the frequency and the amount of consumption of foods. Unlike in this previous method, we scored individual food items rather than food groups in order to obtain a more comprehensive score.…”

Can dietary intake protect against low-grade inflammation in children and adolescents?

“…Even more interesting is the fact that the majority of studies examining pro-inflammatory foods ( Tabung et al., 2016 ; Kanauchi et al., 2019 ) including meat, seafood and eggs ( Arouca et al., 2018 ; Sanjeevi et al., 2018 ; González-Gil et al., 2016 ; Qureshi et al., 2009 ; Han et al., 2015 ; Cabral et al., 2018 ; Aeberli et al., 2006 ), and added sugars (snacks—candy, jams, spreads, sugar-sweetened beverages, fruit juice) ( Karampola et al., 2019 ; Sanjeevi et al., 2018 ; González-Gil et al., 2016 ; Hagin et al., 2017 ; Holt et al., 2009 ; Han et al., 2015 ; Cabral et al., 2018 ; Kosova et al., 2013 ; Jin et al., 2014 ) did not find an association between dietary intake and CRP, IL-6 and TNF-α in males and females from healthy cohorts. This is particularly interesting in the case of meat, which has previously demonstrated one of the most consistent epidemiological associations between diet and human disease risk ( Alisson-Silva et al., 2016 ) and has been associated with increased levels of CRP in other studies ( Montonen et al., 2013 ).…”

Dietary Patterns and Empirical Dietary Inflammatory Index in Southern Brazil and Risk of Colorectal Cancer: A Case-Control Study

“…Still, from the food frequency questionnaire, the inflammatory index of the empirical diet (eDII) was calculated considering the consumption of 8 pro-inflammatory dietary components (red meat, processed meat, organ meat, other fish, eggs, sugar sweetened beverages, tomatoes and refined grains) and 8 anti-inflammatory components (leafy green vegetables, dark yellow vegetables, fruit juice, oily fish, coffee, tea, wine and beer), scored at −2, −1, 0, 1 and 2 in accord with the frequency of consumption. The final score can vary from −16 to +16, with the highest scores being associated with a pro-inflammatory diet [15].…”

“…Among them are remarkable the consumption of alcoholic beverages [9] [10], low intake of fruits, vegetables and cereals [11] and excessive consumption of red meats and processed foods [12], a pro-inflammatory diet which is also known as a Western diet [13]. The dietary inflammatory index [14] [ 15] has recently been developed to assess the inflammatory potential related to dietary patterns, and this has been used to assess the risk of several diseases, including CRC [16] [17] [18].…”