Association between the empirical dietary inflammatory index and musculoskeletal pain in community-dwelling older adults: a cross-sectional study

Rezaei, Mahshid; Tajary, Zahra; Esmaeily, Zahra; Eyvazkhani, Atefeh; Daei, Shahrzad; Dara, Marjan Mansouri; Rezaei, Mohaddeseh; Djazayery, A; Motlagh, Ahmadreza Dorosty

doi:10.24171/j.phrp.2022.0194

Cited by 3 publications

(3 citation statements)

References 38 publications

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“…However, it's crucial to note that not all studies support these findings. A cross-sectional study among elderly Iranians found no significant correlation between the dietary inflammatory index and musculoskeletal pain 51 . In contrast, a more extensive cohort study in Spain, with a substantial sample size and an average follow-up period of 3.2 years, reported a significant association between an increase in the DII and pain events.…”

Section: Discussionmentioning

confidence: 95%

Exploring the association between dietary Inflammatory Index and chronic pain in US adults using NHANES 1999–2004

Qing,

Zhu,

et al. 2024

Sci Rep

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Chronic pain, a substantial public health issue, may be influenced by dietary patterns through systemic inflammation. This cross-sectional study explored the association between Dietary Inflammatory Index (DII) and chronic pain among 2581 American adults from NHANES data. The DII, ranging from − 4.98 to 4.69, reflects the inflammatory potential of the diet, with higher scores indicating greater pro-inflammatory capacity. Our findings showed no significant association between the continuous DII score and chronic pain prevalence. However, a nonlinear relationship emerged. When the DII was categorized, a significant association between higher DII scores (DII ≥ 2.5) and chronic pain prevalence was observed. The analysis uncovered a U-shaped pattern, with an inflection point at a DII score of − 0.9, indicating an association between both low and high levels of dietary inflammation are associated with higher pain prevalence. This nuanced interaction between dietary inflammation and chronic pain indicates the possibility of incorporating dietary modification into pain management strategies and underscores the need for further research into the long-term effects of diet on chronic pain.

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Section: Discussionmentioning

confidence: 95%

Exploring the association between dietary Inflammatory Index and chronic pain in US adults using NHANES 1999–2004

Qing,

Zhu,

et al. 2024

Sci Rep

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“…The sum of these scores provided the overall DII score. Energy-adjusted DII (E-DII™) scores, calculated per 1,000 kcal consumption using a density approach, followed a similar procedure but utilized an energy-adjusted global comparison database ( 2 , 3 ).…”

Section: Methodsmentioning

confidence: 99%

“…Cardiovascular diseases (CVD) account for more than 30% of global deaths, with more than 18 million people dying from CVD-related conditions ( 1 ). Several studies have identified inflammation as the main underlying cause of CVD ( 2 , 3 ). A poor diet, which includes large quantities of calorically dense foods, rich in simple carbohydrates and fat, is known to be pro-inflammatory ( 4 , 5 ).…”

Section: Introductionmentioning

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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Association between dietary inflammatory index and musculoskeletal disorders in adults

Khamoushi,

Soleimani,

Najafi

et al. 2023

Sci Rep

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This research investigated how the Dietary Inflammatory Index (DII) related to musculoskeletal issues in adults. It used a cross-sectional design with a sample of 3477 female and 3572 male participants aged 35 to 65 from the Ravansar Non-Communicable Diseases cohort study in western Iran. The DII is calculated from a Food Frequency Questionnaire (FFQ) to measure dietary intake. Musculoskeletal disorders including back pain, back pain/stiffness, joint pain, and joint pain/stiffness were evaluated by the RaNCD cohort study physician using a standard questionnaire. Logistic regression analysis examined the association between DII and musculoskeletal disorders. The findings demonstrated a positive association between higher DII scores and back pain/stiffness (OR 1.32, 95% CI 1.04–1.73, P = 0.047). Furthermore, DII displayed a significant association with a heightened odd to joint pain (OR 1.26, CI 1.10–1.46) when compared to those with lower DII scores (Q3 vs. Q1). After adjusting for cofounding factors, the Q3 DII quintile participants showed a 44% higher odd of experiencing joint pain/stiffness (OR 1.44, CI 1.01–2.05, P = 0.047). However, the study found no significant association between back pain and DII (P > 0.05). In conclusion, the research suggests that consuming a pro-inflammatory diet might be linked to developing musculoskeletal issues in adults.

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Association between the empirical dietary inflammatory index and musculoskeletal pain in community-dwelling older adults: a cross-sectional study

Cited by 3 publications

References 38 publications

Exploring the association between dietary Inflammatory Index and chronic pain in US adults using NHANES 1999–2004

Exploring the association between dietary Inflammatory Index and chronic pain in US adults using NHANES 1999–2004

The dietary inflammatory index and cardiometabolic parameters in US firefighters

Association between dietary inflammatory index and musculoskeletal disorders in adults

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