The association of meal-specific food-based dietary inflammatory index with cardiovascular risk factors and inflammation in a sample of Iranian adults

• Published in: BMC endocrine disorders Vol. 23; no. 1; p. 10
• Main Authors: Mirrafiei, Amin, Ansari, Shakila, Jayedi, Ahmad, Lesani, Azadeh, Djafarian, Kurosh, Shab-Bidar, Sakineh
• Format: Journal Article
• Language: English
• Published: England BioMed Central Ltd 10.01.2023; BioMed Central; BMC
• Subjects: Adult; Adults; C-Reactive Protein; Cardiovascular disease; Cardiovascular diseases; Cardiovascular Diseases - epidemiology; Cardiovascular Diseases - etiology; Cross-Sectional Studies; Diet; Dietary inflammatory index; Exercise; Glucose; Heart Disease Risk Factors; Humans; Inflammation; Inflammation - epidemiology; Insulin Resistance; Iran - epidemiology; Meals; Middle Aged; Prospective Studies; Risk Factors; Iran; Cardiovascular disease; Insulin resistance; Inflammation; Meals; Dietary inflammatory index
• ISSN: 1472-6823; 1472-6823
• DOI: 10.1186/s12902-023-01265-x

This study aimed to evaluate the association of meals-specific food-based dietary inflammatory index (FDII), with cardiovascular (CVD) risk factors and inflammation among Iranian adults. In this cross-sectional study, we recruited 816 participants living in Tehran via two-staged cluster sampling. Three non-consecutive 24-h dietary recalls (two working days and one day off) were obtained from individuals to specify the main meals and meal-specific FDIIs. Anthropometric measures were done. Insulin and high-sensitivity c-reactive protein (hs-CRP) were measured. Multiple linear regressions were used to investigate the association of FDII with Homeostatic Model Assessment for Insulin Resistance (HOMA-IR), hs-CRP, Triglyceride Glucose Index (TyG), and Lipid Accumulation Product Index (LAP). The range of FDIIs for breakfast, lunch, and dinner were (-2.47,1.98), (-2.66,3.23) and (-4.09,3.13) in order, and the mean age was 42.2 ± 10.5 years. We found that there was no significant association between FDII and hs-CRP level in the three meals (β = -0.003; 95% CI: -0.030, 0.025 for breakfast,β = -0.020; 95% CI: -0.041, 0.001 for lunch, and β = 0.006; 95% CI: -0.016, 0.028 for dinner) after adjusting for age, sex, education, occupation, maritage, physical activity, smoking, morningness-eveningness score, energy, body mass index, and other FDIIs. Also, we found no significant association between breakfast, lunch, and dinner-specific FDII and HOMA-IR (β = -0.368, -0.223, 0.122), TyG index (β = -0.009, 0.060, -0.057) and LAP (β = 2.320, -0.278, -0.297). We found no associations between meal-based FDII scores and CVD and inflammation. Further research of prospective nature is needed to confirm these findings.