Dietary inflammatory index and healthy eating index-2015 are associated with rheumatoid arthritis

Dados Bibliográficos

ID15097114
AutoresSajedeh Jandari (Mashhad University of Medical Sciences), Negin Mosalmanzadeh (0000-0002-7518-8066, Mashhad University of Medical Sciences), Mohammad Reza Shadmand Foumani Moghadam (0000-0001-7431-7869, Varastegan Institute for Medical Sciences), Davood Soleimani (0000-0002-9017-3743, Kermanshah University of Medical Sciences), Nitin Shivappa (0000-0003-0441-8896, University of South Carolina), James R Hebert (0000-0002-0677-2672, University of South Carolina), Mohammadhassan Jokar (Mashhad University of Medical Sciences), Mohsen Karamati (National Nutrition and Food Technology Research Institute), Samine Sadat Abedi (Islamic Azad University, Science and Research Branch), Nafiseh Malek (Mashhad University of Medical Sciences), Reza Rezvani (0000-0001-6143-7597, Mashhad University of Medical Sciences, autor correspondente)
Ano2021
Volume24
Fascículo18
Páginas6007-6014
Data de publicação2021-12-01
Open AccessSim
TipoARTICLE
PeriódicoPublic Health Nutrition (JOURNAL)
Identificadores do periódicoISSN: 1368-9800 • E-ISSN: 1475-2727
EditoraCambridge University Press (CUP) (PUBLISHER)
DOI10.1017/s1368980021001105
PMID33722328
OpenAlexW3137056283
IdiomaEN
Citações recebidas1
Referências citadas33

Objective: Many arthritic patients have the belief that dietary habits can worsen or ameliorate their symptoms. Whether diet quality can modify the risk of rheumatoid arthritis (RA) is an issue of continued scientific debate and interest. Therefore, we aimed to examine the association between both overall diet quality and the overall diet inflammatory potential on the risk of RA. Design: Overall diet quality and the overall inflammatory potential of the diet were evaluated with the use of Dietary Inflammatory Index (DII) and the Healthy Eating Index (HEI)-2015, respectively. Both DII and HEI-2015 scores were calculated based on a validated semi-quantitative FFQ. Multivariable-adjusted odds of RA were calculated across tertiles of HEI, and energy-adjusted DII (E-DII) scores using binary logistic regression. Setting: Mashhad, Iran. Participants: Fifty newly diagnosed RA cases and 100 well-matched healthy people controls. Results: Individuals in the highest tertile of DII scores, indicating the most pro-inflammatory diet, were about three times more likely to have RA than those in the lowest tertile (OR: 2·99; 95 % CI 1·08, 8·24; P -trend: 0·037), whereas individuals in the highest tertile of HEI scores, indicating more top dietary quality, had a significantly lower odds of RA than those in the lowest tertile (OR: 0·33; 95 % CI 0·12, 0·87; P -trend: 0·024). Conclusions: Our findings show that E-DII and HEI-2015 are positively and negatively associated, respectively, with the odds of RA in a convenience sample of Iranians. These results highlight the importance of overall diet quality in modulating the risk of RA

Body mass index · Healthy eating · Index (typography · Odds · Odds ratio · Rheumatoid arthritis · Nutrition and Health in Aging · Nutritional Studies and Diet · Rheumatoid Arthritis Research and Therapies

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