Table 3.
Dietary intake of study participants across tertiles of E-DII.a
| Energy-adjusted dietary inflammatory index tertilesb |
||||
|---|---|---|---|---|
| T1 (n = 66) < −3.11 |
T2 (n = 67) (-3.11) - (−2.49) |
T3 (n = 67) −2.49 < |
P-value∗ | |
| Energy (kcal/d) | 2331.61 (821.56) | 2378.21 (802.90) | 2787.87 (1086.38) | 0.007 |
| Nutrients | ||||
| Proteins (g/d) | 90.01 (32.41) | 117.38 (256.19) | 125.79 (261.20) | 0.599 |
| Carbohydrates (g/d) | 355.91 (135.17) | 352.66 (176.71) | 374.69 (163.98) | 0.690 |
| Total Fats (g/d) | 71.5 (27.88) | 82.11 (41.03) | 111.42 (58.77) | 0.000 |
| SFA (g/d) | 20.29 (7.01) | 26.82 (23.47) | 37.65 (21.93) | 0.000 |
| Cholesterol (mg/d) | 266.42 (251.85) | 236.9 (114.93) | 347.48 (275.75) | 0.001 |
| MUFA (g/d) | 24.77 (9.4) | 26.43 (8.91) | 36.57 (20.16) | 0.000 |
| PUFA (g/d) | 16.69 (7.34) | 17.05 (6.57) | 22.37 (16.18) | 0.149 |
| Omega 3 (g/d) | 1.06 (0.69) | 1.29 (1.79) | 1.75 (2.45) | 0.013 |
| Omega 6 (g/d) | 1.75 (2.61) | 2.17 (3.23) | 2.63 (4.79) | 0.297 |
| Vitamin A (RAE/d) | 713.48 (373.33) | 723.22 (667.4) | 755.28 (598.96) | 0.386 |
| Vitamin C (mg/d) | 189 (102.83) | 244.91 (545.18) | 213.72 (305.73) | 0.323 |
| Vitamin D (mcg/d) | 1.86 (1.63) | 1.74 (2.39) | 2.17 (3.09) | 0.468 |
| Vitamin E (mg/d) | 14.25 (5.66) | 13.86 (5.43) | 16.1 (10.67) | 0.861 |
| Vitamin K (mcg/d) | 318.14 (307.56) | 218.5 (141.31) | 178.33 (129.09) | 0.000 |
| Vitamin B12 (mcg/d) | 3.71 (2.17) | 18.26 (116.12) | 11.84 (52.58) | 0.016 |
| Biotin (mg/d) | 43.23 (18.53) | 33.89 (13.89) | 38.83 (23.02) | 0.006 |
| Zn (mg/d) | 13.69 (5.37) | 18.82 (49.7) | 19.86 (50.88) | 0.699 |
| Cu (mg/d) | 2.03 (0.75) | 2.06 (1.52) | 1.97 (1.25) | 0.224 |
| Mn (mg/d) | 10.37 (4.67) | 8.98 (4.44) | 7.49 (4.04) | 0.000 |
| Beta-carotene (mcg/d) | 5156.56 (2971.1) | 3798.28 (2415.14) | 3083.05 (1800.06) | 0.000 |
| Alpha-carotene (mcg/d) | 1312.59 (990.38) | 888.24 (849.13) | 713.33 (576.98) | 0.000 |
| Lutein (mcg/d) | 3391.32 (2417.81) | 2309.55 (1374.85) | 1936.78 (1199.59) | 0.000 |
| Food groups | ||||
| Whole grains (g/d) | 201.21 (159.47) | 146.27 (132.56) | 106.9 (132.14) | 0.000 |
| Refined grains (g/d) | 224.48 (138.09) | 268.1 (128.28) | 336.06 (168.76) | 0.000 |
| Vegetables (g/d) | 493.7 (282.99) | 375.81 (204.59) | 375.21 (240.96) | 0.006 |
| Fruits (g/d) | 505.3 (304.93) | 568.92 (552.71) | 565.96 (373.29) | 0.574 |
| High-fat dairy (g/d) | 47.87 (84.68) | 73.42 (113.29) | 92.16 (128.56) | 0.012 |
| Legumes (g/d) | 33.89 (46.23) | 29.49 (27.6) | 22.57 (22.77) | 0.079 |
| Nuts (g/d) | 10.44 (11.61) | 6.13 (6.62) | 8.05 (10.49) | 0.018 |
| White meat (g/d) | 45.23 (30.04) | 40.86 (36.81) | 42.53 (64.54) | 0.016 |
| Fast foods (g/d) | 3.23 (6.74) | 3.87 (5.71) | 7.34 (15.85) | 0.004 |
| Olive oil (g/d) | 1.56 (2.69) | 0.93 (1.6) | 0.79 (1.96) | 0.032 |
| Salt (g/d) | 4.29 (4.91) | 4.89 (5.07) | 8.43 (7.73) | 0.001 |
a
Data were presented as mean (SD).
b
DII score of individuals in first tertile was less than (−3.11), second tertile was between (−3.11) and (−2.49), third tertile was more than (−2.49). MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.
∗
P values were obtained from Kruskal-Wallis test and one-way ANOVA.