TABLE 2.
Food variables used to calculate the DII by tertiles of the DII score: PREDIMED-NAVARRA Study, Navarra, Spain, 2003–20101
| Tertile of DII score |
|||
| T12 (n = 174) | T2 (n = 173) | T33 (n = 173) | |
| Energy, kcal/d | 2565.2 ± 462.9 | 2283.2 ± 440.3 | 1898.6 ± 431.4 |
| Carbohydrates, g/d | 256.2 ± 60.8 | 234.3 ± 65.4 | 189.3 ± 55.2 |
| Proteins, g/d | 97.7 ± 17.2 | 90.1 ± 15.8 | 75.7 ± 14.6 |
| Total fat, g/d | 115.0 ± 22.4 | 101.2 ± 22.2 | 86.2 ± 23.2 |
| SFA, g/d | 26.8 ± 7.3 | 25.3 ± 6.8 | 21.4 ± 7.4 |
| MUFA, g/d | 58.0 ± 11.9 | 51.6 ± 12.1 | 46.0 ± 12.5 |
| PUFA, g/d | 20.2 ± 6.1 | 15.2 ± 5.7 | 11.1 ± 3.6 |
| Cholesterol, mg/d | 373.4 ± 110.3 | 354.0 ± 113.0 | 303.2 ± 91.0 |
| Linoleic acid, g/d | 17.1 ± 5.7 | 12.9 ± 5.5 | 9.3 ± 3.2 |
| α-Linolenic acid, g/d | 1.9 ± 0.7 | 1.4 ± 0.5 | 1.0 ± 0.4 |
| trans Fat, g/d | 0.5 ± 0.3 | 0.5 ± 0.4 | 0.4 ± 0.4 |
| Alcohol consumption, g/d | 16.4 ± 17.7 | 10.6 ± 17.2 | 8.9 ± 17.5 |
| Fiber, g/d | 26.9 ± 5.1 | 23.0 ± 3.8 | 17.5 ± 3.4 |
| Vitamin A, μg/d | 1296.2 ± 508.4 | 978.5 ± 406.1 | 760.4 ± 376.1 |
| Vitamin C, mg/d | 204.1 ± 62.1 | 165.4 ± 47.3 | 127.8 ± 43.6 |
| Vitamin D, μg/d | 6.8 ± 3.4 | 5.0 ± 2.6 | 3.6 ± 1.9 |
| Vitamin E, mg/d | 11.5 ± 4.0 | 9.4 ± 3.6 | 6.9 ± 1.8 |
| Thiamin, mg/d | 2.9 ± 0.9 | 2.7 ± 0.9 | 2.1 ± 0.9 |
| Riboflavin, mg/d | 2.1 ± 0.5 | 1.9 ± 0.5 | 1.6 ± 0.4 |
| Niacin, mg/d | 39.2 ± 7.4 | 35.4 ± 6.4 | 28.9 ± 5.0 |
| Vitamin B-6, mg/d | 2.5 ± 0.4 | 2.1 ± 0.3 | 1.7 ± 0.3 |
| Vitamin B-12, μg/d | 11.0 ± 4.0 | 8.7 ± 3.1 | 7.0 ± 2.4 |
| Folic acid, μg/d | 417.6 ± 57.7 | 359.8 ± 49.6 | 292.5 ± 47.3 |
| β-Carotene, μg/d | 3379.6 ± 1363.2 | 2406.6 ± 916.4 | 1969.2 ± 852.8 |
| Iron, mg/d | 17.8 ± 2.7 | 15.3 ± 2.2 | 12.3 ± 2.3 |
| Magnesium, mg/d | 406.2 ± 63.0 | 348.4 ± 51.6 | 277.8 ± 48.9 |
| Zinc, mg/d | 13.0 ± 2.5 | 11.9 ± 2.3 | 9.7 ± 2.2 |
| Selenium, μg/d | 118.6 ± 26.3 | 103.2 ± 22.5 | 82.2 ± 24.2 |
| Garlic, g/d | 2.4 ± 1.7 | 1.9 ± 1.7 | 1.2 ± 1.1 |
| Onion, g/d | 46.9 ± 25.1 | 31.8 ± 14.8 | 29.0 ± 16.0 |
| Coffee, g/d | 34.4 ± 46.4 | 32.3 ± 49.7 | 29.0 ± 44.8 |
| Tea, g/d | 8.0 ± 30.5 | 6.1 ± 19.9 | 1.8 ± 10.8 |
1
All values are means ± SDs. DII, Dietary Inflammatory Index; PREDIMED, PREvención con DIeta MEDiterránea; T, tertile.
2
Highest anti-inflammatory values of the DII.
3
Highest proinflammatory values of the DII.