Table 1.
Participants’ characteristics by dietary inflammatory index quintiles in men, Osteoarthritis Initiative (OAI), 2004–6.
| Q1 (n=218) |
Q2 (n=260) |
Q3 (n=304) |
Q4 (n=385) |
Q5 (n=410) |
P value* |
||
|---|---|---|---|---|---|---|---|
| Age (years) | 63.5 (9.1) | 62.1 (9.3) | 61.6 (9.5) | 59.9 (9.4) | 58.0 (9.3) | <0.0001 | |
|
| |||||||
| Nutritional parameters | |||||||
| Energy intake (Kcal/day) | 1355 (499) | 1522 (572) | 1491 (515) | 1648 (622) | 1758 (708) | <0.0001 | |
| Protein intake (g/day) | 58.3 (24.6) | 66.9 (29.0) | 63.4 (23.8) | 69.6 (29.1) | 39.6 (30.8) | <0.0001 | |
| Calcium intake (mg/day) | 700 (362) | 752 (366) | 681 (318) | 713 (350) | 682 (343) | 0.41 | |
| Potassium (mg/day) | 2872 (1138) | 2868 (1159) | 2568 (935) | 2547 (1045) | 2420 (1028) | <0.0001 | |
| Vitamin D intake (mg/day) | 536 (202) | 460 (221) | 385 (214) | 377 (240) | 188 (163) | <0.0001 | |
| Alcohol intake (% of Kcal/day) | 5.9 (6.6) | 5.9 (7.2) | 5.4 (7.1) | 6.1 (7.5) | 7.0 (9.0) | 0.06 | |
| BMI (Kg/m2) | 27.3 (6.7) | 28.2 (3.8) | 28.8 (4.2) | 29.3 (3.9) | 29.5 (4.3) | <0.0001 | |
|
| |||||||
| Demographics | |||||||
| White race (n, %) | 188 (88.6) | 228 (87.7) | 260 (85.5) | 328 (85.2) | 323 (79.0) | 0.003 | |
| Smoking (previous/current, n%) | 111 (51.4) | 137 (52.9) | 150 (49.7) | 206 (53.8) | 197 (48.4) | 0.52 | |
| College (n, %) | 97 (44.5) | 113 (43.5) | 112 (36.8) | 130 (33.8) | 126 (30.9) | <0.0001 | |
| Yearly income (<50,000 $, n, %) | 154 (70.6) | 194 (74.6) | 219 (72.0) | 269 (69.9) | 274 (66.8) | 0.27 | |
|
| |||||||
| PASE (points) | 178.4 (89.1) | 188.5 (91.3) | 172.4 (92.5) | 177.5 (85.0) | 173.6 (81.2) | 0.21 | |
|
| |||||||
| Medical conditions and medications | |||||||
| Charlson co-morbidity score | 0.5 (1.1) | 0.5 (1.0) | 0.4 (0.8) | 0.4 (0.9) | 0.4 (0.8) | 0.68 | |
| Hormones (n, %) | 0 (0.0) | 4 (1.6) | 8 (2.6) | 8 (2.1) | 3 (0.7) | 0.70 | |
| Bisphosphonates (n, %) | 6 (2.8) | 6 (2.3) | 6 (2.0) | 5 (1.3) | 1 (0.2) | 0.005 | |
Abbreviations: BMI: body mass index; PASE: Physical Activity Scale for Elderly.
*
P values for trends were calculated using the Jonckheere-Terpstra test for continuous variables and the Mantel-Haenszel Chi-square test for categorical variables.
Data are means (with standard deviation) or number (and percentage) as appropriate.
Q1 indicates participants having the lowest dietary inflammatory index values; Q5 the highest.