Table 1.
Characteristics of the participants classified according to their dietary inflammatory index.
| Q1 (n=1090) DII <−4.43 |
Q2 (n=1089) DII −4.43 & −3.64 |
Q3 (n=1090) DII −3.63 &−2.42 |
Q4 (n=1089) DII ≥−2.42 |
P value a | ||
|---|---|---|---|---|---|---|
| Age (years) | 63.1 (8.9) | 62.2 (9.0) | 60.9 (9.1) | 58.6 (9.0) | <0.0001 | |
|
| ||||||
| PASE (points) | 161.3 (80.0) | 163.0 (82.6) | 157.5 (82.5) | 164.2 (83.4) | 0.25 | |
| aMED (points) | 30.7 (4.4) | 28.8 (4.4) | 27.5 (4.7) | 25.3 (5.2) | <0.0001 | |
| Females (n, %) | 773 (70.9) | 695 (63.8) | 596 (52.2) | 490 (45.0) | <0.0001 | |
| White race (n, %) | 888 (81.5) | 899 (82.6) | 896 (75.3) | 820 (75.3) | <0.0001 | |
| Smoking (previous/current) (n, %) | 610 (56.0) | 596 (54.7) | 562 (51.6) | 519 (47.7) | <0.0001 | |
| Graduate degree (n, %) | 377 (34.6) | 343 (31.5) | 320 (29.4) | 285 (26.2) | <0.0001 | |
| Yearly income (≥ $50,000) | 637 (58.4) | 654 (60.1) | 672 (61.7) | 619 (56.8) | 0.63 | |
|
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| Medical conditions | ||||||
| Use of NSAIDs (n, %) | 56 (5.1) | 67 (6.2) | 71 (6.5) | 87 (8.0) | 0.007 | |
| BMI (Kg/m2) | 27.3 (4.5) | 28.3 (4.6) | 29.1 (4.7) | 29.8 (5.0) | <0.0001 | |
| CES-D (points) | 5.7 (5.8) | 6.1 (6.6) | 6.7 (6.7) | 8.0 (8.2) | <0.0001 | |
| Charlson co-morbidity index (points) | 0.4 (0.6) | 0.4 (0.8) | 0.4 (0.8) | 0.4 (0.9) | 0.62 | |
| Myocardial infarct (n, %) | 17 (1.6) | 24 (2.2) | 18 (1.7) | 26 (2.4) | 0.29 | |
| Heart failure (n, %) | 14 (1.3) | 19 (1.8) | 19 (1.8) | 32 (3.0) | 0.007 | |
| Stroke (n, %) | 30 (2.8) | 32 (3.0) | 37 (3.4) | 29 (2.7) | 0.92 | |
| Diabetes (n, %) | 60 (5.6) | 88 (8.2) | 100 (9.4) | 80 (7.6) | 0.05 | |
| Cancer (n, %) | 46 (4.3) | 41 (3.8) | 43 (4.0) | 32 (3.0) | 0.17 | |
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| Food groups (daily servings) | ||||||
| Fats, oils, sweets and sodas | 1.27 (0.81) | 1.74 (0.96) | 2.00 (1.00) | 2.37 (1.20) | <0.0001 | |
| Bread, cereals, rice and pasta | 3.52 (1.76) | 3.25 (1.68) | 3.14 (1.78) | 3.21 (1.89) | <0.0001 | |
| Fruits | 1.91 (0.92) | 1.59 (0.87) | 1.27 (0.77) | 1.01 (0.74) | <0.0001 | |
| Vegetables | 4.44 (2.85) | 3.74 (2.34) | 3.00 (1.81) | 2.33 (1.53) | <0.0001 | |
| Meat, fish, poultry, beans and eggs | 1.44 (0.81) | 1.76 (0.98) | 1.89 (1.01) | 2.06 (1.24) | <0.0001 | |
| Milk, yogurt and cheese | 1.34 (0.96) | 1.36 (0.95) | 1.38 (0.97) | 1.31 (1.02) | 0.42 | |
Notes: The data are presented as means (with standard deviations) for continuous variables and number (with percentage).
a
P values for trends were calculated using the Jonckheere-Terpstra test for continuous variables and the Mantel-Haenszel Chi-square test for categorical ones.
Abbreviations: aMED: adherence to Mediterranean diet score; PASE: Physical Activity Scale for the Elderly; BMI: body mass index; NSAIDs: non-steroidal anti-inflammatory drugs.