Table 2.

Mean and 95% confidence interval for food parameter DII^a by food security status among adults ≥20 years with an income-to-poverty ratio ≤3.00, NHANES^b 2007–2014

Food Parameters	DII Inflammatory Effect Scorec	High Food Security		Marginal Food Security		Low Food Security		Very Low Food Security		P-valued
		n= 6,117		n= 1,531		n= 1,842		n= 1,140
		Mean	95% CI	Mean	95% CI	Mean	95% CI	Mean	95% CI
Energy (total kcal)	0.180	2,026	1,985 to 2,066	2,053	1,984 to 2,122	2,078	2,006 to 2,149	2,104	2,006 to 2,203	0.27
Carbohydrates (g)**	0.097	249	244 to 254	254	245 to 263	262	253 to 272	265	253 to 278	0.0069
Fat (g)	0.298	76.0	74.3 to 77.7	75.6	72.5 to 78.7	76.2	73.1 to 79.4	77.5	73.5 to 81.6	0.86
Protein (g)	0.021	79.5	77.9 to 81.2	79.9	76.8 to 83.0	79.6	76.9 to 82.3	77.4	73.7 to 81.1	0.66
Alcohol (g)	−0.278	7.6	6.6 to 8.7	8.7	6.1 to 11.3	6.6	4.9 to 8.3	8.2	5.5 to 11.0	0.32
Caffeine (mg)*	−0.110	0.15	0.14 to 0.16	0.14	0.12 to 0.15	0.14	0.12 to 0.15	0.17	0.15 to 0.15	0.0128
Fiber (g)**	−0.663	16.4	15.9 to 16.8	15.9	15.1 to 16.6	15.8	15.0 to 16.5	15.0	14.1 to 16.0	0.0071
Cholesterol (mg)	0.110	278	271 to 286	281	264 to 299	293	276 to 310	277	259 to 296	0.31
Saturated fat (g)	0.373	24.8	24.2 to 25.4	24.9	23.8 to 26.1	25.2	24.1 to 26.3	25.8	24.5 to 27.1	0.49
MUFAe (total g)	−0.009	27.2	26.6 to 27.8	27.0	25.9 to 25.8	27.1	26.0 to 25.9	27.3	25.8 to 26.4	0.99
PUFAf (total g)	−0.337	17.2	16.8 to 17.6	16.7	15.9 to 17.4	17.0	16.2 to 17.7	17.4	16.2 to 18.6	0.49
n-3 PUFA (g)	−0.436	0.13	0.12 to 0.14	0.14	0.11 to 0.17	0.13	0.11 to 0.15	0.12	0.10 to 0.15	0.89
n-6 PUFA (g)	−0.159	15.2	14.8 to 15.5	14.7	14.0 to 15.4	15.0	14.3 to 15.6	15.4	14.3 to 16.5	0.47
Niacin (mg)	−0.246	25.0	24.4 to 25.5	25.1	24.1 to 26.1	24.5	23.7 to 25.4	25.1	23.7 to 26.4	0.63
Riboflavin (mg)**	−0.068	2.10	2.05 to 2.15	2.00	1.89 to 2.11	1.97	1.88 to 2.05	2.05	1.92 to 2.18	0.0099
Thiamin (mg)	−0.098	1.62	1.57 to 1.66	1.56	1.49 to 1.63	1.56	1.49 to 1.63	1.59	1.49 to 1.68	0.29
Vitamin A, RAEg (μg)***	−0.401	633	609 to 656	582	536 to 629	546	508 to 583	543	510 to 577	<0.0001
Vitamin B6 (mg)* μg)	−0.365	2.08	2.02 to 2.14	2.06	1.95 to 2.17	1.96	1.89 to 2.03	1.98	1.86 to 2.10	0.0109
Vitamin B12 (μg)*	0.106	6.29	6.08 to 6.51	5.96	5.54 to 6.38	5.70	5.20 to 6.20	6.49	5.77 to 7.20	0.0399
Vitamin C (mg)**	−0.424	83.2	79.4 to 87.1	81.2	74.2 to 88.2	82.1	−2.1 to 87.7	69.6	−12.4 to 76.9	0.0026
Vitamin D (μg)	−0.446	4.67	4.49 to 4.85	4.47	3.99 to 4.95	4.44	4.13 to 4.75	4.59	4.20 to 4.98	0.49
Vitamin E (mg)***	−0.419	8.52	8.22 to 8.83	8.01	7.36 to 8.66	7.52	7.08 to 7.97	7.63	7.07 to 8.20	<0.0001
β-Carotene (μg)***	−0.584	2,135	2,003 to 2,268	1,945	1,703 to 2,188	1,524	1,348 to 1,700	1,542	1,332 to 1,753	<0.0001
Iron (mg)	0.032	14.9	14.6 to 15.3	14.8	13.9 to 15.7	14.6	14.0 to 15.2	14.6	13.9 to 15.4	0.67
Magnesium (mg)**	−0.484	287	281 to 294	277	265 to 288	273	263 to 284	268	253 to 282	0.0078
Selenium (μg)	−0.191	110	108 to 113	110	106 to 114	111	107 to 115	108	102 to 114	0.84
Zing (mg)	−0.313	11.3	11.0 to 11.6	11.0	10.5 to 11.5	11.1	10.7 to 11.6	10.8	10.2 to 11.4	0.29
Folate (μg)	−0.190	402	390 to 414	388	366 to 410	384	367 to 402	386	364 to 407	0.15

^aDietary Inflammatory Index

^bNational Health and Nutrition Examination Survey

^cValues range from negative, indicating an anti-inflammatory effect, to positive, indicating a pro-inflammatory effect; source: Shivappa et al. (2014)

^dF-test

^eMonounsaturatted fatty acids

^fPolyunsatured fatty acids

^gRetinol Activity Equivalents

^*for P <0.05;

^**for P <0.01;

^***for P <0.001