Table 2.
Distribution of dietary intakes across quintiles of the EDIP score (combined discovery and replication datasets)
| Quintile 1 (−4.99 to <−0.76) n=383 |
Quintile 2 (−0.76 to <−0.19) n=384 |
Quintile 3 (−0.19 to <0.29) n=384 |
Quintile 4 (0.20 to <0.76) n=384 |
Quintile 5 (0.76 to 5.14) n=384 |
|
|---|---|---|---|---|---|
| Food/food groups, servings/week | |||||
| Red meat | 3.4 ± 3.0 | 3.2 ± 2.7 | 3.2 ± 2.8 | 3.3 ± 2.9 | 4.5 ± 4.5 |
| Processed meat | 1.7 ± 2.0 | 1.6 ± 1.7 | 1.6 ± 1.7 | 1.9 ± 2.1 | 2.9 ± 3.5 |
| Sugar-sweetened beverages | 0.7 ± 2.4 | 0.6 ± 2.0 | 0.6 ± 1.7 | 0.9 ± 2.2 | 4.1 ± 8.9 |
| Tomatoes | 3.9 ± 3.5 | 3.6 ± 3.2 | 3.4 ± 3.6 | 3.6 ± 3.6 | 4.1 ± 4.5 |
| Refined grains | 21.4 ± 12.2 | 20.3 ± 11.4 | 20.0 ± 11.6 | 21.6 ± 12.5 | 27.7 ± 16.6 |
| Wholegrains | 8.7 ± 5.7 | 8.1 ± 5.1 | 7.5 ± 5.3 | 7.5 ± 5.1 | 8.1 ± 6.4 |
| Wine | 3.4 ± 5.8 | 1.5 ± 2.8 | 0.8 ± 1.6 | 0.4 ± 1.3 | 0.2 ± 0.7 |
| Fruit juice | 4.9 ± 5.0 | 4.5 ± 4.4 | 4.3 ± 4.7 | 3.8 ± 4.0 | 3.8 ± 4.0 |
| Dark-yellow vegetables | 7.5 ± 5.3 | 6.0 ± 3.7 | 4.9 ± 4.1 | 4.5 ± 3.3 | 3.6 ± 2.9 |
| Green-leafy vegetables | 8.6 ± 6.5 | 6.8 ± 4.7 | 5.7 ± 4.0 | 4.7 ± 3.7 | 3.7 ± 3.2 |
| Coffee or tea | 29.4 ± 16.6 | 18.1 ± 9.9 | 13.5 ± 8.0 | 9.4 ± 7.1 | 7.0 ± 8.4 |
| Pizza | 0.5 ± 1.2 | 0.4 ± 0.5 | 0.3 ± 0.4 | 0.3 ± 0.4 | 0.2 ± 0.3 |
| Nutrient intakes | |||||
| Total fiber, g/d | 17.6 ± 7.2 | 16.3 ± 6.5 | 15.0 ± 6.4 | 14.5 ± 6.2 | 14.3± 6.9 |
| Total carbohydrate, g/d | 213 ± 76 | 200 ± 71 | 185 ± 74 | 186 ± 72 | 211 ± 95 |
| Total protein, g/d | 72.7 ± 28.8 | 66.0± 25.8 | 61.3 ± 26.1 | 61.5 ± 26.5 | 70.0 ± 34.6 |
| Total fat, g/d | 61.9 ± 33.0 | 57.0 ± 26.8 | 53.8 ± 30.9 | 55.4 ± 29.4 | 66.6 ± 41.7 |
| Saturated fat, g/d | 20.7 ± 11.7 | 19.3± 9.9 | 18.2 ± 11.4 | 18.2 ± 10.3 | 22.2± 14.8 |
| Total cholesterol, g/d | 230 ± 149 | 209 ± 116 | 194 ± 110 | 204 ± 138 | 246 ± 177 |
| Dietary calcium, mg/d | 928 ± 484 | 828 ± 437 | 758 ± 428 | 739 ± 422 | 739 ± 449 |
| Lycopene, mcg/d | 5362 ± 3647 | 4832 ± 3070 | 4551 ± 3187 | 4564 ± 3223 | 4559 ± 3456 |
EDIP, empirical dietary inflammatory pattern score
Values are means ± standard deviations.
EDIP scores were adjusted for total energy intake using the residual method. Lower EDIP scores indicate anti-inflammatory diets whereas higher scores indicate pro-inflammatory diets.
The EDIP component foods (servings per day) in the WHI were the following: processed meat (hot dogs, chorizo, other sausage, bacon, breakfast sausage, scrapple; lunch meat such as ham, turkey; other lunch meat such as bologna); red meat (ground meat including hamburgers, beef, pork, and lamb as a main dish or as a sandwich; stew, pot pie, and casseroles with meat; gravies made with meat drippings); organ meat (liver, including chicken liver; other organ meats); fish other than dark-meat fish (fried fish, shrimp, lobster, crab and oysters, canned tuna, tuna salad, and tuna casserole, white fish such as sole, snapper, cod); other vegetables (i.e., vegetables other than green leafy vegetables and dark yellow vegetables: red peppers and red chilies, green peppers, green chilies, jalapenos, and green chili salsa, corn, and hominy); refined grains (total grain variable minus whole grain variable, both WHI-computed food groups); high-energy beverages [all regular (not diet) soft drinks]; low-energy beverages (the WHI FFQ did not assess low-energy beverages); tomatoes (fresh tomato, tomato juice, tomato sauce, cooked tomato, salsa and salsa picante); beer (all types); wine (red wine, white wine); coffee or tea (all types); dark-yellow vegetables (carrots, including mixed dishes with carrots; summer squash, zucchini, nopales, and okra; winter squash, such as acorn, butternut, and pumpkin; sweet potatoes and yams; other potatoes, cassava, and yucca—boiled, baked, or mashed); green leafy vegetables (cooked greens such as spinach, mustard greens, turnip greens, collards; lettuce and plain lettuce salad; mixed lettuce or spinach salad with vegetables); pizza (low-fat pizza; other pizza); fruit juice (orange juice and grapefruit juice; other fruit juices such as apple and grape); snacks (snacks such as potato chips, corn chips, tortilla chips, Ritz and cheese crackers; saltines, Snackwell’s, fat-free tortilla chips and fat-free potato chips; popcorn).