Table 2.
Adjusted mean CRP and IL-6 by meal types with the highest intake from each category, SISTAS Study, South Carolina, 2011–2015.
| Inflammatory Markers | Breakfast | Lunch | Dinner | P-values | ||
|---|---|---|---|---|---|---|
| Mean (95% CI) | Mean (95% CI) | Mean (95% CI) | B vs. L | B vs. D | L vs. D | |
| Meal type with the highest calories (kcal) | ||||||
| n | 18 | 72 | 83 | |||
| CRP (mg/L)a | 6.27 (3.41–9.14) | 7.17 (5.82–8.50) | 8.04 (6.77–9.32) | .58 | .27 | .35 |
| IL-6 (pg/mL)b | 2.55 (1.75–3.36) | 2.73 (2.33–3.13) | 2.80 (2.42–3.18) | .70 | .58 | .79 |
| Meal type with the highest Dietary Inflammatory Index | ||||||
| n | 54 | 60 | 59 | |||
| CRP (mg/L)a | 8.15 (6.54–9.75) | 7.41 (5.93–8.89) | 7.03 (5.53–8.53) | .51 | .32 | .72 |
| IL-6 (pg/mL)b | 2.53 (2.06–3.00) | 2.88 (2.45–3.32) | 2.80 (2.36–3.32) | .25 | .39 | .79 |
| Meal type with the highest fat intake | ||||||
| n | 49 | 60 | 64 | |||
| CRP (mg/L)a | 8.23 (6.59–9.89) | 8.07 (6.63–9.50) | 6.30 (4.82–7.78) | .88 | .09 | .09 |
| IL-6 (pg/mL)b | 2.62 (2.14–3.10) | 2.85 (2.42–3.28) | 2.75 (2.31–3.20) | .47 | .67 | .75 |
| Meal type with highest protein intake | ||||||
| n | 23 | 64 | 89 | |||
| CRP (mg/L)a | 7.38 (4.92–9.82) | 7.49 (6.24–8.74) | 7.56 (6.11–9.01) | .90 | .93 | .95 |
| IL-6 (pg/mL)b | 2.24 (1.54–2.93) | 3.04 (2.63–3.45) | 2.66 (2.29–3.03) | .05 | .28 | .16 |
| Meal type with highest carbohydrate intake | ||||||
| n | 103 | 33 | 37 | |||
| CRP (mg/L)a | 6.99 (5.87–8.10) | 6.79 (4.76–8.82) | 9.56 (7.69–11.43) | .87 | .02 | .05 |
| IL-6 (pg/mL)b | 2.77 (2.43–3.11) | 2.50 (1.92–3.08) | 2.91 (2.36–3.46) | .42 | .66 | .30 |
Abbreviations used: B, breakfast; CI, confidence interval; CRP, C-reactive protein; DII, Dietary Inflammatory Index; D, dinner; IL-6, interleukin-6; kcal, kilocalories; L, lunch; mg/L, milligrams per liter; pg/mL, picograms per milliliter
Adjusted for body mass index and age.
Adjusted for aspiring use, age, body mass index, and diastolic blood pressure.
Note: Individuals were assigned to the meal (i.e., breakfast, lunch, or dinner) that contributed the highest number of kcal, DII, fat intake, protein intake, or carbohydrate intake. For example, if participate X consumed 500, 1000, and 700 kcals at breakfast, lunch, and dinner respectively, then this individual was assigned to the lunch group. A similar process was repeated for each category (i.e., kcal, DII, etc.).
P-values were estimated using multivariable linear regression with calculation of least squares means.