Characterization of dietary inflammatory index in type 2 diabetes patients.
DOI:
https://doi.org/10.12873/433arteagaKeywords:
Dietary inflammatory index, Type 2 diabetes, Inflammation, DietAbstract
Introduction: Inflammation is a mechanism involved in the development of type 2 diabetes (T2D) that may be mediated by the inflammatory potential of the diet. The aim of this study was to evaluate the dietary inflammatory index (DII) of patients with T2D.
Materials and methods: Cross-sectional study carried out on patients with T2D treated in the outpatient service of a first level hospital in the province of Guayas, Ecuador. DII scores were calculated from the dietary intake of 33 parameters derived from a 24-hour recall. Parameter values will be changed from national and international food composition tables; negative values were identified as anti-inflammatory and positive ones as proinflammatory.
Results: 41 participants (53.7% women) with a mean age of 65.78 ± 9.5 years, BMI of 27.53 (25.46 - 30.76) kg/m2, and HbA1c of 9.4 ± 2.33 were evaluated. The mean DII score was 2.05 ± 1.78. The DII scores by tertiles were: tertile 1 (−1.15–1.16), tertile 2 (1.17–2.71) and tertile 3 (2.72–5.13). The intake of fiber, thiamine, iron, vitamin B6, vitamin C, vitamin E, beta-carotene, flavones, flavonols, and flavanones was significantly higher in patients in the 1st tercile of IID scores (p = < 0.05).
Conclusions: The DII of patients with T2D was characterized as proinflammatory. Dietary interventions could modulate the inflammatory potential of the diet in subjects with T2D.
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