ASSOCIATION OF THE DIETARY INFLAMMATORY INDEX (DII) WITH BLOOD GLUCOSE AND LIPID PROFILES AMONG POSTMENOPAUSAL WOMEN

Background and Aim: Dietary components have important roles on low-grade chronic inflammation. The dietary inflammatory index (DII) was designed to appraise the inflammatory potential of diet. In the current study, we assessed the association between the DII score and levels of blood glucose and lipid profiles.Methods: This cross-sectional study was conducted in 175 postmenopausal women aged 40-72 years who have referred to the urban health centers affiliated to Tehran University of Medical Sciences and health houses affiliated with the southern municipality of Tehran, Iran. The DII score was assessed using 34 dietary factors derived from a validated 147- item food frequency questionnaire (FFQ). Using serum samples, we evaluated FBS, triglyceride (TG), total cholesterol (TC), high-density lipoprotein (HDL), low-density lipoprotein (LDL). TG to HDL-C (TG/HDL-C) ratio was obtained by dividing TG to HDL-C concentration. The associations between the DII score and measured biochemistry factors were examined via linear regression models.Results: The highest DII category was associated with higher logarithm of TG value and TG/HDL ratio, compared to the first category of the DII score after adjustment for covariate variables (bDIIt3vs1= 0.08, 95% CI: 0.01, 0.16; 0.11 95% CI: 0.01, 0.21, respectively). Conclusion: We concluded that there was a positive association between pro-inflammatory diet and higher levels of TG and TG/HDL ratio. Well-designed studies are warranted to approve our results

کلیدواژه ها:

Diet ، Inflammation ، blood glucose