In:
Public Health Nutrition, Cambridge University Press (CUP), Vol. 17, No. 8 ( 2014-08), p. 1825-1833
Abstract:
To perform construct validation of the population-based Dietary Inflammatory Index (DII) using dietary data from two different dietary assessments and serum high-sensitivity C-reactive protein (hs-CRP) as the construct validator. Design Using data derived from (i) three 24 h dietary recalls (24HR) at baseline and at the end of each subsequent quarter (i.e. up to fifteen over a year) and (ii) a 7 d dietary recall (7DDR) measured at baseline and then quarterly, regression analyses were conducted to test the effect of the DII score on serum hs-CRP as dichotomous (≤3 mg/l, 〉 3 mg/l), while controlling for important potential confounders. Setting Existing data from the Seasonal Variation of Blood Cholesterol Study (SEASONS), a longitudinal observational study of healthy participants recruited in Worcester, MA, USA and participants were followed for 1 year. Subjects Participants who had at least one hs-CRP measurement over her/his 1-year participation ( n 495 for 24HR, n 559 for 7DDR). Results Higher DII scores were associated with values of hs-CRP 〉 3 mg/l (OR = 1·08; 95 % CI 1·01, 1·16, P = 0·035 for the 24HR; and OR = 1·10; 95 % CI 1·02, 1·19, P = 0·015 for the 7DDR). Conclusions The population-based DII was associated with interval changes in hs-CRP using both the 24HR and 7DDR. The success of this first-of-a-kind attempt at relating individuals’ intakes of inflammation-modulating foods using this refined DII, and the finding that there is virtually no drop-off in predictive capability using a structured questionnaire in comparison to the 24HR standard, sets the stage for use of the DII in a wide variety of other epidemiological and clinical studies.
Type of Medium:
Online Resource
ISSN:
1368-9800
,
1475-2727
DOI:
10.1017/S1368980013002565
Language:
English
Publisher:
Cambridge University Press (CUP)
Publication Date:
2014
detail.hit.zdb_id:
2016337-X
SSG:
21
