Volume 75, Issue 11 e14792
ORIGINAL PAPER

Association of Dietary Inflammatory Index (DII) with disease activity and inflammatory cytokines in the patients with rheumatoid arthritis

Arash Tandorost

Arash Tandorost

Department of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran

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Sorayya Kheirouri

Corresponding Author

Sorayya Kheirouri

Department of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran

Correspondence

Sorayya Kheirouri, Department of Nutrition, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Attar Nishabouri St., Tabriz, Postal code: 5166614711, POBOX: 14711, I. R. Iran.

Email: [email protected]

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Jalal Moludi

Jalal Moludi

School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran

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Seyedmostafa Seyedmardani

Seyedmostafa Seyedmardani

Department of Rheumatology, School of Medicine, Urmia University of Medical Sciences, Urmia, Iran

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First published: 05 September 2021
Citations: 20

Funding information

This study was financially supported by Tabriz University of Medical Sciences, Tabriz, Iran.

Abstract

Objectives

This study aimed, at first, to assess Dietary Inflammatory Index (DII) in participants with rheumatoid arthritis (RA) and compare them with healthy controls. Then, to evaluate the association of DII with the risk of RA occurrence, the severity of disease, and systemic inflammation.

Methods

This case-control study enrolled 100 newly diagnosed cases with RA and 100 age and sex-matched healthy controls. DII was computed based on the individuals’ FFQ-derived dietary data. Serum levels of inflammatory markers, including the high sensitivity C-reactive protein (hs-CRP) and Tumour Necrosis Factor-alpha (TNF-α), were measured using the ELISA method; and the severity of the disease was assessed based on the disease activity score 28 (DAS-28).

Results

The mean DII score was higher in the RA patients as compared with that in the controls (0.66 ± 0.23 vs. −0.58 ± 0.19, P = .002). Patients with the highest DII had significantly higher serum inflammatory (hs-CRP and TNF) and clinical markers (DAS-28 score and the number of tender joints). A significant univariate relationship between DII score and risk of RA incident [6.48 (95% CI: 1.79 to 23.44)] disappeared in multivariate analysis. For each 1-unit increase in DII, the DAS-28 score was raised by 1.11 times (P = .001).

Conclusion

An inflammatory diet may act as a potential risk factor contributing to the development of RA and its severity. Therefore, dietary modification with the goal of reducing the DII score could be a beneficial strategy to improve the clinical outcomes in such patients.

CONFLICT OF INTEREST

The authors declare that they have no conflict of interest.

DATA AVAILABILITY STATEMENT

The data that support the findings of this study are available from the corresponding author upon reasonable request.

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