Evaluation of the relationship between Dietary Inflammatory Index and atherosclerotic heart diseases

This study was aimed to evaluate the relationship between the inflammatory level of the diet and atherosclerotic heart diseases via Dietary Inflammatory Index (DII). A total of 200 individuals, 100 of whom were hospitalized or referred to Erciyes University Yılmaz and Mehmet Öztaşkın Heart Hospital Cardiology Clinics and 100 of whom were healthy controls, participated in the study. The data of the study; sociodemographic characteristics, anthropometric measurements, biochemical findings of the individuals were recorded by the researcher via face-to-face interview method. Atherogenic Plasma Index value of the individuals with atherosclerotic cuff disease was calculated. Daily energy and nutrient intakes of the participants were calculated and DII scores were evaluated. 14-Item Mediterranean Diet Adherence Scale and Global Physical Activity Questionnaire were applied to the participants and retrospective 24-hour food consumption records were obtained. There was no difference between the groups in terms of socio-demographic characteristics, 14-Item Mediterranean Diet Adherence Scale score and Global Physical Activity Questionnaire score (p>0.05). According to the atherogenic plasma index value, 89% of the atherosclerosis group was found to be at high risk (p=0.000). No significant relationship was found between the biochemical findings and DII score of the atherosclerosis group (p>0.05). The DII score of the atherosclerosis group was calculated in the range of "-0.51-+12.20"; the DII score of the control group was calculated in the range of "-18.07-+11.52" and there was no statistically significant difference between the groups (p>0.05). It was determined that the atherosclerosis group had a more pro-inflammatory diet. No difference was found between the groups in terms of daily energy and macronutrient intake (p>0.05). The daily selenium intake of the control group was found to be higher than that of the atherosclerosis group (p<0.05). There was no significant difference between the groups in terms of intake of other micronutrients (p>0.05). Daily consumption of garlic, pepper and tea was higher in the atherosclerosis group, while daily consumption of onion was higher in the control group (p<0.05). In the atherosclerosis group, a significant negative correlation was found between DII and energy (r=-0.476), carbohydrate (r=-0.393), protein (r=-0.418), fat (r=-0.361), fiber (r=-0.829) and micronutrient consumption (p<0.05). Therefore, it is thought that reducing the inflammatory load of the diet may be beneficial in preventing the risk of developing atherosclerosis and cardiovascular disease. Keywords: Anti-inflammatory nutrition, pro-inflammatory nutrition, atherosclerosis, dietary inflammatory index, inflammation