Investigation of the Dietary Inflammatory Index of the diets of individuals with chronic diseases

This study was conducted on 27 adult males and 23 adult females with chronic conditions (obesity, Type 2 Diabetes, hypertension, hyperlipidemia, cardiovascular diseases) to investigate the inflammatory index of their diets. Data were collected through face-to-face interviews using a questionnaire, and anthropometric measurements and dietary records were obtained. The collected data were analyzed using SPSS 22, with a predetermined level of statistical significance set at p < 0.05. According to the Waist-to-Hip Ratio (WHR), 55.6% of male participants and 78.3% of female participants were in the very high-risk group. While 59.3% of male participants consumed three main meals per day, only 34.7% of female participants followed the same pattern. The diets of individuals were classified into three quartiles based on the inflammatory index score: the first quartile (Q1) represented an anti-inflammatory diet, the second quartile (Q2) represented a diet with no effect on inflammation, and the third quartile (Q3) represented a pro-inflammatory diet. For male participants, 40.7% had an anti-inflammatory diet (Q1), 40.7% had a diet with no effect on inflammation (Q2), and 18.6% had a pro-inflammatory diet (Q3). Among female participants, 8.7% had an anti-inflammatory diet (Q1), 56.5% had a diet with no effect on inflammation (Q2), and 34.8% had a pro-inflammatory diet (Q3). The average intake of E vitamin, thiamine, niacin, B6 vitamin, folate, C vitamin, magnesium, zinc, caffeine, fiber, and green-black tea, which have anti-inflammatory effects, was lower in individuals consuming a pro-inflammatory diet (Q3) compared to those with no effect on inflammation (Q2) and those with an anti-inflammatory diet (Q1) (p < 0.05). Individuals with an anti-inflammatory diet (Q1) had higher average consumption of monounsaturated, polyunsaturated, and omega-3 fatty acids compared to others (p < 0.05). The consumption of these nutrients showed an anti-inflammatory effect, reducing the dietary inflammatory score.There was no significant relationship between individuals' average values of triglycerides, total cholesterol, LDL, HDL, CRP, and the quartiles of the Dietary Inflammatory Index (DII) (p > 0.05). However, a significant relationship was found between individuals' Fasting Blood Sugar (FBS) and DII scores (p < 0.05), indicating that as the DII score increased, FBS values also increased. The direct impact of nutrients and food components on the inflammatory process in the body, along with physical activity, is crucial for reducing the risk of chronic diseases.