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Association Between the Dietary Inflammatory Index and Common Mental Health Disorders Profile Scores Publisher Pubmed



Haghighatdoost F1, 2 ; Feizi A4, 8 ; Esmaillzadeh A5 ; Feinlebisset C6 ; Keshteli AH6, 7 ; Afshar H3 ; Adibi P8
Authors
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Authors Affiliations
  1. 1. Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Psychosomatic Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  4. 4. Biostatistics and Epidemiology Department, School of Health and Psychosomatic Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  5. 5. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  6. 6. University of Adelaide Discipline of Medicine and National Health and Medical Research Council Centre of Research Excellence of Translating Nutritional Science to Good Health, Adelaide, Australia
  7. 7. Department of Medicine, University of Alberta, Edmonton, Canada
  8. 8. Integrative Functional Gastroenterology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Clinical Nutrition Published:2019


Abstract

Background & aims: The association between diet and mental health disorders might be mediated by inflammatory properties of the diet. We evaluated the association between the dietary inflammatory index (DII) and the risk of a worsened mental health disorders profile. Methods: A total of 3363 Iranian adults were included in this cross-sectional study. A mental health disorders profile score was calculated using regression analysis, within the framework of factor analysis, based on anxiety, depression and psychological distress, with a higher scores indicating greater severity of mental problems. Dietary intakes were assessed using a validated dish-based food frequency questionnaire (DFQ). Twenty-seven macro- and micro-nutrients, onions, tea and caffeine were included in the calculation of DII. Each of them received a score based on their inflammatory ability, thus, a greater DII indicated a more pro-inflammatory diet. The odds of being in the highest tertile of mental health disorders profile across the tertiles of DII was assessed using multinomial logistic regression. Results: Either in the crude or fully-adjusted multinomial logistic regression models, participants in the lowest tertile of DII had a lower risk for being in the top tertile of mental health disorders profile (adjusted model: OR: 0.45; 95% CI: 0.33, 0.60; P trend<0.001). In a stratified analysis by sex, similar findings were observed in both genders, although there was only a trend for the associations to be significant in men (men: OR: 0.53; 95% CI: 0.31, 0.90; P trend = 0.070; women: OR: 0.40; 95% CI: 0.27, 0.58; P trend<0.0001). Conclusions: Our findings suggest a direct association between the pro-inflammatory properties of the diet and an increased risk of higher mental health disorders profile scores. Prospective dietary intervention studies and observational prospective cohorts are required to confirm these findings. © 2018 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism
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