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Association Between Dietary Inflammatory Index and Risk of Demyelinating Autoimmune Diseases: A Cross-Sectional Study Publisher Pubmed



Hajianfar H1, 2, 3 ; Mirmossayeb O4 ; Mollaghasemi N5 ; Nejad VS4 ; Arab A6
Authors
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Authors Affiliations
  1. 1. Food Safety Research Center (Salt), Semnan University of Medical Sciences and Health, Semnan, Iran
  2. 2. Community Health Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
  3. 3. Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  4. 4. Faculty of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
  5. 5. Research Committee of Nutrition and Food Sciences, Semnan University of Medical Sciences, Semnan, Iran
  6. 6. Department of Community Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

Source: International Journal for Vitamin and Nutrition Research Published:2024


Abstract

Background: Considering limited data on the association between dietary inflammatory index (DII) and demyelinating autoimmune diseases, here, we studied this issue in the early diagnosed patients [e.g., preceding Multiple Sclerosis (MS) diagnosing level (Clinically Isolated Syndrome (CIS), and Radiologically Isolated Syndrome (RIS), MS, and Neuromyelitis Optica Spectrum Disorder (NMOSD)] using a case-control study among the Iranian population. Methods: A total of 291 subjects were selected as the cases (Patients with demyelinating autoimmune diseases including CIS, RIS, MS, and NMOSD, who were diagnosed less than six months before recruitment) and 297 others as controls. A 117-item semi-quantitative food frequency questionnaire (FFQ) was obtained from all of the participants and DII was calculated. Results: After controlling for potential confounders, adherence to a pro-inflammatory diet was associated with a higher risk of demyelinating autoimmune diseases (OR=2.05, 95% CI: 0.51, 3.58), EDSS (OR=2.02, 95% CI: 0.51, 3.53), active plaque (OR=1.90, 95% CI: 0.08, 3.71), higher lesion load (OR=2.11, 95% CI: 0.58, 3.64), LETM (OR=2.19, 95% CI: 0.27, 4.11), higher number of plaques (OR=2.11, 95% CI: 0.58, 3.64), and brain atrophy (OR=2.12, 95% CI: 0.57, 3.67). Conclusion: Our study suggests a possible link between the inflammatory potential of the diet and demyelinating autoimmune disease; however, further prospective cohort studies are needed to draw a causal link on this issue. © 2024 Hogrefe Verlag GmbH & Co. KG. All rights reserved.
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