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Table 1 Characteristics of study participants in tertile categories of DII score a

From: Inflammatory potential of the diet and risk of sarcopenia and its components

 

Tertiles of DII score

P-value b

T1 (n = 100)

T2 (n = 100)

T3 (n = 100)

Range of DII

<−0.88

−0.88, − 0.70

> − 0.71

 

DII

−1.95 ± 0.74

−0.03 ± 0.46

1.98 ± 0.78

< 0.001

Age (y)

66.55 ± 7.47

65.47 ± 7.01

68.37 ± 8.31

0.02

BMI (kg/m2)

27.58 ± 4.32

26.91 ± 3.64

27.64 ± 4.60

0.39

Physical activity (MET-h/w)

1481.55 ± 1464.81

1170.93 ± 1098.09

1231.10 ± 1663.12

0.26

Female (%)

62

51

40

0.008

Alcohol use (%)

9

17

14

0.243

Smoking (%)

7

14

17

0.093

Medical history c

   

0.739

 Yes (%)

15

18

19

 

 No (%)

85

82

81

 

Drug history

 Sexual hormone use (%)

6

1

2

0.090

 Statin use (%)

43

32

35

0.248

 Corticosteroid use (%)

2

3

3

0.879

  1. a All values are mean ± SD, unless indicated; b ANOVA for continuous variables and Chi-squared test for categorical variables
  2. c Medical history Yes means patients with one of the following diseases: asthma, arthritis, myocardial infarction, cerebrovascular accident, diabetes
  3. DII: Dietary Inflammatory index
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Nutrition Journal

ISSN: 1475-2891

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