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Table 1 General Characteristics of participants across quartiles (Q) of the Dietary Inflammatory Index (DII) scores

From: Association between dietary inflammatory index scores and the increased disease activity of rheumatoid arthritis: a cross-sectional study

Variables Quartiles of the Dietary Inflammatory Index scores P-value
Q1
Lower Inflammatory Diet
Q2 Q3 Q4
Higher Inflammatory Diet
DII, median - 2.31 - 0.99 - 0.48  + 0.68 -
Number 46 46 46 46 -
Age; years 46.67 ± 13.37 48.63 ± 10.10 50.04 ± 14.52 51.08 ± 13.24 0.618†
Positive ANA; n (%) 27 (58.7%) 29 (63%) 34 (73.9%) 33 (71.7%) 0.108‡
Positive anti-CCP; n (%) 42 (91.3%) 43 (93.5%) 43 (93.5%) 45 (97.8%) 0.607‡
Positive RF; n (%) 42 (91.3%) 43 (93.5%) 44 (95.7%) 43 (93.5%) 0.870‡
Use of Supplement; n (%) 39 (84.8%) 35 (76.1%) 34 (73.9%) 29 (63%) 0.112‡
University education, n (%) 7 (15.2%) 8 (17.4%) 5 (10.9%) 10 (21.7%) 0.558‡
Duration of disease; years 15 [6–28] 11 [4–22] 16 [6- 30.5] 20 [9 – 26.5] 0.243*
  1. Data are presented as a mean ± standard deviation, median [interquartile range], or frequency (percentage)
  2. Abbreviations. DII Dietary inflammatory index, ANA Anti-nuclear antibodies, CCP Cyclic citrulline peptide, RF Rheumatoid factor, CRP C-reactive protein
  3. P-value was obtained from the one-way ANOVA test
  4. P-values were obtained from the chi-squared test
  5. *P-value was calculated using the Kruskal–Wallis test