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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