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Table 2 Anthropometric characteristics and energy intake 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

  Quartiles of the Dietary Inflammatory Index scores  
Variables Q1
Lower Inflammatory Diet
Q2 Q3 Q4
Higher Inflammatory Diet
P-value†
DII, median - 2.31 - 0.99 - 0.48  + 0.68 -
Number 46 46 46 46 -
Energy intake, Kcal/day 3543 ± 370 3726 ± 367 3451 ± 576 3074 ± 597 0.001
Weight; kg 70.61 ± 15.21 70.79 ± 12.06 71.93 ± 11.97 63.48 ± 12.57 0.008
Body mass index; kg/m2 27.19 ± 5.34 27.71 ± 5.09 28.41 ± 4.80 25.67 ± 4.92 0.066
Fat mass; kg 24.51 ± 9.49 25.38 ± 8.02 26.23 ± 7.07 21.31 ± 7.92 0.026
Fat free mass; kg 46.10 ± 6.64 45.41 ± 5.24 45.71 ± 5.61 42.16 ± 5.43 0.004
Waist circumference; cm 93.52 ± 11.47 93.51 ± 15.76 96.52 ± 9.37 92.00 ± 9.48 0.318
  1. Data are presented as a mean ± standard deviation
  2. Abbreviation. DII Dietary inflammatory index
  3. P-value was obtained from the one-way ANOVA test