Table 1 Baseline characteristics of participants according to quartiles (Q) of the food-based dietary index of inflammatory potential
Variables | Food-based dietary index of inflammatory potential | P trend | |||
|---|---|---|---|---|---|
Q1 n = 1511 | Q2 n = 1511 | Q3 n = 1511 | Q4 n = 1511 | ||
FBDI score, median (interquartile) | -3.96 (-5.73, -2.72) | 0.20 (-0.69, 1.08) | 4.08 (2.94, 5.21) | 10.69 (8.48, 14.98) |  < 0.001 |
Demographic, anthropometric, and other dataa | |||||
Age (years) | 38.7 ± 13.4 | 36.5 ± 12.6 | 37.2 ± 12.9 | 38.9 ± 12.1 | 0.194 |
Men (%) | 39.6 | 42.4 | 47.5 | 53.2 |  < 0.001 |
Body mass index (kg/m2) | 27.2 ± 4.8 | 26.6 ± 4.9 | 26.5 ± 4.5 | 26.8 ± 4.6 | 0.103 |
Smoking (%) | 8.2 | 10.3 | 13.0 | 18.0 |  < 0.001 |
Physical activity (MET/hour/week) | 62.5 (23.8 – 103.7) | 63.6 (22.1 – 105.2) | 64.1 (23.8 – 105.9) | 71.4 (26.7 – 108.9) | 0.086 |
Academic education, (%) | 20.3 | 22.7 | 25.5 | 28.3 |  < 0.001 |
Type 2 diabetes (%) | 4.8 | 3.7 | 3.7 | 4.4 | 0.353 |
Hypertension (%) | 10.8 | 8.2 | 10.0 | 8.3 | 0.090 |
Clinical datab | |||||
Creatinine (mg/dl) | 1.02 ± 0.11 | 1.02 ± 0.11 | 1.02 ± 0.11 | 1.03 ± 0.11 | 0.028 |
Glomerular filtration rate (mL/min/1.73 m2) | 80.0 ± 9.8 | 80.2 ± 9.8 | 79.7 ± 9.8 | 79.4 ± 9.8 | 0.116 |
Nutrient Intakec | |||||
Energy(Kcal/d) | 2565 (2530—2599) | 2409 (2374—2443) | 2344 (2310—2379) | 2092 (2057—2126) |  < 0.001 |
Carbohydrate(% of energy) | 60.1 (59.7 – 60.5) | 57.5 (57.1 – 57.9) | 57.0 (56.6 – 57.4) | 58.4 (58.0 – 58.8) |  < 0.001 |
Protein(% of energy) | 15.2 (14.9 – 15.5) | 14.6 (14.3 – 14.9) | 14.1 (13.8 – 14.4) | 13.9 (13.6 – 14.2) |  < 0.001 |
Fat(% of energy) | 29.8 (29.1 – 30.4) | 31.0 (30.3 – 31.6) | 31.5 (30.9 – 32.2) | 30.3 (29.7 – 31.0) | 0.001 |
FBDI componentsc | |||||
Sweetened drinks (g/d) | 317 (293—340) | 474 (449—499) | 708 (681—735) | 1212 (1184—1239) |  < 0.001 |
White rice (g/d) | 180 (173—188) | 226 (218—234) | 285 (250—266) | 279 (271—287) |  < 0.001 |
Green vegetables (g/d) | 165 (160—170) | 124 (119—129) | 110 – (106—115) | 97.4 (92.8—102) |  < 0.001 |
Eggs (g/d) | 17.2 (16.4 – 18.0) | 15.1 (14.3 – 15.9) | 14.3 (13.6 – 15.1) | 12.9 (12.1 – 13.7) |  < 0.001 |
Citrus Fruits (g/d) | 172 (167—178) | 112 (106—117) | 91.2 (86.6 – 96.8) | 77.3 (71.7 – 82.9) |  < 0.001 |
Legumes (g/d) | 49.1 (47.0 – 51.1) | 35.3 (33.3 – 37.4) | 30.4 (28.4 – 32.5) | 24.8 (22.8 – 26.9) |  < 0.001 |
Red fruits (g/d) | 132 (127—138) | 83.6 (78.1 – 89.1) | 71.9 (66.3 – 77.4) | 60.3 (54.8 – 65.9) |  < 0.001 |
Beef (g/d) | 15.0 (14.1 – 16.0) | 17.7 (16.8 – 18.7) | 19.1 (18.1 – 20.0) | 17.8 (16.9 – 18.7) |  < 0.001 |
Bread wheat flour (g/d) | 254 (248—260) | 204 (198—210) | 181 (175—187) | 148 (142—154) |  < 0.001 |
Nuts (g/d) | 10.6 (10.0 – 11.2) | 7.7 (7.0—8.3) | 7.0 (6.3 – 7.6) | 6.0 (5.3 – 6.6) |  < 0.001 |