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This research compares the Dietary Inflammatory Index, dietary macronutrient intake, and physical activity levels between newly diagnosed atherosclerotic patients and healthy controls.

April 8, 2026Open Access

Comparison of Dietary Inflammatory Index, Physical Activity Level, and Dietary Macronutrient Intake between Newly Diagnosed Atherosclerotic Patients and Healthy Controls

Key Points

This research compares the Dietary Inflammatory Index, dietary macronutrient intake, and physical activity levels between newly diagnosed atherosclerotic patients and healthy controls.
Conducted a case-control study in Hamadan City, Iran, with 103 ASCVD patients and 103 healthy controls.
Evaluated dietary intake using a validated food frequency questionnaire.
Calculated the Dietary Inflammatory Index (DII) using 38 food items.
Assessed physical activity levels using two researcher-made questions.
Compared DII, dietary macronutrients, and physical activity between both groups.
ASCVD patients exhibited higher DII compared to healthy controls.
Patients consumed more total fat, saturated fat, polyunsaturated fatty acids, and monounsaturated fatty acids than controls.
Each unit increase in DII correlated with a 16.8% increase in ASCVD risk.
Higher physical activity levels were linked to a 50.2% reduced ASCVD risk.

Abstract

Introduction Atherosclerotic cardiovascular disease (ASCVD) is a low-grade inflammation of the vessels that underlies cardiovascular disease (CVD). Dietary factors significantly influence the development of ASCVD, as do traditional CVD risk factors. The Dietary Inflammatory Index (DII) is a tool to evaluate diet-inflammation relationships and their impact on CVD incidence. We aimed to compare the DII, dietary macronutrient intake, and body mass index (BMI) between patients with ASCVD and healthy controls in Hamadan City, Iran, in 2024. Methods This case-control study included a total of 103 newly diagnosed ASCVD patients and an equal number of healthy controls. Dietary intake was assessed using a validated food frequency questionnaire. DII was calculated based on 38 food items. Physical activity levels (PAL) were evaluated through two researcher-made questions. DII, PAL, and dietary factors were compared between patients and controls. Results ASCVD patients had higher DII and higher intakes of total fat ( p <0.001), saturated fat ( p =0.032), polyunsaturated fatty acids (PUFA) ( p =0.023), and monounsaturated fatty acids (MUFA) ( p <0.001) than controls. Each unit increase in the DII was associated with a 16.8% increase in ASCVD risk. Higher PAL was associated with a 50.2% reduced risk of ASCVD. Conclusion Based on the findings, diets high in proinflammatory foods, higher fat intake, and sedentary behavior are associated with an increased risk of ASCVD.

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