Relationship between dietary inflammation index and progression of vitiligo

Vitiligo is a melanocyte-destructive depigmenting disease linked to immune inflammation, with diet potentially mediating inflammatory processes via immune dysregulation. However, the specific role of diet in vitiligo pathogenesis remains understudied. To investigate the association between Dietary Inflammatory Index (DII) and vitiligo onset or progression, for developing novel prevention strategies. A case-control study included 80 progressive vitiligo patients (2024 Jan-Mar, Shuguang Hospital) and 80 sex/age-matched controls. Dietary intake was assessed via semi-quantitative food frequency questionnaire (SQFFQ), with DII scores calculated. Logistic regression and Spearman analysis evaluated DII-vitiligo associations. Cases had significantly higher DII levels (Z=-2.054, P = 0.042). Each 1-unit DII increase correlated with a 23% higher vitiligo risk (OR = 1.23, 95% CI: 1.005–1.504, P = 0.044), with a positive Spearman correlation (r = 0.161, P < 0.05). Pro-inflammatory diets may increase the risk of vitiligo occurrence and development. Adjusting the dietary structure may help prevent and control the disease. This study provides a new basis for dietary interventions in vitiligo. Limitations include small sample size and reliance on global DII norms (lacking Chinese standards), warranting multi-center, large-scale studies.