Key result
Higher dietary inflammatory scores linked to ~23% higher all-cause mortality.
Why the study?
Studies examining the association between E-DII scores and mortality showed variable results across populations.
Does a more pro-inflammatory diet, as measured by a higher E-DII score, increase the risk of all-cause, cardiovascular disease, and cancer mortality in US adults?
Cohort (n=101,832)
Yes
Does a more pro-inflammatory diet, as measured by a higher E-DII score, increase the risk of all-cause, cardiovascular disease, and cancer mortality in US adults?
In a prospective US cohort of over 101,000 adults followed for 17 years, a higher dietary inflammatory potential (E-DII) was independently associated with a 23% higher risk of all-cause mortality and a 30% higher risk of cardiovascular mortality.
Answers are grounded in this paper and cite their sources.
Should not yet change practice; leaves open whether anti-inflammatory diets reduce mortality in trials.
) is a comprehensive, literature-derived index for assessing the effect of dietary constituents on inflammatory biomarkers and inflammation-related chronic diseases. Several studies have examined the association between E-DII scores and mortality, with results that vary across populations. Therefore, in the present study, we aimed to investigate the potential association between E-DII scores and all-cause, cardiovascular disease (CVD), and cancer mortality using data from the Prostate, Lung, Colorectal and Ovarian (PLCO) Screening Trial. E-DII scores, calculated based on a food-frequency questionnaire, were analyzed both as a continuous variable and after categorization into quintiles. A multivariate Cox proportional hazards model was used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). A total of 101,832 individuals were included, with 24,141 deaths recorded after a median of 17.0 years of follow-up. In multivariable-adjusted analyses, the E-DII score was significantly associated with all-cause mortality. The HR (95% CI) in the highest E-DII quintile compared to the lowest quintile was 1.23 (1.18-1.29). The E-DII was also statistically related to CVD mortality (Q5 vs. Q1; HR, 1.30 [95% CI, 1.20-1.41]) and cancer mortality (Q5 vs. Q1; HR, 1.14 [95% CI, 1.06-1.24]). Similar results were obtained from sensitivity analyses and subgroup analyses. In conclusion, the inflammatory potential of the diet, as calculated by the E-DII, was significantly associated with overall and CVD- and cancer-specific mortality risk in the PLCO study.
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Liang et al. (2022) conducted a cohort in General population screened for prostate, lung, colorectal, and ovarian cancer (n=101,832). Energy-adjusted Dietary Inflammatory Index (E-DII) score (highest pro-inflammatory quintile, Q5) vs. Lowest E-DII quintile (Q1, highest anti-inflammatory properties) was evaluated on All-cause mortality (HR 1.23, 95% CI 1.18-1.29, p=<0.001 for trend). Higher E-DII scores (Q5 vs Q1) were associated with increased all-cause mortality and CVD mortality.
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