Lower Dietary Inflammatory Index Scores Are Associated with Lower Glycemic Index Scores among College Students
AbstractThe association between the Dietary Inflammatory Index (DII®), the glycemic index (GI), and the glycemic load (GL) is not known, although it is known that carbohydrates are pro-inflammatory. We aimed to measure the association between the DII and both GI and GL among college students. In this cross-sectional study, 110 college students completed a 3-day food diary, which was used to calculate the DII, the GI, the GL, and the healthy eating index (HEI)-2010. Least square means and 95% confidence intervals of the GI, the GL, and the HEI-2010 were presented per DII tertile using generalized linear mixed models. Participants in tertile 1 of DII scores had lower GI and GL scores, but higher HEI-2010 scores than those in tertile 3. Pearson correlations showed that DII score was positively correlated with the GI score (r = 0.30, p < 0.01), but negatively correlated with the HEI-2010 (r = −0.56, p < 0.001). DII score was not correlated with GL score. Results from this study suggest that increased inflammatory potential of diet, as represented by higher DII scores, was associated with increased GI scores and lower quality of diet on the HEI-2010. Use of the DII suggests new directions for dietary approaches for preventing chronic diseases that moves beyond convention by decreasing systemic inflammation. View Full-Text
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Kim, Y.; Chen, J.; Wirth, M.D.; Shivappa, N.; Hebert, J.R. Lower Dietary Inflammatory Index Scores Are Associated with Lower Glycemic Index Scores among College Students. Nutrients 2018, 10, 182.
Kim Y, Chen J, Wirth MD, Shivappa N, Hebert JR. Lower Dietary Inflammatory Index Scores Are Associated with Lower Glycemic Index Scores among College Students. Nutrients. 2018; 10(2):182.Chicago/Turabian Style
Kim, Yeonsoo; Chen, Jie; Wirth, Michael D.; Shivappa, Nitin; Hebert, James R. 2018. "Lower Dietary Inflammatory Index Scores Are Associated with Lower Glycemic Index Scores among College Students." Nutrients 10, no. 2: 182.
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