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Dietary Quality Determined by the Healthy Eating Index-2015 and Biomarkers of Chronic Low-Grade Inflammation: A Cross-Sectional Analysis in Middle-to-Older Aged Adults

1
HRB Centre for Health and Diet Research, School of Public Health, University College Cork, T12 XF62 Cork, Ireland
2
School of Public Health, Physiotherapy and Sports Science, University College Dublin, D04 V1W8 Dublin 4, Ireland
*
Authors to whom correspondence should be addressed.
Nutrients 2021, 13(1), 222; https://doi.org/10.3390/nu13010222
Received: 7 December 2020 / Revised: 8 January 2021 / Accepted: 12 January 2021 / Published: 14 January 2021
(This article belongs to the Section Nutritional Epidemiology)
Low-grade systemic inflammation is associated with a range of chronic diseases. Diet may modulate inflammation and represents a promising therapeutic target to reduce metabolic dysfunction. To date, no study has examined Healthy Eating Index-2015 (HEI-2015) diet score associations with biomarkers of inflammation. Thus, our objective was to assess relationships between the HEI-2015 score and a range of inflammatory biomarkers in a cross-sectional sample of 1989 men and women aged 46–73 years, to test the hypothesis that better dietary quality would be associated with more favourable circulating levels of inflammatory biomarkers. Pro-inflammatory cytokines, adipocytokines, acute-phase response proteins, coagulation factors and white blood cell counts were determined. Correlation and linear regression analyses were used to test HEI-2015 diet score relationships with biomarker concentrations. Higher dietary quality as determined by the HEI-2015 was associated with lower c-reactive protein (CRP) and interleukin 6 concentrations, white blood cell (WBC) counts and its constituents, adjusting for sex and age. Associations with CRP concentrations and WBC counts persisted in the fully adjusted models. No associations with complement component 3, tumour necrosis factor alpha, adiponectin, leptin, resistin or plasminogen activator inhibitor-1 levels were identified. Our data suggest that dietary quality, determined by the HEI-2015 score, in middle-to-older aged adults is associated with inflammatory biomarkers related to cardiometabolic health. View Full-Text
Keywords: healthy eating index; inflammation; biomarkers healthy eating index; inflammation; biomarkers
MDPI and ACS Style

Millar, S.R.; Navarro, P.; Harrington, J.M.; Perry, I.J.; Phillips, C.M. Dietary Quality Determined by the Healthy Eating Index-2015 and Biomarkers of Chronic Low-Grade Inflammation: A Cross-Sectional Analysis in Middle-to-Older Aged Adults. Nutrients 2021, 13, 222. https://doi.org/10.3390/nu13010222

AMA Style

Millar SR, Navarro P, Harrington JM, Perry IJ, Phillips CM. Dietary Quality Determined by the Healthy Eating Index-2015 and Biomarkers of Chronic Low-Grade Inflammation: A Cross-Sectional Analysis in Middle-to-Older Aged Adults. Nutrients. 2021; 13(1):222. https://doi.org/10.3390/nu13010222

Chicago/Turabian Style

Millar, Seán R., Pilar Navarro, Janas M. Harrington, Ivan J. Perry, and Catherine M. Phillips 2021. "Dietary Quality Determined by the Healthy Eating Index-2015 and Biomarkers of Chronic Low-Grade Inflammation: A Cross-Sectional Analysis in Middle-to-Older Aged Adults" Nutrients 13, no. 1: 222. https://doi.org/10.3390/nu13010222

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