Ibrahim Abdollahpour1, Dejan Jakimovski2, Nitin Shivappa3, James R Hébert3, Farhad Vahid4, Saharnaz Nedjat5, Mohammad Ali Mansournia6, Bianca Weinstock-Guttman7. 1. Department of Epidemiology, School of Public Health, Arak University of Medical Sciences, Arak, Iran; Isfahan Neurosciences Research Center, Isfahan University of Medical Sciences, Isfahan, Iran. Electronic address: ebrahemen@gmail.com. 2. Buffalo Neuroimaging Analysis Center, Department of Neurology, Jacobs School of Medicine and Biomedical Sciences, University at Buffalo, State University of New York, Buffalo, NY, USA; Department of Neurology, Jacobs School of Medicine and Biomedical Sciences, University at Buffalo, State University of New York, Buffalo, NY, USA. 3. Cancer Prevention and Control Program, University of South Carolina, Columbia, SC 29208, USA; Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC 29208, USA; Connecting Health Innovations LLC, Columbia, SC 29201, USA. 4. Department of Nutritional Science, Nutrition and Food Research Institute, Shahid Beheshti University of Medical Science, Tehran, Iran. Electronic address: farhadvahid@outlook.com. 5. Knowledge Utilization Research Center, Tehran University of Medical Science, Tehran, Iran; Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. 6. Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. 7. Department of Neurology, Jacobs School of Medicine and Biomedical Sciences, University at Buffalo, State University of New York, Buffalo, NY, USA.
Abstract
BACKGROUND & AIMS: For many decades diet, mainly its "pro-inflammatory" quality has been pondered as a possible risk factor for developing MS. However, the complexity of different dietary composition analysis provided controversial results. Recently a dietary inflammatory index (DII), a population-based score, was developed to objectify the inflammatory characteristics of a specific dietary intake. METHODS: We investigated the potential association between DII (expressed as energy adjusted-DII (E-DII) and non-energy adjusted DII (DII)) assessed from a validated FFQ based on the participants' diet habits during adolescence and the risk for developing MS in a population-based incident case-control study. Multiple logistic regression was used to estimate the adjusted. RESULTS: We recruited 547 incident MS cases and 1057 general population controls from Tehran, Iran (August 2013-February 2015). A statistically significant higher risk of MS was found in analyses using E-DII scores as a continuous variable with an adjusted odds ratio (AOR) of 1.53 (95% confidence interval (CI): 1.42-1.65, P = 0.001), and as a categorical variable (4th quartile OR 7.01, 95% CI: 4.87-10.1, vs the first quartile), test for trend; OR 1.86 (95% CI: 1.67-2.07), P for trend <0.001. A similar pattern was demonstrated for DII score and risk for MS. CONCLUSIONS: We identified a pro-inflammatory diet characterized by higher E-DII and DII scores during adolescence as a strong risk factor for MS onset. Given the worldwide role of diet in general population health, improving nutritional pattern through educational programs is likely to reduce MS risk.
BACKGROUND & AIMS: For many decades diet, mainly its "pro-inflammatory" quality has been pondered as a possible risk factor for developing MS. However, the complexity of different dietary composition analysis provided controversial results. Recently a dietary inflammatory index (DII), a population-based score, was developed to objectify the inflammatory characteristics of a specific dietary intake. METHODS: We investigated the potential association between DII (expressed as energy adjusted-DII (E-DII) and non-energy adjusted DII (DII)) assessed from a validated FFQ based on the participants' diet habits during adolescence and the risk for developing MS in a population-based incident case-control study. Multiple logistic regression was used to estimate the adjusted. RESULTS: We recruited 547 incident MS cases and 1057 general population controls from Tehran, Iran (August 2013-February 2015). A statistically significant higher risk of MS was found in analyses using E-DII scores as a continuous variable with an adjusted odds ratio (AOR) of 1.53 (95% confidence interval (CI): 1.42-1.65, P = 0.001), and as a categorical variable (4th quartile OR 7.01, 95% CI: 4.87-10.1, vs the first quartile), test for trend; OR 1.86 (95% CI: 1.67-2.07), P for trend <0.001. A similar pattern was demonstrated for DII score and risk for MS. CONCLUSIONS: We identified a pro-inflammatory diet characterized by higher E-DII and DII scores during adolescence as a strong risk factor for MS onset. Given the worldwide role of diet in general population health, improving nutritional pattern through educational programs is likely to reduce MS risk.
Authors: Cassidy Dean; Samantha Parks; Tyler J Titcomb; Andrea Arthofer; Paul Meirick; Nicole Grogan; Mary A Ehlinger; Babita Bisht; Sara Shuger Fox; Sandra Daack-Hirsch; Linda G Snetselaar; Terry L Wahls Journal: Int J MS Care Date: 2022-05-26
Authors: Ibrahim Abdollahpour; Zahra Golestannejad; Yahya Salimi; Saharnaz Nedjat; Isabel Aguilar-Palacioc; Mohammad Ali Mansournia; Maximilian de Courten Journal: Tob Use Insights Date: 2022-05-15