The Dietary Inflammatory Index is associated with diet quality and nutrient intake during the gestational period

• Published in: Nutrition research (New York, N.Y.) N.Y.), 2024-05, Vol.125, p.27-35
• Main Authors: Dias Duarte de Carvalho Souza, Mariane, Bueno Ferreira, Larissa, dos Santos, Luana Caroline
• Format: Article
• Language: English
• Subjects: adults; ascorbic acid; Brazil; cross-sectional studies; diet; Diet Quality Index Adapted for Pregnancy; Dietary Inflammatory Index; food consumption; food quality; gestation period; iodine; iron; magnesium; nutrient intake; Nutrients; nutrition research; Pregnancy; Pregnant Nutrition; pyridoxine; vitamin E
• ISSN: 0271-5317; 1879-0739
• DOI: 10.1016/j.nutres.2024.02.004

In pregnant women, the Energy-adjusted Dietary Inflammatory Index (E-DII) is adopted to measure the inflammatory potential of the diet, but it does not predict the quality of the diet. Our hypothesis is that a more pro-inflammatory diet during pregnancy is also a poorer quality diet. Thus, the objective of this study is to verify the association of the E-DII with the Diet Quality Index Adapted for Pregnancy (DQI-P) and the nutrient intake from the diet in terms of the second and third gestational trimesters. This is a cross-sectional study that took place in Brazil (2018–2019), with eligible adult women up to 72 hours’ postpartum and in good health. Socioeconomic, gestational, anthropometric, and food consumption data were collected, enabling the calculation of E-DII, DQI-P, and nutrient intake. The sample (n = 260) had a median E-DII of 0.04 (–1.30 to 1.90) and DQI-P of 68.82 (18.82–98.22). There was no relevant difference between E-DII tertiles by sociodemographic, gestational, and anthropometric characteristics. The E-DII and the DQI-P showed agreement (55.7%) and inverse correlation (r = –0.53; P < .001). Each 1-unit increase in DQI-P, iron, iodine, magnesium, pyridoxine, and vitamin E decreased the E-DII score (P < .05). An increase of 1 unit in protein, saturated fatty acids, and vitamin C increased the E-DII score (P < .05). Thus, the results suggest that the E-DII can predict diet quality during pregnancy, with the added benefit of measuring the inflammatory potential of the diet. In a cross-sectional study with Brazilian pregnant women (n = 260), we found that the E-DII and the DQI-P showed concordance and inverse correlation. Increasing DQI-P, iron, iodine, Mg, and vitamins B6 and E decreased E-DII. The opposite occurred for PTN, SFA, and vitamin C. Image source: Canva/Flaticon. Abbreviations: B6, pyridoxine; DQI-P, Diet Quality Index Adapted for Pregnancy; E-DII, Energy-adjusted Dietary Inflammatory Index; Mg, magnesium; PTN, proteins; SFA, saturated fatty acids. [Display omitted]