Impact of a 12-month Inflammation Management Intervention on the Dietary Inflammatory Index, inflammation, and lipids

• Published in: Clinical nutrition ESPEN 2019-04, Vol.30, p.42-51
• Main Authors: Turner-McGrievy, Gabrielle M, Wirth, Michael D, Shivappa, Nitin, Dunn, Caroline G, Crimarco, Anthony, Hurley, Thomas G, West, Delia S, Hussey, James R, Hébert, James R
• Format: Article
• Language: English
• Subjects: biomarkers; Biomarkers - blood; Case-Control Studies; cooking; Diet; Diet, Fat-Restricted; Dietary inflammatory index; dietary recommendations; Feasibility Studies; Female; foods; Gastroenterology and Hepatology; group effect; Humans; Inflammation; Inflammation - blood; Inflammation - diet therapy; Intervention; linear models; Lipids; low density lipoprotein cholesterol; Male; Middle Aged; Patient Selection; plant-based diet; Self-selection trial; spices; vegetables
• ISSN: 2405-4577; 2405-4577
• DOI: 10.1016/j.clnesp.2019.02.008

Summary Background and aims The objective of this study was to assess the feasibility (ability to recruit participants and develop the 12-month intervention), acceptability (retention of participants in the intervention), and impact on systemic inflammation and Dietary Inflammatory Index (DII®) scores over a 12-month DII-based intervention. Methods Adults were recruited to participate in a self-selection trial (intervention: n = 61, in-person classes; control: n = 34, newsletters). Classes included participatory cooking and dietary recommendations focused on consuming a plant-based diet rich in anti-inflammatory foods (spices, vegetables, etc.). Changes in markers of inflammation, lipids, and DII were analyzed using general linear models with repeated measurements. Results At 3 months, intervention participants had significantly lower DII scores (−2.66 ± 2.44) compared to controls (−0.38 ± 2.56) (p