Dietary inflammatory potential and risk of sarcopenia: data from national health and nutrition examination surveys
Jiwen Geng, Linghui Deng, Shi Qiu, Haiyang Bian, Boyu Cai, Kun Jin, Xiaonan Zheng, Jiakun Li, Xinyang Liao, Yupei Li, Jiameng Li, Zheng Qin, Zhiwei Cao, Yige Bao, Baihai Su
Abstract
) was <0.789 or <0.512, respectively. The covariates included comorbidities, dietary data, demographic data, and physical examination data. In a full-adjusted model, each unit of increase in DII score was associated with a 12% increase in risk of sarcopenia. When categorizing sarcopenia into tertiles, the adjusted effect size (relative to Tertile1) was 1.26 (95% CI, 1.07, 1.47) for Tertile 2 and 1.55 (95% CI, 1.31, 1.83) for Tertile 3. The trend test showed that the risk of sarcopenia increased with increasing DII tertiles, (P <0.0001). These findings demonstrate that dietary inflammatory potential correlates positively with the risk of sarcopenia and suggest that making ones diet inflammatory may reduce the incidence of sarcopenia and its associated negative health outcomes.