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Table 2 General characteristics and dietary intake among study participants based on tertiles of the EDIP score among participants

From: The association between dietary inflammation scores and non-alcoholic fatty liver diseases in Iranian adults

Variables

Tertiles of EDIP

P-trend

T1 (n = 211)

T1 (n = 220)

T1 (n = 244)

Age (year)

38.4 ± 8.9

37.3 ± 8.6

38.7 ± 9.0

0.618

Male, n (%)

117 (55.5)

104 (47.3)

137 (56.1)

0.112

Waist circumference (cm)

89.7 ± 10.2

90.7 ± 10.7

91.6 ± 11.7

0.064

Hip circumference (cm)

98.9 ± 8.1

99.3 ± 6.8

100.2 ± 8.9

0.077

WHR

0.91 ± 0.07

0.91 ± 0.08

0.91 ± 0.08

0.384

BMI (kg/m2)

26.5 ± 4.2

26.9 ± 3.9

27.1 ± 4.7

0.198

Smoking, n (%)

10 (4.7)

10 (4.5)

8 (3.3)

0.684

Physical activity (MET/min/week)

1530 ± 882

1376 ± 847

1400 ± 906

0.153

Marital status (married)

175 (82.9)

182 (82.7)

208 (85.2)

0.799

Nutrient intake

    

 Energy (kcal/d)

2089 ± 614

2222 ± 573

2482 ± 663

< 0.001

 Carbohydrate (% of energy)

56.7 ± 6.7

57.2 ± 7.6

58.0 ± 7.1

0.064

 Protein (% of energy)

13.7 ± 2.7

13.4 ± 2.2

13.6 ± 2.2

0.657

 Fat (% of energy)

32.1 ± 6.4

32.1 ± 7.3

30.7 ± 7.1

0.033

EDIP components

    

 EDIP score

0.25 (0.17–0.33)

0.51 (0.45–0.57)

0.83 (0.70–1.0)

< 0.001

 Processed meat (serving/week)

0.07 (0.00–0.21)

0.14 (0.00–0.35)

0.14 (0.00–0.35)

< 0.001

 Red meat (serving/week)

0.63 (0.35–1.19)

0.77 (0.49–1.33)

0.84 (0.49–1.40)

0.017

 Organ meat (serving/week)

0.04 (0.01–0.10)

0.03 (0.01–0.08)

0.03 (0.01–0.09)

0.727

 Other fish (serving/week)

0.35 (0.21–0.63)

0.42 (0.21–0.77)

0.44 (0.21–0.91)

0.002

 Other vegetables (serving/d)

1.3 ± 0.7

1.9 ± 1.0

2.7 ± 1.4

< 0.001

 Refined grains (serving/d)

2.2 ± 1.0

3.2 ± 1.5

5.6 ± 3.3

< 0.001

 High-energy beverages (serving/week)

0.21 (0.02–0.42)

0.12 (0.07–0.56)

0.42 (0.03–0.84)

0.012

 Tomatoes (serving/d)

0.47 ± 0.39

0.86 ± 0.59

1.30 ± 0.86

< 0.001

 Tea (serving/d)

2.4 (1.0–4.2)

2.2 (1.0–3.1)

2.1 (1.0–3.1)

< 0.001

 Coffee (serving/week)

0.06 (0.02–0.35)

0.04 (0.01–0.24)

0.02 (0.01–0.21)

0.391

 Dark yellow vegetables (serving/d)

0.14 (0.05–0.30)

0.11 (0.05–0.26)

0.10 (0.05–0.24)

0.067

 Leafy green vegetables (serving/d)

0.23 (0.13–0.44)

0.24 (0.15–0.47)

0.25 (0.13–0.51)

0.817

 Snacks (serving/d)

0.08 (0.01–0.16)

0.09 (0.02–0.19)

0.13 (0.02–0.20)

0.451

 Fruit juice (serving/d)

0.21 (0.07–0.27)

0.28 (0.14–0.70)

0.21 (0.07–0.56)

0.449

  1. Data are presented as mean ± standard deviation for normally distributed variables and median (25–75 interquartile range) for skewed variables
  2. EDIP: empirical dietary inflammatory patterns
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