Dietary inflammatory index is associated with pain intensity and some components of quality of life in patients with kne
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BMC Research Notes Open Access
RESEARCH NOTE
Dietary inflammatory index is associated with pain intensity and some components of quality of life in patients with knee osteoarthritis Vahideh Toopchizadeh1, Neda Dolatkhah1* , Dawood Aghamohammadi2, Mahrokh Rasouli3 and Maryam Hashemian4
Abstract Objectives: We aim to measure dietary inflammatory index (DII) and its association with functional status, pain intensity and quality of life (QOL) in patients with knee osteoarthritis (KOA). Dietary information from 220 qualified patients with KOA was collected by a 168-item food frequency questionnaire. The functional status, pain intensity and QOL were evaluated by Western Ontario and McMaster Universities Osteoarthritis Index (WOMAC) questionnaire, Visual Analogue Scale (VAS) and SF36 questionnaire respectively. Results: Linear regression analysis showed that the DII was significantly associated with VAS (p = 0.040; β = 0.151), and physical function (p = 0.039; β = − 0.184), emotional wellbeing (p = 0.048; β = − 0.158) and pain (p = 0.020; β = 0.161) scales and physical health (p = 0.047; β = 0.110) subscale of QOL after adjusting for age, sex, body mass index, and physical activity. There was no significant differences concerning WOMAC across the DII tertiles with and without adjustment to probable confounders (Ptrend = 0.091 and 0.181, respectively). After adjustment, a significantly increased severe pain odds was observed in the highest tertile of DII score in comparison with the lowest tertile (OR tertile 3 vs. 1 = 1.55, 95% CI 1.04–2.31; Ptrend = 0.04). Keywords: Dietary Inflammatory Index, Osteoarthritis, Pain, Functional status, Quality of life Introduction Knee osteoarthritis (KOA) is a musculoskeletal disorder of an inflammatory nature that affects people around the world, causing pain, physical disability, and lowering the quality of life (QOL) [1]. Previous studies have shown that inflammation play a role in the pathogenesis and the development of osteoarthritis (OA) [2] and an important factor associated with the loss of cartilage and symptoms of the disease [3]. *Correspondence: [email protected]; [email protected] 1 Physical Medicine and Rehabilitation Research Center, Aging Research Institute, Tabriz University of Medical Science, Azadi Ave., Tabriz, Iran Full list of author information is available at the end of the article
Various studies have shown that one’s dietary habits play an important role in regulating chronic inflammation [4, 5] and demonstrate a “dietary basis” for the inflammatory presentation in rheumatic and musculoskeletal diseases, recommending an organized multidisciplinary approach to manage these conditions [6, 7]. An ideal nutritional pattern is essential for regulating inflammation and oxidative stress, which are interrelated with the immune system [8]. The central conception of the relationship between dietary components and inflammatory and oxidative stress procedures has been well-recognized and corroborated, for instance, in the creation of the dietary inflam
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