Improvement in dietary inflammatory index score after 6-month dietary intervention is associated with reduction in interleukin-6 in patients with coronary heart disease: The AUSMED heart trial

Hannah L. Mayr, Catherine Itsiopoulos, Audrey C. Tierney, Miguel Ruiz-Canela, James R. Hebert, Nitin Shivappa, Colleen J. Thomas

Research output: Contribution to journalArticleResearchpeer-review

9 Citations (Scopus)
8 Downloads (Pure)

Abstract

The Dietary Inflammatory Index (DII) was designed to measure the inflammatory potential of one's diet. Evidence from observational studies supports that a higher (ie, more pro-inflammatory) DII score is associated with inflammation and cardiometabolic diseases. We hypothesized that reduction in DII score would improve inflammatory cytokines. To test this hypothesis, we assessed data from a dietary intervention trial in patients with diagnosed coronary heart disease (CHD) to determine whether reduction in DII scores through healthy diets is linked to improvement in inflammatory and related cardiometabolic risk markers. Participants (n = 65, 83% male) were randomized to a Mediterranean diet or low-fat diet intervention for 6-months. Anthropometry, body composition and blood markers were measured and DII scores were calculated from 7-day food diaries. After 6-months, in participants who completed the intervention (n = 56), reduction in DII score correlated significantly with reduction in high sensitivity interleukin-6 (hs-IL-6) (r = 0.34, 95% CI 0.05, 0.56) and triglycerides (r = −0.30, 95% CI -0.51, −0.06) but not with C-reactive protein, adiponectin, glucose, body composition or anthropometry. The adjusted mean difference in hs-IL-6 and triglycerides between the highest and lowest tertiles of DII improvement was −0.47 pg/mL (95% CI 0.41, 1.10) and +0.30 mmol/L (95% CI 1.06, 1.59), respectively. The present study found that improvement in DII score through healthy diet intervention was linked with reduced levels of hs-IL-6, but also increased triglycerides, in adult Australian patients with CHD. Future research is warranted to investigate the impact of change in DII on cardiometabolic risk markers in larger cohorts, other disease populations or healthy subjects and with longer-term follow up.

Original languageEnglish
Pages (from-to)108-121
Number of pages14
JournalNutrition Research
Volume55
Early online date25 Apr 2018
DOIs
Publication statusPublished - 1 Jul 2018
Externally publishedYes

Fingerprint

Nutrition
interleukin-6
Coronary Disease
Interleukin-6
Anthropometry
Triglycerides
healthy diet
triacylglycerols
heart
anthropometric measurements
Body Composition
body composition
risk factors
Mediterranean Diet
Diet Records
Mediterranean diet
Fat-Restricted Diet
adiponectin
low fat diet
food records

Cite this

Mayr, Hannah L. ; Itsiopoulos, Catherine ; Tierney, Audrey C. ; Ruiz-Canela, Miguel ; Hebert, James R. ; Shivappa, Nitin ; Thomas, Colleen J. / Improvement in dietary inflammatory index score after 6-month dietary intervention is associated with reduction in interleukin-6 in patients with coronary heart disease : The AUSMED heart trial. In: Nutrition Research. 2018 ; Vol. 55. pp. 108-121.
@article{ec6f94b7f93e4416906b0ec098acdb46,
title = "Improvement in dietary inflammatory index score after 6-month dietary intervention is associated with reduction in interleukin-6 in patients with coronary heart disease: The AUSMED heart trial",
abstract = "The Dietary Inflammatory Index (DII) was designed to measure the inflammatory potential of one's diet. Evidence from observational studies supports that a higher (ie, more pro-inflammatory) DII score is associated with inflammation and cardiometabolic diseases. We hypothesized that reduction in DII score would improve inflammatory cytokines. To test this hypothesis, we assessed data from a dietary intervention trial in patients with diagnosed coronary heart disease (CHD) to determine whether reduction in DII scores through healthy diets is linked to improvement in inflammatory and related cardiometabolic risk markers. Participants (n = 65, 83{\%} male) were randomized to a Mediterranean diet or low-fat diet intervention for 6-months. Anthropometry, body composition and blood markers were measured and DII scores were calculated from 7-day food diaries. After 6-months, in participants who completed the intervention (n = 56), reduction in DII score correlated significantly with reduction in high sensitivity interleukin-6 (hs-IL-6) (r = 0.34, 95{\%} CI 0.05, 0.56) and triglycerides (r = −0.30, 95{\%} CI -0.51, −0.06) but not with C-reactive protein, adiponectin, glucose, body composition or anthropometry. The adjusted mean difference in hs-IL-6 and triglycerides between the highest and lowest tertiles of DII improvement was −0.47 pg/mL (95{\%} CI 0.41, 1.10) and +0.30 mmol/L (95{\%} CI 1.06, 1.59), respectively. The present study found that improvement in DII score through healthy diet intervention was linked with reduced levels of hs-IL-6, but also increased triglycerides, in adult Australian patients with CHD. Future research is warranted to investigate the impact of change in DII on cardiometabolic risk markers in larger cohorts, other disease populations or healthy subjects and with longer-term follow up.",
author = "Mayr, {Hannah L.} and Catherine Itsiopoulos and Tierney, {Audrey C.} and Miguel Ruiz-Canela and Hebert, {James R.} and Nitin Shivappa and Thomas, {Colleen J.}",
year = "2018",
month = "7",
day = "1",
doi = "10.1016/j.nutres.2018.04.007",
language = "English",
volume = "55",
pages = "108--121",
journal = "Progress in Food and Nutrition Science",
issn = "0271-5317",
publisher = "Elsevier",

}

Improvement in dietary inflammatory index score after 6-month dietary intervention is associated with reduction in interleukin-6 in patients with coronary heart disease : The AUSMED heart trial. / Mayr, Hannah L.; Itsiopoulos, Catherine; Tierney, Audrey C.; Ruiz-Canela, Miguel; Hebert, James R.; Shivappa, Nitin; Thomas, Colleen J.

In: Nutrition Research, Vol. 55, 01.07.2018, p. 108-121.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Improvement in dietary inflammatory index score after 6-month dietary intervention is associated with reduction in interleukin-6 in patients with coronary heart disease

T2 - The AUSMED heart trial

AU - Mayr, Hannah L.

AU - Itsiopoulos, Catherine

AU - Tierney, Audrey C.

AU - Ruiz-Canela, Miguel

AU - Hebert, James R.

AU - Shivappa, Nitin

AU - Thomas, Colleen J.

PY - 2018/7/1

Y1 - 2018/7/1

N2 - The Dietary Inflammatory Index (DII) was designed to measure the inflammatory potential of one's diet. Evidence from observational studies supports that a higher (ie, more pro-inflammatory) DII score is associated with inflammation and cardiometabolic diseases. We hypothesized that reduction in DII score would improve inflammatory cytokines. To test this hypothesis, we assessed data from a dietary intervention trial in patients with diagnosed coronary heart disease (CHD) to determine whether reduction in DII scores through healthy diets is linked to improvement in inflammatory and related cardiometabolic risk markers. Participants (n = 65, 83% male) were randomized to a Mediterranean diet or low-fat diet intervention for 6-months. Anthropometry, body composition and blood markers were measured and DII scores were calculated from 7-day food diaries. After 6-months, in participants who completed the intervention (n = 56), reduction in DII score correlated significantly with reduction in high sensitivity interleukin-6 (hs-IL-6) (r = 0.34, 95% CI 0.05, 0.56) and triglycerides (r = −0.30, 95% CI -0.51, −0.06) but not with C-reactive protein, adiponectin, glucose, body composition or anthropometry. The adjusted mean difference in hs-IL-6 and triglycerides between the highest and lowest tertiles of DII improvement was −0.47 pg/mL (95% CI 0.41, 1.10) and +0.30 mmol/L (95% CI 1.06, 1.59), respectively. The present study found that improvement in DII score through healthy diet intervention was linked with reduced levels of hs-IL-6, but also increased triglycerides, in adult Australian patients with CHD. Future research is warranted to investigate the impact of change in DII on cardiometabolic risk markers in larger cohorts, other disease populations or healthy subjects and with longer-term follow up.

AB - The Dietary Inflammatory Index (DII) was designed to measure the inflammatory potential of one's diet. Evidence from observational studies supports that a higher (ie, more pro-inflammatory) DII score is associated with inflammation and cardiometabolic diseases. We hypothesized that reduction in DII score would improve inflammatory cytokines. To test this hypothesis, we assessed data from a dietary intervention trial in patients with diagnosed coronary heart disease (CHD) to determine whether reduction in DII scores through healthy diets is linked to improvement in inflammatory and related cardiometabolic risk markers. Participants (n = 65, 83% male) were randomized to a Mediterranean diet or low-fat diet intervention for 6-months. Anthropometry, body composition and blood markers were measured and DII scores were calculated from 7-day food diaries. After 6-months, in participants who completed the intervention (n = 56), reduction in DII score correlated significantly with reduction in high sensitivity interleukin-6 (hs-IL-6) (r = 0.34, 95% CI 0.05, 0.56) and triglycerides (r = −0.30, 95% CI -0.51, −0.06) but not with C-reactive protein, adiponectin, glucose, body composition or anthropometry. The adjusted mean difference in hs-IL-6 and triglycerides between the highest and lowest tertiles of DII improvement was −0.47 pg/mL (95% CI 0.41, 1.10) and +0.30 mmol/L (95% CI 1.06, 1.59), respectively. The present study found that improvement in DII score through healthy diet intervention was linked with reduced levels of hs-IL-6, but also increased triglycerides, in adult Australian patients with CHD. Future research is warranted to investigate the impact of change in DII on cardiometabolic risk markers in larger cohorts, other disease populations or healthy subjects and with longer-term follow up.

UR - http://www.scopus.com/inward/record.url?scp=85047400910&partnerID=8YFLogxK

U2 - 10.1016/j.nutres.2018.04.007

DO - 10.1016/j.nutres.2018.04.007

M3 - Article

VL - 55

SP - 108

EP - 121

JO - Progress in Food and Nutrition Science

JF - Progress in Food and Nutrition Science

SN - 0271-5317

ER -