Associations of dietary inflammatory index, serum levels of MCP-1 and body composition in Iranian overweight and obese women: a cross-sectional study

Table 1 Participant characteristics and body composition by DII Level

Continuous variables (mean ± SD)	Anti-inflammatory diet	Pro-inflammatory diet	P value
Age (year)	37.60 ± 7.58	35.03 ± 8.48	0.105
Weight (kg)	81.09 ± 12.56	80.61 ± 12.09	0.317
Height (cm)	161.25 ± 6.24	161.33 ± 5.75	0.217
BMI (kg/m²)	30.94 ± 3.99	30.52 ± 3.56	0.130
Waist circumference (cm)	99.25 ± 10.24	98.97 ± 9.89	0.391
Body fat mass (kg)	33.98 ± 8.55	34.27 ± 8.89	0.858
Visceral fat area(cm²)	162.39 ± 95.08	175.145 ± 10.75	0.307
Fat-free mass (kg)	47.6 ± 20.03	46.5 ± 49.20	0.021
Physical activity (MET h/day)	1162/45 ± 1322/88	773/24 ± 692/04	< 0.0001
MCP-1	30.76 ± 42.01	51.72 ± 67.13	< 0.0001

n = 280
Data are presented as mean ± standard deviation
Nutrients intake adjusted for energy intake before calculating DII
DII values were categorized according to the median (anti-inflammatory diet: DII ≤ 0.05, pro-inflammatory
diet: DII > 0.06)
Independent sample t-test was used for comparison of continuous variables between DII categories

ISSN: 1756-0500