Association between dietary inflammatory potential and the probable sarcopenia among community-dwelling older adults: a cross-sectional study

Esmaeily, Zahra; Daei, Shahrzad; Rezaei, Mahshid; Eyvazkhani, Atefeh; Tajary, Zahra; Dara, Marjan Mansouri; Motlagh, Ahmad Reza Dorosty

doi:10.1186/s12877-022-03525-2

Table 2 DII, EDII, and the components scores across probable and non-sarcopenic subjects

From: Association between dietary inflammatory potential and the probable sarcopenia among community-dwelling older adults: a cross-sectional study

Variables (mean ± SD)	HGS				P-value*	P-value**
Variables (mean ± SD)	Non-sarcopenic (N = 78)		Probable Sarcopenia (N = 123)		P-value*	P-value**
	Mean	SD	Mean	SD
Dietary Inflammatory Index	-0.3	1.91	0.15	1.85	0.1	0.05
Total Energy	0.003	0.11	-0.0007	0.1	0.79	0.73
Total Protein	0.002	0.01	-0.001	0.01	0.1	0.07
Total Carbohydrate	0.0003	0.06	0.0006	0.06	0.97	0.67
Total Fat	-0.02	0.17	0.01	0.2	0.22	0.59
Total Cholesterol	0.006	0.07	-0.003	0.06	0.3	0.13
Total SFA	-0.04	0.2	0.03	0.2	0.02	0.06
Total Iron	0.004	0.02	-0.002	0.02	0.02	0.02
Total B12	-0.001	0.06	0.002	0.06	0.72	0.72
Total MUFA	0.0001	0.005	-0.0001	0.005	0.81	0.79
Total PUFA	-0.006	0.2	0.0008	0.2	0.82	0.39
Total Fiber	-0.04	0.39	0.02	0.38	0.25	0.39
Total Magnesium	-0.04	0.3	0.02	0.27	0.13	0.18
Total Zinc	-0.02	0.18	0.01	0.18	0.24	0.4
Total Folate	-0.01	0.11	0.01	0.11	0.2	0.17
Total Niacin	-0.02	0.15	0.01	0.14	0.07	0.07
Total Riboflavin	-0.004	0.04	0.002	0.04	0.35	0.24
Total Thiamin	-0.01	0.06	0.006	0.05	0.04	0.05
Total Vitamin A	-0.01	0.24	0.005	0.23	0.59	0.44
Total Vitamin C	-0.009	0.24	0.002	0.25	0.77	0.59
Total Vitamin E	-0.01	0.25	0.004	0.24	0.65	0.27
Total Vitamin D	-0.03	0.26	0.01	0.26	0.28	0.28
Total Pyridoxine	-0.009	0.21	0.003	0.21	0.7	0.62
Total Selenium	-0.01	0.11	0.008	0.11	0.16	0.4
Garlic	0.01	0.23	-0.01	0.24	0.48	0.71
Onion	0.001	0.16	-0.003	0.18	0.87	0.86
Turmeric	-0.02	0.46	0.005	0.43	0.73	0.18
Pepper	-0.003	0.08	0.0008	0.07	0.73	0.18
Tea	0.009	0.32	-0.01	0.3	0.67	0.83
Empirical Dietary Inflammatory Index	1.36	1.17	1.42	0.91	0.69	0.85
Processed Meat	0.01	0.03	0.1	0.02	0.87	0.75
Other Fish	0.01	0.008	0.007	0.01	0.37	0.22
Red Meat	0.03	0.02	0.03	0.03	0.19	0.67
Organ Meat	0.0003	0.0008	0.0001	0.0003	0.12	0.08
Grains	1.1	1.12	1.14	0.9	0.78	0.94
Other Vegetables	-0.04	0.35	-0.38	0.26	0.42	0.11
Tomatoes	0.02	0.01	0.01	0.01	0.38	0.17
High Energy Beverages	0.01	0.03	0.02	0.07	0.11	0.13
Leafy Green Vegetables	-0.11	0.2	-0.09	0.07	0.24	0.32
Dark Yellow Vegetables	-0.02	0.01	-0.02	0.03	0.69	0.86
Fruit Juice	-0.003	0.01	-0.004	0.01	0.54	0.75
Snacks	0.42	0.007	-0.009	0.04	0.29	0.28
Tea	-0.05	0.05	-0.04	0.04	0.75	0.62
Pizza	-0.004	0.04	-0.003	0.007	0.46	0.48
Coffee	-0.05	0.04	-0.03	0.12	0.27	0.32

DII Dietary Inflammatory Index, EDII Empirical Dietary Inflammatory Index, HGS Handgrip strength, SD standard deviation, SFA Saturated Fatty Acid, MUFA Mono-Unsaturated Fatty Acid, PUFA Poly- Unsaturated Fatty Acid
^*P ≤ 0.05, Student’s t-test; **P ≤ 0.05, Analysis of covariance (ANCOVA), adjusted for age, family number, gender, CVD medication, BMI, and physical activity

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