Association between the dietary inflammatory index (DII) and telomere length and C‐reactive protein from the National Health and Nutrition Examination Survey‐1999–2002. Issue 4 (1st February 2017)

• Record Type: Journal Article
• Authors: Shivappa, Nitin; Wirth, Michael D.; Hurley, Thomas G.; Hébert, James R.
• Is Part Of: Molecular nutrition & food research. Volume 61:Issue 4(2017)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2017-02-01
• Subjects: Crosssectional -- Diet -- Inflammation -- NHANES -- Telomere; Food -- Biotechnology -- Periodicals; Food -- Microbiology -- Periodicals; Nutrition -- Periodicals; Food -- Toxicology -- Periodicals; Nutrition -- Periodicals; Food Microbiology -- Periodicals; Food Technology -- Periodicals; Molecular Biology -- Periodicals; 664.0705
• DOI: 10.1002/mnfr.201600630
• Languages: English
• ISSNs: 1613-4125

Abstract

Abstract : Telomeres are distinctive structures found at the ends of our chromosomes which shorten with age and diet along with inflammation play an important role in the rate of shortening. A pro‐inflammatory diet as evidenced by higher DII scores is associated with increased levels of serum C‐reactive protein and decreased leukocyte telomere length in NHANES 1999–2002. Hence, a diet rich in anti‐inflammatory components like green leafy vegetables and poor in pro‐inflammatory components like red meat and sugary drinks may play an important role in preventing LTL reduction. Abstract : Scope: Leukocyte telomere length (LTL) is an important biomarker of aging. This study examined whether inflammatory potential of diet, as measured by the Dietary Inflammatory Index TM (DII) has an impact on telomere shortening in the National Health and Nutrition Examination Survey (NHANES). We also carried out validation of the DII with C‐reactive protein (CRP). Methods and results: Data came from NHANES 1999–2002. LTL and CRP were assayed from leukocyte DNA and serum specimens, respectively. The DII was calculated from food intakes assessed using 24‐h dietary recalls and expressed per 1000 calories consumed. Associations were examined using survey‐based multivariable linear regression for log‐transformed LTL. After multivariable adjustment, higher DII scores (i.e. relatively more pro inflammatory) were associated with shorter LTL both when used as continuous ( b = –0.003; 95% confidence interval [CI] = –0.005, –0.0002) and as quartiles ( b DIIquartile4vs1 = –0.013; 95% CI = –0.025, –0.001; P trend = .03). In this same sample the DII also was associated with CRP ≥3 mg/L (ORDIIcontinuous = 1.10; 95% CI = 1.06, 1.16). Conclusion: In these NHANES data there was an association between DII and LTL. This study also provided a successful construct validation of the DII using CRP in a nationally representative sample. These results are consistent with the hypothesis that diet‐associated inflammation determines LTL.