Version 1
: Received: 10 April 2018 / Approved: 10 April 2018 / Online: 10 April 2018 (09:50:20 CEST)
How to cite:
Na, W.; Yu, T.Y.; Sohn, C. Development of a Food-Based Index of Dietary Inflammatory Potential for Koreans and Its Relationship with Metabolic Syndrome . Preprints2018, 2018040124. https://doi.org/10.20944/preprints201804.0124.v1
Na, W.; Yu, T.Y.; Sohn, C. Development of a Food-Based Index of Dietary Inflammatory Potential for Koreans and Its Relationship with Metabolic Syndrome . Preprints 2018, 2018040124. https://doi.org/10.20944/preprints201804.0124.v1
Na, W.; Yu, T.Y.; Sohn, C. Development of a Food-Based Index of Dietary Inflammatory Potential for Koreans and Its Relationship with Metabolic Syndrome . Preprints2018, 2018040124. https://doi.org/10.20944/preprints201804.0124.v1
APA Style
Na, W., Yu, T.Y., & Sohn, C. (2018). Development of a Food-Based Index of Dietary Inflammatory Potential for Koreans and Its Relationship with Metabolic Syndrome <strong> </strong>. Preprints. https://doi.org/10.20944/preprints201804.0124.v1
Chicago/Turabian Style
Na, W., Tae Yang Yu and Cheongmin Sohn. 2018 "Development of a Food-Based Index of Dietary Inflammatory Potential for Koreans and Its Relationship with Metabolic Syndrome <strong> </strong>" Preprints. https://doi.org/10.20944/preprints201804.0124.v1
Abstract
Inflammation is known to be risk factors for metabolic diseases. The purpose of this study was to develop a Food-based Index of Dietary Inflammatory Potential (FBDI) and conduct its validation assessment. This study analyzed raw data from Korean Genome and Epidemiology Study 2012–2014 data of 17,771 people. We carried out the correlation analysis between 51 food groups and hs-CRP. The FBDI was developed by multiple regression method with hs-CRP and selected 17 food group. For the validation of FBDI, 7795 people in the 6th Korea National Health and Nutrition Examination Survey (KNHAES) was used. Binary logistic regression analysis was used for risk analysis of metabolic syndrome and FBDI. The FBDI model included that 7 were composed of anti-inflammatory food groups and 3 of inflammatory food groups. The FBDI was calculated by multiplying the intake of food group by β coefficients. KNHAES were included in the validation of FBDI. The risk of metabolic syndrome was found to be 2.152 times higher in the group with the highest FBDI than in the group with the lowest one (95% Cl:1.458–3.178, p for trend = 0.000). This study developed FBDI reflecting food intake for Koreans, which showed a significant relationship with the risk of metabolic syndrome.
Keywords
metabolic syndrome; inflammation; index; Korea
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
