Interactions between dietary inflammatory index, nutritional state and Multiple Sclerosis clinical condition

Bruna Yhang Da Costa Silva; Helena Alves De Carvalho Sampaio; Nitin Shivappa; James Hébert; Larissa Da Silva Albuquerque; Antônio Augusto Ferreira Carioca; José Artur Costa D'Almeida; Carla Soraya Costa Maia; Maria Luisa Pereira De Melo

doi:10.1016/j.clnesp.2018.04.018

Interactions between dietary inflammatory index, nutritional state and Multiple Sclerosis clinical condition

Clin Nutr ESPEN. 2018 Aug:26:35-41. doi: 10.1016/j.clnesp.2018.04.018. Epub 2018 May 18.

Authors

Bruna Yhang Da Costa Silva¹, Helena Alves De Carvalho Sampaio², Nitin Shivappa³, James Hébert³, Larissa Da Silva Albuquerque⁴, Antônio Augusto Ferreira Carioca⁵, José Artur Costa D'Almeida⁶, Carla Soraya Costa Maia⁷, Maria Luisa Pereira De Melo⁸

Affiliations

¹ Post-graduate Program in Collective Health, Ceará State University, Av. Dr. Silas Munguba, 1700 Campus do Itaperi, Fortaleza, CE, 60741-000, Brazil; Research Group on Nutrition and Chronic Diseases, Ceará State University, Av. Dr. Silas Munguba, 1700 Campus do Itaperi, Fortaleza, CE, 60741-000, Brazil. Electronic address: brunayhang@gmail.com.
² Post-graduate Program in Collective Health, Ceará State University, Av. Dr. Silas Munguba, 1700 Campus do Itaperi, Fortaleza, CE, 60741-000, Brazil; Research Group on Nutrition and Chronic Diseases, Ceará State University, Av. Dr. Silas Munguba, 1700 Campus do Itaperi, Fortaleza, CE, 60741-000, Brazil.
³ South Carolina Statewide Cancer Prevention and Control Program, University of South Carolina, Columbia, SC, 29208, USA; Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC, 29208, USA; Connecting Health Innovations LLC, Columbia, SC, 29201, USA.
⁴ Graduate Course in Nutrition, University of Fortaleza, Av. Washington Soares, 1321 Edson Queiroz, Fortaleza, CE, 60811-905, Brazil.
⁵ Research Group on Nutrition and Chronic Diseases, Ceará State University, Av. Dr. Silas Munguba, 1700 Campus do Itaperi, Fortaleza, CE, 60741-000, Brazil; Graduate Course in Nutrition, University of Fortaleza, Av. Washington Soares, 1321 Edson Queiroz, Fortaleza, CE, 60811-905, Brazil; University of São Paulo, Department of Nutrition, Av. Dr. Arnaldo, 925 Sumaré, São Paulo, SP, 01255-00, Brazil.
⁶ Fortaleza General Hospital Neurology Outpatient Department, Rua Ávila Goulart, 900 Papicu, Fortaleza, CE, 60175-295, Brazil.
⁷ Masters in Health and Nutrition, Ceará State University, Av. Dr. Silas Munguba, 1700 Campus do Itaperi, Fortaleza, CE, 60741-000, Brazil.
⁸ Research Group on Nutrition and Chronic Diseases, Ceará State University, Av. Dr. Silas Munguba, 1700 Campus do Itaperi, Fortaleza, CE, 60741-000, Brazil; Fortaleza General Hospital Neurology Outpatient Department, Rua Ávila Goulart, 900 Papicu, Fortaleza, CE, 60175-295, Brazil; Masters in Health and Nutrition, Ceará State University, Av. Dr. Silas Munguba, 1700 Campus do Itaperi, Fortaleza, CE, 60741-000, Brazil.

PMID: 29908680
DOI: 10.1016/j.clnesp.2018.04.018

Abstract

Background & aims: The Dietary Inflammatory Index (DII) consists of a tool that assesses dietary inflammatory potential based on the assignment of an inflammatory score to a variety of nutrients, seasonings and bioactive compounds. Pro-inflammatory diets are associated to weight and abdominal fat excess. High Body Mass Index (BMI) and Waist Circumference (WC) seem to contribute to a worse prognosis in Multiple Sclerosis (MS) patients. Therefore, this study seeks to investigate the relation between anthropometric indexes and body adiposity with the clinical condition and the Dietary Inflammatory Index of MS individuals.

Methods: This is a cross-sectional, analytical study that included 137 MS patients residing in the Brazilian northeast. Through a structured questionnaire and medical records consultation, we collected data on demographics, nutritional state, arterial pressure, clinical and dietary variables. Clinical variables included the MS type, number of pulse therapies and attack rate in the last two years, number of days of most recent pulse therapy and muscular strength assessment scores (MRC) and most recent disability level (EDSS). The nutritional state was evaluated based on BMI, WC, waist-hip ratio (WHR), Body Roundness Index (BRI), Body Shape z score Index (ABSIz) and body fat percentage (%BF). The DII was calculated according to a validated methodology.

Results: The ABSIz presented a positive correlation with regards to the EDSS score (r = 0.294. p = 0.001). WC and WHR presented a negative correlation in relation to the number of pulse therapy days (r = -0.255. p = 0.022 and r = -0.251. p = 0.024). BMI and %BF were not correlated to clinical variables (p > 0.05). The DII was positively correlated to the BMI in people with progressive MS (r = 0.556. p = 0.025).

Conclusions: The DII may interfere in the nutritional state of MS patients and the nutritional state may affect disability levels but it is necessary to establish which nutritional indicator can better predict the relation between DII and the clinical condition of MS patients.

Keywords: Food intake; Inflammation; Multiple Sclerosis; Nutritional state.

Publication types

Research Support, N.I.H., Extramural
Research Support, Non-U.S. Gov't

MeSH terms

Adiposity
Adult
Body Mass Index
Brazil
Cross-Sectional Studies
Diet / adverse effects*
Disability Evaluation
Eating*
Female
Humans
Male
Middle Aged
Multiple Sclerosis / diagnosis
Multiple Sclerosis / drug therapy
Multiple Sclerosis / physiopathology*
Nutrition Assessment
Nutritional Status*
Prognosis
Risk Factors
Waist Circumference
Waist-Hip Ratio
Young Adult

Grants and funding

R44 DK103377/DK/NIDDK NIH HHS/United States