Association Between Dietary Inflammatory Index and Obesity-Related Hypertension: A Cross-sectional Study

Inflammation plays a significant role in the development of hypertension and obesity, and specific dietary patterns can influence systemic inflammation. However, the link between dietary inflammatory potential and obesity-related hypertension (ORH) remains unclear.

In this study, our aim was to evaluate the association between the Dietary Inflammatory Index (DII) and ORH using data from the National Health and Nutrition Examination Survey 1999 to 2020.

The DII, calculated from a 24-hour dietary recall questionnaire, was used to assess dietary inflammatory potential. Blood pressure was measured by trained examiners, and obesity was defined as a body mass index of 30 kg/m 2 or higher. Weighted logistic regression analysis was used to explore the association between DII and ORH.

Individuals with ORH exhibited a higher DII (1.58 ± 0.03) compared with hypertensive (1.41 ± 0.03) and nonhypertensive (1.34 ± 0.03) individuals. Weighted logistic regression indicated a significant positive correlation between DII and ORH. In the fully adjusted model, higher DII scores were associated with increased odds of ORH (Q2, 1.12 [0.99-1.27]; Q3, 1.34 [1.19-1.51]; Q4, 1.42 [1.26-1.61]). In addition, all-cause mortality risk significantly increased with higher DII levels in the population with ORH. Notably, the association between DII and ORH was more pronounced among non-Hispanic White individuals ( p for interaction < .05).

Higher DII is associated with increased prevalence of ORH, as well as all-cause mortality, with non-Hispanic White individuals being more susceptible to the influence of proinflammatory diets.