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Association Between Macronutrient Quality Index and Dietary Inflammatory Potential in Adults: A Cross-Sectional Study
Buthaina Alkhatib1, Lana Agraib2
1Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan.
Background:
The Dietary Inflammatory Index (DII) is a tool used to assess the inflammatory potential of diet. Research suggests that specific macronutrient intake can influence inflammation, which is associated with chronic diseases.
Aims:
To assess diet quality based on DII and the Macronutrient Quality Index (MQI) METHODS: We conducted a cross-sectional study of 472 adults (>18 years). Demographic, lifestyle, and anthropometric data) We collected demographic, lifestyle, and anthropometric data and calculated body mass index (BMI). Demographic, lifestyle, and anthropometric data were collected, and body mass index (BMI) was calculated. Dietary data were collected using a validated food frequency questionnaire (FFQ) and analyzed. We calculated the MQI, its subcomponents (carbohydrate quality index (CQI), fat quality index (FQI), and healthy plate protein quality index (HPPQI)), and DII.
Results:
Higher DII scores were linked to lower MQI and its subclasses (particularly CQI, HPPQI), with significant reductions in the odds of being in higher MQI quartiles (e.g., Q4 MQI OR = 0.22-0.24 across models). CQI and HPPQI showed consistent inverse trends across DII quartiles (p <0.001 and 0.004-0.013, respectively). FQI showed weaker and mostly nonsignificant associations. Sex, BMI, and waist circumference (WC) influenced MQI and subclass scores, with males showing higher MQI and HPPQI and females showing higher CQI and FQI.
Conclusion:
Dietary inflammatory potential, as measured by the DII, was inversely associated with overall diet quality, particularly with the CQI and HPPQI subcomponents of the MQI. Given the cross-sectional design, these findings represent associations rather than causal effects; MQI and CQI may nonetheless be useful modifiable targets to explore in future dietary interventions and prospective studies aimed at lowering dietary inflammatory potential.
