The empirical pattern of dietary inflammation is unrelated to nutritional status in college students

Abstract

Introduction: food contains both inflammatory and anti-inflammatory components. The higher the concentration of inflammatory components, the greater the likelihood of developing obesity and other chronic conditions linked to low-grade chronic inflammation. Consequently, various indices have been developed to quantify dietary inflammation, such as the Empirical Dietary Inflammatory Pattern (EDIP-SP), which has been validated in Brazil. This study aimed to examine the potential association between EDIP-SP and the nutritional status of college students. Methodology: the study involved 97 undergraduate nutrition students from Fortaleza, Ceará, in Northeast Brazil. Participants completed a food frequency questionnaire to assess their intake of EDIP-SP components, including processed meats, vegetables, fruits, rice, and beans. Anthro-pometric measurements (weight, height, and waist circumference) were taken to calculate body mass index (BMI) and to categorize nutritional status and abdominal adiposity. Results: the diet consumed by the participants was primarily anti-inflammatory, with a mean score of-1.57 ± 0.69. Most participants were not classified as overweight (59.79 %) and did not exhibit abdominal adiposity (91.75 %). No significant association was observed between EDIP-SP scores and BMI (r =-0.11; p = 0.297) or waist circumference (r =-0.07; p = 0.489). However, a weak but direct association was found between the inflammatory score of processed meat intake and abdominal adiposity in female participants (r = 0.27; p = 0.019). Conclusion: the Empirical Dietary Inflammation Pattern (EDIP-SP) does not appear to significantly influence the nutritional status of students. Nevertheless, the inflammatory impact of processed meat intake may contribute to excess abdominal adiposity, particularly among women.