Association between Dietary Inflammatory Index Scores and Diabetes Sensorimotor Polyneuropathy in Patients with Type 2 Diabetes Mellitus: A Case-Control Study
Table 2
Dietary intakes of patients.
Cases (n = 185)
Controls (n = 185)
Dietary inflammatory index quartiles
1 (n = 91) <−0.93
2 (n = 90) (−0.93) − (−0.09)
3 (n = 92) (−0.09) − (1.07)
4 (n = 91) 1.07<
Mean ± SD
Mean ± SD
Mean ± SD
Mean ± SD
Mean ± SD
Mean ± SD
Energy (kcal/d)
2506 ± 461
2487 ± 331
0.6
2692 ± 424
2549 ± 342
2486 ± 334
2255 ± 357
<0.001
Nutrients
Carbohydrates (g/d)
407.2 ± 75.9
394.2 ± 74.6
0.08
443.6 ± 61.9
406 ± 48.2
404 ± 61.1
354.9 ± 72.5
<0.001
Proteins (g/d)
121 ± 245.4
117 ± 160.7
0.8
115.1 ± 20.3
106 ± 23.8
99.9 ± 19.2
96.4 ± 45.1
<0.001
Total fats (g/d)
79.2 ± 38.3
81.5 ± 40.4
0.5
82.3 ± 26.4
77.3 ± 28.2
77.5 ± 28.4
76.7 ± 28.3
0.5
Cholesterol (mg/d)
227.4 ± 53
224.7 ± 65.1
0.5
237.5 ± 47
235.1 ± 70.5
224.5 ± 50.9
211.7 ± 59.3
0.02
SFA (g/d)
23.2 ± 8.7
21.2 ± 16.4
0.1
22 ± 4.55
20.4 ± 3.67
21.4 ± 4.01
21.6 ± 5.55
0.1
MUFA (g/d)
26.5 ± 4.2
23.8 ± 4.3
<0.001
27.1 ± 4.28
24.9 ± 3.61
24.5 ± 3.61
24.2 ± 5.24
<0.001
PUFA (g/d)
18.7 ± 3.4
16.8 ± 2.9
<0.001
19.8 ± 2.88
17.4 ± 2.78
17.1 ± 2.33
16.4 ± 3.27
<0.001
Fe (mg/d)
33.9 ± 117.5
30.6 ± 85.09
0.8
27.9 ± 4.14
25.2 ± 3.03
24.1 ± 3.03
21.9 ± 4.78
<0.001
Mg (mg/d)
522.5 ± 114.2
580 ± 132.6
<0.001
643.3 ± 128
576.5 ± 82.8
515.4 ± 74.6
470.6 ± 127
<0.001
Zn (mg/d)
17.9 ± 52.1
17.2 ± 32.1
0.8
16.5 ± 2.50
15 ± 1.97
13.8 ± 1.74
12.6 ± 2.91
0.001
Se (mg/d)
201.1 ± 191.1
202.6 ± 191.6
0.9
210.9 ± 41.1
195.6 ± 33.1
176.1 ± 30.1
228 ± 378
0.3
Thiamine (mg/d)
3 ± 0.70
2.8 ± 0.54
0.01
3.2 ± 0.50
3.01 ± 0.42
2.9 ± 0.43
2.6 ± 0.51
<0.001
Riboflavin (mg/d)
2.6 ± 1.98
2.6 ± 1.96
0.8
2.7 ± 0.56
2.4 ± 0.32
2.4 ± 0.29
2.8 ± 3.9
0.4
Niacin (mg/d)
32.3 ± 6.5
31.5 ± 9.4
0.3
36.4 ± 5.34
33.6 ± 9.16
31.6 ± 7.22
27.7 ± 5.89
<0.001
Vitamin B6 (mg/d)
5.4 ± 43.5
5.4 ± 43.3
0.9
2.3 ± 0.33
2.1 ± 0.43
1.9 ± 0.37
15 ± 86.9
0.1
β-Carotene (mcg/d)
3112 ± 948.5
2959 ± 2307.7
0.3
4051 ± 3067
2911 ± 840
2916 ± 753
2438 ± 575
<0.001
Vitamin A (RE/d)
619.9 ± 412.6
605.6 ± 461.2
0.7
758 ± 409
552 ± 141
518 ± 115
547 ± 514
<0.001
Vitamin C (mg/d)
99.9 ± 250.7
143 ± 312.8
0.1
132 ± 138
96.1 ± 26.2
91.8 ± 27.8
92 ± 170
0.05
Vitamin E (mg/d)
13.6 ± 3.89
13.9 ± 3.13
0.3
16 ± 3.64
14.3 ± 3.19
13.4 ± 2.44
11.5 ± 2.81
<0.001
Vitamin D (mcg/d)
1.9 ± 2.75
2.1 ± 1.7
0.3
2.7 ± 0.66
1.8 ± 0.68
1.8 ± 0.81
1.8 ± 2.23
0.6
Vitamin B12 (mcg/d)
10.5 ± 81.4
8.7 ± 62.9
0.8
4.6 ± 1.79
4 ± 1.28
3.8 ± 0.80
4.8 ± 6.17
0.1
Folate (mcg/d)
765 ± 161.3
715 ± 115.1
<0.001
841.1 ± 114
743.1 ± 102
744.3 ± 107
643.3 ± 119
<0.001
Dietary fiber (g/d)
82.7 ± 27.6
68.8 ± 17.7
<0.001
85 ± 22.2
74.3 ± 21.8
78.8 ± 22.1
69.3 ± 23.8
0.001
Food groups
Refined grains (g/d)
414 ± 149.5
398 ± 131.8
0.2
443 ± 127
381 ± 143
414 ± 125
378 ± 152
0.02
Whole grains (g/d)
227.6 ± 121.7
255.2 ± 122.5
0.03
267 ± 123.2
251 ± 131.9
216 ± 102.7
233 ± 130.8
0.03
White meats (g/d)
41.5 ± 15.3
48.7 ± 61.8
0.1
47.2 ± 15.4
54.9 ± 71.5
45.4 ± 51.5
32.8 ± 12.24
0.01
Red meats
9.3 ± 4.9
8.2 ± 3.9
0.01
9.3 ± 4.76
7.9 ± 3.55
9.4 ± 4.89
8.2 ± 4.33
0.04
Processed meats (g/d)
3.8 ± 3.04
3.7 ± 2.51
0.5
5.9 ± 2.86
6.2 ± 3.40
6.3 ± 2.30
6 ± 2.38
0.9
Fish (g/d)
4.1 ± 3.22
4.9 ± 4.01
0.03
5 ± 3.36
4.1 ± 3.55
4.5 ± 4.15
4.3 ± 3.56
0.4
Fruits (g/d)
173.2 ± 61.2
181.4 ± 44.5
0.1
177 ± 48.1
188 ± 47.3
173 ± 55.3
165 ± 51.9
0.02
Vegetables (g/d)
386.7 ± 119.3
417.1 ± 118.9
0.01
483 ± 135.2
394 ± 93.4
407 ± 94
327 ± 97.1
<0.001
Dairy products (g/d)
340.1 ± 158.9
346.7 ± 112.9
0.6
392 ± 126.2
346 ± 124.2
340 ± 112.6
288 ± 156.5
<0.001
All values were adjusted for age, sex, and energy, except for dietary energy intake, which was adjusted only for age and sex using ANCOVA.
