Eur J Nutr. 2026 Jan 16;65(1):28. doi: 10.1007/s00394-025-03879-4.
ABSTRACT
PURPOSE: To develop and evaluate an anti-inflammatory dietary index based on the specific dietary culture and preference among Chinese adults.
METHODS: A total of 6322 participants were included and were further separated into a training (n = 4514) and a validation set (n = 1808). In the training set, we utilized reduced rank regression to derive a dietary index based on the intake of 33 food groups and five pre-identified anti-inflammatory nutrients. In the validation set, interleukin (IL)-1β, IL-4, IL-6, and high-sensitivity C-reactive protein (hs-CRP) were measured, and a total inflammation score (TIS) was constructed. Pearson partial correlation analysis and multivariate generalized linear regression were applied to explore the relationship between dietary indices and inflammatory biomarkers.
RESULTS: The derived dietary index, termed Nutrient-derived Anti-inflammatory Dietary Index (NADI), mainly characterized by a higher intake of fresh vegetables and fruits, mushrooms and fungi, soybeans, fresh eggs, and tea, alongside a lower intake of red meat, alcohol, and refined grains. NADI significantly correlated with several well-established dietary indices. Participants in the highest quintile of NADI had lower plasma levels of IL-1β (relative concentration [RC]: 0.67, 95% CI 0.58 ~ 0.77), hs-CRP (RC: 0.68, 95% CI 0.58 ~ 0.80), and TIS (RC: 0.43, 95% CI 0.31 ~ 0.59) compared with the lowest quintile in the fully adjusted model. Results were similar in subgroups and sensitivity analyses.
CONCLUSIONS: NADI effectively captures inflammation-related dietary quality and could serve as a valuable instrument for evaluating the impact of dietary inflammatory potential on health outcomes in Chinese adults.
PMID:41543748 | DOI:10.1007/s00394-025-03879-4
