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Table 3 Participants characteristics based on tertiles of dietary inflammatory scores

From: Does the inflammatory potential of diet affect disease activity in patients with inflammatory bowel disease?

Variables

Inflammatory indexes

P-value1

Tertile 1

Tertile 2

Tertile 3

Dietary Inflammatory Index

 Number

48

49

46

 Age, years

41 ± 9.87

37.8 ± 11.3

37.2 ± 11.0

0.19

 Female, n (%)

23 (47.9)

26 (53.1)

17 (37.0)

0.28

 BMI, kg/m2

26.8 ± 2.54

24.5 ± 2.96

23.6 ± 2.72

< 0.001

 Smokers, n (%)

10 (20.8)

6 (12.2)

6 (13)

0.44

Education, n (%)

 < 14 years of formal education

4 (8.33)

9 (18.4)

13 (28.3)

0.06

 Bachelor’s degree

25 (52.1)

29 (59.2)

19 (41.3)

 

 ≥ Master’s degree

19 (39.6)

11 (22.4)

14 (30.4)

 

Empirically Derived Inflammatory Pattern

 Number

48

47

48

 Age, years

38.2 ± 10.3

36.9 ± 11.1

40.9 ± 10.8

0.18

 Female, n (%)

23 (47.9)

25 (53.2)

18 (37.5)

0.30

 BMI, kg/m2

24.8 ± 3.12

24.8 ± 2.69

25.4 ± 3.26

0.47

 Smokers, n (%)

3 (6.2)

8 (17)

11 (22.9)

0.07

Education, n (%)

 < 14 years of formal education

15 (31.2)

5 (10.6)

6 (12.5)

0.05

 Bachelor’s degree

18 (37.5)

28 (59.6)

27 (56.2)

 

 ≥ Master’s degree

15 (31.2)

14 (29.8)

15 (31.2)

 
  1. 1 ANOVA-test and Chi-square test were used for continuous and categorical variables, respectively