Association between dietary inflammatory index scores and the increased disease activity of rheumatoid arthritis: a cross-sectional study

Table 1 General Characteristics of participants across quartiles (Q) of the Dietary Inflammatory Index (DII) scores

Variables	Quartiles of the Dietary Inflammatory Index scores				P-value
Variables	Q1 Lower Inflammatory Diet	Q2	Q3	Q4 Higher Inflammatory Diet	P-value
DII, median	- 2.31	- 0.99	- 0.48	+ 0.68	-
Number	46	46	46	46	-
Age; years	46.67 ± 13.37	48.63 ± 10.10	50.04 ± 14.52	51.08 ± 13.24	0.618†
Positive ANA; n (%)	27 (58.7%)	29 (63%)	34 (73.9%)	33 (71.7%)	0.108‡
Positive anti-CCP; n (%)	42 (91.3%)	43 (93.5%)	43 (93.5%)	45 (97.8%)	0.607‡
Positive RF; n (%)	42 (91.3%)	43 (93.5%)	44 (95.7%)	43 (93.5%)	0.870‡
Use of Supplement; n (%)	39 (84.8%)	35 (76.1%)	34 (73.9%)	29 (63%)	0.112‡
University education, n (%)	7 (15.2%)	8 (17.4%)	5 (10.9%)	10 (21.7%)	0.558‡
Duration of disease; years	15 [6–28]	11 [4–22]	16 [6- 30.5]	20 [9 – 26.5]	0.243*

Data are presented as a mean ± standard deviation, median [interquartile range], or frequency (percentage)
Abbreviations. DII Dietary inflammatory index, ANA Anti-nuclear antibodies, CCP Cyclic citrulline peptide, RF Rheumatoid factor, CRP C-reactive protein
^† P-value was obtained from the one-way ANOVA test
^‡ P-values were obtained from the chi-squared test
^*P-value was calculated using the Kruskal–Wallis test

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